Topping recipe

Spicy Square

Name: Spicy Square (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 30g Extra-virgin olive oil (2 tbsp); 15g Garlic, smashed (5 cloves); 3g Red pepper flakes (1 tsp); 2g Black pepper, freshly ground (1 tsp); 60g Dry red wine (¼ cup); 6g Fine sea salt (1 tsp); 3g Fresh basil leaves (4 leaves); 280g Low-moisture whole-milk mozzarella (about 10 oz, grated (2¾ cups)); 15g Pecorino Romano or Parmigiano-Reggiano (finishing) (3 Tbsp, grated); 110g Cup-and-char pepperoni (sliced) (about 4 oz, roughly 45 slices); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Fra diavolo sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Cup-and-char pepperoni, Extra-virgin olive oil. Scaled for 1 pan.

1 panSicilian18×13"Fra diavolo sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Fra diavolo sauce

1 cup250 g

Cheese

Low-moisture whole-milk mozzarella

about 10 oz, grated (2¾ cups)280 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

3 Tbsp, grated15 g

Toppings

Cup-and-char pepperoni (sliced)Natural casing, small diameter

about 4 oz, roughly 45 slices110 g

Finishing

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Crush the tomatoes by hand in their juice until no big pieces are left. Warm the oil in a saucepan over medium-low and fry the garlic and pepper flakes until the garlic is pale gold, about 2 min; don't let it brown. Add the tomatoes, salt and black pepper, then the wine, and simmer uncovered about 20 min, until it's reduced by a quarter. Lay the basil on top for the last 5 min, then fish out the basil and garlic. Let it cool before it goes on the pie. Keeps 5 days in the fridge.

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

Extra-virgin olive oil

2 tbsp30 g

Garlic, smashedAbout 5 cloves

5 cloves15 g

Red pepper flakesUse less if you're cautious; this one is meant to bite

1 tsp3 g

Black pepper, freshly ground

1 tsp2 g

Dry red wine

¼ cup60 g

Fine sea salt

1 tsp6 g

Fresh basil leaves

4 leaves3 g

Put it together

Once the sauce is made, for each pan

BeforeCover the oiled dough edge to edge with the mozzarella, then lay half the pepperoni over it.
BeforeSpoon the fra diavolo over in generous dollops, leaving some cheese showing.
BeforeLay the rest of the pepperoni on top so it cups and chars, and dust with the pecorino.
AfterDrizzle the oil over the hot pan and let it sit five minutes before cutting into squares.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Extra-virgin olive oil30 g

Garlic, smashed15 g

Red pepper flakes3 g

Black pepper, freshly ground2 g

Dry red wine60 g

Fine sea salt6 g

Fresh basil leaves3 g

Low-moisture whole-milk mozzarella280 g

Pecorino Romano or Parmigiano-Reggiano15 g

Cup-and-char pepperoni110 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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