Put two-thirds of the can in a deep container with the tomato paste, oregano, salt and oil, and blend smooth with an immersion blender. Crush the remaining third by hand and stir it in. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough. Cold sauce chills the dough, so the crust puffs up less in the oven.
Adapted from Tony Gemignani, The Pizza Bible.
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
Tomato pasteAbout 1½ small (6 oz) cans
1½ small cans270 g
Dried oregano
1 tsp2 g
Fine sea salt
¾ tsp4 g
Extra-virgin olive oil
2 tsp10 g
Put it together
Once the sauce is made, for each pie
BeforeSpread the sauce thin, stopping half an inch from the edge.
BeforeCover with the grated mozzarella in an even layer.
BeforeLay the pepperoni on top of the cheese, slices just overlapping. They cup and char on their own; don't bury them.
AfterDust with pecorino as soon as it's out, then give it two minutes before slicing.