Topping recipe

Grandma Pepperoni

Name: Grandma Pepperoni (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); 220g Low-moisture whole-milk mozzarella (about 8 oz, grated (2¼ cups)); 90g Cup-and-char pepperoni (sliced) (about 3 oz, roughly 40 slices); 6g Garlic, thinly sliced (2 cloves); 15g Pecorino Romano (grated, finishing) (3 Tbsp, grated); 2g Fresh basil leaves (6–8 leaves)

Sicilian sauce, Low-moisture whole-milk mozzarella, Cup-and-char pepperoni, 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 8 oz, grated (2¼ cups)220 g

Toppings

Cup-and-char pepperoni (sliced)Natural casing

about 3 oz, roughly 40 slices90 g

Garlic, thinly sliced

2 cloves6 g

Finishing

Pecorino Romano (grated, finishing)

3 Tbsp, grated15 g

Fresh basil leaves

6–8 leaves2 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, then spoon the sauce over it in streaks and dollops.
BeforeScatter the garlic, then lay the pepperoni over the top in a single layer so every slice cups.
AfterGrate the pecorino over the hot pan and tear 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 mozzarella220 g

Cup-and-char pepperoni90 g

Garlic, thinly sliced6 g

Pecorino Romano15 g

Fresh basil leaves2 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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