Pizza Classico

By pattie_d

Ingredients

• Buffeto is one of my favorite pizzerias in Rome. Located near the Piazza Navona, down an alleyway, they serve only a few styles of pizza. This is my interpretation of one of their pies.
• 2 pizza rounds
• Cornmeal for sprinkling
• 2 pinches kosher salt
• 2 pinches black pepper
• 2 tablespoons Basil Oil
• 4 tablespoons Basic Tomato Sauce
• 2 tablespoons freshly shaved Parmesan cheese

Details

Servings 2
Adapted from toddenglish.com

Preparation

Step 1

One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees.

Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 pinch each salt and pepper. Place 1 tablespoon Basil Oil and 2 tablespoons Basic Tomato Sauce on the pizza and mix together with a wooden spoon. It will form a thin cover on the bottom. Be sure to leave an outer lip of 1 inch all the way around.

Shake the paddle lightly and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Sprinkle with 1 tablespoon Parmesan cheese. Transfer to a firm surface and cut into slices.

Serve immediately.

Repeat with the remaining dough