Ardiana's dough flirts with the Neapolitan style, but has more chew and heft. "This is what I like—it still has a little softness."
Onion crema, diced preserved Meyer Lemon, and thinly-sliced garlic (Ardiana soaks her's in olive oil).
Delicious onion crema—including butter, white wine, and cream—is poured on the dough base.
And smoothed out.
Diced Preserved Meyer Lemon
"This is what gives everything its pop, freshens things up," Ardiana told us. "It's an unexpected burst of flavor."
Then, the garlic.
The aged Provolone piccante is shredded, and scattered across the white base.
Into the Oven
Ragazza's oven is a Wood Stone Fire Deck 8645.
On the Rise
The pizza bakes for approximately 7 minutes. At home, Ardiana recommends you crank your oven as high as it goes. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and bubbly.
Oil It Up
Ardiana drizzles the crust with olive oil.
The hot, melty pizza is topped with chopped Italian parsley, and wild arugula tossed with olive oil, salt, and pepper (regular arugula works, too).
Ardiana shows off her creation.
Next step... devour.
Slice your pie up and go at it! Ardiana loves this pizza with a sprinkle of red pepper flakes, and a spoonful of oil-rich hot chilis.