Topping recipe

NY Meatball & Ricotta

New York–style cooked sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Cooked meatballs, sliced ½-inch thick, Fresh basil leaves. Scaled for 1 pie.

1 pieNew York14"New York–style cooked sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

New York–style cooked sauce

a generous ½ cup140 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Cooked meatballs, sliced ½-inch thick

3–4 meatballs150 g

Whole-milk ricotta (dollops)Drained, salted lightly

⅓ cup, in spoonfuls90 g

Finishing

Fresh basil leaves

6–8 leaves2 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Drain the can over a bowl and keep the juice. Pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp, adding juice back until it is loose enough to simmer. Heat the olive oil in a saucepan over medium. Add the garlic and cook 30 seconds until fragrant (do not brown). Add the tomatoes, salt, oregano, sugar, and optional red pepper. Simmer uncovered 15–20 min, stirring occasionally, until reduced by about a quarter. Let it cool before spreading it on the dough. Keeps refrigerated 5 days, frozen 3 months.

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

Garlic cloves, mincedAbout 2 cloves

2 cloves6 g

Extra-virgin olive oil

1 tbsp15 g

Fine sea salt

1 tsp5 g

Dried oregano

1 tsp2 g

SugarBalances acidity

½ tsp2 g

Red pepper flakesOptional

¼ tsp1 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the sauce a little more generously than for a plain pie and cover with the grated mozzarella.
BeforeLay the meatball slices over the cheese and drop the ricotta on in spoonfuls between them; dust with pecorino.
AfterTear the basil over and drizzle with oil while it's hot.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Garlic cloves, minced6 g

Extra-virgin olive oil15 g

Fine sea salt5 g

Dried oregano2 g

Sugar2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella180 g

Pecorino Romano or Parmigiano-Reggiano10 g

Cooked meatballs, sliced ½-inch thick150 g

Whole-milk ricotta90 g

Fresh basil leaves2 g

Extra-virgin olive oil5 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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