Topping recipe

Vodka Grandma

Name: Vodka Grandma (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 200g Heavy cream (200 ml); 40g Shallot, finely minced (1 large); 30g Extra-virgin olive oil (2 tbsp); 60g Vodka (¼ cup); 8g Fine sea salt (1½ tsp); 2g Red pepper flakes (½ tsp); 20g Tomato paste (1 tbsp); 180g Low-moisture whole-milk mozzarella (about 6 oz, grated (1¾ cups)); 120g Fresh whole-milk mozzarella (about 4 oz, torn); 15g Pecorino Romano or Parmigiano-Reggiano (finishing) (3 Tbsp, grated); 6g Garlic, thinly sliced (2 cloves); 3g Fresh basil leaves (10–12 leaves); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Vodka sauce, Low-moisture whole-milk mozzarella, Fresh whole-milk mozzarella, Garlic, thinly sliced, Fresh basil leaves. Scaled for 1 pan.

1 panSicilian18×13"Vodka sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Vodka sauce

1 cup, scant220 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Cheese

Fresh whole-milk mozzarella

about 4 oz, torn120 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

3 Tbsp, grated15 g

Toppings

Garlic, thinly sliced

2 cloves6 g

Finishing

Fresh basil leaves

10–12 leaves3 g

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 large pieces remain. Sweat the shallot in olive oil over low heat 5 min until soft. Add the optional tomato paste and cook 1 min. Add the vodka and reduce by half (about 2 min). Add the tomatoes, salt, and red pepper flakes; simmer 12–15 min. Stir in the cream off-heat and let cool. Sauce should coat the back of a spoon.

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

Heavy cream

200 ml200 g

Shallot, finely mincedAbout 1 large

1 large40 g

Extra-virgin olive oil

2 tbsp30 g

Vodka

¼ cup60 g

Fine sea salt

1½ tsp8 g

Red pepper flakes

½ tsp2 g

Tomato pasteOptional — Boosts depth

1 tbsp20 g

Put it together

Once the sauce is made, for each pan

BeforeScatter the grated mozzarella over the oiled dough, then the sliced garlic.
BeforeSpoon the vodka sauce over in dollops and streaks, and tuck the torn fresh mozzarella into the gaps.
BeforeDust with the pecorino.
AfterTear the basil over the hot pan and drizzle with oil before cutting.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Heavy cream200 g

Shallot, finely minced40 g

Extra-virgin olive oil30 g

Vodka60 g

Fine sea salt8 g

Red pepper flakes2 g

Tomato paste20 g

Low-moisture whole-milk mozzarella180 g

Fresh whole-milk mozzarella120 g

Pecorino Romano or Parmigiano-Reggiano15 g

Garlic, thinly sliced6 g

Fresh basil leaves3 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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