On Fire Pizza Recipe

Preheat and prepare surface

Place an oven rack in the top third of the oven and preheat to 500°F (260°C) or as hot as your oven allows for at least 30 minutes. If using a pizza stone or steel, place it in the oven before preheating. Lightly dust a pizza peel or work surface with the 1/4 cup flour.

If using a refrigerated store-bought or previously made dough ball (~260–300 g), stretch it into a 10–12 inch (25–30 cm) round: press from center outward with your fingers leaving a slightly thicker rim. Avoid tearing. Brush the outer rim lightly with 1 tbs olive oil.

Make quick sauce

In a small bowl combine 3/4 cup crushed tomatoes, 1 minced garlic clove, 1 tsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp crushed red pepper flakes (optional). Stir until homogenous. Taste and adjust salt or heat. The sauce should be slightly seasoned but not watery.

Spread about 1/3 to 1/2 cup of the sauce evenly over the stretched dough, leaving a 1/2–3/4 inch (1–2 cm) rim for the crust.

Assemble toppings

Evenly distribute 1.5 cups shredded or sliced mozzarella over the sauced dough. Arrange the 80 g thin salami ventricina slices on top so spicy flavor is distributed. Scatter thin slices of 1 fresh peperoncino (remove seeds for less heat if desired) and the very thin half red onion. Drizzle 1 tsp extra-virgin olive oil over the assembled pizza.

If using a pizza stone/steel transfer the pizza to the preheated surface using the dusted peel. If using a baking sheet, place pizza on the preheated sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is blistered and golden and cheese is bubbling and beginning to brown. Rotate halfway through baking for even color.

Remove pizza from oven. Let rest 1–2 minutes, then top with optional fresh basil leaves. Slice and serve hot.