Sorrentina Recipe

Preheat

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven won’t reach 500°F, preheat to the highest setting (450–475°F / 230–245°C).

If using refrigerated dough, let it sit at room temperature for 30 minutes so it’s easier to stretch. If making dough from scratch, have it already risen and shaped into a 400–450 g ball (this recipe assumes total dough weight ~500 g to make one large or two medium pizzas).

Tomato prep

Halve the cherry tomatoes and place them in a bowl. Mince the garlic clove and add to the tomatoes. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently and let sit for 10–15 minutes to macerate.

Cheese prep

Drain the fior di latte on paper towels for 10–15 minutes to remove excess moisture. Tear or slice into medium pieces roughly 2 cm (3/4 inch) across so they melt evenly without making the pizza soggy.

If using dried oregano, mix it into the tomato mixture. If using fresh oregano, strip leaves and reserve for sprinkling after baking.

On a well-floured surface, press or stretch the dough into a 12–14 inch (30–35 cm) round (or two 9–10 inch rounds). Use your fingertips to create a slightly thicker rim. Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with semolina or flour so it slides easily.

Brush the dough surface lightly with the remaining 1 tablespoon of olive oil, leaving the rim mostly dry so it crisps. Scatter the torn fior di latte evenly across the center, leaving the rim exposed. Spoon the macerated cherry tomatoes (including juices) over the cheese in an even layer, distributing solids and some juices but not so much that the pizza becomes wet.

Sprinkle the reserved oregano (or add dried oregano now) evenly over the toppings.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (260°C) or until the crust is blistered and golden and the cheese is melted and slightly browned. If using a lower oven temperature, bake for 10–14 minutes, watching for doneness.

When the pizza is done, remove it from the oven and immediately drizzle with the finishing 1 tablespoon of extra-virgin olive oil. Scatter fresh basil leaves (if using) and a light pinch of flaky sea salt. If you reserved fresh oregano leaves, add them now for bright herbal aroma.

Let the pizza rest for 2 minutes, slice, and serve hot.