Name: Buffalo Style Pizza with Cup and Char Pepperoni
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups High-gluten bread flour; 1.25 cups Warm water (110°F); 2.25 tsp Active dry yeast; 2 tbsp Olive oil; 2 tbsp Sugar (for sauce); 8 oz Tomato sauce; 1 tsp Dried oregano; 2 cups Whole milk mozzarella cheese, shredded; 6 oz Cup and char pepperoni (natural casing); 1.5 tsp Kosher salt

"Experience the legendary taste of Western New York with this thick-crust, airy pizza topped with a signature sweet tomato sauce and mountains of spicy cup and char pepperoni. The edges are perfectly caramelized, and every slice offers that iconic Buffalo-style crunch and spicy oil pool."

Ingredients

Qty	Item
3 cups 375 g	High-gluten bread flour
1.25 cups 300 ml	Warm water (110°F)
2.25 tsp 7 g	Active dry yeast
2 tbsp 30 ml	Olive oil
2 tbsp 25 g	Sugar (for sauce)
8 oz 225 g	Tomato sauce
1 tsp 1 g	Dried oregano
2 cups 224 g	Whole milk mozzarella cheese, shredded
6 oz 170 g	Cup and char pepperoni (natural casing)
1.5 tsp 9 g	Kosher salt

How to Make Buffalo Style Pizza with Cup and Char Pepperoni

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Add the olive oil, salt, and bread flour. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.

Place dough in an oiled bowl, cover, and let rise in a warm place for 90 minutes or until doubled in size.

Meanwhile, prepare the sauce by mixing tomato sauce, 2 tablespoons of sugar, and oregano in a small bowl. Set aside to let flavors meld.

Preheat your oven to 475°F (245°C). Generously oil a 12x18 inch rectangular baking pan.

Press the dough into the pan, stretching it to the corners. Let it rest for 15 minutes if it shrinks back.

Spread the sweet sauce all the way to the edges of the dough. Top with a thick layer of shredded whole milk mozzarella.

Distribute the cup and char pepperoni slices evenly across the cheese. Use plenty; they will shrink and curl.

Bake for 12-15 minutes or until the cheese is bubbly and the pepperoni has curled into crispy cups with charred edges.

Let the pizza rest for 5 minutes before cutting into squares.

·
Use high-gluten flour for that classic Buffalo-style chew and airy structure.
·
Don't skimp on the sugar in the sauce; the contrast between the sweet sauce and spicy pepperoni is the hallmark of this style.
·
Ensure you are using natural casing pepperoni, otherwise it will not 'cup' when baked.
·
Bake on the bottom rack of the oven for the first 8 minutes to ensure a crispy bottom crust.

Frequently Asked Questions

What is Buffalo-style pizza?

It is a regional style from Buffalo, NY, characterized by a thick but light crust, a sweet tomato sauce, and cup and char pepperoni.

Why does the pepperoni curl?

Natural casing pepperoni shrinks differently than the meat inside when heated, causing the edges to curl upward into a cup shape.

Can I use low-fat mozzarella?

It is not recommended. Buffalo style relies on the high fat content of whole milk mozzarella for the proper melt and flavor.

Do I need a pizza stone?

No, Buffalo pizza is traditionally baked in a well-oiled rectangular metal pan to achieve a fried-bottom texture.

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