Anthony Falco’s Thin and Crispy Cheese Pizza
Anthony Falco

Anthony Falco

Anthony Falco’s Thin and Crispy Cheese Pizza

This is a very simple pizza with a couple of special twists. The blend of part skim and whole milk mozzarella is a trick many pizzerias in New York City use. Do yourself a favor and take the time to source the Sicilian oregano. Its flavor is so much more flavorful and floral than the old stuff in your spice cabinet.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

35 mins total time

5 mins active time


Makes 1 pizza



  • flour icon

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (see Anthony Falco’s Thin and Crispy Pizza Dough recipe)


  • shredded 50/50-part skim and whole mozzarella cheese icon
    7 oz shredded 50/50-part skim and whole mozzarella cheese
  • pinch Sicilian oregano icon
    Pinch Sicilian oregano
  • finely grated parmigiano reggiano icon
    ¾ oz finely grated parmigiano reggiano
  • tomato-based sauce icon
    1 oz tomato-based sauce

    (whole peeled tomatoes drained, blended & seasoned to taste with salt & extra-virgin olive oil)


  • 1On the Smart Oven® Pizzaiolo with the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 600°F, the Top Temp to 500°F and the Top Control to Even Heat. This can take up to 20 minutes.
  • 2Once the oven has preheated, stretch and shape the dough on a lightly floured surface, then place on the lightly floured peel.
  • 3Scatter with mozzarella, oregano and parmigiano reggiano, then dollop over the tomato-based sauce.
    Tip: Allow a 1-inch border around the edges to prevent the cheese bubbling over.
  • 4Cook for 7 to 10 minutes, turning halfway through cooking.
  • 5Transfer the pizza to a board, cut and serve.
Main course

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