Ultimate NY Style

Charlie's ultimate New York slice at home

Master the art of making the ultimate New York slice at home with Charlie Anderson's recipe. This authentic formula combines high-gluten flour and spelt with an extended cold fermentation to create that perfect foldable slice with a crispy and flavorful crust.

65% hydration

72h fermentation

4.6

Ingredients

Quantities update for pizza count and yeast type.

Pizzas

Yeast

376 g

High-Gluten Flour

38 g

Sifted Whole Wheat Flour

269 g

Water

12.4 g

Salt

2.1 g

Yeast

6.2 g

Sugar

800 g

Tomatoes (canned)

2 g

Sauce Salt

12 g

Sauce Sugar

2 g

Dried Oregano

284 g

Mozzarella (low moisture, whole milk)

16 g

Pecorino Romano

20 g

Semola Flour (for dusting)

Optional

Instructions

Autolyse the dough

20 min

376 g

High-Gluten Flour

38 g

Sifted Whole Wheat Flour

269 g

Water

In a large bowl, combine high-Gluten Flour (376g), sifted Whole Wheat Flour (38g), and water (269g). Mix until just combined, cover, and let rest for 20 minutes to autolyse.

Tips

This initial rest allows the flour to absorb water and begin gluten development.
Cover the bowl with plastic wrap or a damp towel to prevent drying.

Mix in remaining ingredients

20 min

12.4 g

Salt

6.2 g

Sugar

2.1 g

Yeast

IDY

Add salt (12.4g), sugar (6.2g), and yeast (2.1g) to the autolysed dough and knead until fully incorporated. Cover and let rest again for 20 minutes.

Tips

Adding salt and yeast after autolyse ensures better gluten development.
Even a short second rest helps relax the dough before kneading.

Knead and bulk ferment

3 h

Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rise at room temperature until doubled or tripled in volume, about 1-3 hours.

Tips

Use the windowpane test to check gluten development.
Bulk fermentation time will depend on room temperature.

Divide and cold ferment

72 h

Divide the dough into 2 equal portions and shape into tight balls. Place each ball into oiled containers, cover, and refrigerate for 2-3 days.

Tips

Use lightly oiled containers to prevent sticking.
Long cold fermentation develops superior flavor and texture.

Prepare sauce

10 min

800 g

Tomatoes (canned)

2 g

Sauce Salt

12 g

Sauce Sugar

2 g

Dried Oregano

Blend tomatoes (canned) (800g), sauce Salt (2g), sauce Sugar (12g), and dried Oregano (2g) until smooth. Adjust consistency as needed.

Tips

Strain excess liquid if sauce appears too thin.
Sauce can be stored refrigerated for up to 3 days.

Preheat oven

1 h 30 min

Remove dough from refrigerator and allow to rest at room temperature. Meanwhile, preheat oven to 550°F (287°C) with pizza steel on second-highest rack for 90 minutes.

Tips

Preheating ensures proper oven spring and crisp bottom.
For stones, place on lowest rack for optimal heating.

Shape and top pizza

15 min

800 g

Tomatoes (canned)

20 g

Semola Flour (for dusting)

284 g

Mozzarella (low moisture, whole milk)

16 g

Pecorino Romano

Shape dough on a semola-dusted peel. Spread tomatoes (canned) (800g) sauce, sprinkle additional oregano if desired, add pecorino Romano (16g), then mozzarella (low moisture, whole milk) (284g).

Tips

Avoid excessive sauce or cheese in the center to prevent sogginess.
Distribute toppings evenly for uniform baking.

Bake the pizza

5 min

Bake for 4-5 minutes until cheese is fully melted and just starting to separate. Optionally rotate halfway for even browning.

Tips

Watch closely to prevent over-baking or burning.
Use a pizza screen for the last 1-2 minutes if bottom tends to burn.

Cool and reheat slices

20 min

Cool on wire rack at least 15 minutes before slicing. To reheat slices, return to steel at 550°F for 60-90 seconds until charred to preference.

Tips

Cooling allows cheese to set and crust to stabilize.
Reheating slices directly on the steel maintains crisp texture.