Serves
Makes 1 (12-inch) pizza
Ingredients
- 1 pizza dough (make your own)
- 2 ounces tomato sauce
- 2 ounces fresh mozzarella
- 1 ounce shredded fontina
- 4 or 5 thin slices of Soppressata
- A few slices of thinly sliced fennel, tossed in olive oil, salt and pepper
- Crushed red pepper flakes
Procedure
Preheat your oven with the Baking Steel on the top rack at 500°F for 45 minutes
Stretch out your dough to 12 inches in diameter and place on lubricated pizza peel
Switch your oven to broil.
Distribute tomato sauce on top, then place a duo of cheese, Soppressata and fennel on top. Less is more.
Launch onto your scorching hot Baking Steel.
After 2 minutes, open oven give the pizza a 180 degree spin. Close oven and switch setting to convection bake. Regular bake if convection is not an option.
Bake for 2 to 3 minutes more, remove.
Sprinkle some crushed red pepper flakes on top. Slice and serve.
