New York Style Pepperoni & Hot Honey Pizza at home with @gozney Dome XL (Gen 2)

By Andy Cooks

Ingredients

Instructions

1. In a large bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast and 570ml water. Mix by hand to form a dough.
2. Just before turning the dough onto the bench, add the 30ml olive oil and 25g cooking salt, and knead briefly to distribute.
3. Knead on the bench for 8–10 minutes until smooth.
4. Return the dough to the bowl, cover and refrigerate for 48 hours.
5. Three hours before baking, take the dough out of the fridge and divide it into 400g portions. Roll each into a tight ball and place on a greased tray with a lid. Let prove at room temperature for 2–3 hours.
6. Preheat the oven to 400°C (752°F) at least an hour ahead to heat-soak it. Lower temperatures, as low as 330°C (626°F), are also used for New York-style pizza; adjust to what works for you.
7. For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar and dried oregano until smooth, without over-blending or incorporating air.
8. Stretch a dough ball to fit your peel or baking surface. Top with sauce, 100g mozzarella and about 100g pepperoni slices per pizza.
9. Bake for 5–6 minutes, until the bottom is crispy and the cheese golden.
10. Once out of the oven, drizzle with hot honey, scatter torn basil leaves and grate over plenty of Parmesan.

Summarized from Andy Cooks's video. Watch it for the details.

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