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Eat & Drink

Pepperoni pizza crust at Emmy Squared in NYC is everything

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  • Each PepperNoni pie at Emmy Squared begins this way -- with dough and lots of cheese inside a square pan.
    Photo Credit: Georgia Kral
  • Tomato sauce comes next. This is a red pie, people.
    Photo Credit: Georgia Kral
  • Green bell peppers and banana peppers are sprinkled on first.
    Photo Credit: Georgia Kral
  • ziagreenchileco.com), which also has a stand at Smorgasburg.” data-id=”112127111″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/20514_image.jpg” class=”wp-image-1.12127111″/>
    Photo Credit: Georgia Kral
  • See the crumbled pepperoni?
    Photo Credit: Georgia Kral
  • The pie is cooked in a convection oven and cycles through it on a conveyor belt. (Cool.) The oven is about 500 degrees and the pie takes 9 minutes to cook.
    Photo Credit: Georgia Kral
  • Each pie at Emmy Squared is sliced into six squares.
    Photo Credit: Georgia Kral
  • The crispy pepperoni edges beckon.
    Photo Credit: Georgia Kral
  • The pepperoni gives this pie a delicious and satisfying crunch.
    Photo Credit: Georgia Kral

At Emmy Squared in Williamsburg, something delicious is happening with pizza crust.

Chef and co-owner Matt Hyland is serving a weekend special called PepperNoni and it’s going to appeal to pepperoni lovers everywhere. The pan-baked Detroit-style pie features three kinds of peppers on top of tomato sauce and cheese, but the real showstopper is the crust.

No one’s favorite part of the pizza plays host to Hyland’s latest great idea: pepperoni-studded crust.

The pizza, dubbed the PepperNoni after Noni Val-Hackett, the general manager of Emmy Squared, is $21 and is served on Fridays and Saturdays only. And you can only get it at the Burger Bar, located beneath Emmy Squared, which serves his much-hyped burger as well as pizza specials.

“We can have more fun down here,” Hyland said. “A lot of the stuff we do is nostalgic, it’s lowbrow.”

Lowbrow or not, who can argue with pepperoni crust? Now let’s take a look at this pizza, shall we?

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