Instructions
- Prepare sourdough pizza dough according to your favorite recipe. Allow ample time for proofing.
- Preheat oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- To make the Sauce, gently crush San Marzano tomatoes by hand in a bowl.
- In a saucepan, heat extra virgin olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- Roll out pizza dough on a lightly floured surface to your desired thickness.
- Transfer dough to a pizza peel dusted with semolina flour.
- Spread the Sauce evenly over the dough, leaving a small border.
- Dollop Calabrian chili paste strategically over the sauce.
- Arrange buffalo mozzarella slices and artisan pepperoni slices on top of the sauce.
- Carefully slide the pizza onto the preheated pizza stone.
- Bake for 8-10 minutes, or until crust is charred and cheese is melted and bubbly.
- Remove from oven and garnish with fresh basil leaves and grated Pecorino Romano cheese.
- Let cool slightly before slicing and serving.
