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Baking recipe · from the recipe book

Roasted Red Pepper NY Cheese Pizzas

Chewy, crisp-edged New York crusts under a sweet roasted red bell pepper tomato sauce, melty mozzarella and a scatter of charred pepper strips.

Roasted Red Pepper NY Cheese Pizzas

Ingredients

  • 3⅔ cups500 gBread flour
  • 1⅓ cups315 gWatercool
  • ¾ tsp3 gInstant yeast
  • 2 tsp12 gSaltdivided: 10 g dough, 2 g sauce
  • 2 tsp8 gGranulated sugar
  • 2 tbsp30 gOlive oildivided: 15 g dough, 10 g roasting, 5 g sauce
  • 4 medium480 gRed bell pepperseeded, cut into strips; divided in half after roasting
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 12 oz340 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp20 gSemolina flourfor dusting

Steps

  1. Day 1 dough: in a large bowl whisk the bread flour, instant yeast and sugar. Add the cool water and the dough portion of the olive oil (15 g) and mix to a shaggy dough; rest 15 minutes.
  2. Add the dough portion of the salt (10 g) and knead 8–10 minutes until smooth and elastic, about 63% hydration and 2% salt.
  3. Cover and let rise at about 75°F (24°C) for 1 hour, until slightly puffy. Divide into 2 balls, place in oiled lidded containers and refrigerate 24 hours for a slow cold ferment.
  4. Day 2, 3 hours ahead: take the dough balls out and let them warm at room temperature, covered, until soft and they spring back slowly when poked, about 2 hours.
  5. Meanwhile, preheat the oven to 450°F (230°C). Toss the red bell pepper strips with the roasting portion of the olive oil (10 g) on a sheet pan and roast 20–25 minutes until soft and charred at the edges.
  6. Make the sauce: in a blender combine the canned tomatoes, half of the roasted red bell pepper strips, the tomato paste, garlic, oregano, crushed red pepper flakes, the sauce portion of the salt (2 g) and the sauce portion of the olive oil (5 g); blend smooth. Keep the remaining half of the roasted red bell pepper strips for topping.
  7. Place a pizza stone or steel on the lower rack and raise the oven to 550°F (290°C); preheat 45 minutes.
  8. Dust a peel with half of the semolina. Stretch one dough ball by hand into a thin 13-inch round with a slightly thicker rim and set it on the peel.
  9. Spread half of the sauce over the dough, scatter half of the mozzarella, then half of the reserved roasted red bell pepper strips, and sprinkle half of the parmesan.
  10. Slide onto the stone and bake 8–10 minutes until the crust is deep golden and the cheese bubbles and browns in spots.
  11. Repeat with the remaining semolina, the second dough ball, the remaining sauce, mozzarella, roasted red bell pepper strips and parmesan.
  12. Cool each pizza on a rack 3 minutes, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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