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Bronx House Pie

By Bruno DiFabio From Moveable Feast Season 3, Ep.4
Colin Clark

Yield: Makes a 10-inch pizza

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.


  • 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


  • In a medium bowl, combine the crushed tomatoes, 1 tsp. salt, 1/4 tsp. pepper, the oil, and garlic. Cover with plastic wrap and refrigerate overnight.
  • Thirty minutes before baking, preheat the oven to 500°F. Position a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.
  • On a floured surface, roll the dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a parchment-covered pizza peel.
  • Slice the reserved tomato in half, remove the ribs and seeds, and finely dice. Spread a thin coating of the tomato sauce over the dough. Lightly top with the shredded mozzarella, salami, diced tomato, and olives. Slide the pizza onto the pizza stone and bake until golden and crisp, 15 to 20 minutes.
  • When the pizza is done, place on a platter. Top with Madeleine cheese shaved directly onto the pie with a rasp grater, the chives, Aleppo pepper, and a drizzle of oil. Serve immediately.
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