Ingredients:

  • 500g bread flour
  • 350ml warm water
  • 10g fine sea salt
  • 3g active dry yeast
  • 5ml extra virgin olive oil
  • 240ml San Marzano tomato puree
  • 225g fresh mozzarella cheese
  • 60g Parmigiano-Reggiano cheese
  • 1 large bell pepper
  • 100g fresh baby arugula
  • 1 tbsp crushed red pepper flakes

Instructions:

  1. Calibrate the Blackstone griddle by setting two burners to Medium-High and one to Low (the safe zone), aiming for a surface temperature of 425°F (218°C).
  2. On a floured surface, hand-stretch the fermented dough into 10-inch rounds, preserving air pockets in the rim.
  3. Place the bare dough rounds directly onto the hot side of the griddle for the direct-sear phase.
  4. Once the bottom is browned and bubbles appear on the surface, flip the dough onto the cooler zone or a pizza screen.
  5. Apply tomato puree, torn mozzarella, and grated Parmigiano-Reggiano to the seared side of the dough.
  6. Add sliced bell peppers and cover the pizza with a basting dome to trap steam and infrared heat, melting the cheese and blistering the crust.
  7. Remove from heat and garnish with fresh baby arugula and crushed red pepper flakes.