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Ingredients
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Dough & Base
Sauce
Toppings
Assembly & Serving
Method
Dough & Base
Preheat and prepare dough
Preheat your oven to the highest setting (475–500°F / 245–260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30 minutes. Lightly dust a pizza peel or baking sheet with semolina or cornmeal. Stretch or roll the dough to a 10–12-inch round, leaving a slightly thicker edge for the crust. Brush the surface lightly with 2 tablespoons of olive oil and sprinkle 1 teaspoon salt evenly over the dough.
Sauce
Make a quick Pomodoro sauce
In a small bowl, combine 1 cup crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon dried oregano. Stir until evenly blended. Taste and adjust seasoning. This sauce is meant to be bright and lightly seasoned — do not overcook; use as-is for a fresh pomodoro character.
Spread 3/4 to 1 cup of the prepared sauce evenly over the oiled pizza dough, leaving the outer 1/2–3/4-inch rim bare. Avoid overloading with sauce to keep the crust from becoming soggy.
Toppings
Arrange pepperoni
Lay pepperoni slices (about 80 g) evenly over the sauced dough in a single layer. Slight overlap is fine; this helps the pepperoni curl and crisp at the edges when baked.
Bake
Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, depending on oven temperature and thickness of the dough, until the crust is golden and pepperoni edges are crisp. Watch closely after 8 minutes.
Add stracciatella & finish
Remove the pizza from the oven. Immediately tear or spoon the stracciatella (about 100 g) in small heaps across the hot pizza so it melts slightly into the sauce and pepperoni. Drizzle 1 tablespoon extra-virgin olive oil over the pizza, sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes if using. Scatter fresh basil leaves if desired.
Assembly & Serving
Let the pizza rest 1–2 minutes, then transfer to a cutting board. Slice into 6–8 slices and serve immediately while the stracciatella is creamy and the pepperoni is slightly crisp. Provide extra olive oil and oregano at the table if desired.