Step into the world of New York pizza, where tradition and flavor converge to create an iconic culinary experience. The tale of pizza’s journey to America began with whole pies cooked in Coke or coal ovens, evolving into the beloved slices that we enjoy today. The New York pizza phenomenon continues, offering big pizzas, sold by the slice, boasting a thin, pliable crust that you can fold in half to take that perfect first bite from the point of the triangle. In this recipe, we present a classic New York tomato pie, or “upside-down” pie, where the cheese lays the foundation, and the sauce crowns the masterpiece. A hallmark of true New York coal-fired pizza is the use of a dry (low-moisture) mozzarella, imparting a shiny, white appearance that enhances the texture and flavor under high heat. Together with house-made sweet fennel sausage and pepperoni, this pizza celebrates the fusion of spicy, sweet, meaty, and creamy flavors. Join us on this journey to create an unforgettable 13-inch pizza that will delight your taste buds and leave you yearning for more.
INGREDIENTS:
- 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Tiga
- 3 parts flour mixed with 1 part semolina, for dusting
- 2 ounces (55 grams/¼ cup) whole-milk ricotta cheese, preferably New York–style Polly-O or Ricotta Cream
- 5 ounces (140 grams) part-skim or dry mozzarella cheese, thinly sliced (7 slices)
- 1 cup (245 grams) New York–New Jersey Tomato Sauce, at room temperature
- 1 ounce (30 grams) sliced pepperoni, preferably in a natural casing
- 3 ounces (85 grams) Sweet Fennel Sausage
- 1 (4-ounce/115-gram) link Calabrese Honey Sausage, cooked and cut on the diagonal into slices ¼ inch thick
- 5 Roasted Garlic Cloves
- Oil from Roasted Garlic Cloves, for drizzling
- Grated Parmesan cheese, for dusting
- Dried oregano, for dusting
PREPARATIONS:
- Remove the dough ball from the refrigerator and let it warm to 60°F to 65°F at room temperature.
- Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
- Prepare the ricotta in a pastry bag with a ¼-inch opening or plain tip.
- Dust the work surface with the dusting mixture and transfer the dough to the surface, dusting the top.
- Sprinkle a wooden peel with the dusting mixture and open the dough to a 13-inch round with a slightly raised edge.
- Move the dough to the peel, ensuring it doesn’t stick.
- Arrange the mozzarella slices over the top, leaving a ¾-inch border, and spoon the tomato sauce onto the center, spreading it outward.
- Arrange the pepperoni slices over the sauce and distribute the fennel sausage pieces evenly.
- Place the slices of Calabrese sausage around the pizza and scatter the garlic cloves. Drizzle garlic oil over the top.
- Slide the pizza onto the top stone and bake for 6 minutes. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for another 6 minutes.
- Transfer the pizza to a cutting board and cut into 6 wedges. Pipe dollops of ricotta on top and finish with Parmesan and oregano.
YIELD:
- One 13-inch pizza; 6 slices
TIPS:
- Use dry (low-moisture) mozzarella for a shiny and white melt that defines authentic New York coal-fired pizza.
- Allow the dough to warm to the specified temperature to ensure optimal texture during baking.
- Create dollops of ricotta using a pastry bag for an attractive presentation and enhanced flavor.
As we savor the flavors of this New York tomato pie, we are transported to the heart of America’s pizza heritage, where tradition and innovation come together in perfect harmony. New York, the birthplace of pizza in the United States, continues to inspire pizza enthusiasts worldwide. In this 13-inch pizza, we celebrate the essence of New York’s coal-fired pizzerias, offering a taste experience like no other.
The carefully selected ingredients in this pie pay homage to the classic New York cheese of choice—dry (low-moisture) mozzarella, sourced from family-run companies in Brooklyn and beyond. Its melt, both shiny and white, elevates the pizza’s texture and flavor, reflecting the true essence of coal-fired pizza. The house-made sweet fennel sausage and pepperoni dance together on the pie, harmonizing sweet and spicy notes that leave an unforgettable impression.
Inspired by a recent competition, we added our Calabrese Honey Sausage to this masterpiece, further enhancing the blend of flavors with its meaty and creamy profile. This triumphant combination, crowned by dollops of New York–style Polly-O or Ricotta Cream ricotta cheese, takes this pizza to new heights of culinary delight.
With every bite of this pizza, you are embarking on a journey through the decades of pizza history, embracing the legacy of Gennaro Lombardi and the tradition of New York’s beloved slices. The thin, pliable crust, skillfully crafted with Master Dough made with Tiga, folds and cracks, but never breaks—a hallmark of a great New York crust.
As you indulge in the spicy, sweet, meaty, and creamy symphony that this pizza offers, you become a part of the pizza legacy—a legacy that continues to evolve, reinvent, and delight generations of pizza lovers. Whether shared with friends and family or savored alone, each slice embodies the passion for pizza-making that has transcended time and geography.
In conclusion, this New York tomato pie stands as a testament to the artistry of pizza, a culinary treasure that brings people together and celebrates the joy of food. As you embark on your pizza-making journey, may this recipe be your
