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.
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.
Ingredients
Method
Combine the wet and dry ingredients in a stand mixer and mix just until the dough is almost smooth. Done at a cool room temperature of about 65 F.
Turn the dough out, cover it, and let it bulk-ferment about 14 hours.
Ball the dough tightly and proof about 10 more hours, until it is airy and at least doubled.
Preheat the oven with a stone at 550 F for 75 minutes. Stretch the dough to 16.5 inches, top, and bake 5 minutes on the deck, then finish about 2 minutes under the broiler.
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