Paulie Gee's Hellboy Pizza

Then prep

• Make the tomato sauce (page 111) and the dough (page 111) ahead. Shape the dough (page 112).
• Thinly slice the 8 oz fresh mozzarella.
• Set out the 4 oz soppressata, 4 tbsp grated Parmesan and the hot honey next to the shaped dough.
• Measure the 2/3 cup sauce into a bowl, with a 1/3 cup measure in it.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2/3 cuptomato sauce (the book's sauce, page 111)
• 2pizza dough balls for 10-inch pies, or 1 dough ball for a grandma-style pie, shaped (dough on page 111, shaping on page 112)
• 8 ozfresh mozzarella, thinly sliced
• 4 ozthinly sliced hot soppressata
• 4 tbspgrated Parmesan cheese
• Hot honey, for drizzling

Steps

1. For each 10-inch pie, spread 1/3 cup of the sauce on the shaped dough.
2. Leave a 1-inch border.

Notes

STEPS STILL TO COME. The photo cuts off after the first step, so the toppings order, oven temperature and bake time are missing. The sauce and dough are separate recipes in the same book (pages 111 and 112).