New York pepperoni slice

New York-style pizza has a crisp, lightly chewy base that can be folded, with a raised edge around the pie. J. Kenji López-Alt’s home recipe uses bread flour, yeast, water, olive oil, sugar and salt. After rising, the dough is stretched into a round, covered with tomato sauce and grated low-moisture mozzarella, then baked on a pizza stone.^[1]

The slice shop is central to how this pizza is eaten. King Arthur Baking’s own pizza researchers describe large pies cut for individual sales, with slices returned to a hot deck oven when ordered. Reheating melts the cheese and crisps the bottom. Pepperoni is among the classic toppings offered by New York chef Wylie Dufresne’s Stretch Pizza.^[2][3]