Ingredients:
- 1 lb pizza dough
- 2 tbsp extra virgin olive oil
- 1/4 cup fine cornmeal
- 1/2 cup thick San Marzano tomato sauce
- 1.5 cups low-moisture shredded mozzarella
- 1/4 cup freshly grated Parmesan cheese
- 25 slices pepperoni
- 5 leaves fresh basil
Instructions:
- Place your cast iron skillet in the oven and crank it to 220°C (425°F). Wait until the oven hits temp.
- Take your 1 lb (450g) dough out of the fridge 30 minutes before starting. Note: This prevents the dough from snapping back.
- Sprinkle the 1/4 cup cornmeal onto a flat surface or pizza peel.
- Press the dough into a rough circle about 25cm wide.
- Using kitchen shears, cut a 2 inch deep 'V' into the top center of the circle.
- Sculpting the point. Pull the bottom of the circle into a sharp point and pinch it slightly. Note: The dough will round out as it bakes, so make the point sharper than you think.
- Dressing the base. Brush the edges with 2 tbsp extra virgin olive oil until shimmering and coated.
- Adding the sauce. Spread 1/2 cup San Marzano sauce, leaving a 1 inch border.
- Cheese layer. Distribute the 1.5 cups mozzarella and 1/4 cup Parmesan evenly.
- The Pepperoni. Place your 25 pepperoni hearts on top.
- The Bake. Slide onto the hot skillet and bake for 10 minutes until the crust is golden and the cheese is bubbling.
- The Finish. Scatter 5 torn basil leaves over the top immediately after removing from the heat.