Check out this delicious recipe for Andolini’s Spring Street style pizza and just in time for Spring Break!
To make Andolini’s Spring Street Pizza at home you’ll need:
1 pizza dough - 14 oz. — pushed out or tossed to the size of your pizza pan, being careful not to crush the edge so you get a great “puff” on your pizza crust.
2 tablespoons Extra Virgin Olive Oil (EVOO)
6 oz. of marinara or san marzano sauce
16 slices of fresh mozzarella (buy fresh mozzarella in ball form, slice it yourself — you will taste the difference)
shredded fresh basil
1 pinch of salt (we use red rock salt)
4 tablespoons of pecorino Romano cheese
Extra EVOO for drizzling before and after the bake
Preheat your oven to 500 degrees and preheat a pizza stone in your oven, if you have one. Ideally, give the stone and oven 30 minutes to come fully to temperature before baking the pie.
In the meantime, push out your dough to form your crust. Place on a lightly oiled pan or lightly floured pizza peel for easy transfer to the stone when it’s time to bake. Spread the marinara sauce on top of the crust — leaving the outer 1” of your pizza clear. Place the cheese slices around the pizza, continuing to leave the outer 1" clear. Lightly drizzle EVOO over your pizza. Transfer pizza to hot stone / hot oven. Bake until crust is golden brown, and the cheese is bubbly (about 10 to 12 minutes in most cases). Remove pizza from oven, sprinkle with a pinch of salt and the pecorino romano. Place the fresh basil on the pizza, add one last swirl of EVOO. Slice and serve!