📝 About This Recipe
Experience the quintessential urban street food with a slice that boasts a thin, foldable crust, a vibrant tomato tang, and the irresistible char of premium pepperoni. This recipe captures the magic of a classic New York pizzeria, featuring a slow-fermented dough that creates a perfect 'up-skirt' char and a satisfyingly crisp bite. It is the ultimate balance of salty, savory, and spicy flavors that defines the gold standard of fast-food pizza.
🥗 Ingredients
The Cold-Fermented Dough
- 500 grams Bread Flour (High protein content is essential for the chew)
- 325 ml Warm Water (Approximately 95°F)
- 10 grams Fine Sea Salt
- 3 grams Instant Yeast (Roughly 1 teaspoon)
- 10 grams Extra Virgin Olive Oil (Helps with crust browning)
- 5 grams Sugar (Feeds the yeast and aids caramelization)
The Signature Sauce
- 1 can Whole Peeled San Marzano Tomatoes (28 oz, crushed by hand)
- 1 teaspoon Dried Oregano (Greek oregano preferred)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Red Pepper Flakes (For a subtle back-end heat)
Toppings & Assembly
- 12 ounces Low-Moisture Whole Milk Mozzarella (Freshly shredded, avoid pre-shredded bags)
- 4 ounces Pepperoni (Thinly sliced, natural casing for 'cupping')
- 2 tablespoons Pecorino Romano (Freshly grated)
- 2 tablespoons Semolina Flour (For dusting the pizza peel)
👨🍳 Instructions
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1
In a large bowl, whisk together the bread flour, salt, sugar, and instant yeast until well combined.
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2
Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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3
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and passes the 'windowpane test'.
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4
Divide the dough into two equal balls. Place each in a lightly oiled container, seal tightly, and refrigerate for 24 to 72 hours to develop flavor.
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5
Three hours before baking, remove the dough from the fridge and let it come to room temperature in its container.
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6
Place a pizza stone or steel on the upper rack of your oven and preheat to its highest setting (usually 500-550°F) for at least 45 minutes.
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7
Prepare the sauce by hand-crushing the tomatoes in a bowl and mixing in the oregano, garlic powder, and red pepper flakes. Do not cook the sauce.
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8
Dust a pizza peel with semolina flour. Gently stretch one dough ball into a 14-inch circle, leaving a slightly thicker rim for the crust.
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9
Spread a thin layer of sauce (about 1/2 cup) over the dough, leaving 1 inch of space around the edges.
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10
Distribute half of the shredded mozzarella evenly over the sauce, followed by a generous layer of pepperoni slices.
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11
Slide the pizza onto the hot stone and bake for 8-12 minutes, or until the crust is charred in spots and the cheese is bubbly and browned.
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12
Remove from the oven and immediately sprinkle with Pecorino Romano while the oils are still hot.
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13
Let the pizza rest for 3 minutes to allow the cheese to set before slicing into 8 large, foldable wedges.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella releases too much water and will make your slice soggy. For the best 'cup and char' pepperoni, look for slices with natural casings that curl up into little bowls of flavor. Cold fermentation is the secret to a professional crust—the longer it sits (up to 3 days), the better the flavor. If your oven has a broiler, turn it on for the last 60 seconds of baking to get that perfect blistered top. Never roll your dough with a rolling pin; hand-stretching preserves the delicate air bubbles needed for a light crust.
🍽️ Serving Suggestions
Serve with a side of homemade ranch dressing for crust-dipping. Pair with a cold, crisp Pilsner or a classic Mexican Coke. Offer extra red pepper flakes and dried oregano on the side for customization. A simple Caesar salad provides a fresh, crunchy contrast to the salty pepperoni. For a true NYC experience, serve on a plain white paper plate.