Topping recipe

Sicilian Upside-Down

Name: Sicilian Upside-Down (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); 280g Low-moisture whole-milk mozzarella (about 10 oz, grated (2¾ cups)); 2g Dried oregano (1 tsp); 20g Pecorino Romano (grated, finishing) (¼ cup, grated); 15g Extra-virgin olive oil (drizzle) (1 Tbsp)

Sicilian sauce, Low-moisture whole-milk mozzarella, Dried oregano, 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

1 cup, generous280 g

Cheese

Low-moisture whole-milk mozzarella

about 10 oz, grated (2¾ cups)280 g

Toppings

Dried oregano

1 tsp2 g

Finishing

Pecorino Romano (grated, finishing)

¼ cup, grated20 g

Extra-virgin olive oil (drizzle)

1 Tbsp15 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

BeforeCover the oiled dough edge to edge with the grated mozzarella; a full blanket, not streaks.
BeforeSpread the sauce over the cheese, nearly to the edge, and scatter the oregano.
AfterGrate the pecorino over the hot pan, drizzle the oil, and let it sit five minutes before cutting.

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 mozzarella280 g

Dried oregano2 g

Pecorino Romano20 g

Extra-virgin olive oil15 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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