So thin and crispy. Love the result a must try !!!
Naturally Leavened
Taking it back to the classics, but with a sourdough twist.
Thin, foldable, with just the right chew — this is my naturally leavened take on the New York slice.
Formula:
• 652g flour (~12.5% protein)
• 411g warm water (63% hydration)
• 65g active sourdough starter (10%)
• 20g salt (3%)
Cold-fermented overnight for full flavor and that signature bite.
Proofed slow, baked hot.
No commercial yeast, just wild fermentation doing its thing.
The result?
A crust that bubbles, browns, and brings big flavor to the fold.
by SureBaby7329
13 Comments
Looks amazing, I’ll give it go
Congrats
Sourdough FTW!!
Looks great.
Gorgeous
do you find it makes a stiffer dough? That’s been the biggest difference for me.
handsome pie
How do you prep the starter to be incorporated? Do you feed it? Take it out of the fridge before? Could you describe your process for adding the starter?
I’d pay for that pizza😍
Nice!!! 🙂
My recipe is nearly identical. But I add some malt powder as well.
After making sourdough discard pizza for a couple of years, I don’t think I can go back.
That pizza looks amazing! Congratulations! But I have to ask, what difference is there between this NY style ish and a more neapolitan style? The recipe seems the same as you would find usually as neapolitan style. And as I understand it, NY usually has sugar and oil in the dough.
Just in case, because I may be being a little finicky and may come off as rude, I’m genuinely curious about this.
Glorious