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Pizza Amatriciana
Ingredients
- One 8½ to 13 ounce dough ball
- 6 to 7 slices of whole milk or part skim mozzarella
- ½ to 1 ounce grated Pecorino Romano (if available, try pecorino from Amatrice, Italy )
- Amatriciana Sauce (Recipe below)
- 4 ounces guanciale, cut randomly ¼ -inch in length (Can be slightly thick to thin. I prefer thick, large, fatty cubes)
- 5 ounces San Marzano DOP tomatoes or high-quality whole peeled tomatoes run through a food mill or firmly hand crushed
- ¼ ounce minced yellow or white onion (optional)
- Pinch of chopped garlic (optional)
- ⅛ to ¼-ounce minced Calabrian peppers, or a pinch of crushed red pepper (optional)
- Pinch of black pepper
- Pinch of sea salt
- Extra virgin olive oil
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