New York Pizza Sauce


  • 28 oz strained tomato
  • 2 tbs butter
  • 2 tbs olive oil
  • 1-2 tsp red pepper flakes
  • 2 tsp oregano
  • 1 sprig basil (about 6 inches, leaves and all)
  • 12 large onion (white)
  • 2-4 cloves garlic (whole, peeled)
  • Salt (to taste)


  1. Melt butter and combine with olive oil in large saucepan over medium heat.
  2. Add red pepper flakes and garlic. Cook on medium heat until garlic is aromatic.
  3. Add 12 onion whole, strained tomato, oregano, and basil. Bring to simmer.
  4. Reduce heat until bubbles just barely break the surface. Cook until reduced to approriate consistency, stirring occasionally (about 45 minutes).
  5. Add salt to taste. Strain out basil, onion, and garlic.

Pan Pizza Dough

Ingredients (in baker’s percentages):

  • Approx. 125 g bread flour (makes 1)
  • 63% water
  • 5% active-dry yeast
  • 2% salt
  • 2% sugar
  • 2.5% olive oil


  1. Combine dry ingredients. Add wet ingredients and stir until a shaggy mess forms.
  2. Knead until smooth. Let rise in an oiled cast-iron pan (10.5 in) covered in seran wrap, about 1-2 hours.
  3. Preheat oven to 450 degrees. Spread dough to edges of pan and let rest 30 minutes.
  4. Top and bake for 15-20 minutes, or until top is done. If the bottom crust is undercooked, move pan to stove-top and heat on low-medium until done.