Build each pie
After the dough is shapedPizza size
sauce
New York–New Jersey sauce
½ cup120 gCheese
Low-moisture whole-milk mozzarella
about 7 oz, grated (2 cups)200 gFinishing
Pecorino Romano (grated, finishing)
1 Tbsp, grated5 gNY Plain (cheese)
New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano. Scaled for 1 pie.
1 pieNew York14"New York–New Jersey sauce
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 gTomato pasteAbout 1½ small (6 oz) cans
1½ small cans270 gDried oregano
1 tsp2 gFine sea salt
¾ tsp4 gExtra-virgin olive oil
2 tsp10 gPut it together
Once the sauce is made, for each pie- BeforeSpread the sauce thin, stopping half an inch from the edge. A 14-inch pie wants less than you think.
- BeforeCover with the grated mozzarella in an even layer, a little heavier toward the middle where the sauce pools.
- AfterDust with pecorino as soon as it's out, then give it two minutes before slicing so the cheese sets.
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 mozzarella200 g
Pecorino Romano5 g
Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.
Open dough calculator →