MAKES ONE 18-BY-13-INCH TRAY OF PIZZA
If you’re avoiding carbs, do yourself a favor and flip past this page. Inspired by the house specialty at New York City’s Prince Street Pizza, this recipe is adapted from a version developed by my friend and cooking hero Kenji López-Alt, perhaps better known as the guru behind The Food Lab.
To make this pie, you press an entire ball of Seventy-Two-Hour Pizza Dough into a well-oiled sheet pan, then top it generously with two types of cheese, pepperoni, and tomato sauce. The crust compresses a bit under the weight of these toppings, so when it bakes up, it’s a little denser than a typical pizza crust, but it’s absolutely saturated with flavor; it makes for a hearty, filling slice that offers a taste of the big city. So go ahead, imagine yourself sitting on a bench on Prince Street watching the world go by as you enjoy this seriously delicious slice.
1 recipe Seventy-Two-Hour Pizza Dough (here)
Olive oil
Fine sea salt and pepper
1 cup No-Cook Tomato Sauce (here), spicy variation (see recipe note)
112 grams (4 ounces) fresh mozzarella, torn
112 grams (4 ounces) fontina, shredded
80 grams (3 ounces) pepperoni, thinly sliced
1. Preheat the Baking Steel in your oven (here).
2. Place the ball of pizza dough on a lightly oiled sheet tray. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap (the oil will discourage sticking) and let rest for 1 hour. It will puff up slightly.
3. Remove the plastic wrap and gently press the dough until it covers the entire sheet tray. Pour a little more oil over the surface of the dough, then lightly season it with sea salt and pepper. Pour sauce over the dough, then scatter the cheese and pepperoni over the top, leaving about 1 inch around the perimeter for the crust.
4. Place the sheet tray in the oven, directly on top of the Baking Steel, and bake for 10 minutes. After 10 minutes, open the oven and rotate the sheet tray 180 degrees. Continue baking for 5 minutes or until the cheese has attained the desired brownness.
5. Using oven mitts, remove the sheet tray from the oven and let cool on top of a wire rack for 5 minutes. Cut into squares or rectangles and use a spatula to serve the slices.
NOTE Spice up your sauce! When making sauce for this pizza, add a pizzeria-like flavor by stirring a teaspoon of sugar, a teaspoon of fresh oregano, and a teaspoon of red pepper flakes into the mix.