Topping recipe

Tie-Dye

Vodka sauce, Low-moisture whole-milk mozzarella, Fresh whole-milk mozzarella, Red sauce, Fresh basil leaves. Scaled for 1 pie.

1 pieNew York14"Vodka sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Vodka sauce

¼ cup, generous70 g

Cheese

Low-moisture whole-milk mozzarella

about 4 oz, grated (1¼ cups)120 g

Cheese

Fresh whole-milk mozzarella

about 3½ oz, torn and patted dry100 g

Toppings

Red sauce (the New York–New Jersey sauce or any plain tomato sauce)

3 Tbsp50 g

Basil pestoHomemade or a good jarred one

2 Tbsp30 g

Finishing

Fresh basil leaves

4–5 leaves2 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Crush the tomatoes by hand in their juice until no large pieces remain. Sweat the shallot in olive oil over low heat 5 min until soft. Add the optional tomato paste and cook 1 min. Add the vodka and reduce by half (about 2 min). Add the tomatoes, salt, and red pepper flakes; simmer 12–15 min. Stir in the cream off-heat and let cool. Sauce should coat the back of a spoon.

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

Heavy cream

200 ml200 g

Shallot, finely mincedAbout 1 large

1 large40 g

Extra-virgin olive oil

2 tbsp30 g

Vodka

¼ cup60 g

Fine sea salt

1½ tsp8 g

Red pepper flakes

½ tsp2 g

Tomato pasteOptional — Boosts depth

1 tbsp20 g

Put it together

Once the sauce is made, for each pie

BeforeScatter the grated mozzarella over the dough first, so the sauces sit on a bed of cheese.
BeforeSpoon on the vodka sauce, red sauce and pesto in alternating patches, then swirl them together loosely with the back of the spoon.
BeforeTear the fresh mozzarella over the top.
AfterTear the basil over it.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Heavy cream200 g

Shallot, finely minced40 g

Extra-virgin olive oil30 g

Vodka60 g

Fine sea salt8 g

Red pepper flakes2 g

Tomato paste20 g

Low-moisture whole-milk mozzarella120 g

Fresh whole-milk mozzarella100 g

Red sauce50 g

Basil pesto30 g

Fresh basil leaves2 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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