Vodka Pizza Recipe

pizza with vodka sauce
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.

Recipe Facts

Active: 60 mins
Total: 90 mins
Serves: 4 to 6 servings

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  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 4 medium cloves garlic, minced (about 4 teaspoons)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes

  • 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand

  • 1 cup heavy cream

  • 1/3 cup vodka

  • Kosher salt and freshly ground black pepper

  • 1 recipe basic New York pizza dough, divided and risen at least 2 hours

  • 1 pound fresh mozzarella (preferably buffalo milk), torn into rough 3/4- to 1-inch chunks and drained in a fine-mesh strainer set over a bowl

  • 12 to 16 basil leaves


  1. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer. Add vodka and cook for 7 minutes. Remove from heat and season to taste with salt and pepper.

  2. Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note).

  3. At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F (290°C).

  4. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

  5. Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves. Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

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Nutrition Facts (per serving)
714 Calories
36g Fat
71g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 714
% Daily Value*
Total Fat 36g 46%
Saturated Fat 16g 79%
Cholesterol 82mg 27%
Sodium 1408mg 61%
Total Carbohydrate 71g 26%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 27g
Vitamin C 38mg 191%
Calcium 425mg 33%
Iron 5mg 25%
Potassium 429mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)