Classic Recipe
San Marzano sauce, Fior di Latte, mozzarella, pepperoni, mushrooms, fresh basil, garlic herb oil and Mediterranean sea salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & Base
Sauce
Cheeses & Toppings
Finishing Oil & Seasoning
Method
Dough & Base
Prepare oven and dough
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. Lightly flour a work surface with the all-purpose flour. Stretch or roll the prepared pizza dough into a 12-inch round, leaving a slightly thicker rim. Transfer the stretched dough to a piece of parchment or a floured pizza peel.
Sauce
Make the simple San Marzano sauce: in a small bowl combine the crushed San Marzano tomatoes, minced garlic, 1 tablespoon extra-virgin olive oil, dried oregano, 1/4 teaspoon salt, and freshly ground black pepper. Stir until uniform. Taste and adjust seasoning if necessary. The sauce should be bright and slightly seasoned but not overpowering.
Spread 3/4 to 1 cup of the sauce evenly over the stretched dough, leaving the outer 1/2–3/4 inch rim exposed for the crust.
Cheeses & Toppings
Distribute the Fior di Latte evenly over the sauced dough, aiming for an even layer but leaving small gaps for the pepperoni and mushrooms. Sprinkle the low-moisture mozzarella over the Fior di Latte to help with even browning and melt.
Arrange the sliced pepperoni across the pizza in a single layer. Scatter the sliced mushrooms evenly so they have space to brown and release some moisture. Avoid overloading; the quantities given will keep the pizza balanced so cheeses melt and edges crisp.
Finishing & Bake
Brush the exposed crust lightly with about 1 tablespoon of the garlic herb oil to promote golden color and garlic flavor.
Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if your oven has hot spots, until the crust is blistered and golden and the cheese is bubbling.
Remove the pizza from the oven and let it rest on a cutting board for 1–2 minutes. Immediately scatter torn fresh basil leaves over the hot pizza so they wilt slightly but remain bright.
Drizzle the remaining 1 tablespoon garlic herb oil lightly over the pizza, then sprinkle Mediterranean sea salt evenly, and add red pepper flakes if using. Let rest 1 more minute, slice, and serve.
