Had a few friends over for a holiday party this week and made two extra large New York style pizzas to feed everyone a lot faster and with a lot less work than my neapolitan process.

For the kids, a half-pep/half-mozz. For the adults: smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.

photo, a slice of pizza on a cutting board.the pizza is topped with smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.the sauce: drain a can of whole peeled san marzanos, dicard the liquid, and zap what’s left in the blender w/ one head of garlic and generous pinches of salt, sugar, and oregano.