Topping recipe

Bee Sting

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Hot soppressata, thinly sliced, Honey. Scaled for 1 pie.

1 pieNeapolitan12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

⅓ cup80 g

Cheese

Fresh whole-milk mozzarella

about 3½ oz, torn into 6–8 chunks100 g

Toppings

Hot soppressata, thinly sliced

about 1½ oz, 12–15 slices40 g

Finishing

Honey (or hot honey)Plain honey and a pinch of chili flakes if you don't have hot

2 tsp10 g

Fresh basil leaves

6–8 leaves2 g

Red pepper flakes

a pinch0.5 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

BeforeSpread the tomato in a spiral from the centre, leaving a finger's width of bare rim.
BeforeScatter the torn mozzarella, then lay the soppressata over it so the slices crisp at the edges.
AfterDrizzle the honey over the whole pie the moment it's out, then tear on the basil and add a pinch of chili.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella100 g

Hot soppressata, thinly sliced40 g

Honey10 g

Fresh basil leaves2 g

Red pepper flakes0.5 g

Pair with

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

Open dough calculator →