Topping recipe

Margherita

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Fresh basil leaves, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNeapolitan12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

⅓ cup80 g

Cheese

Fresh whole-milk mozzarella

about 3½ oz, torn into 6–8 chunks100 g

Toppings

Fresh basil leaves6–8 leaves, torn after bake

6–8 leaves2 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Flaky sea salt

a pinch0.5 g

Make the sauce

Scaled for 1 pie · 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 pie

BeforeSpoon the tomato onto the centre and spread it outward in a spiral, leaving a finger's width of bare rim.
BeforeScatter the torn fior di latte over the sauce. If it's still weeping, pat it dry first or the middle goes soggy.
AfterTear the basil over the pie the moment it comes out, then drizzle the oil and finish with a pinch of flaky salt.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella100 g

Fresh basil leaves2 g

Extra-virgin olive oil5 g

Flaky sea salt0.5 g

Pair with

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