The Best Italian Recipes, Oklahoma City, OK (2025)

10/08/2025

Rigatoni with Rich Tomato Sauce, Ricotta, and Basil
Ingredients:
For the Pasta:

12 oz rigatoni pasta

2 tbsp olive oil

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 tsp sugar (optional, to balance acidity)

1/2 tsp red pepper flakes (optional for a little heat)

Salt and black pepper, to taste

Fresh basil leaves, torn

1/2 cup ricotta cheese (plus extra for topping)

Extra virgin olive oil, for drizzling

Freshly ground black pepper, for garnish

Parmesan cheese, for optional topping

Instructions:
Cook the Pasta:

Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente.

Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

Make the Sauce:

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute (do not burn).

Stir in the crushed tomatoes, sugar (if using), red pepper flakes, salt, and black pepper.

Simmer the sauce gently for 10–15 minutes, stirring occasionally. Add a splash of the reserved pasta water if the sauce becomes too thick.

Combine:

Add the drained pasta to the skillet with the sauce. Toss to coat thoroughly, adding a little reserved pasta water if needed to loosen the sauce.

Assemble:

Plate the rigatoni onto a white plate or shallow bowl.

Top with uneven dollops of fresh ricotta cheese.

Drizzle generously with good quality extra virgin olive oil.

Sprinkle with torn fresh basil leaves.

Finish with freshly cracked black pepper, and a little grated Parmesan if you like.

Serve:

Serve immediately while hot, with extra basil and ricotta on the side if desired.

This dish feels rustic and cozy, with the richness of the tomato sauce, creamy ricotta, and the brightness of fresh basil. Perfect for a casual but beautiful meal!
Would you also like a version baked in the oven for an even heartier version? 🍅✨

10/08/2025

Creamy Gnocchi with Parmesan and Parsley:

Ingredients:
For the Gnocchi:

1 pound (450g) potato gnocchi (store-bought or homemade)

Salt (for water)

For the Alfredo Sauce:

1 cup heavy cream

1/2 cup unsalted butter

2 cloves garlic, minced

1 cup freshly grated Parmesan cheese

Salt and pepper, to taste

1/4 teaspoon nutmeg (optional, for a subtle flavor)

For Garnish:

Freshly chopped parsley

Extra grated Parmesan cheese

Instructions:
Cook the Gnocchi:

Bring a large pot of salted water to a boil.

Add the gnocchi to the boiling water and cook according to the package instructions (typically, gnocchi will float to the surface once they're cooked, about 2-3 minutes).

Using a slotted spoon, carefully remove the gnocchi from the water and set them aside. Save about 1/4 cup of the cooking water.

Make the Alfredo Sauce:

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add the heavy cream to the skillet and bring it to a simmer. Stir occasionally and let it cook for 3-4 minutes until it thickens slightly.

Reduce the heat to low and gradually stir in the Parmesan cheese until the sauce is smooth and creamy. Add salt, pepper, and nutmeg (if using) to taste.

Combine Gnocchi with Sauce:

Add the cooked gnocchi to the skillet with the Alfredo sauce, gently tossing to coat the gnocchi in the creamy sauce.

If the sauce is too thick, add a little of the reserved gnocchi cooking water until you reach the desired consistency.

Serve:

Serve the creamy gnocchi on a plate, garnishing with freshly chopped parsley and extra Parmesan cheese.

For added flavor, you can drizzle a little olive oil over the top or sprinkle red pepper flakes if you like a bit of heat.

Serving Suggestions:
Pair this dish with a simple salad or roasted vegetables for a balanced meal.

If you're in the mood for protein, grilled chicken or shrimp would be great additions.

This dish is creamy, comforting, and indulgent—perfect for a cozy meal at home! Enjoy!

