NYC Square Pizza with Vodka Sauce & Cupping Pepperoni

Step 5: Prep the pan, oven, & toppings

  • 70% hydration dough

    • proofed dough

  • Toppings

    • olive oil
      for the pan
    • low-moisture mozzarella
      150 g
    • picante provolone
      50 g
    • pepperoni
      1 whole stick

Get out a square metal pizza pan (although a baking sheet will work). Add a drizzle of olive oil to the pan, enough to spread and coat the entire surface.

  • Toss the dough in and stretch to the edges. If it springs back before reaching the edges of the pan, it will need to rest for a final 10-20 minutes so you can fully stretch it to the corners.

Preheat the oven to 450°F/232°C.

Finally, prep the toppings. Grate the cheeses and cut the pepperoni into 36 ~1/8” (3-5mm) slices.

  • If you want to get the cupping pepperoni effect, you can’t use presliced pepperoni and you can’t make the slices too thin (or overly thick).
  • ~1/8” slices seem to be the sweet spot for pepperoni that will curl up during high-heat baking.
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