San Marzano tomatoes, fior di latte, Grana Padano, wild boar salame, Spilinga 'nduja, roquito peppers, fresh green chilli

Cinghiale

San Marzano tomatoes, fior di latte, Grana Padano, salame Napoli

Salame

San Marzano tomatoes, fior di latte, Grana Padano, anchovies, capers, Kalamata olives, oregano (our olives may contain stones)

Tarantina

Fior di latte, portobello mushroom, basil, oregano, sea salt, Grana Padano, garlic oil

Portobello - White*

San Marzano tomatoes, fior di latte, Grana Padano, Portobello mushrooms, oregano, sea salt, garlic oil.

Portobello

Marinara

San Marzano tomatoes, bufala mozzarella, Grana Padano

Margherita Con Bufala

San Marzano tomatoes, double fior di latte, Grana Padano

Doppia Mozzarella

San Marzano tomatoes, fior di latte, Grana Padano

Margherita

San Marzano tomatoes + buffalo mozzarella, finished with red plum tomatoes, black Kalamata olive tapenade + fresh basil.

'L' Estate Caprese

Cave-aged Roquefort + fior di latte base, sweet sliced pear, crushed walnuts and a warm honey drizzle.

Roquefort E Pera

Aged Grana Padano + fior di latte base, garlic-roasted wild forest mushrooms, herb-roasted prosciutto cotto from Emilia-Romagna, finished with lemon, parsley + garlic oil.

The Regina

Three or more to shareBufala mozzarella, prosciutto crudo, finocchiona salame, spianata piccante, wild rocket, oven-dried tomato, house bread

Campana

Two to shareBufala mozzarella, prosciutto crudo, finocchiona salame, spianata piccante, wild rocket, oven-dried tomato, house bread

Small Campana

Whole burrata, vine tomatoes, wild rocket and our house baked bread

Burrata

Two to shareBeef vine tomatoes, plum vine tomatoes, cherry tomatoes, bufala mozzarella, extra virgin olive oil + our house baked bread

Caprese Famiglia

Garlic Bread

Bowl of Salted Crisps

Nocellara Olives

In a small bowl, sprinkle 1 tsp active dry yeast over 1/2 cup of the warm water (about 105–115°F / 40–46°C). Let sit 5–8 minutes until foamy. In a large bowl or stand mixer bowl, combine 3.5 cups flour and 2 tsp salt.

Activate yeast and mix

Make a well in the flour, add the foamy yeast, remaining 1 cup warm water, and 2 tbsp olive oil. Stir with a wooden spoon or use dough hook on low until a shaggy dough forms. Knead by hand on a lightly floured surface 8–10 minutes, or with mixer 6–8 minutes, until smooth, elastic, and slightly tacky. Add a dusting of flour if excessively sticky.

Combine and knead

Lightly coat a clean bowl with oil, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

First rise

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured surface, cover and let rest 20–30 minutes before shaping.

Divide and rest

Prepare tomatoes: Pour 14 oz San Marzano tomatoes into a bowl and crush by hand or with a fork until slightly chunky but saucy.

Cook sauce: In a small saucepan, warm 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, 1 tsp salt, and 1/2 tsp dried oregano. Simmer gently 10–12 minutes, stirring occasionally, until slightly reduced and bright. Stir in torn basil leaves off heat and let cool to room temperature.

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a home oven without stone, preheat to highest temperature and allow the tray to heat thoroughly.

Preheat

On a lightly floured surface, press and stretch each dough ball into a 11–12 inch round, leaving a slightly thicker rim. Do not tear; use your knuckles to stretch and a bench scraper to lift if it sticks.

Shape dough

Lightly dust a pizza peel or inverted baking sheet with semolina or flour. Spread about 3/4 cup of the cooled San Marzano sauce over each pizza, leaving the rim bare. Dot the sauce with 1 tbsp Spilinga 'nduja, spreading thinly with the back of a spoon in a few places to create spicy pockets.

Sauce and 'nduja base

Distribute torn fior di latte evenly over the sauced dough (about 4 oz per pizza). Scatter 1.5 oz thinly sliced wild boar salame across each pizza so slices crisp but don’t over-layer. Sprinkle about 1/4 cup (approx. 2 tbsp) grated Grana Padano per pizza, saving some for finishing if desired.

Add cheeses and meats

Arrange halved roquito peppers evenly (about 4 per pizza). Scatter thin slices of the fresh green chilli sparingly — adjust to taste; remember 'nduja already adds heat. Lightly drizzle about 1/2 teaspoon olive oil over each assembled pizza.

Peppers & chilli

Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes at 500°F (260°C) until crust is blistered and golden and cheese is melted and slightly bubbling. Rotate halfway through for even browning if necessary.