10/08/2025

Pappardelle with Hearty Meat Ragu & Shaved Parmesan
🍽️ Serves 4 | ⏱️ Ready in 1 hour
Ingredients
For the Ragu:

2 tbsp olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 carrot, finely diced

1 celery stalk, finely diced

1 lb (450g) ground beef (or a beef/pork mix)

1 tbsp tomato paste

1/2 cup dry red wine (optional but recommended)

1 can (14 oz) crushed tomatoes

1/2 tsp dried oregano

Salt and black pepper, to taste

A splash of milk or cream (optional, for extra richness)

For the Pasta:

12 oz (340g) pappardelle pasta

Salt for pasta water

Pasta cooking water, reserved

To Serve:

Freshly shaved Parmesan

Fresh basil or parsley (optional)

Instructions
1. Make the Ragu
In a large skillet or saucepan, heat olive oil over medium heat.

Add the onion, garlic, carrot, and celery. Sauté until soft, about 8 minutes.

Add the ground meat and cook until browned, breaking it up as it cooks.

Stir in tomato paste, cooking it for a minute to deepen flavor.

Pour in the red wine and simmer until reduced by half.

Add crushed tomatoes, oregano, salt, and pepper.

Simmer uncovered on low heat for 30–40 minutes, stirring occasionally. Add a splash of milk or cream for extra richness if desired.

2. Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil.

Cook pappardelle until al dente according to package instructions.

Reserve 1/2 cup of pasta water, then drain the pasta.

3. Combine & Serve
Toss the pasta gently with the meat sauce, adding reserved pasta water a splash at a time to loosen if needed.

Plate into shallow bowls, letting the sauce cling naturally to the edges.

Top with plenty of shaved Parmesan and a sprinkle of fresh herbs.

Would you like a version of this with mushrooms instead of meat for a vegetarian twist?

10/08/2025

Homemade White Pizza with Garlic Cream Sauce & Parsley
🧄 Ingredients:
For the Dough (or use store-bought):

2 1/4 tsp (1 packet) active dry yeast

1 cup warm water

2 1/2 – 3 cups all-purpose flour

1 tsp salt

1 tbsp olive oil

For the White Sauce:

2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

1 cup milk

1/4 cup grated Parmesan cheese

Salt & pepper to taste

Toppings:

1 1/2 cups shredded mozzarella

1/4 cup ricotta or dollops of cream cheese (optional)

Fresh parsley, chopped

Olive oil (for brushing the crust)

🔪 Instructions:
1. Make the Dough (or prep store-bought):
In a bowl, dissolve yeast in warm water. Let it sit for 5–10 minutes until foamy.

Add flour, salt, and olive oil. Mix until a dough forms. Knead 5–7 minutes until smooth.

Cover and let rise for 1 hour until doubled in size.

2. Make the White Sauce:
In a small saucepan, melt butter over medium heat. Add garlic and cook 30 seconds.

Stir in flour to form a roux. Slowly whisk in milk until smooth.

Cook until slightly thickened. Stir in Parmesan. Season with salt and pepper.

3. Assemble the Pizza:
Preheat oven to 475°F (245°C). Place a baking sheet or stone inside to heat.

Roll out dough into a thick round or oval shape. Transfer to parchment paper.

Spread white sauce generously over the crust.

Sprinkle mozzarella and add optional dollops of ricotta or cream cheese.

Bake for 10–12 minutes until crust is golden and cheese is bubbling.

4. Finish & Serve:
Brush crust edges with olive oil. Sprinkle fresh parsley over the top.

Slice unevenly for that rustic look and let a few herb flecks land on the plate for charm.

🍽 Tip:
For extra flavor, add caramelized onions or sautéed mushrooms under the cheese layer.

Would you like a variation with chicken, spinach, or maybe even a garlic oil base instead of creamy sauce?

