Topping recipe

Margherita Sbagliata

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Extra-virgin olive oil, Basil oil. 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

¼ cup60 g

Cheese

Fresh whole-milk mozzarella

about 3½ oz, shredded or torn small100 g

Toppings

Extra-virgin olive oil (before the bake)

1 tsp5 g

Finishing

Basil oilA handful of basil blended with 3 Tbsp olive oil and a pinch of salt

2 tsp10 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 mozzarella over the dough, leaving an inch of bare rim, and drizzle the oil over it. No tomato yet.
AfterSpoon or pipe the tomato across the hot pie in thick stripes. A squeeze bottle makes it easy; push the tomato through a sieve first.
AfterDot the basil oil between the stripes and serve it straight away.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella100 g

Extra-virgin olive oil5 g

Basil oil10 g

Pair with

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