Bake

Remove pizza to a cutting board. Immediately sprinkle remaining Grana Padano, tear fresh basil leaves over the top, and if desired add a final very light drizzle of olive oil. Let rest 2 minutes, then slice and serve hot.

Finish

All-purpose flour

Warm water

Active dry yeast

Fine sea salt

Extra-virgin olive oil

San Marzano whole peeled tomatoes

Garlic cloves, minced

Dried oregano

Fresh basil leaves, torn

Fior di latte (fresh mozzarella), torn or sliced

Grana Padano, finely grated

Wild boar salame, thinly sliced

Spilinga 'nduja (soft spicy salami paste)

Roquito peppers (pickled), halved and drained

Fresh green chilli (such as serrano or jalapeño), thinly sliced

Extra-virgin olive oil for drizzling

Fresh basil leaves for finishing

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature possible.

Preheat and prepare oven

Dust a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking.

If using refrigerated dough, bring it to room temperature for 30 minutes. Stretch or roll the dough to a 10–12 inch (25–30 cm) round on the dusted surface to about 1/4 inch (6 mm) thickness, leaving a slightly thicker edge for the crust. Brush the dough lightly with 1 tablespoon extra-virgin olive oil.

Empty the canned San Marzano tomatoes into a bowl. Crush them by hand or with a fork to a slightly chunky consistency. Add the minced garlic, 1 teaspoon sea salt, 1 teaspoon dried oregano, and 1 teaspoon extra-virgin olive oil. Taste and adjust salt. Do not overcook — this sauce is bright and fresh.

Make quick San Marzano sauce

Spread about 1/2 cup (approx. 120 g) of the tomato mixture evenly over the stretched dough, leaving the outer crust clean.

Distribute the torn or sliced fior di latte evenly over the tomato-sauced dough, leaving small gaps so the sauce peeks through. Sprinkle the finely grated Grana Padano evenly over the top (about 30 g). Arrange the thin salame Napoli slices on top of the cheese in a single layer. If you prefer slightly crisped edges on the salame, tuck a couple of slices under the cheese so they contact the hot stone directly.

Add cheeses and salame

Finish with a light grind of cracked black pepper over the top.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 6–10 minutes at 500°F (260°C) (longer at lower oven temperatures) until the crust is blistered and golden, the fior di latte is melted and slightly bubbling, and salame edges are crisped to your liking. Rotate the pizza halfway through baking for even browning.

Remove pizza from the oven. Let rest 1–2 minutes, then scatter fresh basil leaves on top if using. Drizzle a scant teaspoon of extra-virgin olive oil over the pizza if desired. Cut into 6 slices.

pizza dough (store-bought or homemade)

extra-virgin olive oil

semolina or cornmeal (for dusting)

San Marzano tomatoes (canned, whole peeled)

garlic (minced)

sea salt

dried oregano

fior di latte (fresh mozzarella), torn or sliced

salame Napoli (thinly sliced)

fresh basil leaves (optional)

cracked black pepper

Crush the San Marzano tomatoes by hand or with a fork in a bowl to a slightly chunky consistency. Reserve juice; you want a saucy but not watery texture.

Heat 2 tbs extra-virgin olive oil in a small sauté pan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add chopped anchovy fillets to the garlic and break them down with the back of a spoon; cook 1 minute until they melt into the oil.

Pour the crushed San Marzano tomatoes into the pan with the garlic and anchovy oil. Add rinsed capers, halved Kalamata olives, dried oregano, salt, black pepper, and sugar (if using). Stir to combine.

Reduce heat to low and simmer the sauce gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Turn off heat and let cool slightly while preparing dough and cheese.

Preheat your oven to 500°F (260°C) — or as high as it will go. If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or line with parchment and dust with semolina or cornmeal.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer the dough to a peel or prepared baking sheet dusted with semolina or cornmeal to prevent sticking.

Spoon 6–8 tbs (about half to two-thirds of the prepared tomato mixture) onto the center of the dough and spread, leaving a 1-inch (2.5 cm) rim for the crust. Avoid over-saucing to keep the crust from getting soggy.

Distribute the torn or sliced fior di latte evenly over the sauced dough in small pieces so it melts and browns evenly.

Sprinkle the grated Grana Padano evenly over the pizza, focusing slightly toward the center so the cheese melds with the tomato mixture.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, depending on oven temperature — until the crust is blistered and golden and cheeses are melted and slightly browned.

Remove the pizza from the oven. Let rest 1–2 minutes. Scatter any remaining tomato mixture or extra olives/capers if you reserved some for topping. Finish with torn fresh oregano leaves and a light drizzle (about 1 tsp) of extra-virgin olive oil if desired.

Slice and serve hot. NOTE: Inform diners that the Kalamata olives may contain stones; remove any you find before serving.

