A New York-Style Slice at Home
The ultimate New York-style pizza you can make at home — crispy, springy, cheesy perfection, and no pizza oven needed.
A New York-Style Slice at Home
The ultimate New York-style pizza you can make at home — crispy, springy, cheesy perfection, and no pizza oven needed.
Cooking Instructions
- 1
Make the poolish: Mix 75g bread flour, 75g water, and 1g yeast. Cover and ferment at room temp for 12–16 hours or overnight.
- 2
Mix the dough: Combine poolish with 260g water, then mix in 475g bread flour until shaggy. Let rest (autolyse) for 10–15 minutes.
- 3
Add remaining ingredients: Mix in 1g yeast, wait 1 minute, then add 16g salt and 7g sugar. Knead until smooth (about 5 minutes).
- 4
Bulk ferment: Let dough rise, covered, at room temperature for 3–6 hours until doubled.
- 5
Portion and cold proof: Deflate and divide into 300g dough balls. Tuck and seal, then place in oiled containers and refrigerate 1–3 days.
- 6
Bring to room temp: Remove dough from fridge 3–4 hours before baking.
- 7
Make the sauce: Blend tomatoes, salt, and oregano. Keep it simple and raw.
- 8
Stretch the dough: Use semolina/bread flour blend to dust. Press and spin dough into a thin round. Transfer to wooden peel.
- 9
Assemble and bake: Add sauce, sliced mozzarella, more sauce streaks, grated parm, oregano. Bake on preheated pizza steel at 550°F for several minutes, rotating as needed.
- 10
Broil and finish: Add optional basil and olive oil, then finish under broiler for char. Cool on wire rack before slicing and serving.
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