Topping recipe

Genovese

Garlic oil, Fresh whole-milk mozzarella, Genovese ragù, made ahead, Pecorino Romano. Scaled for 1 pie.

1 pieNeapolitan12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

2 tsp10 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn80 g

Toppings

Genovese ragù, made ahead2 lb sliced onions and ½ lb beef chuck, cooked covered on low with oil, a splash of white wine and salt for 4–5 hours until it collapses; shred the beef into it

½ cup120 g

Finishing

Pecorino Romano (grated, finishing)

1½ Tbsp, grated8 g

Fresh basil leaves

4–5 leaves2 g

Black pepper

a few grinds0.5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the dough thinly with garlic oil and scatter the torn mozzarella.
BeforeSpoon the ragù over the cheese in loose heaps, leaving gaps so the mozzarella can bubble through.
AfterGrate pecorino over it, grind on some pepper, and tear the basil on top.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella80 g

Genovese ragù, made ahead120 g

Pecorino Romano8 g

Fresh basil leaves2 g

Black pepper0.5 g

Pair with

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