NEW YORK STYLE PEPPERONI PIZZA
Yields 3 - 16" pizzas The pepperoni is key when cooking the pizza in a conventional oven as it protects the cheese while allowing the crust to cook. Besides everyone loves pepperoni pizza!
Provided by Pat Cullinan
Categories Pizza
Number Of Ingredients 21
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
