Stretch out your larger dough using the Neapolitan stretching method on top of Caputo Semola. Make sure to remove any excess flour after stretching, as this will burn in the oven. Then stretch out the smaller dough ball the same way and place it to the side on top of a lightly floured surface, so it doesn’t stick.

Using the larger dough ball first, spread on your ricotta evenly, then add your salami.

Spread the first bowl of the fior di latte evenly across the pizza.

Next, take the smaller dough ball that has been stretched and place it on the top. Make sure to stretch it until all the edges are perfect, then using a clenched fist, pound down the edges until they are sealed.

Open up 4 holes by pinching open the top dough to allow air to escape while baking.

Spoon on your hand crushed Italian Whole Peeled Tomatoes, leaving a fingernail’s length space crust.

Evenly spread on your artichokes, mushrooms, prosciutto cotto, and remaining fior di latte.

Drizzle with Extra Virgin Olive Oil and sprinkle with Pecorino Romano.

Bake at the mouth of the oven where the temperature is lower in a wood-fired oven. This will allow the pizza to bake properly throughout. Bake time will be a bit longer than standard Neapolitan pizza, anywhere from 120-150 seconds.

Serve and enjoy!