Instructions

1. Conventional oven: Put a pizza steel or stone on the upper-middle rack and heat the oven as hot as it goes, 550°F or higher, for a full 30 minutes. A cold stone is the single biggest reason home pizza looks pale.

   Pizza oven: Heat your pizza oven to 750°F for at least 15 minutes.

2. Stretch the dough by hand on a semolina-dusted peel to about 12 inches, leaving a thicker rim. Don't roll it with a pin – you crush the bubbles that give you the beautiful char spots.

3. Spread the marinara thinly, leaving a 3/4-inch border. Scatter the mozzarella in torn pieces with gaps between – gaps are where the sauce shows through and the color comes from. Drizzle with half the olive oil.

4. Slide the pie onto the stone and bake for 5-8 minutes, until the crust is puffed and spotted, and the cheese is just bubbling. Rotate halfway if your oven runs uneven.

   
   For the pizza oven: this will cook in about 2-3 minutes so move the pizza in ¼ turns every 20 seconds. The pizza is finished when there are nice even brown spots around the edge and the bottom is a nice golden brown.

5. Out of the oven, spoon the Calabrian Chili Crisp over in a loose spiral, keeping the solids on top. Add the Parmigiano-Reggiano, basil, flaky salt and remaining olive oil. Cut and serve immediately.