New Yorkeasy
New York Cheese Slice
Foldable NY slice: 48-hour cold dough, low-moisture mozzarella, light crisp on the bottom. The home approximation of a slice-shop pie.
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Part of the New York family.
Equipment
- pizza steel
- 16" wooden peel
- metal turning peel
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 727 g |
| Water | 63.0% | 458 g |
| Fine sea salt | 2.5% | 18 g |
| Instant dry yeast | 0.3% | 2 g |
| Sugar | 1.5% | 11 g |
| Olive oil | 2.0% | 15 g |
| Total (3 × 410 g) | 169.3% | 1230 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine all ingredients; knead 8–10 minutes until smooth and elastic.
- Bulk ferment1 h
Room temperature, 1 hour, covered.
- Cold ferment48 h
Refrigerate 24–72 hours. Longer is better up to 72 hours.
- Ball + final proof2 h
Divide into 410 g balls; rest 2 hours covered at room temperature.
- Stretch
Hand-stretch to a 16-inch round; thin everywhere except the 1-inch outer rim.
- Top
Sauce in a thin spiral, then cheese to within an inch of the edge.
- Bake7 min
On a 600 °F preheated steel for 6–9 minutes; rotate halfway through.