20" Pepperoni Recipe

Mix and autolyse

In a large mixing bowl or the bowl of a stand mixer, combine 3.5 cups lukewarm water and 2.5 tsp instant yeast, stirring to dissolve. Add 8 cups bread flour, 1 tsp sugar, and 2 tbs olive oil. Mix until no dry flour remains. Let rest (autolyse) 20 minutes to hydrate the flour.

Add salt and knead

After autolyse, sprinkle 2.5 tsp fine sea salt over the dough. Knead by hand for 8–10 minutes or with a dough hook on medium speed for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too dry, add up to 1–2 tablespoons water; if too sticky, dust with a little flour.

Bulk fermentation

Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let rise at room temperature (70–75°F / 21–24°C) until doubled, about 1.5–2 hours. For more flavor, you may refrigerate for 12–48 hours for cold fermentation; divide into balls before refrigerating.

Portion and ball the dough

This recipe makes enough dough for four 20-inch thin New York–style pizzas (adjust if you only need one). For a single 20" pie, divide dough to appropriate weight (~24–26 ounces / 680–740 g per 20" pie — estimate from batch). Lightly flour your work surface, stretch and fold to shape each portion into a tight ball. Place balls on a tray, cover, and rest 30–60 minutes at room temp before stretching to final shape.

Preheat oven

Place a pizza stone or steel on the highest oven rack (about 4–6 inches from broiler) and preheat oven to maximum (500–550°F / 260–290°C) for at least 45–60 minutes so the stone/steel is thoroughly heated.

While dough ferments, prepare the sauce. In a saucepan over medium heat, add 1 tbs extra-virgin olive oil and 1 tsp minced garlic. Sauté gently 30–45 seconds until fragrant; do not brown. Add the 28 oz canned crushed tomatoes, 1 tsp dried oregano, 0.75 tsp salt, 0.25 tsp black pepper, and 0.25 tsp sugar (if using). Simmer on low for 10–15 minutes to meld flavors. Remove from heat and let cool to room temperature. Taste and adjust salt/oregano as desired. The sauce should be slightly loose for easy spreading.

Stretch and prepare crust

Lightly dust a pizza peel with cornmeal or semolina. Take one rested dough ball and press from center outward to form a 20-inch round, leaving a slightly thicker 1/2–3/4" rim. Stretch by hand or drape over knuckles; avoid compressing the edge. Transfer the stretched dough to the prepared peel.

Sauce and cheese

Using the back of a large spoon, spread a thin, even layer of tomato sauce over the dough leaving the rim clear. Use about 1 to 1 1/4 cups sauce per 20" pizza (adjust to preference). Sprinkle shredded whole-milk mozzarella evenly over the sauced surface — about 3 cups per 20" pizza for a typical New York amount (this recipe's total cheese quantity covers multiple pies). Sprinkle a light dusting (~1–2 tbs) of grated Pecorino/Parmesan if using.

Add pepperoni

Arrange pepperoni slices in a single overlapping layer to cover most of the surface. Use about 1.5 cups pepperoni per 20" pizza for a classic cover; adjust depending on desired pepperoni density. For slightly crisped edges, place some slices near the outer edge but not on the crust rim.

Bake

Slide the pizza from the peel onto the preheated stone or steel. Bake at highest temperature for 5–8 minutes, rotating halfway if necessary for even browning. Look for a blistered, slightly charred rim and cheese bubbling with some golden spots. If your oven has a broil option and the top isn't blistering enough, broil 30–60 seconds while watching closely.

Finish and serve

Remove pizza to a cutting board. Sprinkle with crushed red pepper flakes to taste and torn fresh basil if desired. Let rest 1–2 minutes, then slice into 8–12 large New York–style slices. Serve hot.