New York Style Pepperoni Pizza Recipes

NEW YORK STYLE PIZZA

Steps:

• Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
• Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
• When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
• Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
• Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

NEW YORK STYLE PEPPERONI PIZZA

Steps:

• 1. In sauce pan combine tomato sauce, past, Italian seasoning, sugar and salt.
• 2. Bring to a simmer 5 minutes then turn to warm for later.
• 3. Combine yeast and warm water, set aside.
• 4. Combine flour, salt and sugar and dry seasoning in a large bowl.
• 5. Mix in oil and warm yeast water.
• 6. Knead well until it is a play dough consistency and not to sticky. You can add flour or water sparingly to adjust
• 7. Form a ball and Rub with olive oil
• 8. Place ball in zip lock bag on counter or warm dry place and allow to rise.
• 9. Punch down and allow to rise again.
• 10. Place ball on floured surface and cut into three equal parts for three pizzas.
• 11. Now for the fun, push pull to cover 16" floured pizza pan. Let the dough rest a minute here and there when trying to work it. It will make it easier push pull. This will give you a nice New York style pizza dough, it will rise a little more so don't think it is going to be a crisp thin pizza, it won't.
• 12. Brush pizza dough with a little olive oil
• 13. Spoon and spread a thin even layer of sauce on pizza.
• 14. Cover pizza with shredded mozzarella
• 15. Sprinkle with a little oregano
• 16. Completely cover with pepperoni slices.
• 17. In preheated oven bake at 500 degrees on middle rack about 8-10 min.
• 18. Repeat steps 11-17 for remaining two pizzas

GRILLED NEW YORK STYLE PEPPERONI PIZZA RECIPE | TRAEGER GRILLS

Steps:

• For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside.
• Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
• Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
• Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour).
• Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
• For the Pizza Dough: Combine flour, sugar, 2 tsp. salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly.
• Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.
• Divide dough into three even parts and place each into a 1 gallon (4 L) zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.
• At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
• When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. Place pizza stone on grill grates if using.
• Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8" (20 cm) circle, leaving outer 1" (3 cm) higher than the rest. Gently stretch dough by draping over knuckles into a 12" to 14" (30 to 35 cm) circle, about 1/4" (1 cm) thick. Transfer to pizza peel that has been sprinkled with cornmeal.
• Spread approximately 2/3 of sauce evenly over surface of crust, leaving 1/2" (1/2 cm) to 1" border along edge. Evenly spread 1/2 of cheese over sauce and top with pepperoni.
• Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total.

PEPPERONI LOVER'S FRENCH BREAD PIZZA

Steps:

• Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
• Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
• Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
• Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
• Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.