New York Style Pepperoni Pizza
Experience the ultimate homemade pizza night with this mouthwatering New York Style Pepperoni Pizza recipe that captures the signature taste of the Big Apple! Perfectly thin and chewy crust comes to life with the combination of all-purpose flour, active dry yeast, and olive oil, while a sprinkle of cornmeal adds texture reminiscent of classic pizzerias. Topped with a layer of vibrant marinara sauce, gooey mozzarella cheese, and generously-spiced pepperoni slices, this pizza is finished with a hint of dried oregano for that authentic pizzeria flavor. Ready in just over an hour, this recipe yields two 14-inch pizzas, making it ideal for family dinners or gatherings. Whether baked on a pizza stone or a baking sheet, this dish delivers a crispy crust and an irresistible combination of flavors—perfect to pair with a fresh salad or garlic knots for the full New York pizza experience.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1.5 cups Warm water
- 2 tablespoons Cornmeal
- 1 cup Marinara sauce
- 2 cups Mozzarella cheese
- 30 slices Pepperoni slices
- 1 teaspoon Dried oregano
Instructions
In a large mixing bowl, combine 1 packet of active dry yeast, 1 teaspoon of sugar, and 1.5 cups of warm water (about 110°F). Let it sit for about 5 minutes until it becomes frothy.
Add 3.5 cups of all-purpose flour, 1.5 teaspoons of salt, and 2 tablespoons of olive oil to the yeast mixture. Mix the ingredients together until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 hour.
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheating.
Punch down the risen dough and divide it into two equal parts. Roll each part into a ball.
On a floured surface, using a rolling pin, roll out one of the dough balls into a thin 14-inch diameter circle.
Sprinkle 2 tablespoons of cornmeal onto a pizza peel. Transfer the rolled-out dough onto the peel.
Spread 1/2 cup of marinara sauce evenly over the dough, leaving a half-inch border around the edges.
Sprinkle 1 cup of mozzarella cheese over the sauce, followed by 15 slices of pepperoni.
Sprinkle a pinch of dried oregano over the top of the pizza.
Slide the pizza from the peel onto the preheated pizza stone and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
Repeat steps 7-12 with the remaining dough and ingredients to make the second pizza.
Allow the pizza to cool for 3-4 minutes before cutting it into slices and serving.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
