This spin – or should we say swirl, on the classic NY pie comes from none other than ambassador Julian Guy, (@pizzaislovely). Inspired by the Millenium Falco favourite, this dizzyingly delicious pizza looks just as good as it tastes. By applying the sauce over the top, the cheese underneath is protected from over-browning and the sauce is intensified. A slightly longer cook yields a thin, crisp and chewy base – perfect for that authentic NY slice.
Makes 1 14” pizza
9.7oz (275g) NY style dough ball
14.1oz (400g) passata
1.7oz (50g) double concentrate tomato paste
1 tbsp extra virgin olive oil
2 tsp caster sugar
1 tsp sea salt, plus extra to finish
½ tsp onion powder,
½ tsp dried oregano, plus extra to finish
150g low moisture Mozzarella or Fior Di Latte - very finely chopped
5.3oz (50g) Finely grated Parmesan or Pecorino
Garlic Oil, to taste
Pinch shredded fresh Basil
Pinch chili/red pepper Flakes
Fine semolina/flour for dusting
Pestle and Mortar/Rolling pin
Prepare your pizza dough ahead of time. Our guide to making the perfect New York-Style Pizza Dough covers everything you need to know.
Grind the oregano, salt, sugar, and onion powder together in a pestle and mortar, or, use the end of a rolling pin. Place the ground mix in a large bowl, then add the passata, tomato paste, and olive oil. Stir until you have a glossy red sauce.
Use a funnel to pour the sauce into a squeezy bottle, then snip the nose of the bottle to about 1cm wide. This helps create that signature swirl pattern. If you haven’t got a bottle, a spoon works just fine.
Generously dust your work surface with semolina or flour and stretch your pizza base to 14”. Unlike Neapolitan pizza, you’re looking for a thin crust – aim for about 1cm wide round the edge.
Using a small amount of flour, dust your Ooni pizza peel. Slide the pizza onto the peel and begin adding your cheese. Spread the shredded mozzarella right out to the edge, then sprinkle the parmesan over the top. Drizzle a little olive oil over the cheese. Starting from the centre, squeeze your sauce over the pizza in a spiral shape, stopping when you reach the edge. Finish with a sprinkle of sea salt, chilli flakes and oregano.
Slide the pizza off your peel and into your Ooni pizza oven. Immediately turn the flame down as low as you can. Cook for 3-4 minutes, turning regularly. Once the cheese has melted nicely and the crust is still pale, turn the flame to medium and continue the cook for a further 1-2 minutes, turning regularly. Once the crust is a golden brown, remove from the oven.
Finish with a drizzle of garlic oil and scatter with some torn fresh basil. Slice and serve warm, Falco style!