So, these are some of the reasons why New Yorkers fold their pizzas. The last reason is that when you fold the pizza, it helps to keep the crust from getting soggy. If you do not fold it, then some of the toppings may slide off when you try to eat it. If you do not fold them, they will not fit and you will need a bigger plate.Īnother reason is that when you fold the pizza, it helps to keep all of the toppings on your pizza. This is one of the reasons why you have to fold them to get them to fit into the plate. So, if you ever find yourself in New York, be sure to try a slice for yourself. Of course, there’s nothing like enjoying a slice of New York-style pizza in the city that invented it. So, if you’re craving a slice of foldable pizza, you don’t have to travel to New York to get one. In fact, many pizzerias in other parts of the country have started offering New York-style pizza. While it’s most commonly associated with New York City, you can find foldable pizza all over the world. If you’re not from the East Coast, you may be wondering if folding pizza is an East Coast thing. You may never know for sure, but it’s part of what makes New York pizza so special. So next time you’re enjoying a slice of New York pizza, take a moment to think about why it’s folded. Whatever the reason, folding pizza is now a New York tradition.
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When you fold a slice in half, the grease is contained within the crust, making it less likely to make a mess. This allowed them to save space on the table and eat their pizza more easily.Īnother theory is that folding pizza helps to keep the grease from dripping onto your clothes. So, customers would fold their slices in half so they could eat them without a plate. It’s said that early pizzerias were small and only had a few tables. One theory is that folding pizza originated in New York City.
#Ny style pizza pro#
Finished it off after a straight 7 minute bake at 550 degrees on our Pro Pack Baking Steel with some parmesan, olive oil and tons of basil.There are many theories out there, but no one really knows for sure. Topped with low moisture, whole milk mozzarella, a little fresh mozzarella and some spices. Let rest for 3-4 hours before stretching to make pizzas! Remove from fridge and make your dough balls. Transfer entire bulk into fridge for another 12-36 hours.ħ. Cover and rest for 12 Hours at room temp. Drizzle oil over dough and knead for additional 2 minutes.Ħ. Turn mixture onto table/board.Ĥ. Pour honey into dough and knead for 1-2 minutes.ĥ. NY Style Pizza Dough (makes 2x 450g) (15" Pies)ġ. Whisk the salt into the flour mixture.ģ.
I would recommend making this a couple of times, one with and one without. The oil will lubricate those glutens inside the dough and offer a different texture. Personally, i prefer the texture without the oil.
We are leaving the olive oil as optional in this recipe. Remember you want this dough to ferment for a minimum of 24 hours.We think 48-72 is ideal fermentation time. So it will be a little easier to handle than our traditional 72 hour dough. This NY dough has a hydration level of 65%. We started with our super easy pizza dough recipe and then we crushed a New York Style Pizza on our Baking Steel. Remember all of our Baking Steels will work beautifully with this style. In this video, we made NY Style pizza dough and pizza in our home oven on our Baking Steel Plus.
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