1. Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 

2. Sprinkle on your shredded mozzarella cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie to avoid burnt spots. 

3. Evenly disperse your chopped Fior di Latte onto the pizza. 

4. Sprinkle on your Pecorino Romano, chopped garlic, and dried oregano. 

5. Using a spoon, dollop on your ricotta. Make 8 even dollops along the outer section of the pizza closest to the crust, then make 5 even dollops in the middle section, ensuring they are not too close to the exact center of the pizza. This will help prevent the end of the slice from flopping when cut and held. 

6. Place your pizza in a preheated oven at 550–575°F and bake for 6–8 minutes. Make sure to spin your pizza 180 degrees halfway through the bake to ensure an evenly colored crust. 

7. If the pizza is cooking faster on the bottom, you can use a pizza screen to ensure an even bake from top to bottom. 

8. Once the pizza is cooked, remove it from the oven and let it rest on an aerated screen to avoid sogginess on the bottom of the crust. 

9. Drizzle with Olitalia Extra Virgin Olive Oil and finish with fresh basil.

10. Serve and enjoy! 

Pro Tip: Finish with Deliziosa Stracciatella across the pizza for an added kick of creaminess.