San Marzano whole peeled tomatoes (canned)

Anchovy fillets (packed in oil), drained and chopped

Capers, rinsed and drained

Kalamata olives, pitted and halved (may contain stones — check/mention to diners)

Salt

Black pepper, freshly ground

Sugar (optional, to balance acidity)

Fior di latte (fresh mozzarella), torn or thinly sliced

Fresh oregano leaves (optional, for finishing)

Pizza dough (for one 12-inch / 30 cm pizza) — room temperature

Semolina or cornmeal (for dusting)

In a small saucepan over low heat, combine 2 tbsp olive oil and minced garlic. Warm gently for 3–4 minutes until fragrant but not browned. Remove from heat and let cool. Strain if you prefer a clear oil. Reserve 2 tbsp for the pizza.

Make garlic oil (if not using pre-made)

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven heats. If using a baking sheet, lightly oil it and set aside.

Pat the fior di latte pieces dry with paper towels to remove excess moisture so the pizza does not become soggy.

Clean portobello caps by wiping with a damp cloth or paper towel. Remove stems and slice caps into approximately 1/4-inch slices.

Heat 1 tbsp extra-virgin olive oil in a skillet over medium-high heat. Add sliced portobellos, season with 1/4 tsp sea salt and freshly ground black pepper. Sauté 4–6 minutes until they release moisture and begin to brown. Stir in 1/2 tsp dried oregano and sauté 30 seconds more. Remove from heat and toss with 1 tsp garlic oil to coat lightly.

Tear basil leaves and set aside. Grate the Grana Padano and have the fior di latte ready.

On a lightly floured surface or parchment, stretch or roll the pizza dough to a 10–12 inch round. Transfer to a pizza peel dusted with semolina or to the prepared baking sheet/parchment.

Brush the dough surface lightly with 1 tbsp garlic oil (reserve remaining for finishing) and an even brush of 1 tbsp olive oil, leaving a 1/2-inch rim for the crust. Sprinkle 1/4 tsp sea salt evenly over the dough.

Distribute torn fior di latte evenly over the dough, leaving a small border. Arrange the sautéed portobello slices over the cheese in an even layer.

Sprinkle the grated Grana Padano over the top, then scatter torn basil leaves. Lightly drizzle remaining garlic oil over the assembled pizza and sprinkle the 1/2 tsp dried oregano if desired.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; check at 8 minutes.

Remove pizza from oven. Let rest 1–2 minutes. Sprinkle with flaky sea salt and red pepper flakes to taste if using.

Drizzle a small amount of reserved garlic oil over the pizza for aroma. Slice into 6–8 slices and serve immediately.

prepared pizza dough (store-bought or homemade), 10–12 inch

olive oil (for brushing and dough handling)

garlic-infused oil (see note below if making)

freshly ground black pepper

fior di latte (fresh mozzarella), torn into pieces and patted dry

large portobello mushroom caps, cleaned and sliced 1/4-inch thick

fresh basil leaves, torn

garlic (for garlic oil if making fresh), minced

extra-virgin olive oil (for sautéing mushrooms)

red pepper flakes

flaky sea salt (for finishing)

Preheat oven to 425°F (220°C). Clean the portobello caps by wiping them with a damp paper towel; remove and discard the stems. Using a spoon, gently scrape out the dark gills if you prefer a cleaner presentation and to reduce moisture. Place the caps gill-side up on a baking sheet lined with parchment or lightly oiled.

Prepare mushrooms

In a small bowl combine 2 tablespoons extra-virgin olive oil with the minced garlic and 1/4 teaspoon sea salt. Let sit for 5 minutes to infuse. This is your garlic oil to dress the mushroom and tomato surface.

Make garlic oil

Brush the outside and inside (gill side) of each portobello with 1 tablespoon of the garlic oil (reserve remaining oil). Sprinkle each with a light pinch of salt and about 1/8 tsp of black pepper.

Season caps

Spoon about 1/4 cup of San Marzano passata into the center of each cap and gently spread it out to cover most of the gill surface but avoid overflowing. Sprinkle 1/8 tsp dried oregano over each. Distribute the torn/sliced fior di latte evenly among the four caps (≈1/4 cup each). Finish by sprinkling each cap with about 2 tablespoons (≈2 tbsp total per two caps) — the total for all caps is 1/2 cup — of finely grated Grana Padano, aiming for a light even layer so the cheese browns and melts.

Add tomato and cheese

Place the baking sheet in the preheated oven and roast for 12–15 minutes, until the fior di latte has melted and started to bubble and the Grana Padano is lightly golden. If you want a bit more browning on top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Remove mushrooms from the oven. Drizzle the reserved garlic oil (the tablespoon left) lightly over the hot mushrooms to add gloss and extra garlic aroma. Taste and adjust with a small pinch of sea salt if needed.

Sprinkle remaining dried oregano evenly over the four caps (divide the remaining 1/2 tsp among them) and finish with a grind of black pepper. Garnish with chopped fresh parsley if using.

