ingredients:

1 ball pizza dough

San Marzano tomatoes, blended

Parmesan

oregano

Corto olive oil

Mozzarella cheese

Basil

Note: A long-handled pizza peel is an essential tool for deep brick oven pizzas and safety.

The chefs at Yukon Pizza cook their signature dough in a wood-fired oven between 750-800F. You will need to test your dough and pizza oven to find the ideal temperature for your pizzas but Alex recommends 550F.

preparation:

Prep your pizza oven for a steady temperature of 550 to 800 degrees depending on the type of dough you have using Cowboy Pit Style Cookin' Wood.

Press out the dough about 80% of the way allowing the dough to stretch back a bit.

Spoon the blended San Marzano tomatoes and spread to coat the dough, leaving about a ¾” - 1” for the crust.

Add a sprinkle of parmesan cheese and oregano.

Drizzle oil over top.

Spread large pieces of mozzarella over the surface and add fresh basil.

Slide the pizza on the peel.

Pinch the edges of the crust to help form air bubbles.

Place in the pizza oven for 90 seconds to 2 minutes.

Rotate the pizza every 30 seconds when brown blisters appear on the dough.

Allow the pizza to rest 3 to 5 minutes before slicing and serving.