The sauces
The calculator weighs the dough, the recipe pages weigh the toppings — these pages weigh what the toppings are made of. Every sauce below is batched in grams, and its per-pizza dose comes from the same registry the classic pizzas use, so the numbers always agree.
Raw tomato sauce · for the margherita, marinara, diavola, prosciutto e funghi, capricciosa, quattro stagioni, bufalina, napoli, grandma, sfincione, ortolana, tonda romana, 'nduja
The no-cook Neapolitan pizza sauce: canned tomatoes crushed by hand with salt, weighed per batch and per pizza — the sauce on the margherita and marinara.
New York pizza sauce · for the pepperoni, detroit red-top, hawaiian, chicago tavern
New York pizza sauce the slice-shop way: crushed tomatoes seasoned with olive oil, oregano and garlic powder, no cooking — weighed per batch and per pie.
Chili oil · for the diavola
The best chilli oil for pizza is the one you make: good olive oil and dried Calabrian chili, ten minutes, weighed per batch — plus what to look for in a jar.
Garlic oil · for the boscaiola
Garlic oil for white pizza: olive oil warmed with crushed garlic, ready in fifteen minutes and weighed per batch — the base brushed on the boscaiola.
Mozzarella cream · for the salsiccia e friarielli
Crema di mozzarella for white pizza: fior di latte blended smooth with cream and a pinch of salt — no cooking, weighed per batch, spread where tomato would go.
Hot honey · for the pepperoni
Hot honey for pizza: honey warmed with chili flakes and a splash of vinegar, ready in ten minutes — the finishing drizzle on the pepperoni pie, weighed.
The clock is a suggestion. The dough is the boss. In bocca al lupo!