Topping recipe

Tonda Rossa

Hand-crushed San Marzano, Fior di latte, 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

60 g60 g total

Cheese

Fior di latteTorn and patted dry

70 g70 g total

Toppings

Fresh basil leavesAdd after bake

2 g2 g total

Finishing

Extra-virgin olive oil (drizzle)

5 g5 g total

Make the sauce

Scaled for 1 pie · 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 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fior di latte70 g

Fresh basil leaves2 g

Extra-virgin olive oil5 g

Pair with

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