For sauce and toppings
- Prepare a pizza bun. Dissolve the yeast in a container with a tablespoon of warm water, half a tablespoon of sugar. To book. In a large bowl, place the flour, semolina, the rest of the sugar and mix. Then add warm water and olive oil. Knead a little until you get a homogeneous mixture. Add salt and continue mixing until all ingredients are fully combined. Divide into 2 or 4 rolls, depending on the size of the oven. Brush the buns with olive oil and place in individual bowls covered with plastic wrap. Let stand in the refrigerator for 3 days.
- First, prepare the sauce: treat the tomatoes with their juice. Place olive oil and butter in a saucepan over medium heat. Once the butter has melted, add the garlic, oregano, chili powder, onion and season to taste. Fry for a few minutes, add tomatoes, sugar and basil. Bring to a low boil, then reduce heat and simmer for 1 hour. Let cool.
- Roll out the dough with a rolling pin, trying to make the shape as round as possible. Pour over the tomato sauce, leaving the edges free. Top with diced mozzarella and bake for 10 minutes.
- Remove from the oven and spread the mozzarella well over the entire pizza and place the pepperoni slices on top, covering the entire surface well. Bake for 5 more minutes.
New York-style pepperoni pizza isn’t one of those recipes you can get by with.. This is a recipe that takes time and dedication. Thus, thanks to the generous guidance of Danilo Ferras, Head Pizza Chef at Hell’s Pizza, Pepperoni Pizza New York Style will come out as expected. As clear and rich as the original. He has a secret: homemade pizza dough pepperoni and cook in three days. Do you dare?