new york style pizza

Ingredients

• 1 cup (240ml) warm water (105-115°F / 40-46°C)
• 1 teaspoon sugar
• 2 1/4 teaspoons (1 package) active dry yeast
• 2 1/2 cups (315g) bread flour, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for drizzling
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces (225g) fresh mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• Pepperoni slices, to your liking

Instructions

1. In a large bowl, dissolve sugar and yeast in warm water. Let stand for 5-10 minutes, until foamy.
2. Add 2 1/2 cups flour and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes.
6. Punch down the dough and roll it out into a 12-14 inch circle. Transfer to a pizza peel dusted with cornmeal.
7. Spread crushed tomatoes evenly over the dough, leaving a 1/2-inch border.
8. Sprinkle with oregano, garlic powder, and red pepper flakes (if using).
9. Top with mozzarella slices and Parmesan cheese.
10. Carefully slide the pizza onto the preheated pizza stone or baking sheet.
11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. Remove from oven and top with pepperoni slices.
13. Let cool slightly before slicing and serving.

Notes

• For a crispier crust, use a pizza stone or baking steel.
• Preheating the stone/sheet is crucial for a good bake.
• Don't overwork the dough - this will result in a tough crust.
• Cornmeal helps the pizza slide easily onto the hot stone.
• Store leftover pizza in the refrigerator, wrapped tightly, for up to 3 days.