Pep in your step

I discovered a very good NY style pizza dough recipe a little while back for use in a home oven with a steel. This has become my go to dough for pizzas made in my home oven at 550F, and it’s also worked well when I’ve used it in my Roccbox at about 850F.

I’ve fallen in love with pepperoni. I have half-a-dozen different brands in my fridge at any one time, and I’m constantly trying different brands. I’m not sure if this is an original idea, it likely isn’t, but I thought it’d be fun to put three different styles of pepperoni on one pie.

NY style pizza baked in a typical home oven with flat pepperoni, cupping pepperoni, and cubed pepperoni.

Detroit

A Detroit-style pizza I made on a whim. 75% hydration, with a mix of 90% King Arthur 00 Pizza flour, and 10% semolina. Cubed Monterey Jack and Mozz blend. Topped with pepperoni and red chili.

It turned out beautiful. Tender open crumb, with a crisp undercarriage and lovely caramelized edges.