How This Pizzeria Makes Its Iconic NY Pizza Slice

Ingredients

• 500 g All‑Trumps Bread Flour (15.5% protein, bleached and bromated)
• 340 g Water (Room temperature)
• 2 g Instant Yeast (Active dry or instant yeast)
• 10 g Kosher Salt (For dough)
• 10 ml Extra Virgin Olive Oil (For dough, plus extra for finishing)
• 200 g Italian Crushed Tomatoes (Brand Chiao, no added salt)
• 2 g Kosher Salt (for sauce) (To taste)
• 150 g Low‑Moisture Mozzarella (Shredded)
• 5 g Fresh Basil Leaves (Roughly a handful, cut with scissors)
• 10 g Parmesan Cheese (Pre‑grated, nitrogen‑flushed; shave with microplane)
• 5 ml Extra Virgin Olive Oil (finishing) (Drizzle after baking (optional))

Instructions

1. Autolyse

   Combine the flour and water in a mixing bowl. Stir until no dry flour remains, then cover with plastic wrap and let rest for 30 minutes.

   Time: PT30M

2. Add Yeast, Salt, and Oil

   Sprinkle the instant yeast over the autolysed dough, add salt and olive oil, and mix until a smooth, slightly tacky dough forms.

   Time: PT15M

3. Bulk Fermentation

   Cover the bowl and let the dough rise at room temperature for 4 hours, performing a set of stretch‑and‑folds every 30 minutes (total 8 folds).

   Time: PT4H

4. Cold Retard (Optional for Flavor)

   Transfer the dough to a lightly oiled container, cover, and refrigerate for up to 24 hours for deeper flavor.

   Time: PT0M

5. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the electric oven to 630°F (330°C) with both top and bottom elements on. Heat for at least 45 minutes.

   Time: PT45M

   Temperature: 630°F

6. Prepare Tomato Sauce

   In a small bowl, combine the crushed Italian tomatoes with a pinch of salt. No cooking needed; the sauce will concentrate in the oven.

   Time: PT5M

7. Shape the Pizza

   Turn the dough onto a lightly floured surface, gently stretch it into an 18‑inch round, leaving a thin edge. Let rest 10 minutes if the dough resists stretching.

   Time: PT10M

8. Assemble Toppings

   Spread a thin layer of tomato sauce over the stretched dough, leaving a ½‑inch border. Sprinkle shredded mozzarella evenly.

   Time: PT5M

9. Bake the Pizza

   Slide the pizza onto the hot stone using the peel. Bake for 5‑7 minutes, rotating the pizza halfway through for even browning.

   Time: PT7M

   Temperature: 630°F

10. Finish with Fresh Basil and Parmesan

    Remove pizza from oven. Scatter fresh basil leaves, then shave Parmesan over the hot surface with a microplane. Drizzle a small amount of olive oil if desired.

    Time: PT3M

11. Slice and Serve

    Let the pizza rest 2 minutes, then cut into 8 slices with a pizza cutter. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g