L&B Spumoni Gardens' Notoriously Delicious Square Slice Deconstructed - ANIMAL

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1-3 days before: let the dough sit for at least a day (ideally, three) – the dough will ferment and bacteria will add important flavor. 1+ hour before: coat the pan with olive oil and work the dough with fingertips to fill the pan. Let dough sit and naturally ooze into corners and fill pan.

Step 2

Preheat the oven to 450 degrees. Optional: put mozzarella into freezer until firm to enable easier slicing. If using a pizza stone, place it on the bottom rack and preheat it to 425 degrees for 40 minutes – leave it at this temperature

Step 3

Drain whey from mozzarella in a strainer, then slice thinly (less than ¼”) and evenly spread cheese on dough in pan

Step 4

Use a food mill to grind the San Marzano tomatoes into a bowl to make sweet, sweet sauce. Add Scalfani tomato puree, oregano, pepper, and sea salt into sauce. Mix well.

Step 5

Spread sauce evenly over cheese, allowing it to creep up on edge of dough.

Step 6

Sprinkle Pecorino Romano cheese on top, including edges of crust beyond sauce. Dash olive oil on sauce in a cross-hatch formation.

Step 7

Cook for 10-12 minutes on pizza stone, rotating after 5 minutes. Check bottom for even spread of carmelization/browning – if satisfactory, move pan to top rack for additional 5-10 minutes.

Step 8

Let cool for 20 minutes. Cut in squares and serve the corner to your favorite person. Chumps get the middle no-man’s-land slice.

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