Name: Classic New York Style Pepperoni Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 slices
Cuisine: American cuisine
Ingredients: 1 lb pizza dough (store-bought or homemade, for a 14-inch pizza); 8 oz low-moisture mozzarella (shredded or thinly sliced, preferably whole milk); 0.5 cup pizza sauce (zesty tomato-based); 4 oz pepperoni (thinly sliced); 0.5 tsp oregano (dried); 1 tbsp olive oil; 2 tbsp cornmeal (for dusting)

A classic New York style pepperoni pizza sits on a wooden board, glistening with melted cheese and topped with crispy pepperoni slices, ready to be enjoyed.

This is the quintessential New York slice, featuring a large, thin, and foldable crust that's perfectly balanced between chewiness and crispness. The dough is designed to be thin enough for that iconic fold-in-half street-food experience. It's generously topped with a zesty, slightly tangy tomato sauce, providing a vibrant base. A layer of low-moisture mozzarella cheese ensures a satisfyingly stringy melt with every bite. The real star is the abundant scattering of thinly sliced pepperoni, which crisps beautifully at the edges during baking, releasing its savory, slightly spicy oils that meld perfectly with the cheese and sauce. This timeless favorite is ideal for a casual dinner or as a crowd-pleasing appetizer, embodying the true spirit of New York style pizza.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 8

Instructions

Preparation

1Preheat your oven to 500F (260C) with a pizza stone or baking steel inside for at least 30 minutes, or use the highest temperature your oven allows.
2Lightly flour a clean surface and stretch the pizza dough into a 14-inch round, aiming for a thin center and slightly thicker edges.
3Sprinkle the cornmeal generously onto a pizza peel or a flat baking sheet to prevent sticking.

Assembly and Baking

1Carefully transfer the stretched pizza dough to the prepared pizza peel.
2Brush the edges of the dough with olive oil.
3Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
4Distribute the shredded mozzarella cheese over the sauce, followed by the pepperoni slices.
5Sprinkle the dried oregano over the pizza toppings.
6Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven.
7Bake for 8-15 minutes, or until the crust is golden brown and crispy, the cheese is bubbly and slightly browned, and the pepperoni edges are crisped.

Serving

1Remove the pizza from the oven and let it cool for a minute or two before slicing.
2Slice into large wedges and serve immediately, encouraging the New York style fold.

Instructions

Preparation

1Preheat your oven to 500F (260C) with a pizza stone or baking steel inside for at least 30 minutes, or use the highest temperature your oven allows.
2Lightly flour a clean surface and stretch the pizza dough into a 14-inch round, aiming for a thin center and slightly thicker edges.
3Sprinkle the cornmeal generously onto a pizza peel or a flat baking sheet to prevent sticking.

Assembly and Baking

1Carefully transfer the stretched pizza dough to the prepared pizza peel.
2Brush the edges of the dough with olive oil.
3Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
4Distribute the shredded mozzarella cheese over the sauce, followed by the pepperoni slices.
5Sprinkle the dried oregano over the pizza toppings.
6Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven.
7Bake for 8-15 minutes, or until the crust is golden brown and crispy, the cheese is bubbly and slightly browned, and the pepperoni edges are crisped.

Serving

1Remove the pizza from the oven and let it cool for a minute or two before slicing.
2Slice into large wedges and serve immediately, encouraging the New York style fold.

Nutrition Information

Calories: 350 kcal
Protein: 15 g
Fat: 18 g
Carbs: 30 g

Nutrient	Per serving
Calories	350 kcal
Protein	15 g
Fat	18 g
Carbs	30 g

Tips

For an extra crispy crust, preheat your pizza stone or steel for at least 45-60 minutes.