Spicy Calabrese Pizza With Nduja and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 2 twelve-inch pizzas, 4 servings
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 14 minutes, including dough rising

Quick Ingredients

• Dough: 3 cups bread flour, 1 1/4 cups warm water, 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar, 1 1/2 teaspoons fine sea salt, 1 tablespoon olive oil
• Sauce: 1 cup crushed tomatoes, 2 ounces soft ‘nduja, 1 tablespoon olive oil, 1 grated garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt
• Toppings: 8 ounces whole-milk low-moisture mozzarella, 1/2 small red onion, 1 tablespoon olive oil, 1/4 teaspoon crushed red pepper flakes, 12 fresh basil leaves
• For shaping: 2 tablespoons semolina flour or cornmeal, plus extra bread flour for dusting

Do This

• 1. Stir warm water, yeast, and sugar; rest 5 minutes until foamy.
• 2. Mix in flour, salt, and olive oil; knead 8 minutes, then rise 1 hour 30 minutes.
• 3. Heat oven to 500°F with a pizza stone or steel for 45 minutes.
• 4. Warm tomatoes, olive oil, garlic, oregano, salt, and ‘nduja for 3 minutes until the ‘nduja melts into the sauce.
• 5. Divide dough into 2 balls, stretch each to 12 inches, and place on a semolina-dusted peel or baking sheet.
• 6. Top each pizza with ‘nduja tomato sauce, mozzarella, red onion, olive oil, and red pepper flakes.
• 7. Bake each pizza 6 to 7 minutes at 500°F, then finish with fresh basil and slice.

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Why You’ll Love This Recipe

• Big Calabrian flavor at home: Soft, spicy ‘nduja melts into the tomato sauce, giving every bite smoky chile richness without complicated prep.
• Balanced, not just hot: Creamy mozzarella, sweet red onion, bright tomato, and fresh basil keep the heat lively but approachable.
• Crisp edges with a chewy center: A very hot oven and simple homemade dough give you a pizzeria-style crust using home-kitchen tools.
• Flexible for weeknights: Make the dough and sauce ahead, then stretch, top, and bake when you are ready to eat.

Grocery List

• Produce: 1 small red onion, 1 garlic clove, 1 small bunch fresh basil
• Dairy: 8 ounces whole-milk low-moisture mozzarella
• Pantry: Bread flour, active dry yeast, sugar, fine sea salt, extra-virgin olive oil, crushed tomatoes, dried oregano, crushed red pepper flakes, semolina flour or cornmeal
• Meat: 2 ounces soft Calabrian ‘nduja

Full Ingredients

Pizza Dough

• 1 1/4 cups warm water, 105°F to 110°F
• 2 1/4 teaspoons active dry yeast, 1 standard packet
• 1 teaspoon granulated sugar
• 3 cups bread flour, 390 grams, plus 2 to 3 tablespoons more for dusting
• 1 1/2 teaspoons fine sea salt
• 1 tablespoon extra-virgin olive oil, plus 1 teaspoon for oiling the bowl

‘Nduja Tomato Sauce

• 1 cup canned crushed tomatoes
• 2 ounces soft Calabrian ‘nduja, casing removed if needed
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fine sea salt

Toppings

• 8 ounces whole-milk low-moisture mozzarella, shredded
• 1/2 small red onion, very thinly sliced, about 1/2 cup
• 1 tablespoon extra-virgin olive oil, divided between the pizzas
• 1/4 teaspoon crushed red pepper flakes, optional but recommended for extra heat
• 12 fresh basil leaves, torn if large

For Shaping and Baking

• 2 tablespoons semolina flour or fine cornmeal, for dusting the peel or baking sheet
• 1 to 2 tablespoons bread flour, for dusting the counter and your hands as needed

Step-by-Step Instructions

Step 1: Activate the yeast

Pour 1 1/4 cups warm water, at 105°F to 110°F, into a large mixing bowl. Stir in 2 1/4 teaspoons active dry yeast and 1 teaspoon sugar. Let the mixture stand for 5 minutes, until it looks lightly foamy on top. If it does not foam at all, your yeast may be inactive or the water may have been too hot; start again with fresh yeast for the best rise.

Step 2: Mix and knead the dough

Add 3 cups bread flour, 1 1/2 teaspoons fine sea salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a sturdy spoon until a shaggy dough forms. Turn the dough onto a lightly floured counter and knead for 8 minutes, until the dough is smooth, elastic, and slightly tacky but not wet. If it sticks aggressively to your hands, add bread flour 1 tablespoon at a time, using only what you need.

