Outdoor Pizza Oven 'Nduja Pizza

Remove dough from refrigerator and allow to rest in proofing containers, covered, at room temperature for 1 to 2 hours before baking. Dough temperature should reach 60˚F (15.5°C) before stretching and baking; exact timing will depend upon ambient temperature. Andrew Janjigian Using a countertop or immersion blender, process tomatoes until a coarse but evenly blended sauce forms, about 10 seconds. Transfer to a 2-cup liquid measuring cup; if needed, add reserved tomato liquid to yield 2 cups (475ml) sauce. Season to taste with salt and pepper and set aside. Andrew Janjigian Preheat pizza oven to 800°F (425°C). When ready to bake, coat one dough ball generously on both sides with flour and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10- or 12-inch circle (final dimension depends upon the size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or perforated metal pizza peel. Andrew Janjigian Working quickly, scatter 6 basil leaves over pizza, leaving outer 1/2-inch rim untopped. Spread an even layer of tomato sauce over pizza. Sprinkle with Parmesan, followed by mozzarella. Dollop ‘nduja in 2 teaspoon amounts over sauce. Drizzle with olive oil. Andrew Janjigian Transfer pizza to oven and bake, rotating pie regularly with a metal peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total. Retrieve pizza with a metal peel and transfer to a cutting board. Sprinkle with parsley (if using), slice, and serve immediately. Andrew Janjigian Repeat steps 5 through 7 for remaining pizzas.