NY Supreme
The everything pizza — pepperoni, sausage, peppers, onions, mushrooms, and olives. More is more.
Recipe by the Pizza Planet team · Published
The supreme is a balancing act. Too many toppings turn it into a casserole; too few and you've just made a worse cheese slice. Our rule: every topping has to earn its place by adding a different texture or note. Pepperoni for spice. Sausage for richness. Peppers for sweetness and crunch. Onion for sharpness. Mushrooms for umami. Olives for brine. Skip anything that doesn't add a new dimension. And pre-cook the mushrooms — raw mushrooms on pizza weep water like a leaky faucet. Overload it and the whole lot slides off on the first fold.
Flour: King Arthur Bread Flour (12.7% protein) — read the review
Dough Formula
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour (12.7% protein) | 996 g | 100.0% |
| Water | 627 g | 63.0% |
| Salt | 19.9 g | 2.0% |
| Yeast | 5 g | 0.5% |
| Oil | 30 g | 3.0% |
| Sugar | 10 g | 1.0% |
Makes 4 balls of ≈422 g
Ingredients
Dough
- •4 balls Pizza dough (see formula above)
Sauce & Cheese
- •400 g Cooked tomato sauce — Prepared as for the NY Cheese Slice
- •300g Low-moisture mozzarella
Toppings
- •60g Pepperoni
- •100g, cooked and crumbled Italian sausage
- •75 g, sliced (about half a pepper) Green pepper
- •75 g, thinly sliced (about half an onion) Onion
- •100g, sliced Mushrooms
- •50g, sliced Black olives
Instructions
- 1
Make the dough: mix per the formula above, then follow the calculator schedule for New York — 27 h bulk/cold ferment before shaping (hands-on 20 min).
- 2
Pre-cook sausage (crumble and brown). Slice all vegetables.
- 3
Stretch dough, add sauce and cheese.
- 4
Layer toppings: sausage and pepperoni first, then vegetables.
- 5
Bake at 260-290°C (500-550°F) for 8-10 minutes.
💡 More toppings = longer bake time.
Tips
- →Hands-on time is about 35 minutes; allow the dough its full ferment — see the calculator schedule
- →Pre-cook sausage and sauté mushrooms to prevent sogginess
- →Don't overload — you should still see cheese between toppings
- →Slice peppers and onions thin so they cook through
How to Make NY Supreme
Video coming soon
Shop this bake
Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
$14.32· as of Aug 30, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
$39.00· as of Aug 30, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
$139.00· as of Aug 30, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →Equipment
Skyflame Aluminium Pizza Peel (14 × 16 in)
The single peel to own if you own one: thin enough to launch from, rigid enough to turn and retrieve with, at the size a home oven door takes.
$26.99· as of Aug 30, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →
If this goes wrong
Pizza base is soggy in the middle
Not enough heat is reaching the centre of the base fast enough to drive the water out before the crust sets. Bake on a fully preheated steel or stone rather than a tray, give it 45–60 minutes at maximum, and cut the water you put on top.
Toppings slide off when slicing
Molten cheese is a liquid and cannot grip anything until it cools back through roughly 55–65 °C (130–150 °F). Rest the pizza 2–3 minutes, cut down through it rather than dragging a wheel across it, and stop building a layer of oil and water between the cheese and the dough.
Pizza base is pale and floppy
The surface of your base never got hot enough for long enough to brown. Bake on a fully preheated steel at maximum, bake it longer than feels right, and switch to a malted bread flour or add 1–2% sugar so there is something there to brown.
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