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.
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.
Ingredients
Method
Dissolve the salt in the water, then add the flour and crumbled cake yeast. Mix and knead just until you have a smooth dough; aim to pull it off the hook at about 80 F if it will be refrigerated.
Divide into two balls, coat lightly with oil, seal each in its own bag or container, and refrigerate for about 24 hours.
Take the dough out and let it warm at room temperature for 1 to 2 hours, until relaxed and easy to open. It must reach room temperature before baking for the crust to bake up light.
Gently open each ball by hand from the center outward, leaving the rim untouched. Dress and bake on a stone preheated for an hour at the hottest setting your oven allows, until the crust is charred and crisp.
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