Recipe by Farrelli’s Pizza, Sponsored by Galbani

The award-winning Northwest Traditional is much more than a standard pepperoni-and-sausage pizza, according to its creators at Farrelli’s Pizza, which has multiple locations in Washington State. “For the crust, we took our housemade dough and added an 18-hour room-temperature fermentation,” a company statement reads. “This extra step gave us a lighter, crispier crust with some big fermentation flavor. We also added two extra hours of proofing time. Galbani Premio Mozzarella gives the pizza a very smooth and creamy texture, while Galbani Provolone adds a very sharp cheese flavor, and the freshly grated Galbani Parmesan lends a nutty, salty component. Some people might think this is a simple two-topping pepperoni-and-sausage pizza, but, to us, it is a recipe that shows our growth over 20 years and our commitment to quality and continuous improvement.”


  • 48-hour-aged dough, stretched out to 12”
  • 2 oz. sauce
  • 6 oz. Galbani® Premio Mozzarella/Provolone Tigrato® Cut Shreds
  • 8 basil leaves
  • 12 slices thick-cut pepperoni
  • 3 oz. Italian sausage
  • 2 oz. honey cream cheese sauce
  • Pinch of red pepper flakes
  • 1 oz. Galbani® Parmesan, grated
  • For the honey cream cheese sauce, mix 6 c. of cream cheese, 8 c. of heavy cream, 1 c. of honey, and 1 tsp. of salt. Whisk well and place in a squeeze bottle.


Sauce and top the pizza with cheese, basil, pepperoni and sausage. Bake for 7 minutes in a wood-fired oven at 625°. Remove from oven and place on a screen for 4 minutes to release built-up steam. Finish with drizzle of honey cream cheese sauce, red pepper flakes and Parmesan.




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