Topping recipe

Italian Combo

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Aged provolone, Genoa salami, thinly sliced, Iceberg lettuce, finely shredded. 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

½ cup, scant110 g

Cheese

Low-moisture whole-milk mozzarella

about 5 oz, grated (1½ cups)150 g

Cheese

Aged provolone

about 2 oz, grated (½ cup)50 g

Toppings

Genoa salami, thinly sliced

about 1½ oz, 8–10 slices40 g

Capicola (hot or sweet), thinly sliced

about 1½ oz, 6–8 slices40 g

Finishing

Iceberg lettuce, finely shredded

1 cup40 g

White onion, thinly sliced

¼ small onion20 g

Pepperoncini, sliced

3–4 peppers25 g

Red wine vinegar and olive oil

1 Tbsp, half and half15 g

Dried oregano

a pinch0.5 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

BeforeSpread the sauce thin and cover with the mozzarella and provolone.
BeforeLay the salami and capicola over the cheese, folding a few slices so they crisp unevenly.
AfterToss the lettuce, onion and pepperoncini with the oil, vinegar and oregano, and pile it on once the pie has cooled a minute.

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 mozzarella150 g

Aged provolone50 g

Genoa salami, thinly sliced40 g

Capicola, thinly sliced40 g

Iceberg lettuce, finely shredded40 g

White onion, thinly sliced20 g

Pepperoncini, sliced25 g

Red wine vinegar and olive oil15 g

Dried oregano0.5 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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