### Author Topic: How much sauce and cheese for a 14" NY Pizza  (Read 4105 times)

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#### HickoryBill

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##### How much sauce and cheese for a 14" NY Pizza
« on: July 04, 2012, 08:36:04 AM »
I think I may be putting on too much.  What is a typical amount by weight or volume

#### dmcavanagh

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #1 on: July 04, 2012, 08:46:42 AM »
It's really hard to tell people how much of a certain ingredient should go on a pie. You say 14" which really isn't NY pizza. Don't know how thick your dough is, the thicker a dough the more sauce and cheese it can handle. As a rule of thumb for the 18" NY style that I make, I use roughly a half pound of grated mozzarella, and I get about 4 pies out of a 28oz. can of crushed tomatoes for sauce. Find what works for you.

#### communist

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #2 on: July 04, 2012, 08:48:46 AM »
it would be good to know what the weight of your dough ball is for a 14 incher, but for a thin ny, i like 5 - 6 ounces mozzarella by weight and 5 ounces sauce by volume.  mark

#### dmcavanagh

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #3 on: July 04, 2012, 08:56:06 AM »
To add, my typical dough ball for an 18" NY is roughly  490 grams, which when spread for an 18" pie is fairly thin but not super thin. My typical pizza night would be two pies, grate a pound of cheese and open a fresh can of crushed tomatoes. When I'm done I've got two large pies and nothing left over to have to store for another day. Makes life simple!

#### HickoryBill

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #4 on: July 04, 2012, 09:29:31 AM »
it would be good to know what the weight of your dough ball is for a 14 incher, but for a thin ny, i like 5 - 6 ounces mozzarella by weight and 5 ounces sauce by volume.  mark

I've got 300g dough balls.

Do you use room temp sauce, chilled, or warmed?

#### dmcavanagh

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #5 on: July 04, 2012, 09:55:26 AM »
I  always use sauce (crushed tomatoes) from a freshly opened can, room temperature. I don't like to use frozen of even chilled sauce or tomatoes, I find that they are runny and lack flavor. Any leftovers after I open a can is repurposed for something other than pizza sauce.

#### scott123

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #6 on: July 04, 2012, 10:07:48 AM »
It's really hard to tell people how much of a certain ingredient should go on a pie.

+1

Beyond obvious subjective concerns, the brand of cheese, the fat content, the size of the grate, the age of the cheese, the brand of the tomatoes, the water content of the tomatoes, the thickness of the crust, the bake time (especially the bake time) all impact how much sauce and cheese to use.

If you want a ballpark, for 14" pies, I'd go with between 5.5 oz.and 7 oz. cheese and 4.5 oz. and 6 oz. sauce.

The temp of the sauce dictates, to an extent how the cheese will melt. If your cheese isn't melting enough during the typical bake time- use room temp or slightly warmed (not cooked) sauce. If your cheese is melting/browning too much, use cold sauce.

#### norma427

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• Location: Dutch Country, Pa.
##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #7 on: July 04, 2012, 11:52:19 AM »
HickoryBill,

I did post the Burke pizza toppings portion guide at Reply 4  http://www.pizzamaking.com/forum/index.php/topic,14822.msg147190.html#msg147190 if you are interested.

Norma
Always working and looking for new information!

#### HickoryBill

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #8 on: July 04, 2012, 02:41:14 PM »
Thanks for the help. my pie is looking better.  I was light on the cheese.

#### Meatballs

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #9 on: July 04, 2012, 03:47:04 PM »
I printed the Burk's guide from the website and keep it on my refrigerator... keeps me from getting out of control as my wife like to point out.

Ron

#### communist

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #10 on: July 04, 2012, 07:14:48 PM »
Nice pies !  300 grams is about 10.5 ounces which is a nice thin crust for a 14 inch ny pie

#### HickoryBill

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #11 on: July 04, 2012, 08:09:15 PM »
Nice pies !  300 grams is about 10.5 ounces which is a nice thin crust for a 14 inch ny pie

Thanks.  I make them in my grill in the summertime so I don't heat the house.  I think I'll try throwing on a welding blanket to see if I can insulate my grill a little more.

#### Tscarborough

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• Location: Austin, TX
##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #12 on: July 04, 2012, 10:02:54 PM »
That looks pretty good, I just go for an even thin coat of sauce and enough cheese that the eyball says will melt and give me 80-90% coverage.  280-300G ball, usually 2, 2 ounce ladles of sauce, and 6-8 ounces of cheese for a 16" NY style with just peps.

#### anton-luigi

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #13 on: July 05, 2012, 12:45:21 PM »
and I get about 4 pies out of a 28oz. can of crushed tomatoes for sauce. Find what works for you.

WOW!  four 18 inch skins with a single 28 ounce can of tomatoes?  thats reeeeeeeaaaallllly light on sauce isnt it???  I make 14 inch pies,  and a single 28 ounce can of SM's will cover 3 skins with the 3rd being quite light compared to the first two.

#### scott123

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #14 on: July 06, 2012, 01:35:24 AM »
Both puree and crushed tomatoes go further than whole tomatoes, especially SMs- in my experience.

He also might be diluting his crushed tomatoes with some water.

Even if he isn't diluting them, low sauce pizzas can be very enjoyable.  As long as you're using a quality high fat cheese, the cheese, in a low sauce environment, will melt/bubble faster and take on an even darker golden tan color than if a greater amount of sauce was used. It's almost like the golden brown bits of cheese that get on the non sauced rim area by accident.

#### anton-luigi

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##### Re: How much sauce and cheese for a 14" NY Pizza
« Reply #15 on: July 06, 2012, 08:20:47 AM »
Somehow I missed the part about "crushed tomatos"  I read/or just surmised the was using whole San Marzano's,  my mistake,  thats why I was confused.

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