Last winter, when the air was crisp and the hills were wrapped in fog, we spent days in the kitchen making homemade Calabrese soppressata the old-fashioned way. pork, garlic, chili, and a good pour of Gratsi Red. The cellar smelled of spice and tradition, and we promised ourselves that when the time was right, we’d open one together.

Now here we are, months later, with autumn settling in. The evenings cooler, and the perfect excuse to slice into that soppressata we made with so much love. The moment we unwrapped it, the aroma took us right back to that winter day. And of course, Mama said what she always says: “Let’s make a pizza.”

So we did. A Calabrese pizza. smoky, spicy, and rich with flavor, topped with the soppressata we cured ourselves. From the cold of last winter to the warmth of this fall, it’s a taste of patience, family, and time well spent.

STEP 1

Combine all ingredients for the dough and knead for about 5 minutes until soft and smooth. Transfer to a lightly oiled bowl, cover with plastic wrap and a double tea towel, and let rise for 2½ hours or until doubled in size. Set aside until ready to use.

STEP 2

Preheat oven to 500°F (260°C). Lightly oil a pizza pan and dust with flour. Stretch the dough to your desired size, brush with olive oil, and spread marinara sauce evenly.

STEP 3

Add oregano, garlic, chili flakes, soppressata, dried peppers, and mozzarella. Drizzle lightly with olive oil and season with salt and pepper.

STEP 4

Bake for 12–15 minutes, or until the crust is golden and crisp. Let cool slightly, slice, and enjoy this spicy Calabrese classic.