Grand Mateo Pizza Recipe

Preheat Oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly.

On a lightly floured surface, gently stretch or roll the pizza dough to a 12-inch (30 cm) round. If dough resists, let it rest 5–10 minutes then continue. Transfer stretched dough to a piece of parchment paper or a well-floured pizza peel.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to promote browning.

In a small bowl combine the pomodoro sauce, 1 tsp extra-virgin olive oil, dried oregano, 1/4 tsp salt, and black pepper. Taste and adjust seasoning.

Using the back of a spoon, spread the sauce evenly over the stretched dough, leaving the oiled rim bare. Use about 2/3 to 3/4 cup sauce to cover a 12-inch crust without making it soggy.

Distribute the shredded or sliced mozzarella evenly over the sauced dough, leaving the crust edge uncovered. Aim for a relatively even single layer so the pastrami and vegetables can heat through without overcooking the cheese.

Lightly sprinkle the grated Parmesan evenly over the top for savory depth.

Scatter the torn pastrami pieces evenly across the pizza. Use about 6 oz so each slice has a generous amount without overwhelming the cheese.

Distribute the thin red onion half-moons and sliced bell pepper evenly. If you prefer softer vegetables, sauté the bell pepper and onion in 1 tsp olive oil over medium heat for 2–3 minutes before topping; otherwise use raw for more crunch.

Optionally sprinkle 1/4 tsp crushed red pepper flakes across the pizza for a touch of heat.

If using parchment, transfer the pizza on the parchment onto the preheated stone or baking sheet. If using a peel, slide the pizza directly onto the stone.

Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time depends on oven and stone temperature—watch closely after 6 minutes.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, if using, and finish with an extra light drizzle of olive oil if desired.

Slice into 6–8 wedges and serve hot.