10/08/2025

Gnocchi with Tomato Marinara & Burrata
🍽️ Serves 2–3
⏱️ Prep Time: 15 mins
⏱️ Cook Time: 20 mins
🧾 Ingredients:
For the gnocchi (or use store-bought):
1 lb (450 g) potato gnocchi

For the marinara sauce:
2 tbsp olive oil

3 garlic cloves, minced

1 can (14 oz / 400 g) crushed tomatoes

1 tbsp tomato paste (optional for depth)

1/2 tsp red pepper flakes (optional, for a gentle kick)

Salt and black pepper to taste

1 tsp sugar (optional, to balance acidity)

Handful fresh basil leaves, chopped

Toppings:
1 large ball of burrata cheese

Fresh basil leaves for garnish

Olive oil for drizzling

Grated Parmesan (optional)

🍳 Instructions:
1. Make the marinara sauce:
In a large skillet, heat olive oil over medium heat.

Add minced garlic and red pepper flakes, sauté for 30 seconds.

Stir in tomato paste (if using), then add crushed tomatoes.

Season with salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally.

Stir in chopped basil just before serving.

2. Cook the gnocchi:
Bring a large pot of salted water to a boil.

Add gnocchi and cook until they float to the surface (about 2–3 minutes).

Remove with a slotted spoon and gently toss into the marinara sauce.

3. Plate and serve:
Spoon gnocchi and sauce into bowls.

Tear the burrata and dollop generously over the top.

Garnish with fresh basil, a drizzle of olive oil, and a touch of Parmesan if desired.

Serve warm, with crusty bread on the side for extra comfort.

Want to level it up with roasted cherry tomatoes or caramelized onions? I got you!

10/08/2025

Rustic Alfredo Mushroom & Spinach Pizza with Capers
🍽️ Makes 1 large pizza
⏱️ Prep Time: 25 mins (plus dough rise if making fresh)
⏱️ Cook Time: 12–15 mins
🧾 Ingredients:
For the dough (or use store-bought):
2 1/4 tsp active dry yeast (1 packet)

3/4 cup warm water (110°F / 43°C)

1/2 tsp sugar

2 cups all-purpose flour

1 tsp salt

1 tbsp olive oil

For the Alfredo sauce:
2 tbsp butter

2 garlic cloves, minced

1 tbsp flour

1 cup heavy cream

1/2 cup grated Parmesan

Salt & pepper, to taste

Toppings:
1 cup mozzarella cheese, shredded

1/2 cup sautéed mushrooms (cremini or button), cooked until golden

1 cup fresh baby spinach

1–2 tbsp capers, drained

Cracked black pepper & red pepper flakes (optional)

Olive oil for brushing

🍳 Instructions:
1. Make the dough (skip if using pre-made):
Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

Mix with flour, salt, and olive oil. Knead until smooth and elastic (5–7 minutes).

Let rise in a warm place, covered, for about 1 hour or until doubled in size.

2. Make the Alfredo sauce:
In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant.

Whisk in flour and cook 1 minute. Gradually whisk in cream.

Stir until slightly thickened. Add Parmesan, salt, and pepper. Let cool slightly.

3. Preheat oven:
Preheat your oven to 475°F (245°C) with a pizza stone or steel if you have one.

4. Shape and top the pizza:
Roll out the dough on a floured surface to about 12 inches.

Transfer to a parchment-lined peel or baking sheet.

Brush the edges with olive oil. Spread a layer of Alfredo sauce on the base.

Top with mozzarella, sautéed mushrooms, fresh spinach, and capers.

5. Bake:
Bake for 12–15 minutes, or until the crust is charred and golden, and the cheese is bubbly.

6. Serve:
Let cool slightly. Add a touch of fresh cracked pepper or chili flakes if desired.

Slice and serve with a side of extra Alfredo for dipping.

Want to make it with roasted garlic in the sauce or add caramelized onions? Just say the word!

10/08/2025

Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
✅ Ingredients (serves 4):
For the Meatballs:

1 lb ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 egg

1 clove garlic, minced

1 tsp dried oregano

1 tsp lemon zest

Salt and pepper to taste

1 tbsp olive oil (for frying)

For the Spinach & Garlic Orzo:

1 cup orzo pasta

1 tbsp olive oil

2 cloves garlic, minced

4 cups fresh spinach (or more if you love spinach!)

