American · Dinner
DC jumbo slice pizza
A DC-style jumbo slice is an oversized pizza wedge sold folded and eaten by hand, topped with a thick layer of mozzarella and pepperoni cooked on a thin crust with garlicky tomato sauce. One slice weighs close to a pound and is a late-night pizzeria-window staple in Washington DC.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
751Calories
36.8gProtein
31.4gFat
76.5gCarbs
6.8gSugar
4.9gFiber
1921mgSodium
72mgChol
13.2gSat Fat
520mgPotassium
574mgCalcium
4.2mgIron
1.3mcgVitamin B12
6mgVitamin C
low-cholesterol
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Let pizza dough sit covered at room temperature for 90 minutes until relaxed and stretchy without snapping back.
2
Simmer the canned tomatoes with garlic, oregano, sugar, salt and pepper over medium heat 8 minutes until thickened and coated.
3
Build
Stretch dough into a thin 14-inch oval on floured counter, then dust baking sheet with cornmeal, lay dough on top, spread sauce, scatter cheese and arrange pepperoni.
4
Bake on bottom rack at 500°F for 10 to 12 minutes until crust edges are deep golden and blistered and cheese melts with light browning.
5
Plate
Slide pizza onto cutting board, cut into one large wedge, fold lengthwise in half, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about a third of a 1 lb dough ball pizza dough, room temperature
- 5.2 oz75g, a scant third of a 14.5 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 7.8 oz220g mozzarella cheese
- 1.4 oz20g, about 7 slices pepperoni
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp sugar
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp cornmeal, for dusting the pan
