Apricot-banana-ginger bread

This is one of my favorite breakfast or tea breads. This recipe makes 2 loaves. I use black baker’s steel pans (9.5-inch loaf pans) to achieve a beautiful browning on all sides of the bread. This bread freezes very well, so make it ahead and thaw it the night before your lazy Sunday Brunch.

INGREDIENTS:

3 1/2 cups all purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/2teaspoon cinnamon
2/3 cup butter room temperature
1 1/3 cups sugar
4 large eggs room temperature
2 cups mashed bananas (about 4 fully ripened bananas, easily done in a food processor)
3/4 cup walnuts chopped
1 cup dried apricots diced (tossed with a little flour to separate)
1/3 cup crystallized ginger minced (available in the Chinese section of a grocery store)

INSTRUCTIONS:

Preheat the oven to 350°

Sift together the first six ingredients and set aside.

In the large bowl of an electric mixer cream the butter and sugar. Add the eggs, one at a time, and mix until smooth. Beat in the mashed bananas.

With the mixer on low, add the sifted ingredients in three batches to the banana mixture. Beat will after each addition.

Fold in the walnuts, apricots, and ginger. Blend well.

Divide the batter between 2 greased bread pans. Bake for 45 minutes or until a cake tester comes away clean when poked into the center of the bread. Cool for 10 minutes. Remove from the pans to a cooling rack and let cool completely before wrapping.

COOKS NOTES

I use canola cooking spray to grease my pans. For me, this has proven to be the most reliable method to keep my breads, muffins and other baked goods from sticking to the pans.

Spinach, cherry tomato, and feta frittata

I think frittatas make ideal brunch food, but I also serve them for a quick weeknight dinner. For the vegetable lovers in the crowd, this is an energizing meal with all the health benefits from iron-packed spinach and the protein boost from eggs. In addition to all the nutritional benefits, it is a cheery and colorful entrée. For a buffet, serve the frittata with a platter of fresh fruit, bacon or smoked ham, and a basketful of homemade or bakery-bought breakfast sweets. Or, for dinner continue the savory theme and serve cornbread muffins or even warmed focaccia.

YIELD

Serves 6

INGREDIENTS:

12 large eggs
1/2 cup half-and-half
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small onion halved lengthwise, and cut into thin wedges
6 ounces fresh baby spinach leaves coarsely chopped (about 4 cups firmly packed)
1 pint cherry tomatoes halved
1 1/2 tablespoons fresh oregano leaves chopped
1/2 cup (about 3 ounces) crumbled feta cheese

INSTRUCTIONS:

In a large mixing bowl, whisk together the eggs and half-and-half until thoroughly combined. Whisk in the salt, and pepper. Set aside.

Set an oven rack or broiler pan about 3 inches below the broiler and preheat the broiler.

In a 12-inch ovenproof skillet, preferably nonstick, heat the oil over medium heat. Swirl to coat the pan, then add the onion. Sauté, stirring occasionally, until the onion softens, about 2 minutes. Add the spinach, a handful at a time, and sauté just until wilted and bright green, about 3 minutes. As soon as the spinach is wilted, add the tomatoes and oregano, and sauté, stirring constantly, until the tomatoes are heated through, about 1 minute.

Add the egg mixture to the pan. Cook over medium-low heat until the frittata is set on the bottom and around the edges, about 4 minutes. While the frittata is cooking, use a spatula to lift one edge of the frittata and tilt the pan a little so the uncooked eggs flow under the set edge. Repeat this at different places around the edge of the frittata.

When the eggs are mostly cooked, scatter the feta cheese over top, place the frittata under the broiler. Broil until the top is golden brown and the eggs are set but still moist, about 3 minutes. Allow the frittata to rest for 5 minutes, then slice it into wedges and serve immediately on warmed plates.

