From: Roberto Caporuscio, Don Antonio by Starita, NYC and Atlanta. Yield: 4 pizzas. 4 9-oz. Neapolitan dough balls (recipe follows) ½ cup extra virgin olive oil, plus more to taste 1½ cups shelled pistachios, lightly toasted ½ cup Parmesan, grated 10½ oz. fresh Italian sausage, casings removed ¼ cup red wine 1 lb. fresh mozzarella, cut into ½” strips 1 oz. grated Pecorino Romano 16-20 fresh basil leaves Pizza Dough: 2.2 lb. ...

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