New York
New York
The foldable, chewy classic — thin through the middle with a crisp, airy rim. Built on Tom Lehmann's high-gluten formula and a cold ferment.
Recipes · 8
Pizzaman106's Long-Rise All-Purpose NY Slice
Proof that all-purpose flour can carry a great New York slice: a lean dough at 60% hydration with a little oil, sugar, and salt, raised almost entirely at cool room temperature with a barely-there pinch of yeast. A long 14-hour bulk plus 10-hour ball rise yields one thin, airy 16.5-inch pie.
Essen1's New York Street Dough
A well-loved non-Lehmann NY street formula: King Arthur bread flour at 63% hydration with modest salt (1.5%) and oil (1%) and no sugar, given a one-day cold rise. It bakes into a foldable, faintly chewy slice; this batch makes three 14-inch skins.
rparker's Crunch-Layer NY Slice Dough
Built to fight the soggy slice, this slice-joint dough runs lean on water (55%) with 4% oil, 1.65% salt, and a touch of fruity honey for a bottom crust that stays crisp as it cools. A four-day cold ferment and cake yeast give it old-school flavor; figures below are scaled to 500 g flour.
Craig's Johnny's Pizzeria Clone
Craig's homage to Johnny's of Mount Vernon: a bread-flour crust at 60% hydration with 2.4% salt and 2% oil, leavened by a tiny pinch of yeast in a 12-hour poolish. A long 36-hour cold rise after mixing gives this thin, crisp-but-tender slice surprising flavor for a commercial-yeast dough.
Jackie Tran's 00/High-Gluten NY-Elite Hybrid
A New York-elite crust that splits the flour 60/40 between Italian 00 and high-gluten for tenderness with backbone. Mixed by hand at a wet 67% hydration with 2.5% salt and a whisper of yeast, then cold-fermented two days for a crackly, blistered, bakeable-at-650F pie.
Patsy's-Style Coal-Oven Lean Dough
Modeled on the bare-bones coal-oven pies of East Harlem's Patsy's, this lean dough is nothing but flour, water, salt and yeast at 60% hydration with 2% salt. A cool overnight retard in the fridge builds flavor; bake it as hot as your oven goes for a light, blistered crust.
New York Elite Lean Dough
New York's lean 'elite' style — just flour, water, salt and a trace of yeast, no oil or sugar. A long cold ferment and the hottest oven you have give a thin, crackly-chewy crust.
Tom Lehmann's New York Dough
Tom Lehmann's high-gluten formula at 67% hydration, with a scant amount of yeast and a 24-hour cold ferment. Makes two 14-inch pies.