Topping recipe

Margherita

San Marzano, Fior di latte, Fresh basil leaves, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNeapolitan12"San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

Sauce

San Marzano

80 g80 g total

Cheese

Fior di latte

100 g100 g total

Toppings

Fresh basil leaves6–8 leaves, torn after bake

2 g2 g total

Finishing

Extra-virgin olive oil (drizzle)

5 g5 g total

Flaky sea salt

0.5 g0.5 g total

Make the sauce

Scaled for 1 pie · 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 pie

Whole peeled San Marzano DOP tomatoes400 g

Fine sea salt4 g

Extra-virgin olive oil8 g

Fior di latte100 g

Fresh basil leaves2 g

Extra-virgin olive oil5 g

Flaky sea salt0.5 g

Pair with

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

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