15 g Pecorino Romano or Parmigiano-Reggiano, grated
100 g Mozzarella, sliced
80 g Pepperoni, sliced
30 g Red Onion, sliced
Garnish
Red Pepper Flakes
Oregano Leaves
Prepare kitchen. If necessary, rest dough at room temperature at least 60
minutes before baking pizza. Place pizza steel on oven's upper rack.
Preheat oven to 550ºF (288ºC). Prepare a lightly floured surface at least
60 cm wide.
Prepare broiler. Switch oven to broil 5 minutes before transferring
pizza.
Sauté garlic & mushrooms. Heat oil in skillet over medium heat. Add
mushrooms, garlic, salt. Sauté 2 minutes until garlic is translucent but
not brown. Remove from heat.
Shape crust. Place dough ball on floured surface. Coat moderately with
flour. Shape pizza crust. Transfer to peel. Relax dough and work out kinks
by running hands around perimeter.
Dress pizza. Spread and smooth tomato sauce over dough within 5 mm of
edge. Layer pecorino romano evenly. Layer mozzarella evenly. Layer
mushrooms, pepperoni, onions evenly.
Bake pizza. Transfer pizza to oven. Bake 4 minutes at 550ºF until cheese
is partially melted and crust is golden. Set oven to broil. Broil 2 minutes
until cheese is fully melted, crust is golden with spots of brown. Remove
from oven.
Garnish & serve with red pepper flakes and oregano.