December 31, 1969
[Photographs: J. Kenji Lopez-Alt]
Note: This recipe will make more sauce than is needed for three pizzas. Extra sauce can be stored in a sealed container in the refrigerator for up to one week. Serve with pasta, if desired. Store-bought dough can be used in place of homemade. Use about 10 ounces of store-bought dough per pizza.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on F
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