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New Jersey Tomato Pie

New Jersey Tomato Pie

For the ultimate cosy night in, this fake-away New Jersey pie from Ooni ambassador Julian Guy (@pizzaislovely) is all you need. Cooked for longer at a lower temperature, this east coast classic has a crispier base than a traditional Neapolitan. This sturdy slice lends itself well to sitting back, and enjoying with your favourite film.

Food processor

Makes 1x  12/16” pizza

For the pizza
250/330g (8.8/11.6oz) New York style pizza dough 

Fine semolina/flour, for dusting

For the sauce
400g (14.1oz) passata
50g (1.7oz) double concentrate tomato paste
1tbsp extra virgin olive oil
2tsp caster sugar
½ tsp dried oregano
½ tsp onion powder
1tsp sea salt 

For the toppings
225g (7.9oz) low moisture mozzarella slices
50g (1.7oz) pecorino cheese
1tsp dried pepper flakes
1tsp dried oregano
8-10 fresh basil leaves

Prepare your pizza dough ahead of time. Our guide to making the perfect New York Style Pizza Dough covers everything you need to know.

Prepare your sauce at least 1 hour before you’re ready to start cooking your pizza. For a more intense flavour, start the day before and leave in the refrigerator overnight. 

To make the sauce, simply mix all the sauce ingredients together with a butter knife in a bowl. Using a butter knife instead of a spoon prevents the sauce splashing and getting on your clothes! Cover and leave in the refrigerator to infuse, this sauce is not cooked. 

Now it’s time to prepare your toppings. Instead of a grater, use a food processor to prepare the pecorino cheese. This coarser cut helps stop the cheese from completely melting, and helps develop a stronger flavour overall. 

Measure out your oregano and chili flakes, making sure to rub the dried oregano between your fingers to release the essential oils.

Neatly place the leaves in a pile on top of each other and then roll lengthwise into a tight cigar shape. Use a sharp serrated paring knife to carefully slice the leaves as finely as you can. Place the shredded leaves in a small bowl and separate them with your fingers.

Fire up your Ooni pizza oven. Aim for 360˚C (680˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour or fine semolina, dust your Ooni pizza peel. On a dusted work surface, begin to stretch the pizza dough ball out as you normally would, but aim for a much thinner crust than traditional Neapolitan pizza. Lay the stretched base on your pizza peel. 

Top first with your mozzarella slices, aim for the majority placed round the outside, with a couple in the middle. Dollop your sauce over the pizza and the cheese, then level it out with a large metal spoon. If you fancy, throw over a couple of pepperoni slices for a meat pizza.

Slide the pizza off the peel and into your Ooni pizza oven. Immediately turn the oven off, or, if using wood – reduce the flame before launching your pizza. Set a timer for 90 seconds, turn the pizza, then set another timer for 90 seconds. Return the flame to low and cook for a further 3 minutes, making sure to turn the pizza regularly to ensure an even cook. This method ensures your pizza is cooked with the signature crispy base of a New Jersey pie.

Transfer the pizza to a wooden serving peel and garnish to finish; first sprinkle the oregano and pepper flakes over the pizza, concentrating a little more on the centre. Then add your coarse pecorino, shredded basil, and finally – a generous drizzle of garlic oil. 

Slice the pizza into 8, put your feet up, grab a slice and hit play on your favourite movie.

New Jersey Tomato Pie

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