New York-style pizza dough fermented 72 hours in the refrigerator, stretched thin, topped with crushed San Marzano tomatoes, whole-milk mozzarella, and pepperoni that pool that flavorful grease. Done right in a home oven.

Pepperoni Pizza

Stephanie Sharpe

@steph

3 months ago

New York-style pizza dough fermented 72 hours in the refrigerator, stretched thin, topped with crushed San Marzano tomatoes, whole-milk mozzarella, and pepperoni that pool that flavorful grease. Done right in a home oven.

Recipe

Ingredients

·Pizza dough: 500g bread flour, 325g water, 10g salt, 3g yeast*

·1 can San Marzano tomatoes crushed by hand (or canned pizza sauce to save time)

·8 oz whole milk mozzarella torn (or use shredded mozzarella since I didn't have fresh mozz)

·40 slices cupped pepperoni

·Olive oil, oregano, red pepper flakes

Dough Ingredient Conversions

·500g bread flour → about 4 cups

·325g water → about 1 cup + 5 tablespoons

·10g salt → about 1 3/4 teaspoons

·3g yeast → about 1 teaspoon

Instructions

1.Mix dough, knead, refrigerate 48-72 hours for cold fermentation.

2.Remove dough 2 hours before baking.

3.Preheat oven with pizza stone at highest temperature 1 hour.

4.Stretch dough into a 14-inch circle.

5.Top with sauce, mozzarella, and pepperoni.

6.Bake on stone 8-10 minutes until cheese bubbles and edges char.

Comments