Name: Guy's Delis Pizza Buy The Slice ™ Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 0.33 lb pizza dough (store-bought or homemade); 1 tbs all-purpose flour (for dusting); 0.5 tsp olive oil; 3 tbs tomato pizza sauce (plain or seasoned); 0.75 cup shredded whole-milk mozzarella; 1 tsp grated Parmesan or Pecorino (optional); 12 to taste pepperoni slices; 2 tbs Scimeca's Italian sausage, cooked and crumbled; 2 each extra basil leaves (for cheese-only option, optional); 0.25 tsp crushed red pepper flakes; 0.125 tsp dried oregano; 1 tsp finely chopped fresh parsley or basil (optional)

Method

Dough & Base (per slice)

Preheat oven to 500°F (260°C) and place a pizza stone or heavy baking sheet on the middle rack to heat for at least 30 minutes.

Lightly dust a work surface with the all-purpose flour. Stretch or roll approximately 0.33 lb of pizza dough into a 10–11 inch oval or rectangle about 1/8–1/4 inch thick to approximate a single New York-style slice base. Leave the outer rim slightly thicker for the crust.

Brush the top of the stretched dough lightly with 1/2 tsp olive oil, focusing on the outer rim to encourage browning.

Sauce & Cheese

Spoon 3 tablespoons of tomato pizza sauce onto the dough and spread in a thin, even layer, stopping about 1/2 inch from the crust. Use a light hand—New York-style slice has a thin sauce layer.

Evenly distribute 3/4 cup shredded whole-milk mozzarella over the sauce, leaving the rim exposed. If using, sprinkle 1 teaspoon grated Parmesan or Pecorino over the mozzarella for extra flavor.

Toppings — choose one

Cheese slice

For a cheese-only slice, skip pepperoni/sausage. Optionally tuck 1–2 basil leaves under the cheese or sprinkle chopped basil over the cheese before baking.

Pepperoni slice

For pepperoni, arrange approximately 10–14 pepperoni slices in an even single layer over the cheese so each bite has meat. A slight overlap is fine. A few slices may curl and crisp during baking—this is desirable.

Scimeca's Italian sausage slice

For sausage, crumble and pre-cook Scimeca's Italian sausage until no longer pink and any excess fat is rendered (about 5–7 minutes in a skillet). Drain briefly on paper towel. Scatter about 2 tablespoons of the cooked crumbled sausage evenly over the cheese.

Baking & Finishing

Carefully transfer the prepared slice to the preheated stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes, or until the crust edge is golden-brown and charred in spots and the cheese is bubbly and beginning to brown. If you prefer a crisper underside, bake on the lower third of the oven for an extra 1–2 minutes.

Remove the slice from the oven. Sprinkle 1/8 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes over the hot cheese, adjusting to taste. If using fresh herbs, sprinkle 1 teaspoon chopped basil or parsley immediately.

Let the slice rest for 1 minute, then slice (if not already single-slice shape) and fold in half (New York style) or serve flat. Serve hot.