A New York-Style Slice at Home

Name: A New York-Style Slice at Home
Cuisine: American
Ingredients: 75 g bread flour; 75 g water; 1 g dry yeast; All the Poolish; 475 g Bread Flour; 260 g Water; 1 g Dry Yeast; 16 g Salt; 7 g Sugar; San Marzano tomatoes pureed; Salt to taste; Dried oregano (a few pinches); Boar's Head low-moisture mozzarella (sliced); Grated parmesan; Dried oregano; Fresh basil (optional); Olive oil (for basil finish); 50/50 mix of semolina flour and bread flour

JANDRE @jandrefoodfilms

The ultimate New York-style pizza you can make at home — crispy, springy, cheesy perfection, and no pizza oven needed.

JANDRE @jandrefoodfilms

The ultimate New York-style pizza you can make at home — crispy, springy, cheesy perfection, and no pizza oven needed.

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Ingredients

Poolish (Pre-ferment)
75 gbread flour
75 gwater
1 gdry yeast
Dough
All the Poolish
475 gBread Flour
260 gWater
1 gDry Yeast
16 gSalt
7 gSugar
Sauce
San Marzano tomatoes pureed
Salt to taste
Dried oregano (a few pinches)
Toppings
Boar's Head low-moisture mozzarella (sliced)
Grated parmesan
Dried oregano
Fresh basil (optional)
Olive oil (for basil finish)
Flour for dusting
50/50mix of semolina flour and bread flour

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Steps

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.