The New York–Style Margherita Pizza from Pizza Czar: Recipes and Know-How from a World-Traveling Piz
This pizza tries to recapture the feeling of the first time I had a mind-blowingly good old-school New York City–style coal-oven pizza. My dad took me to Patsy’s in DUMBO in the ’90s when it...
Ingredients
- 56 grams (¼ cup) Basic Tomato Sauce
- 90 grams (about 3 ounces) fresh mozzarella, hand-sliced as thin as possible
- 25 grams (about 1 ounce) Parmigiano-Reggiano, finely grated
- 5 grams (1 teaspoon) extra-virgin olive oil, in a squeeze bottle
- 3 basil leaves
- 1 (250-g) Thin & Crispy dough ball
- Pinch dried wild Sicilian oregano, stems removed
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