The Padrino Pizza
A classic 22-inch Padrino pizza made with house-made pizza sauce and shredded Saputo mozzarella, then par-baked before topping with savory Italian sausage, sweet caramelized onions, and spicy cherry peppers. It is finished in the oven for a crispy crust and served with house zucchini dipping sauce.
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🍳 Cooking Flow
Stretch and shape the dough onto a 22-inch pizza screen. → Spread pizza sauce evenly to the edges and top with shredded mozzarella. → Par-bake the cheese base in the oven for about 5 minutes. → Add Italian sausage, caramelized onions, and cherry peppers. → Bake for 2 to 3 more minutes, rest for 1 minute, slice, and serve.
Cooking Steps
Brief Cooking Order
Stretch and shape the dough onto a 22-inch pizza screen. → Spread pizza sauce evenly to the edges and top with shredded mozzarella. → Par-bake the cheese base in the oven for about 5 minutes. → Add Italian sausage, caramelized onions, and cherry peppers. → Bake for 2 to 3 more minutes, rest for 1 minute, slice, and serve.
Introduction
A classic 22-inch Padrino pizza made with house-made pizza sauce and shredded Saputo mozzarella, then par-baked before topping with savory Italian sausage, sweet caramelized onions, and spicy cherry peppers. It is finished in the oven for a crispy crust and served with house zucchini dipping sauce.
Step 1
Roll out and stretch the cold dough using a rolling pin and hand tossing until it fits evenly onto a 22-inch pizza screen.
Step 2
Ladle the house-made pizza sauce onto the center of the dough and spread it evenly in a circular motion all the way to the edges.
Step 3
Sprinkle an even layer of shredded Saputo mozzarella cheese over the sauce base without overloading it.
Step 4
Place the pizza into the deck oven and par-bake for approximately 5 minutes until the cheese is melted and begins to take on color.
Step 5
Remove the par-baked pizza from the oven and evenly distribute the cooked Italian sausage, caramelized onions, and sliced cherry peppers over the cheese.
Ingredients List
Important Notes
Cold dough tends to retract when stretching; lift and re-stretch it gently onto the screen as needed.
Spread the sauce evenly across the entire dough base to avoid bare spots or thick racetracks.
Par-baking the pizza with just cheese first allows the mozzarella to melt properly and develop color before adding the pre-cooked toppings.
Letting the large pizza rest for 1 minute on a rack prevents the crust from getting soggy before cutting.
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