Soppressata Pizzas

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 5 to 5 1/2 cups all-purpose flour, plus more for dusting
• Kosher salt
• 1 28-ounce can whole peeled San Marzano tomatoes
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, smashed
• Kosher salt
• 1 teaspoon dried oregano
• 1 pound fresh mozzarella, sliced
• 1/2 cup grated parmesan cheese
• 1/2 cup pickled sweet cherry peppers, seeded and sliced
• 4 ounces sliced hot soppressata, cut into strips
• 1 small head radicchio, sliced
• Extra-virgin olive oil, for drizzling
• Dried oregano, for sprinkling

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