Recipe
High-Heat Stone New York–Style Pepperoni with Cheddar
— • — • Italian-American
Orphaned recipes
Prep: 30 min (plus 1–24 hr chill) • Cook: 8–10 min. A classic New York–style thin, foldable pepperoni pizza baked on a preheated pizza stone with added sharp cheddar for extra flavor and color.
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Ingredients
Dough (makes 2 x 14" pizzas)
- 500g bread flour (high-protein)(about 4 cups; high-gluten gives NYC chew)
- 325ml water(room temperature (approx. 65% hydration))
- 1 1/2 tsp instant yeast(0.5 tsp per pizza ball)
- 2 tsp fine salt(for flavor)
- 1 tsp granulated sugar(feeds yeast and balances acidity)
- 1 tbsp olive oil(adds extensibility)
Sauce
- 400g canned crushed tomatoes(one standard can; use good-quality tomatoes)
- 1 tsp fine salt
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp granulated sugar(optional; balances acidity)
- 1 tbsp olive oil(for the sauce)
Toppings
- 300g whole-milk shredded mozzarella(for best melt and browning)
- 100g sharp cheddar, shredded(adds tang and color; shred fine for even melt)
- 120g sliced pepperoni(about 30–40 thin slices)
- 30g grated parmesan(optional, for finishing)
- 1 tsp red pepper flakes(optional)
Finish & Assembly
- 1 tbsp extra-virgin olive oil(brush crust before baking)
- 1 tbsp cornmeal or semolina(for dusting the peel)
- 6 pcs fresh basil leaves(optional, tear and scatter after baking)
Instructions
Make the Dough
- In a large bowl, combine flour, instant yeast, sugar, and salt; whisk to mix.
- Add water and olive oil, stir with a wooden spoon until a shaggy dough forms.
- Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or knead 4–5 minutes in a stand mixer).
- Place dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1–1.5 hours; for best flavor, refrigerate 8–24 hours after initial rise.
- Punch down, divide into two equal balls, shape tight, and rest 20–30 minutes at room temperature before shaping (or keep refrigerated until ready).
Prepare the Sauce
- In a bowl, combine crushed tomatoes, salt, oregano, garlic powder, sugar, and olive oil; stir and taste, adjust seasoning.
- Keep sauce slightly loose — New York style uses a light, spreadable sauce (no cooking required).
Shape & Preheat
- Place pizza stone on the middle rack and preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes.
- On a floured surface, press one dough ball into a flat disc, then stretch from center outward using hands until ~14" diameter; leave a slightly thicker rim.
- Dust a pizza peel with cornmeal or semolina to prevent sticking.
Assemble & Bake
- Transfer stretched dough to the dusted peel, brush outer rim lightly with olive oil.
- Spread a thin layer of sauce over the dough, leaving the rim bare (use less sauce for a crisper crust).
- Scatter shredded mozzarella evenly, then sprinkle shredded cheddar evenly over the mozzarella for balanced melt and flavor.
- Top with pepperoni slices and a light sprinkle of Parmesan if using.
- Slide pizza onto the preheated stone and bake 6–10 minutes until crust is blistered and cheese is bubbly and slightly browned; rotate halfway for even color.
- Remove pizza to a cutting board and let rest 2 minutes before slicing.
Finish & Serve
- Scatter torn basil leaves and a pinch of red pepper flakes if desired; slice into 6–8 large slices and serve hot, foldable New York style.
Tips
- Cold-ferment dough 12–48 hours for deeper flavor; bring to room temp before shaping.
- Mixing cheddar with mozzarella helps even melting and avoids greasy spots.
- Let pizza rest 1–2 minutes so cheese sets slightly before slicing and folding.