The classic red stripe from Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (page 69) by Peter Reinhart

  • granulated garlic
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  • basil
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  • EYB Comments

    Can substitute mozzarella cheese, Fontina cheese, or Muenster cheese for provolone cheese; and the book's "All-purpose marinara pizza sauce" for the "Crush tomato pizza sauce" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mozzarella cheese, Fontina cheese, or Muenster cheese for provolone cheese; and the book's "All-purpose marinara pizza sauce" for the "Crush tomato pizza sauce" specified in this recipe.

  • sarahawker on February 23, 2026

    Used the naturally fermented dough and the crushed tomato sauce. Half Brick and Half Mozz. cut in small chunks as recommended. Turned out very well, beautiful frico.

  • Baxter850 on December 16, 2023

    Chunks of cheese deflate the dough a bit. Prefer shredded cheese. Nice pizza once we dialed in the sauce. Consider adding the cheese for the Frisco halfway through cooking so it isn’t so charred. Used Muenster.

  • rhb on October 27, 2022

    We refrigerated the dough for 12+ hours for the final rise, baked on the low rack of oven, and heated the sauce before putting on the pizzas. Great pizza.

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