Topping recipe

Vodka

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

1 pieNew York14"Vodka sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Vodka sauce

a generous ½ cup130 g

Cheese

Low-moisture whole-milk mozzarella

about 5 oz, grated (1½ cups)150 g

Cheese

Fresh whole-milk mozzarellaTorn dollops, after sauce

about 3 oz, torn into dollops80 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Fresh basil leavesAfter bake

6–8 leaves2 g

Finishing

Hot honey (Mike's, Bushwick Kitchen, or homemade)

a generous tsp8 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

BeforeSpread the vodka sauce to a finger's width from the edge.
BeforeCover with the grated mozzarella, drop the torn fior di latte on in dollops, and dust with pecorino.
AfterDrizzle the hot honey over the whole pie and tear the basil on top while it's hot.

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 mozzarella150 g

Fresh whole-milk mozzarella80 g

Pecorino Romano or Parmigiano-Reggiano10 g

Fresh basil leaves2 g

Hot honey8 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 →