Topping recipe

NY Plain (cheese)

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano. 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

120 g120 g total

Cheese

Low-moisture whole-milk mozzarella

200 g200 g total

Finishing

Pecorino Romano (grated, finishing)

5 g5 g total

Make the sauce

Scaled for 1 pie · 1 can

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, and bring it to room temperature before saucing: cold sauce holds back oven spring.

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.

794 g

Tomato pasteAbout 1½ small (6 oz) cans

270 g

Dried oregano

2 g

Fine sea salt

4 g

Extra-virgin olive oil

10 g

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 mozzarella200 g

Pecorino Romano5 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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