Arrabbiata Slab Pizza
- Makes12 servings
- Cook Time2½ hours
- Active time plus cooling1 hour active
- 1
This slab-style pizza features a puffy, crisp-bottomed, focaccia-like crust and a spicy, garlicky tomato sauce inspired by pasta all’arrabbiata. We like mild, buttery fontina cheese for the way it counters the intensity of the sauce, but if you want boldness, try aged provolone or smoked mozzarella. The pecorino brings funkiness, but Parmesan is delicious, too. If you like, layer on some pepperoni or soppressata, along with sliced pickled peppers, before baking. Leftovers reheat well in a 350°F oven for 15 to 20 minutes.
Don’t cut back on the 3 tablespoons oil for greasing the baking sheet, and don’t skip the dusting of semolina. This pan prep prevents the pizza from sticking. It also aids with the development of a crisp, nicely browned bottom crust.
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