Topping recipe

Portuguesa

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Cooked ham, diced or sliced. 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

⅓ cup, generous100 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Toppings

Cooked ham, diced or sliced

about 2½ oz, 3–4 slices70 g

Hard-boiled eggs, sliced

2 large eggs100 g

White onion, thinly sliced

¼ small onion30 g

Peas (frozen, thawed)

¼ cup30 g

Green or black olives, sliced

8–10 olives20 g

Dried oregano

a pinch0.5 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 the sauce and cover with the mozzarella.
BeforeScatter the ham, onion and peas, then lay the egg slices on top with the olives between them.
BeforeDust with the oregano.

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

Cooked ham, diced or sliced70 g

Hard-boiled eggs, sliced100 g

White onion, thinly sliced30 g

Peas30 g

Green or black olives, sliced20 g

Dried oregano0.5 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 →