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Bleecker Street Fold – New York Style Pizza with Salsiccia

A tribute to the legendary Fold from New York: thinly stretched, baked to crisp perfection, and topped with juicy Salsiccia, sweet caramelized onions, and robust cheese. The 72-hour dough provides depth, roasting aromas, and a wonderfully crunchy mouthfeel.

Step-by-Step Instructions

1. Dough & Fermentation: Dissolve the fresh yeast in cold water and add the flour to a large bowl. Mix until no dry flour remains visible, then incorporate the sea salt thoroughly. Knead the dough for 10 to 12 minutes until it is smooth, elastic, and firm. Cover it and let it rest for 20 minutes at room temperature, then place it in the refrigerator for the 72-hour long fermentation.
2. Bulk Fermentation & Dividing (Shaping Balls): Allow the matured dough to temper for about 60 minutes after bulk fermentation, so it can be divided cleanly. Divide it into 4 equal pieces, each weighing approximately 250 to 265 g, and shape them into tight rounds. Place the balls in lightly floured proofing boxes or airtight containers. Let them rise again for 3 to 4 hours at room temperature until they are airy but still well-structured.
3. Preparation of Sauce & Toppings: Hand crush the San Marzano tomatoes or roughly press them to create a rustic, not overly fine sauce. Tear the Fior di Latte into small pieces and let it drain well to ensure the pizza bakes dry and crispy. Grate or tear the Provolone finely. Remove the Salsiccia from its casing and form small, irregular pieces; keep the caramelized onions ready for even distribution later.
4. Stretching / Shaping: Lightly dust the work surface with Semola Rimacinata and place a dough ball on it. Press it from the center outward, leaving a thin edge, and then carefully stretch the dough into a larger, typically New York-style round shape. Work without a rolling pin to retain air in the crust and a lively structure in the base. The base should be thin but not tear, ensuring it remains stable enough for the classic Fold after baking.
5. Baking (Home Oven with Pizza Stone/Steel vs. Pizza Oven): Preheat the pizza stone or steel in the home oven for at least 45 to 60 minutes at maximum temperature; ideally, use top heat in the last minutes. Top the pizza first with a thin layer of San Marzano sauce, then with Fior di Latte, Provolone, Salsiccia, caramelized onions, and a sprinkle of oregano. Bake in the home oven for 6 to 9 minutes, depending on the heat, until the crust is golden brown and the base is crispy. In a pizza oven, it bakes significantly faster, usually in 3 to 5 minutes at moderate, even heat for the typical New York style.
6. Finish & Serve: Remove the pizza from the oven and let it rest for 1 minute to allow the cheese and toppings to set and the base to remain crispy. If desired, add a small pinch of oregano on top without overwhelming the character of the pizza. Cut it into generous slices and serve immediately. It is best enjoyed with the classic Fold, allowing the crispy structure and juicy Salsiccia to come together perfectly.