These are soft meatballs, tender enough to yield to the side of a spoon. Ricotta keeps them delicate, prosciutto brings a deep savory note, and the tomato sauce settles around them in rich scarlet folds. Underneath, creamy Parmesan polenta catches every spoonful of sauce.

This New York style pizza dough recipe delivers an authentic thin crust with the perfect chewy bite. Cold-fermented for 1-3 days and baked at high heat, this easy homemade dough rivals your favorite NYC pizzeria. Step-by-step instructions from Chef Jon Ashton.