Topping recipe

Baked Ziti

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Ziti, cooked 2 minutes short of al dente, Fresh basil leaves. Scaled for 1 pie.

1 pieNew York14"New York–New Jersey sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

New York–New Jersey sauce

⅔ cup160 g

Cheese

Low-moisture whole-milk mozzarella

about 5½ oz, grated (1½ cups)160 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Ziti, cooked 2 minutes short of al dente

about 1½ cups cooked (2 oz dry)150 g

Whole-milk ricotta (dollops)Drained, salted lightly

⅓ cup, in spoonfuls80 g

Finishing

Fresh basil leaves

4–5 leaves2 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Put two-thirds of the can in a deep container with the tomato paste, oregano, salt and oil, and blend smooth with an immersion blender. Crush the remaining third by hand and stir it in. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough. Cold sauce chills the dough, so the crust puffs up less in the oven.

Adapted from Tony Gemignani, The Pizza Bible.

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

Tomato pasteAbout 1½ small (6 oz) cans

1½ small cans270 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Extra-virgin olive oil

2 tsp10 g

Put it together

Once the sauce is made, for each pie

BeforeToss the ziti with about a third of the sauce, and spread the rest thin over the dough.
BeforeCover with half the mozzarella, spread the ziti over it in one layer, and drop the ricotta between the tubes.
BeforeCover with the rest of the mozzarella and dust with the pecorino.
AfterLet it sit three minutes before slicing so the pasta stays put, then tear on the basil.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Tomato paste270 g

Dried oregano2 g

Fine sea salt4 g

Extra-virgin olive oil10 g

Low-moisture whole-milk mozzarella160 g

Pecorino Romano or Parmigiano-Reggiano10 g

Ziti, cooked 2 minutes short of al dente150 g

Whole-milk ricotta80 g

Fresh basil leaves2 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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