New York-Style Pepperoni Pizza

1.In a large mixing bowl, combine bread flour, sugar, salt, and instant dry yeast. Mix well.

2.Add warm water and 2 tablespoons olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

3.Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if needed.

4.Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

5.While the dough rises, prepare the tomato sauce: In a bowl, combine crushed tomatoes, dried oregano, garlic powder, salt, and black pepper. Stir well and set aside.

6.Preheat your oven to 500°F (260°C) or the highest temperature it allows, and place a pizza stone or inverted baking sheet on the middle rack to heat for at least 45 minutes.

7.Once the dough has doubled, punch it down and transfer it to a floured surface. Divide the dough into two equal portions for two large pizzas or keep whole for one very large pizza.

8.Roll or stretch the dough into a thin, roughly 14-inch (35 cm) circle. For an authentic New York-style thin crust, use your hands to stretch the dough gently, leaving a slightly thicker edge for the crust.

9.Sprinkle a pizza peel or an inverted baking sheet with cornmeal to prevent sticking. Transfer the stretched dough onto it.

10.Spread a thin, even layer of the prepared tomato sauce over the dough, leaving about a 1-inch border around the edges.

11.Evenly distribute the shredded mozzarella cheese over the sauce, ensuring good coverage but not overloading to maintain crispiness.

12.Arrange the pepperoni slices generously over the cheese, slightly overlapping for maximum flavor and texture.

13.Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.

14.Bake for 10-12 minutes, or until the crust is golden and crispy, the cheese is melted and bubbling, and the pepperoni edges are slightly crisped and curled.

15.Remove the pizza from the oven and let it rest for 2-3 minutes before slicing to allow the cheese to set slightly.

16.Optionally, sprinkle freshly ground black pepper and red pepper flakes over the pizza for extra heat and flavor.

17.Slice into large, foldable wedges and serve immediately for the authentic New York pizzeria experience.