Recreating NYC’s $8 Pizza Slice That Broke The Internet

Ingredients

• 500 g Bread Flour (high‑protein bread flour for strong gluten development)
• 1 Tbsp Kosher Salt (adds flavor to dough)
• 4 g Instant Yeast (active dry or instant pizza yeast works)
• 1 Tbsp Olive Oil (extra‑virgin, for dough and greasing pan)
• 1.5 cups Water (lukewarm (about 25°C) to activate yeast)
• 1 can (28 oz) Canned Whole Tomatoes (crush or blend for smooth sauce)
• 1 Tbsp Granulated Sugar (balances acidity in sauce)
• 1/2 tsp Salt (season sauce)
• 8 oz Fresh Mozzarella (slice very thin; used as bottom layer)
• 1.5 lb Pepperoni Sausage (whole sausage, cut into ~1/4‑inch thick rounds)
• 30 g Pecorino Romano (freshly grated, added after baking)
• 5 g Fresh Basil (chiffonade, added fresh after bake)
• 2 Tbsp Hot Honey (drizzle on top before baking for caramelized edge)
• 2 Tbsp Olive Oil (for greasing pan) (to coat 9x13‑inch pan)

Instructions

1. Prepare Dough

   In the food processor, combine bread flour, kosher salt, instant yeast, olive oil and lukewarm water. Pulse until a shaggy dough forms, then process for about 1 minute until the mixture pulls away from the blades and forms a smooth ball.

   Time: PT5M

2. First Rise

   Grease a 9x13‑inch baking pan with olive oil, dump the dough into the pan and gently stretch it to the edges, leaving a slightly thicker border. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.

   Time: PT1H30M

3. Make Simple Tomato Sauce

   While the dough rises, blend the canned whole tomatoes until smooth. Transfer to a saucepan, add sugar and salt, and simmer over medium heat, stirring occasionally, until reduced by roughly one‑third and thickened, about 20 minutes.

   Time: PT20M

   Temperature: Medium

4. Prep Toppings

   Slice fresh mozzarella into very thin rounds. Cut the whole pepperoni sausage into ~¼‑inch thick rounds (they will shrink in the oven). Grate Pecorino Romano and set aside. Roughly chop fresh basil for later.

   Time: PT10M

5. Assemble Pizza

   When the dough has doubled, gently press the edges to form a small lip. Lay the thin mozzarella slices directly on the dough surface, covering it evenly but not overlapping. Spoon a thin layer of the reduced tomato sauce over the cheese, leaving a small border. Distribute the thick‑cut pepperoni pieces over the sauce, spacing them to allow some gaps.

   Time: PT5M

6. Add Finishing Touches

   Drizzle hot honey evenly over the top and along the crust edge. Sprinkle the grated Pecorino Romano over the pizza. Optionally, add a few basil shreds now for a subtle aroma.

   Time: PT2M

7. Bake

   Place the pan on the middle rack of a pre‑heated oven at 450°F (232°C). Bake for about 20 minutes, or until the crust is golden‑brown, the pepperoni cups are darkened and slightly crisp, and the cheese is melted.

   Time: PT20M

   Temperature: 450°F

8. Cool and Serve

   Remove the pan from the oven, let the pizza rest on a cooling rack for 5 minutes, then transfer to a cutting board and slice with a pizza cutter. Garnish with remaining fresh basil shreds before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 10% more)
• Instead of Kosher Salt: Fine Sea Salt
• Instead of Instant Yeast: Active Dry Yeast (use 1.5×)
• Instead of Olive Oil: Vegetable Oil
• Instead of Canned Whole Tomatoes: San Marzano crushed tomatoes
• Instead of Granulated Sugar: Honey (use 2/3 Tbsp)
• Instead of Fresh Mozzarella: Low‑moisture mozzarella (same amount)
• Instead of Pepperoni Sausage: Spicy salami
• Instead of Pecorino Romano: Parmesan
• Instead of Fresh Basil: Fresh oregano
• Instead of Hot Honey: Regular honey with a pinch of cayenne
• Instead of Olive Oil (for greasing pan): Vegetable oil

Equipment Needed

• Food Processor
• 9x13‑inch Baking Pan
• Mixing Bowl (optional)
• Knife
• Cutting Board
• Hand Blender or Food Processor (for sauce) (optional)
• Cheese Grater
• Spatula or Bench Scraper (optional)
• Oven
• Cooling Rack (optional)
• Pizza Cutter

Critical Steps — Do Not Skip

• Using a food processor to develop gluten quickly.
• Allowing the dough to rise until doubled (about 1.5 hours).
• Cutting pepperoni thick enough to form grease‑filled cups.
• Baking at high heat (450°F) for a short time to crisp the crust without burning the pepperoni.

Chef Tips from the Video

• The food processor’s rapid blade action creates strong gluten in minutes—no need for long kneading.
• For extra flavor, add a pinch of red pepper flakes to the tomato sauce.
• If you prefer a less greasy pizza, blot excess pepperoni fat with paper towels before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crust crispness.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the refrigerator overnight and bake at 425°F for 10‑12 minutes.

Room temperature: Not recommended; pizza can become soggy and spoil quickly.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead; keep it covered in the fridge and let it come to room temperature before shaping.
• Sauce freezes well; make a batch and store in freezer bags for up to 3 months.
• Grated Pecorino and chopped basil can be pre‑portioned and stored in airtight containers.

Frequently Asked Questions