October is national pizza month. I haven’t made a pizza for every day of the month so far, but I’m close. But a lot of them have been very similar, variations of pepperoni, olive and whatever peppers I have in the fridge.
This one happens to be the last ball of dough from Kenji Lopez-Alt’s New York style dough from Serious Eats — the last ball in a batch always seems to come out a little kooky, the dough has been in the fridge a little longer, it’s stretchier, but it still tastes great.
Lately, I’ve been using Lucini’s Spicy Tuscan tomato sauce from a jar. For a jarred sauce, it’s on the pricier side of the spectrum, unless you happen to find it at Grocery Outlet. The ingredient list is clean, no added sugar, and it has a good consistency for spreading on pizza, not too thick, not too watery. Despite the name, I don’t actually find it spicy.
As for the pizza itself, there’s no big secret with this one, other than layering the toppings on in order — sauce, cheese, pepperoni, criminis, olives and jalapeño. It might surprise you that a single pizza takes a whole container of mushrooms, but they shrink and I like a good layer of criminis.
So why is this called Ya Make Me Wanna Shoop? That’s the track you wanna be listening to making this on a Friday or Saturday night. “…You’re packed and you’re stacked, specially in the back/Brother wanna thank ya mother for a butt like that/Can I get some fries with that shake-shake-boobie?/If looks could kill, you would be an uzi..” You get the idea.
- 1 ball of dough from Kenji Lopez Alt’s NY style (link in post)
- 1/4 to 1/3 c. Lucini Spicy Tuscan tomato sauce
- 1 c. grated whole milk mozzarella
- 1 10 oz. package crimini mushrooms, thinly sliced
- 10-12 slices pepperoni
- 6-8 slices red jalapeno
- 1/4 c. sliced black olives, drained
- cornmeal and all purpose flour for dusting the peel
- Take your dough out of the fridge and let it sit on the counter for at least 1 hour before baking. At the same time, preheat Baking Steel at 500F. When ready to bake, turn the heat up to broil.
- Dust your pizza peel with cornmeal and flour. Stretch the dough into ~10-inch circle on the peel. Spread the sauce evenly on the dough, leaving a 1/4 to 1/2 inch border.
- Cover the sauce with grated cheese and arrange the pepperoni, mushroom, olives and jalapeno on top – in that order.
- Bake for ~5 minutes until the crust is well-browned and charred in spots, and cheese is starting to turn golden.