Make Some Pizza
Topping recipe

Sausage & Cherry Peppers

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Aged provolone, Hot Italian sausage, raw, pinched into small pieces, Cherry pepper brine. 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 cup, scant110 g
Cheese
Low-moisture whole-milk mozzarella
about 5½ oz, grated (1½ cups)160 g
Cheese
Aged provolone
about 1 oz, grated (⅓ cup)30 g
Toppings
Hot Italian sausage, raw, pinched into small pieces
about 2 links, casing removed120 g
·
Pickled hot cherry peppers, stemmed and choppedSweet cherry peppers if you want less heat
4–5 peppers50 g
Finishing
Cherry pepper brine (drizzle)Optional
2 tsp10 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
  1. BeforeSpread the sauce and cover it with the mozzarella and provolone.
  2. BeforeScatter the sausage and cherry peppers evenly.
  3. AfterSpoon a little of the pepper brine over the top if you like it sharp.
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 mozzarella160 g
Aged provolone30 g
Hot Italian sausage, raw, pinched into small pieces120 g
Pickled hot cherry peppers, stemmed and chopped50 g
Cherry pepper brine10 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 →