Topping recipe

In Teglia — Pizza Rossa

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

1 panPizza in Teglia18×13"Hand-crushed San Marzano

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Hand-crushed 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 can

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.

794 g

Fine sea salt

5 g

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Dried oregano2 g

Extra-virgin olive oil15 g

Flaky sea salt2 g

Pair with

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

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