Topping recipe

Sicilian Grandma

New York–style cooked sauce, Low-moisture whole-milk mozzarella, Garlic, thinly sliced, Pecorino Romano. Scaled for 1 pan.

1 panSicilian18×13"New York–style cooked sauce

Build each pan

After the dough is shaped

1pan

Pan size

Sauce

New York–style cooked 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 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

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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