Smoked Salmon Blintzes

YIELD

Makes about 24 blintzes

INGREDIENTS:

3 tablespoons butter
5 tablespoons corn oil divided
1 pint sour cream
Fresh chives finely chopped, for garnish

Batter

1 1/2 cups all-purpose flour measured, then sifted
1 1/2 teaspoons coarse salt
2 teaspoons baking powder
Freshly ground white pepper to taste
4 eggs
1 1/3 cups milk
1 cup water
3 tablespoons chives finely chopped

Filling

16 ounces dry curd cottage cheese
16 ounces small curd cottage cheese
3 egg yokes
about 1 1/2 teaspoons Zest of 1 lemon
Freshly ground white pepper to taste
2 tablespoons chives finely chopped
1/2 pound sliced Nova Scotia lox finely diced

INSTRUCTIONS:

Resift the four with the salt, baking powder, and pepper into a large bowl. In a separate bowl beat the eggs, and then add the milk, water, and chives. Make a well in the sifted ingredients, pour in the liquid ingredients, and combine with a few swift strokes. Ignore the lumps they will dissolve when you stir the batter before making the crepes. Let the batter rest for 30 minutes at room temperature.

While the batter is resting make the filling. In the workbowl of a food processor combine the two types of cottage cheese, the egg yolks, lemon zest, and pepper. Process for one minute. Remove to a medium-sized bowl and gently stir in the lox and chives. Taste and adjust seasonings if necessary.

Using a 5 to 6-inch crepe pan make the crepes. Allow about 3 tablespoons of batter per crepe. Have the pan well-heated before beginning. Using about 2 tablespoons of the oil, brush the pan with a little of the oil before adding batter each time. Cook each crepe on one side until lightly browned, then turn and cook just a few seconds on the other side. Remove to waxed paper to cool. As the pancakes cool, stake between sheets of waxed paper.

Divide the filling among the crepes, allowing about ¼ cup per crepe. Fold up envelope-style, by first folding the bottom to cover the filling, then folding over the two sides. Allow the seam to be in the bottom of the blintz. (The blintzes can be made to this point ahead of time and refrigerated or frozen.)

In a 10-inch skillet heat one tablespoon each of the butter and oil. Sauté the blintzes over medium heat, allowing them to brown nicely on both sides. Add more butter and oil to the pan as needed. Keep warm in a 200° oven while completing the batches.

When ready to serve, stir the sour cream until smooth and creamy. Place two blintzes in the center of a warmed plate, spoon sour cream over them and garnish with the chives.

How to cook the perfect omelet

Few stovetop skills can reward a humble cook with as much eating pleasure as the ability to make a decent omelet. A properly made omelet will be a little creamy in the center and perhaps lightly browned on the outside. It can be filled or plain, sauced or unsauced. The elegance is in the making, and making an omelet is easier than you might think. A slope-sided 8-inch frying pan is just right for a 3-egg omelet; use a 7-inch pan for a 2-egg version. Purists use seasoned steel or aluminum pans, but lots of us find it easier to use a nonstick pan. Gently warm serving plates just before making the omelet(s) by rinsing them with hot water, then drying with a towel.

YIELD

Serves 1

INGREDIENTS:

3 large eggs at room temperature
Pinch salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon chopped fresh herbs (basil, tarragon, oregano, thyme, etc.)

INSTRUCTIONS:

In a small bowl, using a fork, beat eggs with salt and pepper until fluffy. Over medium-high heat melt butter in a frying pan. When butter has stopped foaming and before it burns, add eggs. Allow a few seconds for eggs to coagulate on the bottom, and then use your fork to give eggs a quick stir. Allow a new “skin” to form on the bottom. Tilt the pan so that the omelet slides away from you toward the edge of the pan, and either push-jerk the pan (see Cook’s Notes) so that the omelet folds over on itself or use a rubber spatula to fold it over. Allow to cook a few seconds to brown lightly, then turn or flip it over to brown lightly on the other side. When both sides are set and the center still feels soft–not firm or dry–slide your new-born omelet onto its plate and serve at once. Garnish with the fresh herb.

