Recipe courtesy of John Taconelli

Tacconelli's Red Pie

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: One 14-inch pie
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64 ounces canned whole San Marzano tomatoes

1/4 cup olive oil, plus more for drizzling 

1 tablespoon granulated garlic

3/4 teaspoon salt 

Pinch of freshly ground black pepper 

1 tablespoon sugar 

Cornmeal, for the pizza peel  

12 ounces pizza dough, at room temperature

6 slices part-skim mozzarella cheese

Nonstick cooking spray


Special equipment:
a pizza peel and metal pizza pan
  1. Preheat the oven to 450 degrees F.
  2. Puree the tomatoes in a blender. Combine the tomatoes, olive oil, granulated garlic, salt and pepper in a large bowl. Stir in the sugar.
  3. Sprinkle the cornmeal on a pizza peel. Stretch the pizza dough into a 14-inch round. Cover the stretched dough with 5 to 6 large spoonfuls of the tomato sauce (the sauce is not pre-cooked; it cooks on the pizza).
  4. Top the pizza with the mozzarella slices. Spread 1 large spoonful of sauce on top of the cheese and drizzle with some olive oil.
  5. Spray a metal pizza pan with nonstick cooking spray. Slide the pizza from the peel onto the pan. Bake the pizza until crisp and bubbling, about 20 minutes, or longer for desired doneness.