Step 3: Let the dough rise

Lightly coat a clean bowl with 1 teaspoon olive oil. Place the dough in the bowl, turn it once to coat the surface, and cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1 hour 30 minutes, or until doubled in size. A room temperature of about 72°F to 78°F is ideal.

Step 4: Preheat the oven and baking surface

Place a pizza stone or pizza steel on the center rack of the oven. Preheat the oven to 500°F for at least 45 minutes before baking. This long preheat helps the crust cook quickly, puff at the edges, and develop a crisp bottom. If you do not have a stone or steel, place an upside-down heavy baking sheet in the oven and preheat it the same way.

Step 5: Make the ‘nduja tomato sauce

In a small saucepan, combine 1 cup crushed tomatoes, 2 ounces soft ‘nduja, 1 tablespoon olive oil, 1 grated garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon fine sea salt. Warm over medium-low heat for 3 minutes, stirring and pressing the ‘nduja into the tomatoes until it melts into a loose, orange-red sauce. Remove from the heat. The sauce should taste savory, spicy, and rich; it will concentrate slightly in the oven, so avoid reducing it too much on the stovetop.

Step 6: Divide and stretch the dough

Turn the risen dough onto a lightly floured counter and divide it into 2 equal pieces, about 350 grams each. Shape each piece into a ball. Working with one dough ball at a time, gently press from the center outward, leaving a slightly thicker rim around the edge. Stretch the dough into a 12-inch round, rotating it as you go. Dust a pizza peel, rimless baking sheet, or the back of a baking sheet with 1 tablespoon semolina flour or cornmeal, then transfer the stretched dough onto it.

Step 7: Top the first pizza

Spread half of the warm ‘nduja tomato sauce over the dough, leaving a 1/2-inch border around the edge. Scatter over half of the shredded mozzarella, about 4 ounces, followed by half of the thinly sliced red onion. Drizzle with 1/2 tablespoon olive oil and sprinkle with a small pinch of crushed red pepper flakes if you want extra heat. Give the peel or baking sheet a gentle shake to make sure the dough moves freely before transferring it to the oven.

Step 8: Bake until bubbling and browned

Slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 6 to 7 minutes, rotating the pizza once after 4 minutes if your oven has hot spots. The pizza is ready when the crust is puffed and browned in spots, the cheese is melted, and the sauce is bubbling at the edges. Transfer to a cutting board and let it rest for 2 minutes so the cheese can settle slightly.

Step 9: Finish with basil and repeat

Top the hot pizza with 6 fresh basil leaves, tearing any large leaves by hand. Slice into 4 pieces. Repeat the shaping, topping, and baking process with the second dough ball and remaining toppings. Serve the Calabrese pizza hot, while the mozzarella is soft and the ‘nduja sauce is still warm and fragrant.

Pro Tips

• Use low-moisture mozzarella for the easiest bake: Fresh mozzarella tastes lovely, but it releases more water. If using fresh mozzarella, drain it well and pat it dry before topping.
• Keep the sauce layer thin: ‘Nduja is rich and flavorful, so a thin layer gives you spice and depth without making the center soggy.
• Do not overload the red onion: Thin slices soften quickly in a hot oven and add sweetness. Thick slices can stay sharp and crunchy.
• Let the oven fully preheat: A pizza stone or steel needs at least 45 minutes at 500°F to properly crisp the bottom crust.
• Check that the dough slides before baking: If the topped pizza sticks to the peel, gently lift the sticky spot and dust a little more semolina flour underneath.

Variations

• Extra Calabrian heat: Add 1 teaspoon chopped Calabrian chiles in oil to the sauce along with the ‘nduja.
• Vegetable-forward version: Add 1/2 cup thinly sliced roasted red peppers or 1/2 cup sautéed mushrooms before baking.
• Salami-style finish: Add 2 ounces thinly sliced spicy salami during the last 2 minutes of baking for a meatier pizza.

Storage & Make-Ahead

Leftover pizza can be cooled completely, wrapped tightly, and refrigerated for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 7 to 9 minutes, or in a dry skillet over medium-low heat for 4 to 5 minutes, until the crust crisps and the cheese softens. To make ahead, prepare the dough through the first rise, divide it into 2 balls, lightly oil them, and refrigerate in covered containers for up to 24 hours. Let chilled dough sit at room temperature for 45 minutes before stretching. The ‘nduja tomato sauce can be made up to 3 days ahead and refrigerated in an airtight container; warm it gently before using so it spreads easily.

Nutrition (per serving)

Calories: 642 kcal | Carbs: 72g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Fiber: 4g | Sugar: 5g | Sodium: 1120mg | Cholesterol: 48mg