Serve warm as an appetizer or main course (two caps per person). Transfer to a serving platter and enjoy immediately.

large portobello mushroom caps

San Marzano tomato passata (strained tomatoes)

fresh parsley (chopped) — optional garnish

Pour the 28 oz can of San Marzano tomatoes into a large bowl. Use your hands or a potato masher to crush the tomatoes to your desired texture: leave some chunks for a rustic sauce or crush until mostly smooth. Reserve any tomato liquid from the can; set aside.

Prepare tomatoes

In a medium saucepan over medium heat, add 3 tbs extra-virgin olive oil. When the oil shimmers (about 1 minute), add the thinly sliced garlic and the minced shallot (if using). Cook, stirring frequently, until the garlic is fragrant and just begins to turn golden at the edges, about 1–2 minutes. Do not let the garlic brown heavily or it will taste bitter.

Infuse oil and soften aromatics

Carefully add the crushed San Marzano tomatoes to the pan with the garlic and shallot. Add 1 tsp dried oregano, 0.25 tsp crushed red pepper flakes, 0.5 tsp freshly ground black pepper, and 1.25 tsp Kosher salt. Add up to 0.25 cups of reserved tomato liquid or water if the sauce seems too thick. Stir to combine.

Build the sauce

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low so the sauce maintains a low simmer (small bubbles) and cook, uncovered, stirring occasionally, for 20–30 minutes until the flavors meld and the sauce slightly thickens. Taste after 15 minutes and add up to 0.5 tsp granulated sugar if the tomatoes taste too acidic. Adjust salt and pepper to taste.

Simmer and balance

Just before serving, stir in the torn fresh basil leaves (if using) and remove from heat. For a smoother sauce, use an immersion blender to pulse the sauce a few times to your desired consistency, or transfer half the sauce to a blender, puree, and return to the pot. Let sit for 5 minutes to allow flavors to settle.

Use the marinara immediately with pasta, as a pizza base, or as a dipping sauce. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Storage and use

canned whole San Marzano tomatoes

garlic cloves, thinly sliced

shallot, finely minced (optional)

fresh basil leaves, torn (optional)

crushed red pepper flakes

granulated sugar (optional, to balance acidity)

Kosher salt

water or reserved tomato liquid

In a small bowl, combine warm water and sugar/honey (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy. In a large bowl or stand mixer, combine flour and sea salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix by hand or with dough hook on low until combined (about 2–3 minutes).

Activate yeast and mix dough

Knead the dough on a lightly floured surface 8–10 minutes by hand (or 5–7 minutes in a mixer) until smooth, elastic, and slightly tacky. Add a few drops of water or a dusting of flour if necessary to reach the right consistency.

Knead

Lightly oil a clean bowl, place the dough ball inside, turn to coat, cover tightly with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

After rising, punch down the dough and divide into two equal portions. Form each into a tight ball, place on a lightly floured tray, cover, and let rest 30 minutes to relax the gluten (this makes stretching easier).

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Preheat oven

Pour the San Marzano tomatoes into a bowl. Crush them by hand or with a fork until mostly smooth but with a few small chunks. Stir in 1 teaspoon extra-virgin olive oil, 1/2 teaspoon fine sea salt, freshly ground black pepper, and 4 torn basil leaves. Taste and adjust salt. Do not cook the sauce — this is a fresh pizza-style sauce.

Prepare sauce

On a lightly floured surface, gently flatten one dough ball with your fingers to push out air. Using your hands, stretch the dough into a 10–11 inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a light airy rim. If dough resists, let rest 5–10 more minutes and try again.

Stretch dough

Transfer stretched dough to a well-floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the crushed San Marzano sauce evenly over the center, leaving a 1/2–3/4 inch border. Tear or thinly slice 4 oz (half) of bufala mozzarella and distribute in 4–6 pieces across the pizza. Sprinkle 1 tablespoon of grated Grana Padano evenly. Drizzle with a scant 1/2 teaspoon extra-virgin olive oil.

Dress pizza

Slide the pizza onto the preheated stone or baking sheet and bake at the highest oven temperature for 6–8 minutes, rotating halfway if your oven has hot spots. Bake until the crust is blistered and golden and cheese is melted with a few browned spots. Baking time will vary with oven temperature—watch closely.

Remove pizza from oven. Immediately scatter 4 fresh basil leaves over the pizza, drizzle the remaining 1/2 teaspoon olive oil, and sprinkle with a pinch of coarse sea salt and remaining 1 tablespoon Grana Padano if desired. Let rest 1–2 minutes, slice, and serve. Repeat process for the second dough ball and remaining toppings.

Finish & serve

Serve hot. For a sharper finish, grate a little more Grana Padano over each slice at the table. If you have a wood-fired oven or pizza oven, reduce bake time and follow that oven's guidance for higher heat.