Topping recipe

Sicilian Grandma

Name: Sicilian Grandma (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 5g Garlic, finely chopped (2 cloves); 2g Dried oregano (1 tsp); 4g Fine sea salt (¾ tsp); 1g Black pepper, freshly ground (½ tsp); 15g Extra-virgin olive oil (1 tbsp); 200g Low-moisture whole-milk mozzarella (about 7 oz, grated (2 cups)); 6g Garlic, thinly sliced (2 cloves); 2g Fresh basil leaves (6–8 leaves); 15g Pecorino Romano (grated, finishing) (3 Tbsp, grated); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Sicilian sauce, Low-moisture whole-milk mozzarella, Garlic, thinly sliced, Pecorino Romano. Scaled for 1 pan.

1 panSicilian18×13"Sicilian sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Sicilian sauce

¾ cup200 g

Cheese

Low-moisture whole-milk mozzarella

about 7 oz, grated (2 cups)200 g

Toppings

Garlic, thinly sliced2 cloves

2 cloves6 g

Fresh basil leaves

6–8 leaves2 g

Finishing

Pecorino Romano (grated, finishing)

3 Tbsp, grated15 g

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Drain the can over a bowl, pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp. Stir in the garlic, oregano, salt, pepper and oil. Let it sit 20 minutes so the garlic softens into the tomato. Spoon it over the cheese, not under it. Keeps 3 days in the fridge.

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

Garlic, finely choppedAbout 2 cloves

2 cloves5 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Black pepper, freshly ground

½ tsp1 g

Extra-virgin olive oil

1 tbsp15 g

Put it together

Once the sauce is made, for each pan

BeforeLay the grated mozzarella straight onto the oiled dough first. Cheese under the sauce is what makes it a grandma pie.
BeforeSpoon the crushed sauce over the cheese in loose dollops and streaks. It shouldn't cover everything.
BeforeScatter the sliced garlic and half the basil over the top.
AfterGrate the pecorino over the hot pan, drizzle the oil, and tear the rest of the basil over the squares.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Garlic, finely chopped5 g

Dried oregano2 g

Fine sea salt4 g

Black pepper, freshly ground1 g

Extra-virgin olive oil15 g

Low-moisture whole-milk mozzarella200 g

Garlic, thinly sliced6 g

Fresh basil leaves2 g

Pecorino Romano15 g

Extra-virgin olive oil10 g

Pair with

Make a Sicilian/Grandma dough to match. The calculator opens with Sicilian pre-selected — pick pan size and timing next.

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