COOKS NOTES

The technique of “push-jerking” food in a slope-sided frying pan can make it easier to cook a great omelet, to flip fried eggs, and to toss vegetables while they sauté. Practice by putting a cup of dried beans or rice in your pan and repair to the back porch. Hold the pan level, push it away from you and then jerk it just a little back toward you, raising the outside edge of the pan just slightly as you jerk. Sounds tough, but soon you’ll be able to mix-toss your practice beans or rice without spilling much. That’s the right time to apply for the egg-cooking job at the corner cafe!

Variations are limitless. Add 1/2 cup of any filling you like, while the second skin is forming and before the omelet is folded. Try shredded cheese, cooked chopped potatoes, sautéed onions, sliced scallion tops, diced fresh tomatoes, diced leftover bits of meat or shellfish. Just open the refrigerator door and use your imagination.

Blueberry ricotta pancakes

Think “blintzes drizzled with maple syrup,” and you’ve got the flavors for these pancakes. When the breakfast mood strikes at midnight, there is nothing like a batch of hot, cheesy-rich ricotta flapjacks speckled with blueberries to satisfy the craving.

YIELD

Makes sixteen 4-inch pancakes

INGREDIENTS:

2 large eggs lightly beaten
1 container (15 ounces) ricotta cheese
1 cup milk
2 tablespoons sugar
2 cups Bisquick or Betty Crocker pancake mix
1 cup fresh or frozen blueberries (optional)
Powdered sugar and maple or berry syrup for serving

Think “blintzes drizzled with maple syrup,” and you’ve got the flavors for these pancakes. When the breakfast mood strikes at midnight, there is nothing like a batch of hot, cheesy-rich ricotta flapjacks speckled with blueberries to satisfy the craving.

INSTRUCTIONS:

In a large bowl, combine the eggs, ricotta, milk, and sugar. Beat until well blended. Add the pancake mix, stirring just until the flour disappears. Stir in the blueberries.

Grease a pancake griddle or large skillet and preheat over medium heat. When hot, pour about 1/4 cup of the batter for each pancake onto the hot surface. Cook the pancakes on the first side until they are puffed and little holes form on top, about 2 minutes. Flip and cook until nicely browned on the second side, about 2 minutes longer.

Serve on warmed plates. Dust with powdered sugar, douse with syrup, and eat ‘em while they’re hot.

COOKS NOTES

Bisquick and Betty Crocker pancake mixes call for the addition of eggs and milk. If you buy a pancake mix that requires only the addition of water, then skip adding the eggs and milk in this recipe. Mix the ricotta with 1 1/2 cups water, blend in the sugar, and stir in the pancake mix.

Neapolitan pizza dough

This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. I worked side by side with Roberto, learning the finer points of making these pizzas and this dough. Though I tried to duplicate this dough using several different unbleached all-purpose American flours with 11.5 percent protein, they simply did not produce the same dough. They produced satisfactory doughs—just not with the same quality of softness, chew, crispness, and taste as using Italian Caputo flour. This flour is simply amazing. Though Caputo flour is labeled “Italian 00 flour,” understand that not all 00 flours are the same (You can read more about Caputo flour in the Ingredient Glossary of my cookbook, Pizza.). I spoke with Antimo Caputo, head of the Caputo flour mill in Naples, and then spoke with Fred Mortati, the importer. With Fred’s help, I found several sources where American consumers can order this flour online. See the Sources section of my cookbook.!

YIELD

Makes 48 ounces dough or five 9.5-ounce portions, enough for five 9-inch pizzas

INGREDIENTS:

1/2 teaspoon (3 grams) fresh cake yeast
2 cups lukewarm water (90° to 100°F)
1 tablespoon table salt or fine sea salt
7 1/4 cups (2 lbs/910 g) Caputo flour plus more for dusting

INSTRUCTIONS:

In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.

In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt.

To make the dough by hand: Place 7 1/4 cups (2 pounds) of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture, along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 12 to 15 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.

