Giuseppe Cutraro won the 2025 Pizza DOC World Championship with a Pizza Classica: provola and pepper, oven-roasted San Marzano, a confit tomato at the end. Contemporary Neapolitan without leaving the people who eat it.
The house version is a white pie: smoked provola (or scamorza), a lot of black pepper, roasted tomatoes on after the fire so they stay sweet. Not his recipe. His is in Paris. This one is what a home steel can do on a Tuesday.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Smoked provola or scamorza, torn
- Coarsely ground black pepper
- San Marzano tomatoes, roasted or confit
- Olive oil
- Parmigiano Reggiano, a little
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
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Check Amazon.com
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Low-Moisture MozzarellaCheck Amazon.comToppings
Parmigiano Reggiano DOPCheck Amazon.comHard Cheese
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 190
- Protein
- 7 g
- Carbohydrates
- 31 g
- Fat
- 4 g
- Sodium
- 460 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Cento San Marzano tomatoes, Partanna extra-virgin olive oil, Parmigiano Reggiano.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the dough
- 01Autolyse 500 g Tipo 00 with 325 ml water for 30 minutes.
- 02Add 13 g salt and 1 g yeast.
- 03Knead until silky.
- 04Cold ferment 24 hours.
- 05Two hours at room temp before stretching.
Roast the tomatoes
- 01Halve a handful of San Marzano or plum tomatoes.
- 02Oil, salt, a 190°C (375°F) oven until they collapse and sweeten, 35–45 minutes.
- 03Cool.
Cook the pie
- 01Steel at 290°C (550°F) for 45 minutes, or a pizza oven around 425°C (800°F).
- 02Stretch.
- 03No red sauce.
- 04Scatter torn smoked provola.
- 05A lot of black pepper — more than feels polite.
- 06Bake until the cheese melts and the rim leopards, 60–90 seconds or 5–6 minutes on a steel.
- 07Spoon the roasted tomatoes over the top.
- 08A thread of oil, a dust of Parmigiano.
- 09Eat immediately.
