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.
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.
Dissolve the salt in the water and stir in the yeast. Whisk the two flours together, then add them all at once to the liquid. Stir with a fork to a shaggy mass, then squeeze with both hands until evenly combined and cottage-cheese-like.
Cover and rest 20 to 30 minutes. Do a few stretch-and-folds and knead briefly by hand for about a minute; rest 5 to 10 minutes, then fold and knead once more for about 30 seconds.
Ball the dough, set it in a lightly oiled container, and refrigerate. The next morning, turn it out cold, divide, and re-ball; return the balls to individual oiled containers in the fridge (the dough should have risen 25 to 50%).
Pull the balls 2 to 3 hours before baking to come to room temperature. Open, dress, and bake about 4 to 5 minutes at roughly 650 F.
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