The Priest Fainted (Imam Bayildi)
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The Eyebrow Raising Ingredient That Makes This Classic NJ Pizza a Local Legend
Ingredients
- 1 (14-ounce) can whole peeled tomatoes in their juices (397 g)
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 1/2 teaspoons sugar
- Kosher salt
- 2 1/2 tablespoons (38 g) Dijon mustard
- 2 1/2 tablespoons (38 g) spicy brown mustard
- 12 ounces (340 g) whole milk, low-moisture mozzarella, grated fresh (about 3 cups)
- One recipe NY Style Pizza Dough (this will yield dough for 3 pizzas) or 2 pounds store-bought pizza dough (see notes)
Instructions
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