Peddling Pizza's New York Style
Peddling Pizza
Low & Slow New York Style
with Adam Atkins
Adam Atkins of Peddling Pizza knows his way around a dough ball — and in this video he's putting a brand-new product to the test for the first time: the Laia Sorrentino Fior de Latte American Cut. No potato starch, no filler, just a proper grated fior di latte with a cut that sits somewhere between julienned and grated. Made for browning.
This is a low and slow New York style bake. You'll see how the same Peddling Pizza dough you use for Neapolitan can be treated differently — pressed out flatter, baked at a lower temperature for longer — to get that characteristic NY result: golden bubbling cheese, real colour in the base, and that satisfying floppy-but-crispy slice. The Rechy pizza sauce goes on too, a cooked, slightly sweet sauce that holds up perfectly where a wetter Neapolitan sauce might run.
One dough, multiple styles. Get the cheese right, drop the temperature, and let it do its thing.
Ready to go?
Get the recipe below
Ingredients
- Peddling Pizza dough ball1 x 250g
- Laia Sorrentino Fior de Latte American Cutgenerous handful
- Rechy pizza sauce2–3 tbsp
- Parmigiano Reggiano, finely gratedto taste
- Pepperoni (American cut)generous handful
- Fresh basilto finish
- Flour, for dustingas needed
Method
- Bring your pizza oven up to temperature, then let it drop to around 350–400°C before you launch. You want heat in the stone, not a raging flame.
- Flour your surface generously. Stretch the dough ball out to roughly 14 inches — don't focus on keeping a big rim here. Press the crust down and slam it out flat. Oblong, round, square — it doesn't matter.
- Spread the Rechy pizza sauce evenly over the base. It's thick and cooked, which is exactly what you want — it won't turn watery under the cheese.
- Scatter a layer of finely grated Parmigiano Reggiano over the sauce.
- Add a generous amount of the Laia Sorrentino Fior de Latte American Cut. Go heavy — this is a low and slow bake, the cheese has time to melt down and get proper colour.
- Load up with pepperoni slices across the whole surface.
- Flour your peel if needed and transfer the pizza onto it. Adjust the shape, then launch into the oven.
- Turn the flame right down to a low setting (or off entirely) to let the base set for the first minute or so.
- After a minute, go in with your turning peel and give the pizza one full rotation. Check the underside — you're looking for even, gradual crisping.
- Continue turning every minute or so, letting the base take on real colour. Total bake time is around 4 minutes, but go with your eyes — you want golden, bubbling cheese and a charred, crispy base.
- Remove from the oven. Finish with an extra grating of Parmigiano Reggiano and plenty of fresh basil. Slice and serve immediately.
