Sourdough New York Pizzas: Pepperoni-Pineapple and Andouille-Olive

Name: Sourdough New York Pizzas: Pepperoni-Pineapple and Andouille-Olive
Prep time: 72 h
Cook time: 6 min 30 s
Yield: 2 × 503g dough balls
Ingredients: 594g Bread flour; 374g water; 15g salt; 12g sugar; 12g oil; Levain (30% of flour)

Baked February 8, 2026 By Kevin at PizzaLogic Logged retroactively

New York Style Recipe Summary 2 × 503g dough balls

Dough

Hydration 63%

Salt 2.5%

Sugar 2%

Oil/Fat 2%

Flour Bread

Yeast Type LSD

Preferment

Type

Levain

% Flour

30%

Time

Fermentation

Room Temp

70°F

Cold Ferment

68h

40°F

Total

72h

Bake

Bake setup Home oven, pizza stone

Oven temp 550°F

Cook time 6m 30s

Mixer Stand

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Two sourdough New York style pizzas for dinner. I'd planned to cook them on my Ooni Koda 16 on "secret low" but realized too late we were out of propane. Had to use the home oven and pizza stone instead, so couldn't quite stretch them as big as I'd planned. Pizza steel is moving up the upgrade list.

Baked at 550°F for 6 minutes 30 seconds each. Both came out great. Best New York style I've made so far.

Pizza 1: pepperoni, roasted pineapple, cream cheese. Pizza 2: diced andouille sausage, black olives.

Both with tomato sauce, a sprinkle of garlic salt, shredded mozzarella, and a dusting of Parmigiano-Reggiano.

Sourdough New York style pizza topped with pepperoni, roasted pineapple wedges, and dollops of cream cheese, cooling on a wire rack

Underside of a sourdough New York pizza slice showing leoparding and char from a 550°F home oven bake on a pizza stone