The Pizza Base

• 1 store-bought or homemade pizza dough (12-inch)
• 3 tablespoons olive oil (for crust + blooming)
• 1½ teaspoons Casa Flake Pizza Seasoning
• ½ cup San Marzano tomato sauce (or crushed tomatoes, drained)
• 200g fresh mozzarella, torn
• Kosher salt and black pepper
• Fresh basil to finish

The Chili Flake Finish (choose your heat)

• Mild: 1 teaspoon Fuego Dulce
• Medium: ½ teaspoon Wild Ember
• Hot: ¼–½ teaspoon Blazing Roots

Step 1: Prep & Preheat

Place pizza stone or baking sheet in oven. Preheat to 500°F (or as high as oven goes) for 30 minutes minimum — a properly preheated surface is the difference between a crispy base and a soggy one.

Step 2: Bloom the Chili Oil

Warm 2 tablespoons olive oil in a small pan over low heat. Add your chosen chili flakes and Pizza Seasoning. Cook 30-45 seconds, swirling, until fragrant and oil turns deep color. Remove from heat. This infused oil goes on the crust before everything else.

Step 3: Shape & Sauce

Stretch dough on a lightly floured surface. Transfer to parchment paper. Brush edges generously with the bloomed chili oil — this is the flavor in your crust. Spoon tomato sauce over the center, leaving a 1-inch border. Season sauce with a pinch of salt.

Step 4: Top & Bake

Tear mozzarella over sauce. Slide parchment onto the hot stone or pan. Bake 10-12 minutes until crust is charred at edges and cheese is bubbling with golden spots.

Step 5: Finish & Serve

Remove from oven. If using Blazing Roots, add now (post-bake only — prevents bitterness). Add fresh basil leaves, drizzle with remaining 1 tablespoon olive oil, and serve immediately.

Optional honey finish: Drizzle 1 teaspoon good honey over the top before serving. Spectacular with Blazing Roots.