Charles loves to cook and enjoys trying new recipes every day. He specializes in recreating gourmet comfort food.
Do You Really Need a Pizza Stone?
Although many pizza recipes call for either a pizza stone or pizza steel, many home cooks like myself just don't have access to these items. Do you really need a pizza stone or steel? My answer is no.
My recipe for crispy New York-style pepperoni pizza is designed to be baked in a home oven with an inexpensive 12" pizza pan that can be found at Walmart, Target, or just about any home goods store in your area.
Use High-Quality Ingredients
For great pizza at home, fresh, quality ingredients are a must. For this particular recipe, I used King Arthur bread flour, which is key to a crisp and chewy crust. I also used organic, fire-roasted tomatoes from Muir Glenn for the sauce. A good quality olive oil is vital to a great-tasting crust. It also aids in achieving a browner, more crispy crust when incorporated into the dough as my recipe calls for. If you haven't tried Tillamook cheese, do yourself a favor and find some. This cheese delivers an extra level of flavor over the average bland mozzarella and is sure to make a difference in the taste of your pizza.
Crispy Crust Secrets
When it comes to achieving a crispy crust from a pizza baked in a home oven on a pizza pan, the technique and a hot oven is the answer. The secret to a crispy crust is baking the pizza at 500 degrees and allowing the oven enough time to fully heat up. I place an oven rack at the lowest position in the oven and bake the pizza in this position for 4 minutes, then rotate the pizza 180 degrees, slide the pizza off the pan onto the grate and bake for another 3 to 4 minutes depending on your particular oven. Keep an eye on your pizza during the last phase of baking to prevent burning. Once cooked to your desired doneness, remove the pizza to a cooling rack for at least 3 minutes prior to serving.
Viola, crispy, chewy, New York-style pepperoni pizza at home.
Crispy New York-Style Pizza Recipe
Here is how you can go about making this pizza.
Preparation: 24 hours Cook Time: 7-8 minutes Serves: Makes 2-12" pizzas Total Time: 24 hours plus 7-8 minutes (baking time)
- 350 grams bread flour (12.7% protein)
- 2 teaspoons sugar
- 2 teaspoons instant dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 260 milliliters warm water
- 1/4 teaspoon cornmeal for dusting the pizza pan
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour and salt.
- In a separate bowl combine the water, sugar, yeast, and olive oil. Stir and allow the yeast to proof for 3 minutes or until you see bubbles from the activated yeast.
- Add the wet ingredients to the dry ingredients and mix together until well combined. About 3 minutes.
- Allow dough mixture to rest for 15 minutes.
- After 15 minutes, remove the dough to a lightly floured countertop and knead for 5 minutes until the dough reaches the consistency of play dough. If the dough is too sticky, add small amounts of flour while kneading until the dough barely sticks to your hands.
- After 5 minutes of kneading, divide the dough into 2 equal pieces and form each piece into dough balls.
- Lightly oil the bottom of 2 containers and place the dough balls into the bowls, cover with plastic wrap.
- Allow the dough balls to rest on the counter for 1 hour before placing into the refrigerator overnight. The longer the dough is allowed to ferment the better. This provides great taste and texture and is the secret to that signature New York-style pizza crust.
- Allow the dough to come to room temperature before shaping your pizza.
- 1 (28 oz.) can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
Step 2: Make the Sauce
- Combine all sauce ingredients and mix well.
- Add your mixed pizza sauce into a Tupperware container or bowl, cover tightly, and refrigerate with your dough.
- Allow the sauce to reach room temperature before use.
- 26 pepperoni slices
- 4 ounces whole milk shredded mozzarella
- 2 ounces fresh mozzarella pearls (optional)
- 1 ounce grated Parmesan cheese
- drizzle of olive oil
Step 3: Assemble the Pizza
- On a lightly floured surface, shape one of your room temperature dough balls into the shape of a 12" pizza.
- Dust a 12" pizza pan with cornmeal. Remove the excess flour and place it onto your cornmeal-dusted pizza pan.
- With a ladle, spread a thin layer of your pizza sauce onto the pizza dough (see picture below). Top with grated Parmesan, mozzarella, pepperoni, and a drizzle of olive oil.
- Place the pizza into a preheated 500-degree oven on the rack set closest to the bottom of your oven. Bake for 4 minutes, remove from oven, rotate 180 degrees, slide the pizza off the pan directly onto the oven rack and bake for an additional 3-4 minutes until the desired doneness.
- Remove from oven onto a cooling rack. Cool for at least 3 minutes before serving. Enjoy!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2022 Charles Kikas