New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

About This Recipe

Yield:Serves 4 to 6 (makes 3 pices)
Active time:45 minutes
Total time:45 minutes plus time to make dough and allow to rise
Special equipment:Baking stone or steel
This recipe appears in: The Pizza Lab: Why Don't We See More Kimchi on Pizza?


  • 8 ounces maitake mushrooms, trimmed and broken into individual pieces
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 recipe Basic New York Pizza Dough, divided and risen at least 2 hours, or 3 (12-ounce) balls store-bought pizza dough, risen at least two hours
  • 1 recipe New York Pizza Sauce
  • 1 pound grated full-fat dry mozzarella cheese (about 4 cups)
  • 1 (12 ounce) jar kimchi, drained and roughly chopped
  • 9 ounces thinly sliced hot soppressata or pepperoni
  • 12 scallions, roughly chopped
  • 2 tablespoons ginger grated on the large holes of a box grater


  1. 1

    At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F. Toss mushrooms in a medium bowl with olive oil. Season with salt and pepper.

  2. 2

    Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

  3. 3

    Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Top with 1/3 of kimchi, 1/3 of soppressata, 1/3 of mushrooms, 1/3 of scallions, and 1/3 of grated ginger. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.


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