Topping recipe

NY Supreme

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Cup-and-char pepperoni, Pecorino Romano. 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

Low-moisture whole-milk mozzarella

about 7 oz, grated (2 cups)200 g

Toppings

Cup-and-char pepperoni (sliced)

about 1½ oz, roughly 16 slices40 g

Italian sausage, raw, crumbled

about 3 oz, ½ large link80 g

Bell pepper, sliced and softened

⅓ pepper50 g

Yellow onion, sliced and softened

¼ onion40 g

Cremini mushrooms, sliced and sautéed

3 mushrooms50 g

Black olives, sliced

8 olives20 g

Finishing

Pecorino Romano (grated, finishing)

1 Tbsp, grated5 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 grated mozzarella.
BeforeDot the sausage over the cheese, then the cooked vegetables and olives in a single layer with gaps; crowding it makes a wet middle.
BeforeLay the pepperoni on top of everything so it cups and crisps.
AfterDust with pecorino and give it two minutes before slicing.

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

Cup-and-char pepperoni40 g

Italian sausage, raw, crumbled80 g

Bell pepper, sliced and softened50 g

Yellow onion, sliced and softened40 g

Cremini mushrooms, sliced and sautéed50 g

Black olives, sliced20 g

Pecorino Romano5 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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