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 artisan NYC crust with an open honeycomb crumb and shatteringly crisp base
Inspired by modern artisan slice shops like L'Industrie, bridging the classic foldable NYC profile with Italian high-hydration preferment craft. An overnight poolish and multi-day cold cure create a wildly open, honeycomb rim and an exceptionally light, micro-blistered undercarriage that stays crisp without drying out.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
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 |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
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.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Pizza Oven Settings
Pizza OvenFormulated specifically for high-heat pizza ovens (Ooni, Gozney, Roccbox, or deck ovens).
Temperature600°F
Bake Time5-6 min
SurfacePizza Oven Deck (580°F–620°F)
Bake in a pizza oven at 580°F–620°F for 5 to 6 minutes, rotating 180° halfway through when crust sets. 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 dough to an oiled container or bowl.
- Bulk ferment at room temperature for 2 hours, performing stretch-and-folds every 30 minutes for the first 90 minutes to build structural tension.
72h
- Divide into 283g (12") or 385g (14") 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
6m
- Ladle Bianco DiNapoli tomatoes, scatter low-moisture mozz and torn fior di latte.
- Slide onto a preheated pizza oven deck at 580°F–620°F.
- Bake for 5 to 6 minutes, rotating 180° halfway through.
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
Want live step-by-step countdown alarms and timeline tracking?
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 283g (12") or 385g (14") balls. Cold ferment for 48 to 72 hours. Temper 2-3 hours before service.