grilled new york style pepperoni pizza


  • 1 Can (28 oz) can whole peeled tomatoes

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon unsalted butter

  • 2 Clove garlic, grated or minced

  • 1 Teaspoon dried oregano

  • To Taste red pepper flakes

  • To Taste kosher salt

  • 2 Sprig Basil, With Leaves Attached

  • 1 Medium Yellow Onion, Peeled and Split in Half

  • 1 Teaspoon sugar

  • To Taste salt

  • 4 1/2 Cup Bread Flour

  • 1 1/2 Tablespoon sugar

  • 2 Teaspoon Instant Yeast

  • 3 Tablespoon extra-virgin olive oil

  • 15 Ounce Water, Lukewarm

  • Bread Flour

  • Cornmeal

  • Pizza Peel

  • 1 Pound Mozzarella Cheese, Grated

  • 1 Pound Pepperoni, sliced




For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside.


Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.


Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.


Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour).


Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.


For the Pizza Dough: Combine flour, sugar, 2 tsp. salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly.


Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.


Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.


Divide dough into three even parts and place each into a 1 gallon (4 L) zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.


At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.


When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. Place pizza stone on grill grates if using.


Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8” (20 cm) circle, leaving outer 1” (3 cm) higher than the rest. Gently stretch dough by draping over knuckles into a 12” to 14” (30 to 35 cm) circle, about 1/4” (1 cm) thick. Transfer to pizza peel that has been sprinkled with cornmeal.


Spread approximately 2/3 of sauce evenly over surface of crust, leaving 1/2” (1/2 cm) to 1” border along edge. Evenly spread 1/2 of cheese over sauce and top with pepperoni.


Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total.