Make Some Pizza
Sauce recipe

New York–New Jersey sauce

The slice-shop sauce: mostly smooth, a little paste for body, a third of the can crushed by hand for texture. Uncooked, so it tastes of tomato rather than of the pot.

TomatoUncookedMakes 1050 gNew York

Make the sauce

1 can makes about 1050 g — enough for 8 New York pies
1can

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
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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