New York Style Pepperoni Pizza
Joe's has nothing on this New York style pepperoni pizza recipe! Made with an easy overnight pizza dough, this pizza crust has an incredible depth of flavor, making it the perfect vessel for fresh mozzarella, rich pizza sauce, and of course pepperoni!
Ingredients
For the overnight pizza dough:
- 170 g (¾ cup) water, warmed to 110F
- ½ teaspoon active dry yeast
- 250 g (1 cup + 1 tbsp) bread flour
- 12 g (1 tablespoon) granulated sugar
- ½ teaspoon kosher salt
- 7 g (1 ½ teaspoon) olive oil
For the pizza toppings:
- 113 g (4 ounce) pizza sauce
- 198 g (7 ounce) mozzarella, grated
- Pepperoni, for topping
Instructions
For the overnight pizza dough:
- In a glass measuring cup, combine the lukewarm water and yeast. Set aside for about 5 minutes to activate.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt, and olive oil.
- Add the water yeast mixture and knead on medium speed for about 8 minutes or until a smooth dough forms. Cover the bowl with a towel and allow the dough to rest for 15 minutes.
- Turn the dough out onto a non-floured surface and shape into a smooth, taut ball by pulling the dough toward you and twisting at the same time.
- Transfer the dough to a medium bowl greased with olive oil. Cover the bowl and place in the fridge for the dough to proof overnight or up to 36 hours.
For assembly:
- Remove dough from the fridge and set out at room temperature 2 hours before baking.
- About 30 minutes before assembling the pizza, preheat the oven to 550 degrees F.
- Place the dough on a clean surface and gently stretch it out to nearly 14 inches, keeping an even crust around the edges. Once it's nearly there, transfer it to the Baker's Secret 14" Steel Pizza Crisper and finish stretching it out to the edges.
- Sprinkle the grated mozzarella evenly all over the dough, then dollop the pizza sauce on top.
- Add pepperoni or any other toppings as desired.
- Bake the pizza for about 6 minutes or until the crust is deeply golden and the cheese is evenly melted. Cut the pizza into 8 slices and enjoy!
Notes
- Stretch the dough out by hand. Put your rolling pin away! New York style pizza is traditionally hand tossed, and since this pizza dough rises overnight in the fridge, the long rest time and cold temperature makes it incredibly easy to stretch out.
- Add the cheese, then the sauce. No one likes a soggy pizza crust! To avoid this, add the grated mozzarella all over the dough, then dollop the sauce on top. This also ensures that none of the toppings slide off the crust when you pull out a hot slice!
- Preheat the oven at least 30 minutes in advance. It will take a little while for the oven to reach 550 degrees F and just ensure that the entire oven is evenly heated, it's best to let it sit at that temperature for a few minutes before baking the pizza.
Nutrition Facts
Serving: 1slice | Calories: 205kcal | Carbohydrates: 26g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 369mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
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