The Stewart
New York Tomato Sauce, Fennel Pork Sausage, Pepperoni, Lemon-Garlic Ricotta, Parmesan, Garlic Oil, Oregano, Red Chile Flakes, Basil
Chef Alex White of Yukon Pizza | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Will Blunt
INGREDIENTS
Pizza Dough:
Yield: 124 pizzas
1.755 kilograms sourdough starter
23.8 kilograms King Arthur high-gluten flour
3.2 kilograms King Arthur 00 flour
35 grams Corto TRULY 100% extra virgin olive oil
690 grams kosher salt
Fennel Pork Sausage:
Yield: 40 pounds
40 pounds ground pork
555 grams brown sugar
420 crushed Calabrese peppers
150 grams fennel pepper
150 grams garlic powder
150 grams onion powder
100 grams kosher salt
New York Sauce:
Corto TRULY 100% extra virgin olive oil
Chopped red onions
Confit garlic
Calabrian chiles
Ground oregano
Kosher salt
Ground black pepper
One 28-ounce can whole San Marzano tomatoes
Fresh basil leaves
Lemon-Garlic Ricotta:
5 pounds ricotta
160 grams lemon juice
60 grams garlic oil
30 grams grated garlic
25 grams lemon zest
18 grams kosher salt
To Assemble and Serve:
Yield: 1 pizza
50 grams cup and char pepperoni
8 grams fresh basil
4 grams garlic oil
1 gram ground oregano
5 grams grated parmesan
Red chile flakes
METHOD
For the Pizza Dough:
In a large mixing bowl, combine starter and 17.5 kilograms cold water. Reserve 300 grams sourdough soaking liquid and transfer matured starter to the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed. Add flour and mix until just combined. Mix additional 4 minutes. Add oil and mix 7 minutes. Add salt and 300 grams reserved starter soaking liquid. Mix 9 minutes on high speed, or until gluten is fully developed and dough passes the windowpane test. Transfer to an oiled bowl. Cover with plastic wrap and let ferment at room temperature 4 hours. Transfer to a floured work surface and divide into 380-gram portions. Roll into a ball, cover in plastic wrap, and refrigerate 3 days.
For the Fennel Pork Sausage:
Heat oven to 450°F. In a mixing bowl, season pork with sugar and spices. Add splash warm water. Using gloved hands, mix until well combined. Cover and refrigerate 24 hours. Transfer mixture to a clean work surface and flatten into evenly-sized patties. Transfer to an aluminum foil-lined sheet tray and cook 30 minutes. Let cool. Transfer patties to the bowl of a stand mixture fitted with a dough hook attachment. Mix until evenly broken up. Transfer to an airtight container and refrigerate.
For the New York Sauce:
In a sauté pan over medium-high flame, heat oil. Add desired amount onions and cook 4 minutes, or until soft and translucent. Add desired amount garlic and chiles. Season with oregano, salt, and pepper. Cook 3 minutes, or until fragrant. Add tomatoes and bring mixture to a boil. Reduce heat and let simmer 1 hour. Remove from heat and stir in basil. Using a Vitamix Commercial immersional blender, purée until smooth. Transfer to an airtight container and refrigerate.
For the Lemon-Garlic Ricotta:
In a mixing bowl, combine all ingredients. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Heat a pizza oven to desired temperature. On a floured work surface, stretch 1 Pizza Dough ball to a 14-inch round. Top with 165 grams New York Sauce followed by 80 grams Fennel Pork Sausage, pepperoni, basil, garlic oil, chile flakes, and oregano. Bake until desired doneness. Remove from oven and top with 3 dollops Lemon-Garlic Ricotta and grated parmesan. Season with red chile flakes.