1/2 cup chicken broth (or vegetable broth)

1/4 cup grated Parmesan cheese

1 tbsp fresh lemon juice

Salt and pepper to taste

For the Creamy Lemon Sauce:

1 cup heavy cream

1/4 cup chicken broth

1 tbsp lemon juice

1 tsp lemon zest

1/2 tsp garlic powder

Salt and pepper to taste

Fresh parsley (optional, for garnish)

👩‍🍳 Instructions:
Make the meatballs:

In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, oregano, lemon zest, salt, and pepper.

Mix until everything is well combined.

Shape the mixture into meatballs (about 1½ inches in diameter).

Heat the olive oil in a large skillet over medium heat.

Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned and cooked through.

Once cooked, remove from the skillet and set aside.

Cook the orzo:

In a separate pot, bring a large pot of salted water to a boil and cook the orzo according to the package instructions (about 8–10 minutes).

Drain and set aside.

Make the creamy lemon sauce:

In the same skillet used for the meatballs, add the chicken broth and heavy cream. Stir in the lemon juice, lemon zest, garlic powder, salt, and pepper.

Bring the sauce to a simmer and cook for 3–5 minutes, allowing it to thicken slightly.

Cook the spinach and garlic orzo:

In a large skillet or pan, heat 1 tbsp olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Add the spinach and cook until wilted, about 2–3 minutes.

Stir in the cooked orzo, chicken broth, and Parmesan cheese.

Season with salt, pepper, and lemon juice. Stir to combine everything.

Combine and serve:

Add the cooked meatballs back into the skillet with the creamy lemon sauce and allow them to heat through.

Serve the meatballs over the spinach and garlic orzo.

Garnish with fresh parsley and a bit of extra Parmesan if desired.

📝 Tips & Variations:
For extra flavor: Add a pinch of red pepper flakes to the orzo for a subtle heat.

Vegetarian version: Replace the chicken meatballs with plant-based or veggie meatballs.

Make it creamy: For a richer sauce, add a tablespoon of butter to the sauce along with the cream.

10/08/2025

Linguine with Creamy Chicken, Italian Herbs, and Parmesan
(Linguine au poulet à la crème aux herbes italiennes et au parmesan)

Ingredients:
12 oz linguine pasta

2 tbsp olive oil

2 boneless, skinless chicken breasts (or thighs), sliced into thin strips

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tbsp dried Italian herbs (or a mix of basil, oregano, thyme, and rosemary)

1/4 tsp red pepper flakes (optional, for a little heat)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Extra Parmesan cheese (for serving)

Instructions:
Cook the linguine:

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Cook the chicken:

Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts (or thighs) and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.

Make the creamy sauce:

In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 30 seconds until fragrant.

Add the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.

Stir in the heavy cream, Italian herbs, and red pepper flakes (if using). Simmer for another 3-5 minutes, until the sauce thickens slightly.

Combine everything:

Return the cooked chicken to the skillet and toss to coat it in the creamy sauce. Add the grated Parmesan cheese and stir until the cheese melts into the sauce.

Add the cooked linguine to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Serve:

Season with salt and pepper to taste. Serve the linguine hot, garnished with fresh parsley and extra Parmesan cheese.

10/08/2025

Fettuccini Pasta with Vegetables in Pink Vodka Sauce
Ingredients:
12 oz fettuccini pasta

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

1 zucchini, chopped

1 cup spinach (fresh or frozen)

1 can (14 oz) crushed tomatoes

1/2 cup vodka

1/2 cup heavy cream

1/4 tsp red pepper flakes (optional, for a little heat)

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper, to taste

1/4 cup grated Parmesan cheese (optional, for topping)

Fresh basil or parsley, chopped (optional, for garnish)

Instructions:
Cook the pasta:

Bring a large pot of salted water to a boil and cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Sauté the vegetables:

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic, and cook for about 2–3 minutes until softened.

