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NOTES FROM THE TEST KITCHEN

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PIZZA TOPPING TIPS

Our New York–Style Thin-Crust Pizza is great with just tomato sauce, shredded mozzarella, and Parmesan, but additional toppings are always an option—provided they’re prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:

HEARTY VEGETABLES

Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.

DELICATE VEGETABLES AND HERBS

Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.

MEATS

Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into ½-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with ¼ cup of water, which helps to render the fat while keeping the meat moist.