New York pizza is Neapolitan dough that grew up on coal, then gas, then the lunch rush. The pie got bigger. The bake got a little cooler. And somebody started selling it by the wedge so you could walk.
This is the house slice. High-gluten dough, a cold overnight rest, crushed tomatoes with almost nothing in them, and pepperoni that cups in the heat. Fold it. That is not a suggestion.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour
- 325 ml cold water (65%)
- 12 g fine salt
- 4 g instant yeast
- 8 g olive oil
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- 1 can crushed tomatoes, salted to taste
- Low-moisture mozzarella, shredded
- Cupped pepperoni
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Cup & Char PepperoniCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 300
- Protein
- 14 g
- Carbohydrates
- 32 g
- Fat
- 13 g
- Sodium
- 750 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil, Low-moisture mozzarella, Cup-and-char pepperoni.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Weigh 500 g bread flour, 325 ml cold water, 12 g salt, and 4 g instant yeast.
- 02Mix until no dry flour remains.
- 03Rest 20 minutes.
- 04Knead in 8 g olive oil until smooth, 5–8 minutes.
- 05Cover.
- 06Rest 1 hour at room temperature.
- 07Divide into two balls.
- 08Oil lightly, cover, refrigerate 24–72 hours.
- 09Take one ball out 1–2 hours before baking.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch on a floured bench to 36–40 cm (14–16 in).
- 02Sauce thinly, mozzarella, cupped pepperoni.
Cook
Oven
- 01Put a steel or stone on the top rack.
- 02Heat the kitchen oven as hot as it goes — 290°C (550°F) — for at least 45 minutes.
- 03Launch onto the steel.
- 04Bake 7–9 minutes until the rim blisters and the undercarriage spots.
- 05Rest 1 minute.
- 06Cut.
- 07Fold.
Gas pizza oven
- 01Preheat a gas pizza oven (Ooni Koda and the like) 15–20 minutes on high, until the stone reads about 400–455°C (750–850°F).
- 02Launch.
- 03Bake 60–90 seconds, turning the pie every 20 seconds so one side does not scorch.
- 04Rest.
- 05Cut.
- 06Fold.
Wood-fired oven
- 01Burn the wood-fired oven down until the floor is 425–480°C (800–900°F) and the dome is white-hot.
- 02Launch.
- 03Bake 60–90 seconds, turning with a peel.
- 04The pepperoni should cup.
- 05Rest.
- 06Cut.
- 07Fold.
- 08Eat standing up.
