For the sauce and topping
- Prepare the pizza sandwich. Dissolve the yeast in a container with a tablespoon of warm water, half a tablespoon of sugar. Reserve. In a large bowl put the flour, semolina, the rest of the sugar and mix. Then add the warm water and olive oil. Knead a little until you get a homogeneous mixture. Add the salt and continue to knead until all the ingredients are completely combined. Divide into 2 or 4 rolls, depending on the size of the oven. Brush the rolls with olive oil and place them in separate bowls, covered with cling film. Leave to rest in the refrigerator for 3 days.
- First, prepare the sauce: blend the tomatoes with their juice. In a saucepan over medium heat, put the olive oil and butter. Once the butter has melted, add the garlic, oregano, ground chilli, onion and season to taste. Sauté for a few minutes, add the tomato, sugar and basil. Bring to a gentle boil, then lower the heat and cook for 1 hour. Let it cool down.
- Roll out the dough with a rolling pin trying to make the shape as circular as possible. Cover with the tomato sauce, leaving the edges free. Place the diced mozzarella on top and bake for 10 minutes.
- Remove from the oven and spread the mozzarella all over the pizza and place the pepperoni slices on top, covering the entire surface well. Cook again for another 5 minutes.
New York Style pepperoni pizza isn’t one of those recipes to get by. It is a recipe that takes time and dedication. Thus, and with the generous indications of Danilo Ferráz, master pizza maker of Hell’s Pizza, New York style pepperoni pizza will come out as expected. Crunchy and rich like the original. He has a secret: the homemade pizza dough peppers and prepare three days in advance. Do you have the courage?