Cornmeal, as needed
11 oz. The Rock’s Signature Hand-Tossed Pizza Dough
½ oz. extra virgin olive oil
3 oz. The Rock’s Signature Pizza Sauce
¹/8 oz. Grande Romano cheese
4 oz. Grande mozzarella
2 oz. sliced pepperoni
2½ oz. sweet sausage links
3 oz. ricotta cheese
Method: Sprinkle cornmeal on pizza peel. Stretch dough to fit peel, leaving 1 inch around perimeter of dough. Spread oil evenly over dough. Spread pizza sauce evenly over dough, leaving 1 inch of dough at edge. Sprinkle Romano cheese over sauce. Top with mozzarella cheese. Place pepperoni slices evenly over cheese. Break sausage links into pieces; place over pepperoni. Place pieces of ricotta evenly over pizza. Put in hot wood-fired oven; bake, turning periodically, until golden-brown.
Reprinted with permission from the American Culinary Federation and Credit: The Rock Wood Fired Pizza & Spirits, Auburn, Wash.
The National Culinary Review, February 2010