Sauce, cheese, and topping amounts for 9 classic pizzas — scaled by pie count, with a shopping list.
The platonic Neapolitan: red, white, green. Tomato, fresh mozzarella, basil, olive oil. Less is more — let each ingredient speak.
The corner-slice baseline. Cooked sauce, low-moisture mozz, a dust of pecorino. Foldable. Greasy. Iconic.
Use natural-casing pepperoni (Ezzo, Margherita Premium) — the small-diameter sticks cup up during baking, holding little pools of rendered fat. The greatest pizza topping ever invented.
Cheese to the edges for the frico crust. Sauce in racing stripes AFTER the bake. Cup-and-char pepperoni for the trademark grease pools.
Thin square slice — olive-oil-crisped bottom, garlicky cooked sauce, fresh basil, low-moisture mozz, finished with pecorino and good EVOO.
The everyday Roman bakery square. Just crushed San Marzano, olive oil, and oregano on an open, glassy crumb — no cheese. The tomato is what the crust is built to show off.
Garlic cream base, three cheeses, fresh herbs. No tomato. Best with a thin or NY-style crust so the cheese doesn't drown the bread.
Bright summer pizza: pesto base, fresh mozz, cherry tomatoes, pine nuts. Apply pesto thinly — too much and it burns black under the broiler.
Vodka sauce, fresh mozz dollops, low-moisture mozz, hot honey to finish. The 'tiktok pizza' done right — and yes, the hot honey is non-negotiable.