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.
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.
Ingredients
Method
Dissolve the salt in the water. Whisk the yeast into the flour, combine, and mix just until the dough comes together smooth — no oil, no sugar.
Knead briefly to a smooth ball; this is a lean dough, so don't overwork it.
Divide into three balls, oil lightly, and cold-ferment 2–4 days — the long, slow rise is where the flavor comes from.
Take the dough out 1–2 hours before baking and open each ball to a thin ~13-inch round.
Bake as hot as your oven goes (ideally near 600°F) on a stone, about 5–7 minutes, for a thin, blistered, foldable slice.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree