Topping recipe

Cast Iron Classic

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

120 g120 g total

Cheese

Low-moisture whole-milk mozzarella

200 g200 g total

Toppings

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

45 g45 g total

Finishing

Pecorino Romano (grated, finishing)

5 g5 g total

Make the sauce

Scaled for 1 pan · 1 batch

Heat olive oil in a saucepan over medium. Add garlic and cook 30 seconds until fragrant (do not brown). Add tomatoes, salt, oregano, sugar, and optional red pepper. Simmer uncovered 15–20 min, stirring occasionally, until reduced by about a quarter. Cool before saucing pies. Keeps refrigerated 5 days, frozen 3 months.

Crushed tomatoes (28 oz can)

800 g

Garlic cloves, mincedAbout 2 cloves

6 g

Extra-virgin olive oil

15 g

Fine sea salt

5 g

Dried oregano

2 g

SugarBalances acidity

2 g

Red pepper flakesOptional

1 g

Shopping list

For 1 pan

Crushed tomatoes800 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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