NY Style Pepperoni Pizza 18”

Perfectly balanced NY Pizza with crispy pepperoni, mozzarella cheese, and the sweet kick of hot honey, finished with Olitalia Extra Virgin Olive Oil.

Ingredients

650g NY Style Pizza Dough
8oz Ladle Ciao Authentica Crushed Tomatoes
112g / 4 oz Sliced Pepperoni
178g / 6 oz Shredded Low Moisture Mozzarella
6-8g Pecorino Romano
Basil, to taste
Dried Oregano, to taste
Olitalia Extra Virgin Olive Oil, drizzle
Caputo Semola Flour, to dust

Instructions:

Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour.

2. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust.

3. Sprinkle on your Pecorino Romano and dried oregano (optional).

4. Sprinkle on your cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie.

5. Evenly distribute your pepperoni on the pizza, starting from the crust and working your way toward the middle.

6. Place your pizza in a preheated oven at 550–575°F and bake for 6–8 minutes. Make sure to spin your pizza 180 degrees halfway through the bake to ensure an evenly colored crust.

7. If the pizza is cooking faster on the bottom, you can use a pizza screen to ensure an even bake from top to bottom.

8. Once the pizza is cooked, remove it from the oven and let it rest on an aerated screen to avoid sogginess on the bottom of the crust.

9. Drizzle with Olitalia Extra Virgin Olive Oil and finish with fresh basil (optional).

10. Serve and enjoy!

Pro Tip: For an extra kick, drizzle on some hot honey!