New York Style Deluxe Cheese Pizza

This do-it-up-right deluxe New York-style cheese pizza was created by Chef Anthony Procacci.

Recipe Ingredients:

Dough:
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 teaspoon granulated sugar
1/4 cup warm water (105°F to 115°F | 40°C to 45°C)
3 1/2 cups unbleached all-purpose flour
1 tablespoon salt
1/4 cup olive oil
3/4 cup warm water

Topping:
8 ounces pizza sauce
4 cups shredded Wisconsin Whole Milk Mozzarella
1 1/4 cups shredded Wisconsin Provolone
40 slices pepperoni (or as desired)
1/2 cup grated Wisconsin Parmesan
1 tablespoon oregano

Cooking Directions:

1. To Make Dough: In a bowl, combine the yeast, sugar, 1/4 cup warm water. Stir well to combine. Set aside for 5 minutes.
2. In a large mixing bowl combine flour and salt. Add olive oil to yeast mixture and stir well. add oil/yeast mixture to flour and add additional warm water. Knead dough in mixing bowl until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 5 to 6 minutes. Put on teaspoon of olive oil in a bowl. Place dough in a bowl and turn twice to coat. Cover bowl with plastic wrap and a kitchen towel and set in warm place until double in bulk (about 1 1/2 hours).
3. After dough has doubled, punch down and turn out onto work surface. Knead dough for 2 minutes. (Note: Yield is about 26 ounces of dough. Recipe uses only 20 ounces. Extra dough can be frozen for later use.) Press dough into a flat, lightly oiled 16-inch diameter pizza pan (or 16-inch screen).
4. To Assemble Pizza: Spread pizza sauce on dough to within 1/2 inch of edge. Top sauce with mozzarella, pepperoni and provolone.
5. Bake pizza in a preheated 500°F (260°C) oven for 8 to 10 minutes until crust is browned and cheese is bubbly and lightly speckled.
6. Just before serving, sprinkle top of pizza with Parmesan cheese and oregano.

Makes 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.