Topping recipe

Cast Iron Classic

Name: Cast Iron Classic (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 6g Garlic cloves, minced (2 cloves); 15g Extra-virgin olive oil (1 tbsp); 5g Fine sea salt (1 tsp); 2g Dried oregano (1 tsp); 2g Sugar (½ tsp); 1g Red pepper flakes (¼ tsp); 200g Low-moisture whole-milk mozzarella (about 7 oz, grated (2 cups)); 45g Cup-and-char pepperoni (sliced) (about 1½ oz, roughly 20 slices); 5g Pecorino Romano (grated, finishing) (1 Tbsp, grated)

New York–style cooked sauce, Low-moisture whole-milk mozzarella, Cup-and-char pepperoni, Pecorino Romano. Scaled for 1 pan.

1 panCast Iron Pan10"New York–style cooked sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

New York–style cooked sauce

½ cup120 g

Cheese

Low-moisture whole-milk mozzarella

about 7 oz, grated (2 cups)200 g

Toppings

Cup-and-char pepperoni (sliced)~20 slices, natural casing

about 1½ oz, roughly 20 slices45 g

Finishing

Pecorino Romano (grated, finishing)

1 Tbsp, grated5 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Drain the can over a bowl and keep the juice. Pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp, adding juice back until it is loose enough to simmer. Heat the olive oil in a saucepan over medium. Add the garlic and cook 30 seconds until fragrant (do not brown). Add the tomatoes, salt, oregano, sugar, and optional red pepper. Simmer uncovered 15–20 min, stirring occasionally, until reduced by about a quarter. Let it cool before spreading it on the dough. Keeps refrigerated 5 days, frozen 3 months.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Garlic cloves, mincedAbout 2 cloves

2 cloves6 g

Extra-virgin olive oil

1 tbsp15 g

Fine sea salt

1 tsp5 g

Dried oregano

1 tsp2 g

SugarBalances acidity

½ tsp2 g

Red pepper flakesOptional

¼ tsp1 g

Put it together

Once the sauce is made, for each pan

BeforeScatter the mozzarella over the dough and push it right to the skillet wall so it fries against the iron.
BeforeSpoon the sauce on top of the cheese in dollops, leaving plenty of cheese showing.
BeforeLay the pepperoni over the top.
AfterGrate pecorino over it, then run a thin spatula around the edge to free the frico rim before you lift it out.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Garlic cloves, minced6 g

Extra-virgin olive oil15 g

Fine sea salt5 g

Dried oregano2 g

Sugar2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella200 g

Cup-and-char pepperoni45 g

Pecorino Romano5 g

Pair with

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