New York Pepperoni Pizza
Makes 1 x 12 inch pizza
The New York Pepperoni pizza is a true classic that’s sure to satisfy your pizza cravings. Made with Great Balls of Flour pizza dough, this pizza has the perfect crispy crust that’s both airy and chewy.
Topped generously with savoury Italian pepperoni, each bite delivers a burst of bold and spicy flavours that will leave you wanting more. And of course, no pizza is complete without a generous amount of Italian cheese. We use only the finest cheese to give our New York Pepperoni pizza that gooey, stretchy texture that pizza lovers desire.
Perfect for a night in with friends or family, our New York Pepperoni pizza is a crowd-pleaser that’s sure to delight everyone at the table. So why wait? Get all your ingredients and get cooking and savour the authentic taste of New York-style pizza, right in the comfort of your own home.
The beauty. of the New York Pepperoni is its versatility, there is not fast and firm rule that says you must stick with just these toppings in the ingredients below. Take it to another level by adding a drizzle of Roquito Honey after cooking, or add some red chilli’s, bot add bursts of heat in different ways resulting in three totally different tasting pizzas.
- 1 Great Balls of Flour pizza dough ball or gluten free dough ball
- Flour and semolina mix
- 75g Great Balls of Flour Pizza Tomato Sauce
- 60 – 70g of Italian Fior di Latte Mozzarella
- 120g Italian Premium Pepperoni
- 20g Parmesan or Pecorino Romano (finely grated).
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow it to warm for 45 minutes before building your pizza. Drain your Burrata to ensure it will not be too watery when cooked. Allow at least 30 minutes for this, but more than an hour is good.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Sprinkle your pizza peel or parchment paper with a light dusting of flour and semolina mix to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper if cooking in a conventional oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.
Pour over the tomato sauce and spread it all around the base with the back of a spoon, leaving a gap around the edge of around 1 – 2cm, this will give you the perfect airy crust like in the image above then drop your Mozzarella on top, ensuring an even distribution. The place your pepperoni around the pizza, ensuring as much coverage as possible, be generous here you really want the top to be almost covered in pepperoni. The pepperoni will curl up as it cooks revealing the cheese underneath allowing that to brown. You’ll know this pizza is ready when the edges of the pepperoni start to crisp, which creates a delicious mouth feeling crunch with every bite.
Note: Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes.
Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
All you need to create perfect pizza
Showing 1–12 of 67 results
GBOF sourdough ballsFrom £20.00 — or subscribe and save 10% Select options
Original Neapolitan Dough Balls£19.00 – £40.00 — or subscribe and save 5% Select options
Gluten Free Dough Balls£30.00 – £35.00 — or subscribe and save 5% Select options
Pepperoni£1.20 – £17.50 Select options
Plant based Margherita Meal For Two£16.00 — or every 4 months Select options
Italian Premium Pepperoni£1.50 – £15.00 Select options
Margherita pizza bundle£14.50 — or every 4 months Select options
Italian Smoked Speck£1.95 – £12.00 Select options
Italian Smoked Pancetta£1.95 – £10.00 Select options
Julienne Fior di Latte MozzarellaFrom £3.75 Select options
Italian Salami di Napoli£1.95 – £9.95 Select options
Fior di Latte Mozzarella CubedFrom £1.30 Select options