To make the dough using a mixer: Fit a heavy-duty stand mixer with the dough hook attachment. Place 7 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the saltwater mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 2 minutes. Raise the speed to medium-low and mix the dough until it is smooth and not sticky, about 5 minutes longer. (If the dough begins to climb up the dough hook towards the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Reduce the speed back to low and mix the dough for 3 minutes longer. The dough should be soft and as smooth as a baby’s bottom and none of the dough should stick to the bowl. Turn the dough out on a lightly floured work surface.

To prepare the dough for rising: Cut the dough into fifths to form five even portions, each weighing 9.5 ounces. Pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight, smooth ball. Pinch to seal. Repeat with the other four portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bag, allowing enough room for the dough to double in size. Let rise in a cool room (about 60°F) for 6 to 8 hours. Alternatively, refrigerate for at least 10 hours or up to 24 hours. Remove from the refrigerator 3 hours before using to allow the dough to come to room temperature. Proceed with any Neapolitan pizza recipe.

Pizza margherita tomato, buffalo mozzarella, olive oil, basil, and cherry tomato pizza

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported from Italy. The basil and cherry tomatoes are just like from home, grown organically and delivered by a specialty farmer.

YIELD

Makes one 9-inch pizza; serves 1 or 2

INGREDIENTS:

1 portion (9.5 ounces) Neapolitan Pizza Dough (recipe follows), at room temperature
Caputo flour for dusting
1/4 cup Salsa Semplice (recipe follows)
2 ounces fresh bufala mozzarella or fior di latte squeezed gently to release moisture, sliced, and then drained on paper towels
8 to 10 cherry tomatoes halved
1 tablespoon extra-virgin olive oil
4 fresh basil leaves

Simple Pizza Sauce

2 cans (28 ounces each) Italian peeled tomatoes, preferably San Marzano
1 teaspoon sea salt

INSTRUCTIONS:

Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.

Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your finger tips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)

Thinking of the circle of dough as a clock face, make a fist with one of your hands and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your other hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.

Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of mozzarella cheese evenly over the top. Scatter the cherry tomatoes evenly over top. Drizzle the olive oil over the top.

Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.

Salsa Semplice

Simple Pizza Sauce

As you can see from the ingredient list, everything about this recipe depends on the quality of the tomatoes. These preferred tomatoes, from the famed San Marzano region of Naples, are deep red, firm and meaty, with very few seeds. They are low in acid and high in fruitiness because they are hand picked when they are fully ripened. Though Roberto uses only imported brands, in particular the Francesconi brand, you’ll find both imported and domestic brands on the market. American tomato growers have cultivated the seeds and are growing and canning San Marzano tomatoes in the United States.

In a colander or strainer, drain the tomatoes thoroughly to remove all the liquid. Crush the tomatoes lightly to remove any liquid inside the tomatoes and drain again. Transfer the tomatoes to a bowl and crush to a pulp using your hand, a potato masher, or the back of a spoon. (Alternatively, drain the tomatoes and coarsely crush the tomatoes in a food processor.) Stir in the salt. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days. Bring to room temperature before using.

Makes about 2 cups

Italian sausage and three pepper pizza

In the Italian tradition, sausage and peppers were standard fare for an easy weeknight meal. So it makes sense for a pizza to be colorfully topped with chunks of sausage and a medley of sweet peppers. Not wanting the peppers to taste raw, we chose to quickly sauté them with a hint of garlic, oregano, and a kick of cayenne. The peppers are then layered over our flavor-packed pizza sauce, topped with chunks of spicy sausage, covered with cheese, and baked to perfection. More top-heavy than our other New York pies, this pizza may be a little harder to fold like a book, but we promise it will leave an oozing trail of oil down your arm!

