Topping recipe

Al Taglio — Pizza Rossa

San Marzano, Dried oregano, Extra-virgin olive oil. Scaled for 1 pan.

1 panPizza al Taglio18×13"San Marzano

Build each pan

After the dough is shaped

1pan

Pan size

Sauce

San Marzano

220 g220 g total

Toppings

Dried oregano

2 g2 g total

Finishing

Extra-virgin olive oil (drizzle)

15 g15 g total

Flaky sea salt

2 g2 g total

Make the sauce

Scaled for 1 pan · 1 batch

Drain the tomatoes briefly, reserving a few tablespoons of liquid. Crush by hand or with a fork into rough chunks (do not blend — you want texture). Stir in salt and optional olive oil. Use immediately or refrigerate up to 24 hr. Never cook this sauce before baking.

Whole peeled San Marzano DOP tomatoes (drained)

400 g

Fine sea salt

4 g

Extra-virgin olive oilOptional — Optional — adds body

8 g

Shopping list

For 1 pan

Whole peeled San Marzano DOP tomatoes400 g

Fine sea salt4 g

Extra-virgin olive oil8 g

Dried oregano2 g

Extra-virgin olive oil15 g

Flaky sea salt2 g

Pair with

Make an al taglio dough to match. The calculator opens with Pizza al Taglio pre-selected — pick pan size and a long cold ferment next.

Open dough calculator →