Skip to content
Ingredients
- Tomato sauce
- Parmigiano reggiano cheese
- Mozzarella cheese
- Hot Calabrese Salami
- Pepperoncini Peppers
- Basil
Method
- Let pizza dough get to room temperature. If using Bertello Pizza Dough, divide dough ball in half, then form each half into a dough ball to make two 12" pizzas. Flour pizza dough and stretch into two circular shaped pizzas. Get dough thin enough so you can barely see light coming through the dough. If it's too thin, it could rip.
- Preheat your Bertello Oven to a temp of 700-800 in the middle of the stone (800-900 in the very back of the stone) with the gas burner on high.
- Flour your pizza peel, then place dough on top of pizza peel. You will build your pizza on the peel.
- Add approximately 2 tablespoons of Tomato sauce and spread evenly over the crust, living about 1/2" from the outside crust of the pizza. Don't use too much sauce, as this will make your pizza soggy.
- add pieces of basil to the pizza
- rip off pieces of fresh mozzarella cheese and place them on top of the pizza. Cover the basil leaves with mozzarella to prevent them from burning.
- sprinkle on shredded parmigiano reggiano cheese over the entire pizza
- add slices of pepperoncini peppers to the top of the pizza.
- Add slices of Hot Calabrese Salami
- Before you launch your pizza, turn the gas burner to low, add about 2 thick wood chunks or pieces of wood kindling to the back of the oven. Allow this to catch on fire, then launch your pizza into the oven. Rotate the pizza every 20 to 25 seconds at quarter rotations.
