The Pizza Kitchen: New Haven Tomato Pie

Gail Churinetz and Brian Hernandez demonstrate this classic New Haven style recipe. Now you can recreate the New England flavor in your own home or pizzeria.

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New England Tomato Pie
330 gram (approx. 12 oz.) dough ball
1 tbsp. cornmeal for dusting peel
2 tbsp. EVOO
1/2 c. pizza sauce
1/4 c. Pecorino Romano cheese


Gail's Sauce
1 can San Marzano tomatoes
(793 grams)
1 can fire roasted diced tomatoes
(411 grams)
1 tbsp. tomato paste
1 tsp. melted butter
1 tsp. EVOO
1 tsp. crushed fennel
1 tsp. crushed anise
1 tsp. garlic pepper
1 tsp. grated Parmesan cheese
1/2 tsp. oregano

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