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1 dough ball, American Traditional Dough
5 oz whole milk mozzarella, cut into ½” cubes
2 oz Cup & Char Pepperoni
Pinch of dried oregano
4 oz whole milk ricotta, whipped and placed in a piping bag
3 leaves fresh basil, chiffonade cut
1 oz grated Parmesan
Extra virgin olive oil for drizzling
Preheat the Blackstone Pizza Oven to 550°F or higher.
Hand-stretch the dough ball into a 12” round circle.
Evenly spread the pizza sauce over the dough.
Distribute the mozzarella cubes evenly over the sauce.
Scatter the pepperoni slices on top.
Sprinkle with a pinch of dried oregano.
Transfer the pizza to the oven and bake for 4–5 minutes, or until the mozzarella develops toast points and the crust is golden brown.
Remove from the pizza oven and slice as desired.
Pipe a dollop of ricotta onto each slice.
Sprinkle with grated Parmesan and fresh basil, then finish with a drizzle of extra virgin olive oil.
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