Topping recipe

Tonda Rossa

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Fresh basil leaves, Extra-virgin olive oil. 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 cup60 g

Cheese

Fresh whole-milk mozzarellaTorn and patted dry

about 2½ oz, torn70 g

Toppings

Fresh basil leavesAdd after bake

6–8 leaves2 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 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 with the back of a spoon. On a cracker-thin base you should see dough through it.
BeforeDot the patted-dry fior di latte across the pie, leaving gaps between the pieces.
AfterTear the basil over the top and finish with the oil.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella70 g

Fresh basil leaves2 g

Extra-virgin olive oil5 g

Pair with

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