Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.

Using a kitchen spoon, cover the base of the pizza with your Whole Peeled Tomatoes. Make sure not to spread tomatoes over the crust. Not sure the best way to crush them? Learn more here.

Sprinkle on your Pecorino Romano and fresh basil, making sure to evenly disperse both.

Cover the pizza with sliced spicy soppressata.

Add fior di latte mozzarella, making sure to cover most of the pizza. Do not leave large gaps of exposed tomato sauce, as this will burn in the oven.

Drizzle on your  Extra Virgin Olive Oil, place the pizza on your launching peel, and set it in a woodfired oven with a temperature of about 800F-900F. Cook for 90 seconds or so.

Serve and enjoy!