Authentic Pizza Cosacca
The classic Neapolitan pizza with a high bread-like crust, topped with tomato sauce, grated pecorino cheese, and fresh basil.
Equipment
- Mixing bowl
- Wooden spoon or spatula
- Clean countertop or pastry board
- Pizza stone or baking sheet
- Oven
Ingredients
- 1 cup all-purpose flour
- ⅓ cup warm water about 100°F
- ½ teaspoon active dry yeast
- Pinch of fine salt
- ¼ teaspoon sugar
- 1 teaspoon olive oil
- 3 tablespoons tomato sauce
- 1 tablespoon grated pecorino cheese or a mix of pecorino and parmesan
- 2-3 cherry tomatoes quartered (optional)
- 2-3 fresh basil leaves
- Drizzle of olive oil
Instructions
- Prepare the Dough: In a small mixing bowl, combine the flour, yeast, salt, and sugar. Slowly add the warm water and olive oil, mixing until a dough forms. Knead the dough on a clean surface for about 5 minutes, until it’s smooth and elastic.1 cup all-purpose flour, ⅓ cup warm water, ½ teaspoon active dry yeast, Pinch of fine salt, ¼ teaspoon sugar, 1 teaspoon olive oil
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place.
- Shape the Dough: Once risen, stretch the dough into a circular shape with your hands, leaving the edges slightly thicker to form the crust.
- Add the Sauce: Spread the tomato sauce evenly over the dough, leaving the crust bare.3 tablespoons tomato sauce
- Optional Toppings: Scatter the quartered cherry tomatoes over the sauce, if desired.2-3 cherry tomatoes
- Sprinkle Cheese: Sprinkle the grated pecorino cheese (or cheese mix) over the sauce.1 tablespoon grated pecorino cheese
- Add Basil and Oil: Add fresh basil leaves and drizzle lightly with olive oil.2-3 fresh basil leaves, Drizzle of olive oil
- Bake: Preheat your oven to the highest temperature (about 500°F). Place the pizza on a preheated pizza stone or an oiled baking sheet. Bake for 8-10 minutes, or until the crust is golden and crisp.
Notes
Flour Alternatives: If you can’t find all-purpose flour, bread flour can be used for a chewier crust. For a gluten-free option, use a gluten-free flour blend designed for yeast dough.
Yeast Substitution: If active dry yeast is unavailable, you can use instant yeast. Reduce the quantity to 2 teaspoons and skip dissolving it in warm water; just mix it directly with the dry ingredients.
Cheese Alternatives: For a dairy-free version, skip the cheese or use a plant-based parmesan or pecorino substitute. Nutritional yeast can also mimic the umami flavor.
Tomato Sauce Tips: Use canned crushed tomatoes or San Marzano tomatoes for a more authentic flavor. Blend them with a pinch of salt, olive oil, and a touch of sugar for sweetness if your tomatoes taste acidic.
Topping Variations: Add fresh vegetables like sautéed spinach, mushrooms, or thinly sliced zucchini for more texture and flavor.
Avoid toppings like pepperoni or other cured meats if you want to stay close to the original, minimalist recipe. Basil Tips: Fresh basil leaves should be added after the pizza comes out of the oven to prevent them from burning and to retain their fresh aroma. Oven Alternatives: If your oven doesn’t reach 500°F, preheat a pizza stone at 450°F for at least 30 minutes and cook the pizza longer (12-15 minutes). For a crispy crust, finish under the broiler for 1-2 minutes. Make-Ahead Tips: The dough can be made the day before and left to rise in the fridge overnight. Bring it to room temperature before shaping. Serving Suggestions: Pair the pizza with a simple arugula salad dressed with olive oil and lemon to keep the meal light and refreshing. Freezing Instructions: Parbake the crust (bake without toppings for 5-6 minutes), let it cool, then freeze. Add toppings and bake directly from frozen when ready to serve.
Avoid toppings like pepperoni or other cured meats if you want to stay close to the original, minimalist recipe. Basil Tips: Fresh basil leaves should be added after the pizza comes out of the oven to prevent them from burning and to retain their fresh aroma. Oven Alternatives: If your oven doesn’t reach 500°F, preheat a pizza stone at 450°F for at least 30 minutes and cook the pizza longer (12-15 minutes). For a crispy crust, finish under the broiler for 1-2 minutes. Make-Ahead Tips: The dough can be made the day before and left to rise in the fridge overnight. Bring it to room temperature before shaping. Serving Suggestions: Pair the pizza with a simple arugula salad dressed with olive oil and lemon to keep the meal light and refreshing. Freezing Instructions: Parbake the crust (bake without toppings for 5-6 minutes), let it cool, then freeze. Add toppings and bake directly from frozen when ready to serve.