Pizza
New York Style Pepperoni Pizza
A classic favorite featuring a foldable crust, zesty tomato sauce, gooey mozzarella cheese, and savory, slightly spicy pepperoni slices.
Watch it madeArtisan Baking Center · 8:23
Ingredients
- Pizza dough1 lb
- Tomato sauce3/4 cup
- Low-moisture mozzarella cheese, shredded3 cups
- Pepperoni slices2 oz
- All-purpose flour or cornmeal, for shaping2 tbsp
- Olive oil1 tbsp
- Grated Parmesan cheese2 tbsp
- Dried oregano1 tsp
- Garlic powder1/2 tsp
- Crushed red pepper flakes1/4 tsp
Method
- Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Divide the dough into 2 portions and let it rest for 15 minutes if needed, then stretch each into a 10- to 12-inch round on a floured surface.
- Transfer the dough to a parchment-lined pizza peel or baking sheet dusted with cornmeal, then brush the edges lightly with olive oil.
- Spread tomato sauce evenly over each round, leaving a 1/2-inch border for the crust.
- Top each pizza with mozzarella, then arrange pepperoni slices over the cheese and finish with Parmesan, oregano, garlic powder, and red pepper flakes.
- Bake one pizza at a time on the hot stone or baking sheet for 10 to 12 minutes, until the crust is browned and the cheese is bubbling with crisped pepperoni.
- Let the pizzas rest for 2 minutes, slice, and serve hot.
Common questions
Can I substitute a different cheese for low-moisture mozzarella on New York style pepperoni pizza?
Yes, but low-moisture mozzarella gives the best stretch and browning. If needed, use part-skim mozzarella, provolone, or a mozzarella-provolone blend. Avoid fresh mozzarella alone unless you blot it very dry first, or the crust may turn soggy.
How do I keep the crust from getting soggy or underbaked?
Use a hot oven, don’t overload the sauce, and use low-moisture cheese. Preheat fully before baking, and if your dough is thick, bake on a lower rack so the bottom cooks through while the top browns evenly.
How long should I bake pepperoni pizza, and how do I know it is done?
Bake at 475°F for 12–15 minutes, but start checking around 11 minutes. It is done when the crust is browned, the cheese is fully melted with light spotting, and the pepperoni edges are slightly crisp.
How should I store leftover pizza and reheat it without making it chewy?
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Reheat slices in a 375°F oven or skillet for the best crust, about 5–8 minutes. The microwave works, but it softens the crust.
What are good serving ideas for New York style pepperoni pizza?
Serve it hot, sliced into large triangles, with extra sauce, grated Parmesan, crushed red pepper, or a simple green salad. Let the pizza rest 2–3 minutes after baking so the cheese sets and the slices hold together better.