At Sora, there's no such thing as a hum-drum pie. This white pie topped with pork and fennel sausage, fried sage and leeks, and four types of cheese is a particularly tasty option.
Executive Chef Noriyoshi Teruya uses a traditional crust, made with double-zero flour.
Stretching the Crust
The crust is stretched out on a floured surface until it's about twice its original size.
The dough is stretched even thinner.
Olive Oil and Mascarpone
Extra virgin olive oil is brushed around the edge of the pizza and mascarpone cheese is spread in the center, using the back of a spoon.
Add the Sausage
Pre-cooked pork and fennel sausage is placed on top of the mascarpone. It's cut into thin slices (about twice the thickness of pepperoni) and larger pieces that resemble meatballs that are flat on one side. Noriyoshi uses a mild pork sausage, but a spicy one would be tasty too.
Top it with Cheese
Shredded mozzarella and taleggio are added next.
Bake the Pie
The pizza at Sora is baked in a gas oven, heated to between 650 and 700F. It's turned after approximately 30 seconds and baked for a total of 2 minutes.
We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and the cheese has melted. About 8-10 minutes in a 550F oven.
The pizza is removed from the oven and is ready for the finishing touches.
Sage leaves and shredded leeks are quickly blanched, dried, and deep-fried before being placed on top of the pie. The final touch is a sprinkling of Parmesan.