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

2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust.  

3. Evenly disperse your quartered cherry tomatoes. 

4. Sprinkle on your Pecorino Romano and drizzle with Olitalia Extra Virgin Olive Oil. 

5. 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. 

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

7. 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. 

8. Using a spoon, place dollops of Deliziosa Stracciatella evenly across the pie. 

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

10. Serve and enjoy!