Haven’t made pizza in over a month. That ends today: classic NY-style pepperoni pizza.
Haven’t made pizza in over a month. That ends today: classic NY-style pepperoni pizza.
by sliceaddict
16 Comments
sliceaddict
Okay, it ended yesterday technically. Well, two days ago when I made the dough if you really want to be specific. Regardless, it’s pizza, I made it, and here’s how it happened:
Total dough ball weight: 595.6 grams (21 ounces) This recipe makes one 18″ pizza with a 0.083 thickness factor.
**Dough Preparation:**
1. Add water to a bowl, then add salt and sugar. Stir to dissolve. 2. Add flour and Instant Dry Yeast (IDY) on top. Mix until incorporated, then add extra virgin olive oil (EVOO). 3. Mix and knead by hand for 5-6 minutes. Place back into the bowl, cover, and let rest for 30 minutes. 4. After 10 minutes, perform a stretch and fold, then another at 20 minutes. 5. After 30 minutes, shape into a ball, place it in an oiled container, and seal. Let rise at room temperature for 1-2 hours, then refrigerate for 24-72 hours.
**Sauce Recipe:** This sauce starts with 1 can of Stanislaus Tomato Magic tomatoes combined with 1/3 can of Stanislaus Saporito Super Heavy Pizza Sauce. The tomatoes were combined, portioned into 8-ounce servings, and frozen.
For this pizza, 1 8-ounce portion was thawed, adjusted with water to my preferred consistency, and then seasoned as follows:
Combine, stir, and refrigerate overnight. Remove from the fridge 3-4 hours before baking to bring to room temperature. Always use sauce at room temperature, never cold, for the best results.
**Assembly and Baking:** Preheat the oven with the pizza steel at 500°F for 1.5 hours. Remove the dough from the fridge 2-4 hours before stretching to warm up, depending on the proof; this will become intuitive with time. Stretch the dough to 18″ and lay the skin on a floured peel.
Add 8 oz of sauce to the center of the dough, press the ladle down, and spread it out to about 1/2 inch from the edge. Add a dash of freshly grated Parmigiano and fresh ground black pepper. Apply cold mozzarella, starting from the edges and working toward the center, keeping the distribution even. Add pepperoni, then finish with a dash of pizza seasoning.
As you add the pepperoni, switch the oven to broil mode so the upper element is glowing hot when you launch the pizza. Insert the pizza and broil for 1.5-2 minutes, then switch back to bake mode. Rotate the pizza once at 3-4 minutes and pull when ready, usually around 5-7 minutes. Place on a cooling rack for 1 minute to let steam off. While cooling, add a handful of Locatelli Pecorino, basil if preferred, and serve with crushed red pepper flakes and hot honey if you have it.
That’s it, that’s how it happened! 🍕
fkmylife007
OMG…that is some really good looking pizza
PhysioGuy14
Looks great OP! How much evoo? It’s listed to add in your instructions but not on the breakdown of quantities.
Nipperkid
Nailed it homie
Dirrtnastyyy
How the hell is your home oven big enough for. 18” pie?
Tommytrojan1122
Gorgeous pizza!
puppies_828
It looks so good that for a second i thought it was ai
Ordinary-Leather-262
Dang that looks great! The crust looks fantastic
Diesel07012012
Hot damn that looks divine.
Old-McJonald
Damn you are not fuckin around with a slice like that. What brand of mozzarella? Cubed or shredded?
pizaster3
incredible
borg6510
Looks amazing!
mrpaul57
Delish.Paper plate seals the deal.
