Topping recipe

Chicken Parm

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Chicken cutlet, breaded and fried, sliced into strips, 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

⅔ cup150 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Chicken cutlet, breaded and fried, sliced into stripsPounded thin, dredged in flour, egg and seasoned breadcrumbs, then shallow-fried until golden

about 5 oz, 1 small cutlet150 g

Finishing

Fresh basil leaves

4–5 leaves2 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 most of the sauce over the dough and cover with half the mozzarella.
BeforeLay the chicken strips over it, spoon the rest of the sauce along each strip, and cover with the rest of the mozzarella.
AfterGrate the parm over it and tear on the basil.

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 mozzarella180 g

Pecorino Romano or Parmigiano-Reggiano10 g

Chicken cutlet, breaded and fried, sliced into strips150 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.

Open dough calculator →