Topping recipe

Tonda Puttanesca

Hand-crushed San Marzano, Anchovy fillets in oil, torn, Fresh parsley, chopped. Scaled for 1 pie.

1 piePizza Tonda12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

¼ cup, generous70 g

Toppings

Anchovy fillets in oil, torn

4 fillets12 g

Black olives (Gaeta or Kalamata), pitted and torn

8–10 olives25 g

Capers, rinsed

2 tsp8 g

Garlic, thinly sliced

1 clove3 g

Red pepper flakes

a pinch0.5 g

Dried oregano

a pinch0.5 g

Finishing

Fresh parsley, chopped

1 Tbsp2 g

Extra-virgin olive oil (drizzle)

2 tsp8 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

BeforeSmear the tomato thin, then scatter the garlic, olives, capers, chili and oregano over it.
BeforeLay the torn anchovies over the top so they melt into the tomato.
AfterScatter the parsley and drizzle generously with oil.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Anchovy fillets in oil, torn12 g

Black olives, pitted and torn25 g

Capers, rinsed8 g

Garlic, thinly sliced3 g

Red pepper flakes0.5 g

Dried oregano0.5 g

Fresh parsley, chopped2 g

Extra-virgin olive oil8 g

Pair with

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