Topping recipe

Fresh Mozz

New York–New Jersey sauce, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, 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

½ cup120 g

Cheese

Fresh whole-milk mozzarellaPatted dry on paper towels for an hour

about 6 oz, sliced into rounds170 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Finishing

Fresh basil leaves

8–10 leaves3 g

Extra-virgin olive oil (drizzle)

2 tsp10 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 and dust it with the grated cheese.
BeforeLay the mozzarella rounds over the sauce with gaps between them, so red shows through.
AfterScatter the basil and drizzle the oil while it's hot.

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

Fresh whole-milk mozzarella170 g

Pecorino Romano or Parmigiano-Reggiano10 g

Fresh basil leaves3 g

Extra-virgin olive oil10 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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