Topping recipe

Marinara

Hand-crushed San Marzano, Garlic, thinly sliced, 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 cup, generous90 g

Toppings

Garlic, thinly sliced

1 large clove4 g

Dried oregano

½ tsp1 g

Finishing

Extra-virgin olive oil (drizzle)

2 tsp8 g

Fresh basil leavesOptional; not traditional, but nobody minds

3–4 leaves1 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

BeforeSpread the tomato a little more generously than for a Margherita, leaving a bare rim; there's no cheese to cover it.
BeforeScatter the garlic slices evenly so no bite gets three of them, then the oregano, and a thread of oil before it goes in.
AfterDrizzle the rest of the oil over the hot pie and tear on the basil if you're using it.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Garlic, thinly sliced4 g

Dried oregano1 g

Extra-virgin olive oil8 g

Fresh basil leaves1 g

Pair with

Make a Neapolitan dough to match. The calculator opens with Neapolitan pre-selected — pick portions and timing next.

Open dough calculator →