Monteroduni Recipe

Activate yeast

In a small bowl, combine 1/2 cup warm water (part of the 1.5 cups; 100–110°F / 38–43°C), sugar or honey and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, combine flour and salt. Make a well in the center.

Add the foamy yeast mixture, remaining water, and 1 tablespoon olive oil into the well. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead by hand on a lightly floured surface or with a stand mixer (dough hook) for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of water.

Shape dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch down the dough, divide into two equal portions (for two 12–14" pizzas) or keep whole for one large pizza. Rest the dough portions, covered, 20 minutes before shaping.

While the dough rises, make the sauce. Crush the San Marzano tomatoes by hand or with a blender/food mill to a slightly chunky consistency (about 1 cup).

In a small bowl, mix crushed tomatoes with 1 teaspoon olive oil, minced garlic, salt, pepper and dried oregano. Taste and adjust seasoning. Keep the sauce uncooked — it should be fresh and bright for the pizza.

Drain the mozzarella di bufala in a sieve on paper towels for 15–20 minutes to remove excess moisture; tear into medium pieces after draining.

If pepperoni slices are thick, blot lightly with paper towel to remove excess grease. Grate the Parmigiano-Reggiano and pick basil leaves; keep them fresh and whole for finishing.

Preheat your oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes with a pizza stone or steel placed on the middle rack. If using a conventional oven without a stone, preheat a heavy baking sheet upside down.

On a lightly floured surface or parchment, flatten one dough portion gently with your fingers to press out air. Stretch the dough from the center outward using your hands until you have a roughly 12–14" round with a slightly thicker rim. Do not use a rolling pin if you want airy edges.

Transfer the stretched dough to a pizza peel or the back of a baking sheet dusted with semolina or cornmeal to prevent sticking.

Spread about 1/2 cup of the San Marzano sauce evenly over the dough, leaving a 3/4" rim. Use more or less to taste, but avoid oversaucing which makes the crust soggy.

Distribute the torn mozzarella di bufala evenly over the sauce, leaving some gaps for browning. Scatter pepperoni slices evenly on top.

Sprinkle the grated Parmigiano-Reggiano lightly over the pizza for savory umami and a touch of saltiness.

Slide the pizza onto the preheated stone or baking surface. Bake 7–10 minutes at 500–550°F (260–290°C) until the crust is blistered and golden and cheese is melted and slightly browned. Baking time will vary with oven and stone temperature; watch closely.

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle with 1 teaspoon extra-virgin olive oil. Let rest 1–2 minutes, then slice and serve.

Repeat assembly and baking for the second dough portion (if made).