JesseEatzThe quintessential New York street slice featuring a thin, crispy-yet-pliable crust, rich tomato sauce, and perfectly charred pepperoni.
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or steel on the middle rack for at least 45 minutes.
On a lightly floured surface, gently stretch one 12-14 inch dough ball into a circle, leaving a slightly thicker rim for the crust. Avoid using a rolling pin to keep those air bubbles intact.
Transfer the stretched dough to a pizza peel dusted with cornmeal or flour. Spread the pizza sauce evenly, leaving about an inch around the edge.
Distribute the shredded mozzarella evenly over the sauce, followed by a generous layer of pepperoni slices.
Slide the pizza onto the preheated stone or steel. Bake until the crust is deeply golden and the cheese is bubbly and browned in spots.
Rotate the pizza halfway through for an even bake.
Remove from the oven and immediately sprinkle with grated parmesan, dried oregano, and red pepper flakes. Let it rest for 2 minutes before slicing into large wedges.
The key to a true NY slice is the 'cup and char' pepperoni. Look for natural casing pepperoni that curls up into little bowls of flavor as it bakes. For the best results, use a pizza stone or steel preheated for at least 45 minutes at your oven's highest setting. Inspired by the classic New York street slice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.