Ezzo NY Pizza
18” New York style pepperoni pizza, made with organic crushed tomatoes, Ezzo’s cup n’ char supreme pepperoni, Afino by Grande Mozzarella, smoked provolone, and parmesan.
Course: Pizzas
Ingredients
- Electric or gas deck oven
- 18" pizza peel
- Half pan for Afino by Grande Mozzarella
- 6th pan for Afino by Grande Provolone
- 6th pan for pepperoni
- 1 ea can of BDN NY sauce
- 6th pan for Afino by Grande Parmesan
- 18" pizza pan for slicing
- Pizza wheel
- Turning peel
- Pizza screen for ruptures
- Dough box
Directions
- Stretch pizza dough with wheat flour into a 19" circle
- Top pizza skin in the following order – sliced Mozzarella, sliced Provolone on crust, splashes of Bianco DiNapoli New York Pizza Sauce, pepperoni, Afino by Grande Parmesan
- Load pizza onto peel and place in a 371°C oven
- Bake pizza until golden brown on crust and cheese has caramelized
- Pull pizza from oven and place on 18" round pan
- Slice pizza into 12 ea slices
