Topping recipe

Tonda Bianca con Rosmarino

Garlic oil, Fresh whole-milk mozzarella, Fresh rosemary, Flaky sea salt. Scaled for 1 pie.

1 piePizza Tonda12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 2 oz, torn and patted dry60 g

Toppings

Fresh rosemary (leaves stripped)

2 sprigs2 g

Finishing

Flaky sea salt

a big pinch1 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

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

Put it together

Once the sauce is made, for each pie

BeforeBrush the garlic oil over the base, thin, right to the edge.
BeforeDot the mozzarella sparingly with gaps between, then scatter the rosemary.
AfterFlaky salt and a thread of oil the moment it comes out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella60 g

Fresh rosemary2 g

Flaky sea salt1 g

Extra-virgin olive oil5 g

Pair with

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

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