Add the bell pepper and zucchini, and sauté for another 5–7 minutes until tender. Stir in the spinach and cook until wilted (if using fresh spinach).

Make the sauce:

Add the crushed tomatoes to the skillet, followed by the vodka. Stir well and let it simmer for about 5 minutes, allowing the alcohol to cook off.

Reduce the heat to low, then stir in the heavy cream, red pepper flakes, oregano, basil, salt, and pepper. Simmer for 2–3 minutes until the sauce is heated through and slightly thickened.

Combine the pasta and sauce:

Add the cooked fettuccini to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Serve:

Serve the pasta hot, topped with Parmesan cheese and fresh basil or parsley for garnish.

10/07/2025

Tortilla au Fromage au Four
📝 Ingrédients :
4 tortillas de blé (ou maïs, selon votre préférence)

200 g de fromage râpé (cheddar, mozzarella ou un mélange des deux)

1 cuillère à soupe de beurre fondu

1/2 cuillère à café de paprika (facultatif)

1/4 cuillère à café d'ail en poudre (facultatif)

Sel et poivre au goût

Un peu de persil frais ou de coriandre pour garnir (facultatif)

👩‍🍳 Instructions :
Préchauffez le four :

Préchauffez votre four à 180°C (350°F).

Préparez les tortillas :

Badigeonnez légèrement les tortillas de beurre fondu des deux côtés pour qu'elles soient bien dorées et croustillantes.

Placez-les sur une plaque de cuisson recouverte de papier sulfurisé.

Ajoutez le fromage :

Répartissez généreusement le fromage râpé sur la moitié de chaque tortilla. Vous pouvez ajouter un peu de paprika ou d'ail en poudre sur le fromage pour plus de saveur, puis assaisonner avec du sel et du poivre.

Pliez les tortillas :

Pliez chaque tortilla en deux, en formant un demi-cercle, de manière à emprisonner le fromage à l'intérieur.

Cuisson au four :

Placez les tortillas pliées sur la plaque de cuisson et enfournez-les pendant 8 à 10 minutes, ou jusqu'à ce que le fromage soit bien fondu et que les tortillas soient dorées et croustillantes.

Garniture (facultatif) :

Une fois cuites, sortez les tortillas du four et laissez-les reposer quelques minutes. Coupez-les en triangles et garnissez de persil frais ou de coriandre si vous le souhaitez.

🤎 Conseils :
Variante : Ajoutez des légumes comme des poivrons, des oignons ou des tomates avant de plier les tortillas pour ajouter une touche colorée et savoureuse.

Fromage supplémentaire : Pour un goût encore plus riche, vous pouvez ajouter du fromage râpé sur le dessus des tortillas avant de les cuire pour une croûte encore plus dorée.

Sauce d’accompagnement : Servez avec de la salsa, de la crème aigre ou du guacamole pour encore plus de saveur.

Cette Tortilla au fromage au four est rapide, simple et irrésistible ! Parfaite pour un repas facile, un snack ou une entrée. Profitez-en !

10/07/2025

Chicken Alfredo Bake 🍗🧀🍝
(A comforting and cheesy baked pasta dish with tender chicken, creamy Alfredo sauce, and a crispy topping—perfect for a cozy dinner!)

Ingredients:
🔹 For the Chicken Alfredo Bake:

2 chicken breasts (boneless, skinless)

3 cups cooked pasta (penne, rigatoni, or any pasta of choice)

2 cups heavy cream

1 cup chicken broth

1 ½ cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

4 cloves garlic, minced

1 tablespoon butter

2 tablespoons flour

Salt and black pepper, to taste

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

Fresh parsley (for garnish)

Instructions:
1. Prepare the Chicken:

Season the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.

