New York Pepperoni Pizza

Ingredients

• 250g bread flour (high protein, 12-14%)
• 150g room temperature water (60% hydration)
• 6g fine sea salt (2.4%)
• 5g extra-virgin olive oil (2%)
• 3g sugar (1.2%)
• 1g active dry yeast (0.4%)
• 150g low-moisture mozzarella, shredded
• 60g pepperoni slices
• 15g grated Pecorino Romano cheese
• 150g pizza sauce
• Extra-virgin olive oil for drizzling
• Semolina flour (or additional flour) for dusting

Instructions

1. 1Day 1 - Dough Preparation: Measure all ingredients precisely using a digital scale. Use room temperature water (70-75°F / 21-24°C). For authentic New York-style pizza, use high-protein bread flour (12-14% protein content).
2. 2In a large mixing bowl, combine bread flour and salt. In a separate small bowl, dissolve the active dry yeast in a small portion of the water and let it sit for 5-10 minutes until foamy.
3. 3Make a well in the center of the flour mixture and gradually add the water while mixing with your hands or a wooden spoon. Add the oil and sugar to enhance flavor and browning.
4. 4Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Perform the windowpane test: stretch a small piece of dough thin enough to see light through without tearing.
5. 5Shape the dough into a tight ball by pulling the edges toward the center and pinching to seal. Place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until slightly puffy (about 1-2 hours).
6. 6After the first rise, divide the dough into equal dough balls, place in lightly oiled containers, cover, and refrigerate for 18-24 hours for cold fermentation. This develops flavor and improves texture.
7. 7Day 2 - Dough Shaping: Remove the dough balls from the refrigerator 4-5 hours before baking to allow them to come to room temperature. This makes them easier to stretch.
8. 8On a lightly floured surface, gently press the dough into a flat disc. Using your fingertips, press from the center outward, leaving a 1-inch border for the crust.
9. 9Carefully lift the dough and drape it over your knuckles. Gently stretch it outward in a circular motion, rotating as you go. Work slowly to avoid tearing. The final size should be approximately 12 inches in diameter.
10. 10Transfer the stretched dough to a pizza peel dusted with semolina flour. If you don't have a peel, use a large cutting board or the back of a baking sheet.
11. 11Oven Preparation: If using a pizza stone or steel, place it in the oven and preheat to 550°F (288°C) for at least 45 minutes. If using a regular baking sheet, preheat to 500°F (260°C).
12. 12Assembly: Lightly brush the dough with olive oil, leaving the crust border dry. This prevents the sauce from making the dough soggy.
13. 13Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Do not add too much sauce as less is more for New York-style pizza.
14. 14Sprinkle the shredded mozzarella evenly over the sauce, ensuring good coverage but not piling it too high.
15. 15Arrange the pepperoni slices evenly over the cheese, slightly overlapping for full coverage.
16. 16Sprinkle the grated Pecorino Romano over the top for added flavor.
17. 17Baking: If using a pizza stone/steel: Carefully slide the pizza onto the hot stone using the peel. Bake for 8-12 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
18. 18If using a baking sheet: Place the pizza on the preheated sheet and bake for 10-15 minutes until done.
19. 19Remove from the oven and let rest for 2-3 minutes before slicing.
20. 20Sprinkle additional grated Pecorino Romano over the hot pizza for extra aroma and flavor.
21. 21Finish with a drizzle of extra-virgin olive oil and red pepper flakes if desired.
22. 22Serve immediately while hot and crispy. The pizza should be foldable in the traditional New York style.

Chef's Tips

Nutrition Information

Per pizza

* Values are a rough guide and may differ depending on ingredients used