1. Prepare the dough according to Nancy’s Pizza Dough recipe.
2. Fire up your pizza oven, aiming for 370 to 425 °C on the stone baking board inside.
Use an infrared thermometer to quickly and accurately check the temperature of the middle of your stone.
3. Place a dough ball on your lightly-floured work surface.
With your fingers, push the air from the centre out to the edge using the dimpling technique. (The goal here is not to get a cornicione, but to stop the dough from rising too much in the oven.) Stretch the dough out to a 15-centimetre round base.
4. Lightly dust your peel with semolina flour; lay the stretched dough over the peel.
(Feel free to add your second pizzette to the peel as well.)
5. Brush the dough with olive oil and season the entire surface with salt.
Launch the dough into your oven and cook with the flame on until the dough begins to rise, about 30 seconds. Turn the flames off and rotate the dough for an even bake, cooking another 30 seconds or so in the ambient heat. Turn the flames on once more and cook until golden in colour, about 1 minute.
6. Remove the dough from the oven and let cool completely; cut off the top ends.
Tip: You can save the ends of the pizzette, then toss them in extra-virgin olive oil, season with salt, and rebake for your own ‘pizzette ends’ just like those in Nancy’s restaurant.
7. Slice open your pizzette with a knife, but don’t cut all the way through (just as you might with a pita).
8. With a squeeze bottle, season the bread with olive oil and salt, to taste.
9. Stuff the sandwich with 2 leaves of radicchio, followed by a drizzle of olive oil and salt, 2 baby capsicums, 2 garlic cloves, 2 Cruschi capsicums, 2 mozzarella balls dipped in pesto, and 2 fresh basil leaves.
Repeat the layering process. For the final layer, feel free to add more ingredients for a visible garnish.
10. If you fired up only one pizzette at a time, repeat the same process for the second pizzette; otherwise, serve and enjoy!.
If you fired up only one pizzette at a time, repeat the same process for the second pizzette; otherwise, serve and enjoy!
