Topping recipe

Pizza rossa

Name: Pizza rossa (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 5g Fine sea salt (1 tsp); 2g Dried oregano (1 tsp); 15g Extra-virgin olive oil (drizzle) (1 Tbsp); 2g Flaky sea salt (½ tsp)

Hand-crushed San Marzano, Dried oregano, Extra-virgin olive oil. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Hand-crushed San Marzano

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Hand-crushed San Marzano

scant 1 cup220 g

Toppings

Dried oregano

1 tsp2 g

Finishing

Extra-virgin olive oil (drizzle)

1 Tbsp15 g

Flaky sea salt

½ tsp2 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pan

BeforeSpread the crushed tomato over the whole pan with the back of a spoon, edge to edge. There's no rim on a teglia.
BeforeSprinkle the oregano over the tomato.
AfterDrizzle the oil and scatter the flaky salt while it's still hot, then cut it into squares with scissors.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Dried oregano2 g

Extra-virgin olive oil15 g

Flaky sea salt2 g

Pair with

Make a Roman pan pizza dough to match. The calculator opens with Roman Pan Pizza pre-selected — pick pan size and a long cold ferment next.

Open dough calculator →