Pepperoni Pizza Recipe
Our signature NY Style pizza - crispy thin crust, house marinara and mozzarella
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Ingredients
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Dough (makes two 14-inch NY-style crusts)
Marinara Sauce
Topping & Assembly
Method
Dough (makes two 14-inch NY-style crusts)
- 1
Mix and Bloom
In a large mixing bowl or stand mixer bowl, combine the lukewarm water and sugar, then sprinkle the active dry yeast over the top. Let sit 5–8 minutes until foamy. Add 2 tablespoons (about 30 ml) of the water reserved if yeast does not foam and wait another 5 minutes.
- 2
Combine
Add the bread flour and salt to the yeast mixture (if using a stand mixer, attach the dough hook). Add the olive oil. Mix on low speed until the dough comes together, about 3–4 minutes.
- 3
Knead
Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn onto a lightly floured surface and knead 10–12 minutes until the same texture is achieved.
- 4
- 5
Portion and Rest
Remove dough from refrigerator 1 hour before baking. Divide into two equal portions (about 500 g each if using these quantities). Shape each into a tight ball and rest on a floured tray, covered, for 30–45 minutes to relax the gluten before stretching.
Marinara Sauce
- 6
- 7
Add Tomatoes & Season
Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar to the pan. Stir to combine.
- 8
Simmer
Bring sauce to a gentle simmer, then reduce heat to low and cook, uncovered, 15–20 minutes to thicken slightly and concentrate flavors. Taste and adjust salt or sugar to balance acidity. Remove from heat and let cool to room temperature before using (cooling prevents soggy dough).
Topping & Assembly
- 9
Preheat Oven
Place a pizza stone or heavy baking steel on the middle rack of the oven. Preheat the oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated.
- 10
Stretch Dough
On a lightly floured surface or pizza peel dusted with cornmeal/semolina, take one dough ball and press from the center outward with your fingers to form a 14-inch circle, leaving a slightly thicker 1/2–3/4-inch rim. Do not use a rolling pin if you want a light airy rim—use your hands and gravity to stretch the dough gently.
- 11
Sauce and Cheese
Using the back of a ladle or spoon, spread about 120–140 g (roughly 1/2 to 2/3 cup) of the cooled marinara sauce evenly over the dough, leaving the rim clear. Evenly distribute about 250–300 g shredded whole-milk mozzarella over the sauce. Sprinkle approximately 15 g grated Parmesan over the top.
- 12
Add Pepperoni
Arrange the sliced pepperoni evenly across the pizza, slightly overlapping if desired. For a classic NY-style appearance, use a single layer or slightly overlap so pepperoni crisp edges curl up in the oven.
- 13
Bake
Slide the pizza onto the preheated stone/steel. Bake 6–9 minutes at 500–550°F (260–290°C) until crust is crisp and golden, cheese is bubbly and pepperoni edges are lacy and slightly crisp. Rotate the pizza 180° halfway through baking for even browning if your oven has hot spots.
- 14
Finish
Remove pizza from oven, brush the crust lightly with 1/2 tablespoon (about 7–8 ml) olive oil for shine and flavor, and sprinkle with crushed red pepper flakes if desired. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice into 8 triangular slices and serve hot.
- 15
Repeat
Repeat stretching, topping and baking for the second dough ball. If baking sequentially, keep assembled second pizza on a peel or sheet in a cool place while the first bakes so the dough doesn't overproof or become soggy.