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Arrabbiata Slab Pizza
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.
12
Servings
Tip
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.
2½ hours
1 hour active
For the dough:
-
6
tablespoons extra-virgin olive oil, divided
Directions
-
01To make the dough, brush a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil and sprinkle with 2 tablespoons semolina; set aside. In a 1-quart liquid measuring cup, combine 2 cups water and 2 tablespoons of the remaining oil.
Reviews
March 29, 2026
Recipe question
The recipe is missing the amount of water for the dough. I used 1 ½ cups of warm (115 degrees F) and it worked.
March 2, 2025
Very tasty and filling
Relatively easy to make and very tasty. Only cooked for 17 minutes because top was getting quite dark but I think a few more minutes cooking time would yield a better bottom crust so next time I will place on very bottom position in oven. Used whole milk mozzarella instead of fontina which we felt worked very well. The recipe produces a pretty generous amount; it would be a good recipe to make for a group of hungry teenage boys.
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