Topping recipe

Tonda Amatriciana

Hand-crushed San Marzano, Pecorino Romano or Parmigiano-Reggiano, Guanciale, cut into short strips, Black pepper. 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

¼ cup, generous70 g

Cheese

Pecorino Romano or Parmigiano-ReggianoPecorino Romano

⅓ cup, finely grated25 g

Toppings

Guanciale, cut into short stripsRendered until just starting to crisp

about 2 oz50 g

Red pepper flakes

a pinch0.5 g

Finishing

Black pepper

a few grinds0.5 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

BeforeSmear the tomato thin, then scatter the guanciale and the chili over it.
BeforeDust with a third of the pecorino.
AfterCover the hot pie with the rest of the pecorino and grind on some pepper.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Pecorino Romano or Parmigiano-Reggiano25 g

Guanciale, cut into short strips50 g

Red pepper flakes0.5 g

Black pepper0.5 g

Pair with

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