Grand Pepperoni Pie Recipe

Activate yeast

In a small bowl, combine the lukewarm water (about 65–70°F / 18–21°C) with the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or standing mixer fitted with the dough hook, combine the bread flour and sea salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed until combined, then increase speed and knead 7–9 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn onto a lightly floured surface and knead for 10–12 minutes.

First rise

Form the dough into a ball, coat lightly with olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours or until doubled in size.

Divide and cold ferment (recommended)

Punch down the dough, divide into two equal balls (each yields one large 14–16" NY-style pie or two smaller pies), place each ball in its own lightly oiled container, cover tightly, and refrigerate 24–72 hours for flavor and texture development. If short on time, proceed after the first rise.

Bring to room temperature

Remove dough from refrigerator 1–2 hours before baking to let it come to room temperature and relax for easier stretching.

Prepare sauce

In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the canned whole tomatoes (crush by hand or with a spoon while adding), stir to combine.

Simmer

Season with 1 teaspoon salt, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on pizza.

Preheat oven and prepare peel/pan

Place a pizza stone or steel on the middle rack of the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza pan, preheat the oven and the pan. Dust a pizza peel or work surface with semolina or cornmeal and a little all-purpose flour to prevent sticking.

Shape the dough

On a floured surface, press one dough ball into a flat disk, then use your fingers to stretch from the center outward, leaving a 1/2–3/4" rim for the crust. Aim for a 14–16" diameter for a large NY-style pie. Avoid overworking—keep a slightly thin center and slightly thicker edge.

Sauce and cheese

Transfer the stretched dough to the dusted peel. Spoon 3/4–1 cup of the cooled house sauce into the center and use the back of the spoon to spread in a thin, even layer, leaving the rim bare. Evenly distribute about 1.5 cups of shredded low-moisture mozzarella across the pie, leaving a few spots for fior di latte. Scatter the torn fior di latte pieces (about 6 oz) on top in small clusters so they melt into pockets of creaminess.

Add pepperoni and Parmesan

Arrange the cup-and-char pepperoni slices (about 30 slices) evenly over the cheese. Sprinkle the freshly grated Parmesan over the top, focusing lightly near the center.

Bake

Slide the pizza from the peel onto the preheated stone or pan. Bake 7–10 minutes at 500–550°F (times will vary by oven and stone). Watch for a golden-brown crust with charred spots, bubbling cheese, and pepperoni edges that curl and darken. If using a very hot steel, bake closer to 4–6 minutes—monitor closely.

Finish and rest

When done, remove the pizza to a cutting board. Immediately brush the crust lightly with 1 teaspoon olive oil, scatter fresh basil leaves over the pie (they will wilt slightly from residual heat), and let rest 2–3 minutes so the cheese sets before slicing.

Slice the pizza into 8 large slices and serve hot. Provide extra grated Parmesan and red pepper flakes at the table if desired.