New Yorkeasy
New York Pepperoni
The cup-and-char NY slice: 48-hour cold dough, mozz-provolone blend, natural-casing pepperoni that curls into spice-pooling cups. The most-ordered pizza in America.
chewythin crustcheese-forwardoily
Part of the New York family.
Equipment
- pizza steel
- 16" wooden peel
- metal turning peel
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 727 g |
| Water | 63.0% | 458 g |
| Fine sea salt | 2.5% | 18 g |
| Instant dry yeast | 0.3% | 2 g |
| Sugar | 1.5% | 11 g |
| Olive oil | 2.0% | 15 g |
| Total (3 × 410 g) | 169.3% | 1230 g |
Toppings (per pizza)
- 110 g Crushed tomato (lightly salted)
- 150 g Low-moisture mozzarella, shredded
- 30 g Provolone, shredded
- 60 g Cup-and-char pepperoni
- 1 pinch Dried oregano
Steps
- Mix10 min
Combine all dough ingredients; knead 8–10 minutes.
- Bulk ferment1 h
Room temperature, 1 hour, covered.
- Cold ferment48 h
Refrigerate 24–72 hours.
- Ball + final proof2 h
Divide into 410 g balls; rest 2 hours covered.
- Stretch
Hand-stretch to a 16-inch round.
- Top
Sauce in a thin spiral. Mix mozzarella and provolone; cover to within 1 inch of the rim. Lay pepperoni rounds on top in concentric rings — they curl into cups in the bake.
- Bake7 min
600 °F preheated steel, 6–9 minutes. Rotate halfway. Off-heat: a pinch of oregano.