u/AMP_US

• Oven: Outdoor grill at ~700°F on a ceramic stone
• Dough: Store bought from Bronx NY bakery (Terranova). Left out for 2hrs. Semolina and rice flour mix for handling
• Sauce: Blended Cassa Marazzo canned tomatoes, Cassa Marazzo passata, salt, EVOO infused with garlic and basil stems, oregano, a lot of whole basil, a little cracked pepper, and a small dash of sugar because this can of tomatoes was a bit tart. Reduced for ~4 hours.
• Cheese: Fresh local mozzarella (wet, but left to dry out a bit), large shavings of 36 month Parm. Grated pecorino when the pie comes out of the oven
• Toppings: Alps hot sopprassata, peperoncino, evoo and roasted garlic, rosemary hot honey.

Perhaps a bit charred, LMAO, but overall very pleased with this.