Description
Bold NY pepperoni pizza meets sweet-heat with drizzled hot honey over cupped pepperoni and oregano-kissed sauce on a thin, blistered crust. The Dutch oven method in a max-temperature home oven creates even char and melt in 8-10 minutes bake time after preheating, finished with fresh basil for contrast. This adaptation delivers authentic New York-style foldable slices with crispy edges and gooey cheese using standard home equipment.
Cultural Background
New York-style pizza originated in the early 20th century with Italian immigrants in New York City, evolving from Neapolitan traditions into larger, thinner pies baked in coal-fired deck ovens and sold by the slice for on-the-go eating. The cupped pepperoni and simple oregano-tomato sauce reflect classic pizzeria techniques popularized in Brooklyn and Manhattan spots. Using a Dutch oven draws from longstanding cast-iron cooking methods in American home and outdoor kitchens, adapted here to mimic high-heat blistering in a standard oven without specialized pizza stones or commercial equipment.
Recipe Info
PREP TIME: 45 minutes (plus 12-24 hours dough fermentation)
COOK TIME: 10 minutes
TOTAL TIME: 55 minutes active (plus fermentation)
SERVINGS: 2-3
DIFFICULTY: Medium
Ingredients
- Dough (makes 1 x 12-14 inch pizza)
- 250 g bread flour
- 162 g cool water (about 65% hydration)
- 5 g fine salt
- 2 g instant yeast
- 5 g olive oil
- Sauce
- 200 g crushed San Marzano or high-quality canned tomatoes
- 3 g fine salt
- 2 g dried oregano
- 1 g sugar (optional, to taste)
- Toppings and finish
- 150 g low-moisture whole-milk mozzarella, shredded
- 80-100 g natural-casing pepperoni slices (for cupping)
- 30 g hot honey (store-bought or 25 g honey mixed with 1 g red pepper flakes and pinch of salt, warmed slightly)
- 5-6 fresh basil leaves, torn
- Olive oil for dough handling and Dutch oven
Instructions
- Make the dough the day before: In a bowl or food processor, combine bread flour, instant yeast, and salt. Add cool water and olive oil; mix until a shaggy dough forms, then knead 1-2 minutes until smooth. Divide if needed but form into one ball, place in a lightly oiled container, cover tightly, and refrigerate 12-24 hours for cold fermentation to develop flavor and extensibility.
- Remove dough from refrigerator 1-2 hours before baking to come to room temperature; it should relax and be easy to stretch.
- Prepare the sauce: Stir crushed tomatoes with salt, dried oregano, and optional sugar; set aside at room temperature (no cooking needed for authentic thin application).
- Preheat the Dutch oven: Place a 10-12 inch or larger Dutch oven (enameled or cast iron) with lid on the middle or lower rack of your home oven. Preheat oven to its maximum temperature (typically 500-550°F / 260-290°C) for at least 45-60 minutes so the Dutch oven is fully saturated with heat.
- Shape the pizza: On a lightly floured surface, gently press and stretch the dough ball into a 12-14 inch thin round, leaving a slightly thicker rim; avoid rolling to preserve air pockets. Dock lightly with a fork if desired to control bubbles.
- Assemble quickly: Remove the hot Dutch oven from the oven (use heavy oven mitts). Lightly oil the bottom or line with a parchment sling/foil for easy removal. Transfer dough into the hot pot, spread a thin even layer of sauce leaving a 1/2-inch border, top with shredded mozzarella, then arrange pepperoni slices evenly.
- Bake: Return the covered or uncovered Dutch oven to the max-temperature oven and bake 8-10 minutes until the crust is blistered and golden with charred spots underneath, cheese is fully melted and bubbly with browned spots, and pepperoni has cupped and crisped. Rotate if needed for evenness after 5 minutes.
- Finish and serve: Carefully remove the pizza using the sling or tongs. Drizzle generously with hot honey while hot, scatter torn fresh basil leaves over the top, slice into wedges, and serve immediately for best texture.
Tips
- Use natural-casing pepperoni and preheat the Dutch oven fully for authentic cupping and leopard-spotted char on the thin crust.
- Avoid overloading toppings or sauce to prevent a soggy center; the Dutch oven's retained heat crisps the bottom rapidly.
- Substitute store-bought high-hydration pizza dough or a baking steel alternative if no Dutch oven is available, or add a pinch of chili flakes to the hot honey for extra customizable heat.
Nutrition
Calories: 520
Protein: 22 g
Carbs: 58 g
Fat: 22 g
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