New Yorkmoderate
New York White Pie
The slice-shop white pie: garlic-and-oil base, mozzarella, dolloped ricotta, pecorino. No tomato. Often the second-busiest sell at a NY counter.
chewythin crustcheese-forward
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)
- 140 g Low-moisture mozzarella, shredded
- 80 g Ricotta (whole milk)
- 3 slice Garlic confit (smashed)
- 8 g Pecorino Romano (grated)
- 1 tsp Olive oil
- 4 leaf Fresh basil
Steps
- Mix10 min
Combine and knead 8–10 minutes.
- Bulk ferment1 h
Room temperature, 1 hour.
- Cold ferment48 h
Refrigerate 24–72 hours.
- Ball + final proof2 h
410 g balls; 2 hours covered.
- Stretch
Hand-stretch to 16 inches.
- Top
Brush with olive oil and smashed garlic confit. Cover with shredded mozz to 1 inch from the rim. Dollop ricotta in 5–6 spoonfuls. Light grate of pecorino.
- Bake7 min
600 °F steel, 6–9 minutes. Off-heat: torn basil.