Topping recipe

Sicilian Grandma

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

200 g200 g total

Cheese

Low-moisture whole-milk mozzarella

200 g200 g total

Toppings

Garlic, thinly sliced2 cloves

6 g6 g total

Fresh basil leaves

2 g2 g total

Finishing

Pecorino Romano (grated, finishing)

15 g15 g total

Extra-virgin olive oil (drizzle)

10 g10 g total

Make the sauce

Scaled for 1 pan · 1 can

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.

794 g

Garlic, finely choppedAbout 2 cloves

5 g

Dried oregano

2 g

Fine sea salt

4 g

Black pepper, freshly ground

1 g

Extra-virgin olive oil

15 g

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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