Division Garnish

The ‘Pizza Napoletana’ is seasoned as follows:

• using a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,

• using a spiralling motion, spread the tomato over the whole central surface,

• using a spiralling motion, add the salt to the surface of the tomato,

• in the same manner, sprinkle with a pinch of oregano,

• chop a peeled clove of garlic into thin slices and place them on top of the tomato,

• using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

• using a spoon, place 60 to 80 g of crushed, peeled tomatoes and/or chopped small fresh tomatoes at the centre of the disc of dough,

• using a spiralling motion, spread the tomato over the whole central surface,

• using a spiralling motion, add the salt to the surface of the tomato,

• place 80 to 100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,

• place several fresh basil leaves on the pizza,

• using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

• using a spoon, place 60 to 80g of crushed, peeled tomatoes at the centre of the disc of dough,

• using a spiralling motion, spread the tomato over the whole central surface,

• using a spiralling motion, add the salt to the surface of the tomato,

• place 80 to 100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,

• place several fresh basil leaves on the pizza,

• using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.