18h
- 16 to 18 hours before mixing, whisk 200g of the 75/25 flour blend, 200g water (65°F), and 0.2g IDY (a tiny pinch).
- Ferment at room temperature (65°F–68°F) until bubbly and domed.
L'Assemblée
New School NYC slice with 20% poolish, 72% hydration & airy honeycomb crumb
Founded by Massimo Laveglia (L'Industrie Pizzeria), L'Assemblée bridges classic foldable NYC slice structure with Italian high-hydration preferment techniques. Formulated with a 75/25 Bread Flour and Tipo 00 blend, a 20% poolish, 72% hydration, and a 48–72h cold ferment to yield an open honeycomb cell structure and blistered crisp undercarriage.
Calculator
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2
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 75% | ||
| Tipo 00 Flour | 25% | ||
| Water | 72.0% | ||
| Fine Sea Salt | 2.6% | ||
| Olive Oil | 2.0% | ||
| IDY | 0.15% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Bianco DiNapoli Crushed Tomatoes | 0.850 | ||
| Whole Milk Low-Moisture Mozzarella | 0.850 | ||
| Fior di Latte / Fresh Mozzarella | 0.650 | ||
| Parmigiano-Reggiano / Pecorino Romano | 0.150 | ||
| Fresh Basil & Extra Virgin Olive Oil | 0.050 | ||
| Fresh Burrata & Hot Honey Drizzle | 0.450 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature580°F
Bake Time5.5-7 min
SurfacePreheated Baking Steel on Upper-Middle Rack
Bake at 580°F–620°F deck (or 550°F steel on upper-middle rack) for 5.5 to 7 minutes. Rotate 180° halfway through when crust sets. Switch broiler to high during last 2 minutes for micro-blistering. Finish with fresh burrata, fresh basil, Parmigiano, and Extra Virgin Olive Oil.
Phase 1: Preferment Preparation (Day 1)
Poolish, biga, or levain pre-ferment (12–16 hours prior to main mix)
Phase 2: Main Dough & Mixing (Day 2)
Flour blending, preferment breakdown, hydration rest & kneading
30m
- In mixer bowl, combine remaining water (520g), mature poolish (400g), remaining IDY (1.3g), and flour blend (800g).
- Mix on low speed until a shaggy mass forms with no dry pockets.
- Cover and rest for 25 to 30 minutes.
4m
- Add 26g fine sea salt and mix on medium-low for 3 to 4 minutes.
- Slowly stream in 20g extra virgin olive oil until fully absorbed and dough pulls cleanly from bowl walls.
Phase 3: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Transfer to an oiled bulk tub for 2 hours at room temperature.
- Perform 3 sets of stretch-and-folds spaced 30 minutes apart to build strong gluten tension.
72h
- Divide into 290g (14") or 350g (16") portions and round tightly.
- Transfer into oiled containers and cold ferment in refrigerator (36°F–39°F) for 48 to 72 hours.
Phase 4: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
3h
- Temper 2 to 3 hours prior to baking until dough reaches ~60°F.
- Dredge in a 50/50 mix of semolina rimacinata and 00 flour.
- Press out gently from center outward leaving 1/2-inch rim intact, and lift onto knuckles to stretch to diameter.
Phase 5: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
7m
- Ladle Bianco DiNapoli tomatoes, scatter low-moisture mozz and torn fior di latte.
- Slide onto a preheated outdoor pizza oven deck at 580°F–620°F (or 550°F maximum home oven with steel).
- Bake for 5.5 to 7 minutes, rotating 180° halfway through.
- Switch home broiler to HIGH during the last 2 minutes.
Immediately upon oven extraction, tear open fresh burrata across the center slices, dust with 24-month Parmigiano-Reggiano, scatter fresh basil, and drizzle with hot honey and Extra Virgin Olive Oil.
INTERACTIVE KITCHEN MODE
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Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment48-72h
Final Proof2-3h
16-18h poolish at room temp. 2h bulk ferment with 3 sets of stretch-and-folds spaced 30 mins apart. Divide into 290g (14") or 350g (16") balls. Cold ferment for 48 to 72 hours. Temper 2-3 hours before service.