Make the sauce

1 can makes about 620 g — enough for 3 Sicilian pans

1can

Drain the can over a bowl, pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp. Stir in the garlic, oregano, salt, pepper and oil. Let it sit 20 minutes so the garlic softens into the tomato. Spoon it over the cheese, not under it. Keeps 3 days in the fridge.

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

Garlic, finely choppedAbout 2 cloves

2 cloves5 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Black pepper, freshly ground

½ tsp1 g

Extra-virgin olive oil

1 tbsp15 g