Step 1

Turn the oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for about 1 hour before baking pizza for best results.

Step 2

At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax.

Step 3

Make the sauce: in a blender combine a couple spoonfuls of the tomatoes and their juices with everything else (olive oil, oregano, red pepper flakes, salt) and blend until smooth. Add the rest of the tomatoes and pulse a couple of times.

Step 4

Cook the garlic scapes: heat a large skillet over medium. Add the oil and garlic scapes along with a pinch of salt. Fry until the garlic scapes are a couple shades more vibrant and charred in a few spots. Remove from heat.

Step 5

Fry the vegan sausage: Leave the skillet on and add a little more oil (if needed). Fry the sausage until it is browned, then remove from heat and slice when it has cooled enough to touch.

Step 6

When the oven has preheated for about an hour, prepare your pizzas one at a time. Stretch your dough to around 10-12" diameter and place on a lightly floured pizza peel.

Step 7

Spread the sauce over the dough then top with vegan mozzarella, vegan sausage, dollops of Calabrian chiles, and about 4 garlic scapes.

Step 8

Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake. Ideally the pan is on a baking stone or steel.

Step 9

Repeat the pizza assembly and baking with the remaining dough.

Step 10

Top the pizza with fresh basil, vegan parmesan (optional), and fresh or dried oregano, and cut into it once it's cooled for a couple of minutes. Best enjoyed while hot!