Topping recipe

Pepperoni & Ricotta

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Cup-and-char pepperoni, thinly sliced, 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

Low-moisture whole-milk mozzarella

about 6 oz, grated (1⅔ cups)170 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Cup-and-char pepperoni, thinly sliced

about 30 slices60 g

Whole-milk ricotta (dollops)Drained, salted lightly, with a little lemon zest

a generous ⅓ cup, in spoonfuls100 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 →

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 cover it with the mozzarella.
BeforeLay the pepperoni over the cheese, then drop the ricotta on in spoonfuls between the slices.
AfterTear the basil over and drizzle with 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

Low-moisture whole-milk mozzarella170 g

Pecorino Romano or Parmigiano-Reggiano10 g

Cup-and-char pepperoni, thinly sliced60 g

Whole-milk ricotta100 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.

Open dough calculator →