Ingredients
The process
- ◆
Dough
- 1
Follow the linked dough recipe end-to-end, then come back here once your balls are ready.
- ◆
Sauce
- 1
Build it
Keep raw — bright and bracing. Crush San Marzano D.O.P. by hand into a bowl. Season with salt (~0.6% of tomato weight), and finish with olive oil (~1.3%).
- ◆
Cheese
- 1
Prep
Pre-portion ~52g per pie: 100% Fior di Latte, torn. Drain any fresh / wet cheese 45–60 min (buffalo 60–90; ricotta 1+ hr) before topping or finishing.
- ◆
The Fire
- 1
Stretch
Stretch into oiled half-sheet — never a rolling pin.
- 2
Build the pie
Sauce in concentric circles, leaving a half-inch border. Cheese to the edge of the sauce. Drizzle olive oil and any aromatics last.
- 3
Bake
Parbake 8 min at 525°F (275°C) bottom rack, top with sauce, then 4–6 min more.
⏱ Bake13:00
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