NeitherTraining6837
As an Italian I Need to know what are this pepperoni you are talking about? Because in Italian they mean peppers, but I don’t see them anywhere on the pizza, only salami
16 Comments
Okay, it ended yesterday technically. Well, two days ago when I made the dough if you really want to be specific. Regardless, it’s pizza, I made it, and here’s how it happened:
**Ingredients Used:**
All Trumps Flour, Water, Sea Salt, Instant Yeast, Sugar, Tomato Sauce, Mozzarella (WMLM), Pecorino, Parmigiano Reggiano, Cup-n-Crisp Pepperoni, Fresh Garlic, Pizza Seasoning (Onion, Garlic, Basil, Oregano, Red Pepper Flakes, Salt), Fresh Ground Black Pepper, Basil, Carolina Reaper Powder
**Dough Recipe:**
* *Flour:* 350.0 grams (100%)
* *Water:* 217.0 grams (62%)
* *EVOO: 17.5 grams (5%)*
* *Salt:* 7.0 grams (2%)
* *Yeast:* 1.1 grams (0.3%)
* *Sugar:* 3.5 grams (1%)
Total dough ball weight: 595.6 grams (21 ounces)
This recipe makes one 18″ pizza with a 0.083 thickness factor.
**Dough Preparation:**
1. Add water to a bowl, then add salt and sugar. Stir to dissolve.
2. Add flour and Instant Dry Yeast (IDY) on top. Mix until incorporated, then add extra virgin olive oil (EVOO).
3. Mix and knead by hand for 5-6 minutes. Place back into the bowl, cover, and let rest for 30 minutes.
4. After 10 minutes, perform a stretch and fold, then another at 20 minutes.
5. After 30 minutes, shape into a ball, place it in an oiled container, and seal. Let rise at room temperature for 1-2 hours, then refrigerate for 24-72 hours.
**Sauce Recipe:**
This sauce starts with 1 can of Stanislaus Tomato Magic tomatoes combined with 1/3 can of Stanislaus Saporito Super Heavy Pizza Sauce. The tomatoes were combined, portioned into 8-ounce servings, and frozen.
For this pizza, 1 8-ounce portion was thawed, adjusted with water to my preferred consistency, and then seasoned as follows:
* *Tomato Sauce:* 100%
* *Salt:* 0.38% (adjust to taste)
* *Sugar:* 1.5% (adjust to taste)
* *1 clove garlic: crushed*
* *Oregano (or Pizza Seasoning):* 0.25%
* *Carolina Reaper Powder:* 0.02%
Combine, stir, and refrigerate overnight. Remove from the fridge 3-4 hours before baking to bring to room temperature. Always use sauce at room temperature, never cold, for the best results.
**Assembly and Baking:**
Preheat the oven with the pizza steel at 500°F for 1.5 hours. Remove the dough from the fridge 2-4 hours before stretching to warm up, depending on the proof; this will become intuitive with time. Stretch the dough to 18″ and lay the skin on a floured peel.
Add 8 oz of sauce to the center of the dough, press the ladle down, and spread it out to about 1/2 inch from the edge. Add a dash of freshly grated Parmigiano and fresh ground black pepper. Apply cold mozzarella, starting from the edges and working toward the center, keeping the distribution even. Add pepperoni, then finish with a dash of pizza seasoning.
As you add the pepperoni, switch the oven to broil mode so the upper element is glowing hot when you launch the pizza. Insert the pizza and broil for 1.5-2 minutes, then switch back to bake mode. Rotate the pizza once at 3-4 minutes and pull when ready, usually around 5-7 minutes. Place on a cooling rack for 1 minute to let steam off. While cooling, add a handful of Locatelli Pecorino, basil if preferred, and serve with crushed red pepper flakes and hot honey if you have it.
That’s it, that’s how it happened! 🍕
OMG…that is some really good looking pizza
Looks great OP! How much evoo? It’s listed to add in your instructions but not on the breakdown of quantities.
Nailed it homie
How the hell is your home oven big enough for. 18” pie?
Gorgeous pizza!
It looks so good that for a second i thought it was ai
Dang that looks great! The crust looks fantastic
Hot damn that looks divine.
Damn you are not fuckin around with a slice like that. What brand of mozzarella? Cubed or shredded?
incredible
Looks amazing!
Delish.Paper plate seals the deal.
As an Italian I Need to know what are this pepperoni you are talking about? Because in Italian they mean peppers, but I don’t see them anywhere on the pizza, only salami
Love the Well-done spots 👍😎
Which all trump’s flour did you use?