Monteroduni Pizza Recipe

Preheat

Place a pizza stone or heavy baking steel in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that reaches 550°F (288°C), use the highest temperature and preheat similarly.

Lightly dust a pizza peel or the back of a sheet pan with semolina or cornmeal to prevent sticking.

Stretch or roll the room-temperature pizza dough into a 12-inch (30 cm) round on a lightly floured surface, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or pan. Brush the outer 1/2 inch of the dough lightly with 1 tbs extra-virgin olive oil to promote browning.

Prepare the sauce while the oven preheats: crush the San Marzano tomatoes by hand or pulse briefly in a blender for a slightly chunky texture. Combine tomatoes, minced garlic, 1 tbs olive oil, salt, pepper, and dried oregano in a bowl. Taste and adjust seasoning; the sauce should be bright and lightly seasoned (not overcooked).

Using the back of a spoon, spread about 3/4 cup of the tomato sauce evenly over the stretched dough, leaving the oiled rim exposed. Do not overload the sauce to avoid soggy center.

Drain the mozzarella di bufala well: place pieces on paper towels or a fine mesh strainer for several minutes, gently pressing to remove excess liquid. Tear or slice into pieces and distribute evenly over the sauced dough, leaving some gaps for the cheese to brown and the crust to show.

Arrange the pepperoni slices over the cheese in a single layer. If you prefer crispier pepperoni, place some slices near the outer edge where they will cook faster.

If using, sprinkle the grated Parmesan or pecorino lightly over the top and add crushed red pepper flakes to taste.

Slide the assembled pizza onto the preheated stone or steel and bake at 500–550°F (260–288°C) for 6–9 minutes, rotating halfway through if your oven has hot spots. Bake until crust is blistered and golden in spots, cheese is melted and bubbling, and pepperoni edges are slightly crisp.

Remove the pizza from the oven and immediately brush the crust very lightly with the remaining 1 tbs olive oil for shine and flavor.

Scatter fresh basil leaves over the hot pizza. Let rest 1–2 minutes, then slice and serve. Adjust with extra salt or pepper to taste.