New York-Style Pepperoni Pizza
Topped with pepperoni and two kinds of cheeses, this is a pizza that will please all ages. And thanks to our ready-to-use pizza sauce, it’s a snap to prepare, even on a weeknight. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 1 batch Food-Processor Pizza Dough
- 1 1/4 cups (10 fl. oz./310 ml) pizza sauce
- 1/4 lb. (125 g) low-moisture whole-milk mozzarella cheese, shredded
- 1/4 lb. (125 g) thinly sliced pepperoni
- 1/4 lb. (125 g) Parmesan cheese, shaved with a vegetable peeler
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half of the mozzarella, half of the pepperoni and half of the Parmesan.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake. Cut the pizzas into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen