Americano Recipe

preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest setting. Lightly dust a pizza peel or baking sheet with semolina or cornmeal.

shape dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer the dough to the prepared peel or an oiled baking sheet. Brush the outer 1/2-inch rim lightly with olive oil to encourage browning.

In a small bowl, combine the tomato pizza sauce, minced garlic, dried oregano, and red pepper flakes. Taste and adjust seasoning. Spread an even layer (about 3 tablespoons) of the sauce over the stretched dough, leaving the oiled rim exposed.

Distribute the shredded or thinly sliced fresh mozzarella evenly over the sauced dough, covering most of the surface but leaving the rim. Sprinkle the grated Parmesan lightly over the mozzarella for added flavor.

Arrange the pepperoni slices evenly over the cheese. Scatter the halved pre-cooked meatballs across the pizza so each slice will have some. Finish by distributing the cooked sausage pieces evenly. Avoid piling too many meats in one spot to ensure even cooking.

Slide the assembled pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered, the cheese is melted and bubbling, and meats are heated through.

If you prefer extra-crisp pepperoni, broil for an additional 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven and let rest for 2 minutes. Scatter fresh basil leaves over the top (if using). Sprinkle with cracked black pepper and additional red pepper flakes to taste. Slice into 8 pieces and serve hot.