Heat a pan over medium heat with a bit of oil and cook the chicken for 6-8 minutes per side, or until fully cooked through.

Once done, shred the chicken using two forks and set aside.

2. Cook the Pasta:

Cook the pasta according to package instructions. Drain and set aside.

3. Make the Alfredo Sauce:

In a large skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Sprinkle in the flour and stir well to form a roux. Cook for another 1-2 minutes.

Gradually whisk in the heavy cream and chicken broth. Bring to a simmer, stirring constantly until the sauce thickens, about 5 minutes.

Once thickened, add the Parmesan and mozzarella cheeses, stirring until melted and smooth. Season with salt, pepper, garlic powder, and onion powder to taste.

4. Assemble the Bake:

Preheat the oven to 180°C (350°F).

In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix everything until evenly coated.

Transfer the mixture into a greased 9x13-inch baking dish. Top with additional mozzarella and Parmesan cheese for a golden crust.

5. Bake:

Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.

6. Serve:

Garnish with fresh parsley and serve warm with garlic bread on the side.

Tips for the Best Chicken Alfredo Bake:
✅ Add vegetables like broccoli, spinach, or mushrooms for added flavor and nutrition.
✅ Use freshly grated cheeses for a creamier, richer sauce.
✅ If you like a crispy topping, broil the bake for the last 2-3 minutes.

10/07/2025

Neapolitan Pizza with Caramelized Mushrooms & Fior di Latte
Dough Prep: 24+ hours (cold ferment) | Cook Time: 90 seconds (wood-fired) | Makes: 2x 12-inch pizzas

Ingredients:
For the Dough (Vera Pizza Napoletana-approved):

300g "00" flour (Caputo Pizzeria or Anna Napoletana)

180ml water (60% hydration, 65°F/18°C)

9g sea salt

0.2g fresh yeast (or 0.1g active dry yeast)

For the Toppings (per pizza):

80g San Marzano DOP tomato purée (uncooked, strained + pinch of salt)

120g fior di latte mozzarella (torn, patted dry)

1 cup mixed caramelized mushrooms (porcini, cremini, oyster—sautéed in EVOO with 1 garlic clove & 1 tsp thyme)

5 fresh basil leaves

1 tbsp grated Pecorino Romano

Extra-virgin olive oil (EVOO)

Sea salt flakes

Method:
1. Dough (24-48 Hour Cold Ferment):
Dissolve yeast in water, then mix with flour and salt until just combined. Rest 20 mins.

Knead by hand (slap-and-fold technique) for 10 mins until silky. Bulk ferment at room temp for 2 hours, then divide into 250g balls.

Cold-ferment in an oiled container for 24-48 hours (for complex flavor and airy cornicione).

2. Prep Toppings:
Mushrooms: Sauté sliced mushrooms in EVOO over high heat until deeply caramelized. Add minced garlic and thyme at the end.

Cheese: Drain fior di latte 2 hours ahead, pat dry to prevent sogginess.

Sauce: Hand-crush San Marzano tomatoes with salt (no cooking—keep it raw and bright).

3. Shape & Top (The Neapolitan Way):
2 hours before baking, let dough balls rise at room temp.

On a floured surface, stretch dough by hand (no rolling pin!) into a 12-inch disc with a thicker cornicione.

Spread tomato purée in a spiral, leaving a 1-inch border. Add mozzarella in uneven clusters (for molten pools).

Scatter mushrooms, avoiding the center to prevent sagging.

4. Bake (Wood-Fired Perfection):
Wood-fired oven (905°F/485°C): Slide pizza onto the deck with a peel. Cook for 60-90 seconds, rotating with a turning peel for even blistering.

Home oven hack: Preheat a pizza steel at 550°F/290°C (max) for 1 hour. Broil for the last 2 mins to mimic char.

5. Finish:
Drizzle with EVOO, tear basil over top, and dust with Pecorino Romano.

The Best Italian Recipes

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