Time saver: Phil saves you a trip to Manhattan (well, Sal’s at least).
If you haven’t had Sal’s authentic New York pizza, and you live in Auckland, you should go and have some. It’s $5 for the first slice, and $4 thereafter, and unless you’re some kind of insane eating machine that means it’ll cost you $9 to feel satisfyingly bloated and full. Once you’ve done that, you can cut out the middle-man, and make this instead (but at least you’ll know what you’re aiming for). A couple of years ago I probably would have turned my nose down at this pizza – thinking it’s not-very-complicated topping lacked interest. Now that I’ve tasted it, I’ve seen the light.
Unlike my last pizza, I’m going to go ahead and say that home-made pizza dough is a must. Bought bases save time, but since there’s really not much to this pizza you have to make sure everything is premium, and I’ve never seen a pre-made base that would do it justice. Likewise, with my last pizza I was happy to use cheddar cheese, with this one I’m saying mozarella all the way.
New York Style Pepperoni Pizza
- 12″ pizza base (home-made, medium-thin with slightly higher edges)
- 3 Tbsp tomato paste
- 1 Tbsp olive oil
- 1 clove or ½ tsp crushed garlic
- freshly ground black pepper and salt
- 1-2 c grated mozarella (125g is roughly 1 cup when grated)
- 100g good quality pepperoni, sliced
- Pre-heat oven to 230°C (about 450°F). If you’ve got a pizza stone, use it, otherwise just put one of your trays in to heat.
- Roll out/manhandle pizza base to a 12″ circle, then place on a sheet of baking paper. The base should be thin in the centre, and slightly raised around the edges.
- In a small bowl, combine the tomato paste, olive oil and garlic, mix well.
- Spread tomato paste over pizza base, going right to the edges.
- Crack some black pepper and salt over the base, then sprinkle with cheese. Leave a centimetre or two clear around the edges. For a real New York pizza, use about 150g of grated mozarella to get that mottled, not-quite-cheese-covered look.
- Spread pepperoni slices over the cheese – they’ll shrink a bit when cooked.
- Put the pizza in the oven (with baking paper) on your pre-heated tray/pizza stone. Cook for 14 minutes or so, until the base is cooked and the cheese is melted and golden.