YIELD

Makes one 12-inch pizza; serves 4 to 6

INGREDIENTS:

2 tablespoons olive oil
1 small green bell pepper seeded, deribbed, and cut into 1/4-inch strips
1 small red bell pepper seeded, deribbed, and cut into 1/4-inch strips
1 small yellow bell pepper seeded, deribbed, and cut into 1/4-inch strips
1 teaspoon garlic minced
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Freshly ground pepper
Vegetable-oil cooking spray
1 portion (15 ounces) New York–Style Pizza Dough (recipe follows), at room temperature
Unbleached bread flour for dusting
1/2 cup New York–Style Pizza Sauce (recipe follows)
2 (about 1/2 pound) mild or hot Italian pork sausages cut crosswise into 1/4-inch slices
2 cups (8 ounces) whole-milk or part-skim, low-moisture mozzarella cheese coarsely shredded
1/4 pound bulk mild or hot Italian pork sausage separated into small chunks
1/2 tablespoon freshly grated Parmesan cheese

New York Style Pizza Dough

1 package (2 1/4 teaspoons) active dry yeast
1 cup lukewarm water (90° to 100°F)
1 1/4 cups ice-cold water
1 teaspoon sugar
1 tablespoon table salt or 1 1/2 tablespoons kosher salt
2 tablespoons olive oil
5 1/4 to 5 1/2 cups unbleached bread flour plus more for dusting

New York Style Pizza Sauce

1 can (14.5 ounces) diced tomatoes in juice (see Cook’s Note)
1 can (6 ounces) tomato paste
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil leaves chopped, or 2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 teaspoon garlic minced
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt

INSTRUCTIONS:

Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F.

While the oven is heating, warm the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add all the bell peppers and sauté, stirring frequently, until crisp-tender, about 4 minutes. Add the garlic, oregano, cayenne, salt, and a few grindings of fresh pepper and sauté for 1 minute longer. Set aside to cool slightly.

Coat a 12-inch pizza screen or perforated pizza pan with the cooking spray. Remove the dough from the plastic bag and place on a lightly floured work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn’t sticking to the work surface. Shake the excess flour from the dough. Following the Dough Tossing Techniques in the book, toss the dough until it is stretched to a 12-inch circle and place it on the prepared screen. Alternatively, lay the dough on the prepared pizza screen and gently stretch the dough into a 12-inch round.

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Distribute the peppers over the sauce. Arrange the sausage slices over the top. Scatter the mozzarella over the top. Arrange the chunks of bulk sausage evenly over the cheese, pressing them into the cheese slightly.

Place the pizza in the oven on the upper rack. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, 10 minutes. Using a pizza peel, lift the pizza off the screen or pan and place the crust directly on the pizza stone. Using the peel or wearing thick oven mitts, remove the screen or pan from the oven. Continue baking the pizza until the bottom of the crust is golden brown, 3 to 4 minutes longer. Using the peel, remove the pizza from the oven and transfer to a cutting board. Sprinkle the Parmesan over the top. Slice the pizza into wedges and serve immediately.

New York–Style Pizza Dough

You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won’t stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! (See all about Dough-Tossing Techniques in the book!)

In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.

In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.

To make the dough by hand: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.

To make the dough using a mixer: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes and then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook towards the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.

To prepare the dough for rising: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bag, allowing enough room for the dough to double in size. Refrigerate at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with any New York–style pizza recipe.

Makes 45 ounces dough, or three 15-ounce portions, enough for three 12-inch pizzas

New York–Style Pizza Sauce

Store-bought “pizza sauce” tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your own sauce for pizza—this one takes less than 10 minutes to come together. The good taste of imported Italian tomatoes, fruity extra-virgin olive oil, a hint of garlic, and the herbal aroma of fresh basil makes this sauce the perfect and proper base for the New York pizzas in this chapter.

In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to two months. Bring to room temperature before using.

Makes about 2 1/2 cups

COOKS NOTES

One brand of chopped tomatoes that is a favorite of ours is Pomi tomatoes, made in Italy by Parmalat. This brand of tomatoes comes in a 26.5-ounce box, which keeps the tomatoes very fresh tasting and prevents them from picking up a canned flavor. Look for them in well-stocked supermarkets or in specialty stores carrying Italian foodstuffs