Base recipe

Garlic oil

Olive oil steeped with garlic and a pinch of salt. The base under a white pie when a cream would be too rich — it carries the garlic and keeps the crust from going dry, and that's all a bianca asks of it.

OilCookedMakes 110 gPizza TondaRoman Pan PizzaCast Iron PanNew York

Make the base

1 batch makes about 110 g — enough for 7 Neapolitan pies

1batch

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

Used on

Quattro formaggi→Tonda Bianca con Rosmarino→Tonda Boscaiola→Pizza bianca→Pizza con patate→Mortadella e stracciatella→Cast Iron White (garlic & ricotta)→Funghi e Taleggio→Salsiccia e Friarielli→NY White Clam→Tonda Fiori di Zucca e Alici→Tonda Patate e Salsiccia→Zucchine e stracciatella→Cast Iron Mushroom & Fontina→

Pair with

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

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