Bronx House Pie


Remember that the key to a great pizza is a hot pizza stone and topping the pie sparingly so that the crust cooks through and remains crisp.

What you will need

6 oz. canned whole, peeled San Marzano tomatoes, hand-crushed, plus 1 tomato reserved for garnish

Kosher salt and freshly ground black pepper

1 tsp. extra-virgin olive oil; more for drizzling

1 clove garlic, chopped

All-purpose flour for dusting

13 to 15 oz. pizza dough

8 oz. shredded whole-milk mozzarella

4 oz. thinly sliced spicy salami, such as Abruzzi,  Calabrese, or Creminelli, cut into small pieces

20 pitted Castelvetrano olives, pitted and sliced in half

2 oz. Madeleine cheese, or any raw goat cheese, such as Evalon

2 Tbs. sliced fresh chives

1/2 tsp. ground Aleppo pepper


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