Refined comfort: bright San Marzano sauce, a perfectly balanced cheese blend, and blistered crust on a Baking Steel.
Chef’s Notes
- San Marzano, hand-crushed: Keeps light texture and bright flavor; sea-salt flakes amplify the tomatoes.
- Romano under the mozz: A salty, umami base that helps manage moisture before the meltier cheeses go on.
- Two mozzarellas: Half whole-milk for stretch, half part-skim for structure and browning.
- Fontina for silk: Low-temp, ultra-smooth melt that rounds out the blend.
- Steel + broiler: Steel crisps the bottom fast; that first broiler minute chars the top like a pizzeria oven.
- Shaved Parmesan finish: Added off-heat for aroma and a clean, nutty snap.
Recipe
Yield: 1 pizza (10–12") | Dough: 275 g of our 24-Hour Dough
Ingredients
- 275 g Baking Steel 24-hour pizza dough
- 1 cup whole peeled San Marzano tomatoes (brand: ISOLA), hand-crushed
- Large sea-salt flakes, to taste
- 2 Tbsp grated Romano cheese
- 3/4 cup low-moisture mozzarella (half whole-milk, half part-skim)
- 1/4 cup grated Fontina cheese
- Olive oil, for drizzling
- Fresh Parmesan, shaved for finishing
Instructions
- Preheat: Place your Baking Steel in the oven and preheat to 500°F (260°C) for at least 45 minutes.
- Shape: Stretch 275 g dough into a 10–12" round on a lightly floured surface.
- Sauce: Spread a light layer of hand-crushed San Marzanos over the dough; season with sea-salt flakes.
- Romano base: Sprinkle the grated Romano evenly over the tomatoes.
- Cheese blend: Add the low-moisture mozzarella (half whole-milk, half part-skim), then the Fontina.
- Finish: Drizzle lightly with olive oil.
- Bake: Switch oven to Broil, launch when the oven coils are red hot, broil for one minute, switch back to convection bake and bake for 3-4 more minutes.
- Top & serve: Remove, shave fresh Parmesan over the hot pizza and drizzle olive oil, slice, and serve immediately and share with someone you love.
Dough: After a 24-hour ferment, the dough is soft, airy, and ready to stretch.
A light layer of crushed San Marzano tomatoes, spread edge to edge.
We’re using five cheeses here mozzarella, fontina, Romano, parmesan, asiago each with its own role
Launched on a preheated Baking Steel, broiler on first, then baked to finish.
Golden, bubbly, and refined. Five cheeses, one perfect pie.
Tips
- Keep the tomato layer light so the crust stays crisp.
- If your broiler runs very hot, start with 30–45 seconds and watch closely.
- Want extra char? Give it extra broiler time and keep that oven door closed.
Gear
