Executive Chef/Master Pizzaiolo Dino Santonicola
Il Cane Rosso – Dallas, Tx., USA

Yield: 1 each

Neapolitan pizza dough balls 1 each
Mozzarella, fresh, sliced with egg slicer – 2 Oz
Basil leaves, torn as needed
Roasted mushrooms – .7 Oz
Roasted jalapeños (see note) – .5 Oz
Hot sopressata marmalade .7 Oz
Extra-virgin olive oil as needed
1. Stretch pizza dough ball to a 13-in diameter circle and then build with mozzarella, basil, mushrooms, jalapeños and finish with sopressata marmalade.
2. Bake pizza for up to 90 seconds in a preheated 900-degree F wood-fired oven. Drizzle with olive oil and serve immediately.
3. Note: Slice mushrooms and jalapeños and sauté separately until tender with butter, garlic and shallots.


Yield: 4 each

00 flour – 4 C
Fine sea salt – 4 tsp
Instant yeast – 2 tsp
Water – 13 Oz
1. Combine flour, salt and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow dough to rise at room temperature for 2 hours. Shape dough into four 10.5-ounce balls and place each ball in a covered, quart-sized deli container. Allow to rise at least 6 more hours and then refrigerate for 12 hours. Remove from refrigerator and allow dough to rest at room temperature for at least 2 hours before stretching and cooking.


Yield: 1.8 Lb

Sopressata, hot, 1-in pieces – 1 1/2 Lb
Shallots, finely chopped – 2 C
Garlic cloves, small, chopped-  4 each
Chili powder = 1 tsp
Ground mustard – 1/2 tsp
Maple syrup – 1/4 C
Sherry vinegar – 1/3 C
Light-brown sugar, packed – 1/3 C
1. Spread 3/4 pound of sopressata in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, about 20 minutes. Transfer to paper towels to drain. Remove fat and clean pan and repeat with remaining sopressata, reserving browned bits and 1 tablespoon fat in pan. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder and mustard and stir for around 1 minute. Increase heat to high, add maple syrup and bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved sopressata, reduce heat to low and simmer, stirring occasionally, until liquid reduces to a thick glaze, around 10 minutes. Transfer mixture to a food processor and pulse until it has consistency of a chunky jam. Refrigerate in an airtight container up to 4 weeks.