This post originally appeared in July 2009 on SliceNY.com when it was part of Serious Eats. It was scrubbed from SE in 2021. I’ve salvaged what I could of this post from the Wayback Machine and present it here.
A good New York–style pizza should be thin and crisp yet chewy and flexible. The cheese flavorful and oozy, not rubbery. The sauce can be as simple as crushed tomatoes with salt or a more herby blend. And it’s entirely possible to make at home. Here’s a quick recipe.
Neapolitan pizza-makers don’t even call this “sauce.” It’s just “tomato” on their menus, in their speech, their literature. And it’s easy to see why. There’s nothing more to this “recipe” than crushed tomatoes and salt.