🗽 How New York Built the Fold · Crust & Crumb Academy

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🗽 How New York Built the Fold

We're baking pizza this week, and before you stretch a single dough ball, I want to tell you where that foldable New York slice actually came from.

Here's the short version: it wasn't built that way on purpose. Pizza showed up in New York as immigrant food, baked in coal ovens that were really bread ovens. Soft pies, eaten right there at the table. Then the gas deck oven came along, dried the crust out just enough, and the city did the rest. Rent, workers, lunch breaks on the move. The slice had to travel. The fold became the handle.

That history is sitting right inside the dough we're making this week. Strong flour for structure, the right hydration so it bends without breaking, and an overnight cold rest for flavor. When you stretch your dough this Saturday, you're making a piece of that story.

Watch the deck, then come bake it with us. You can find all our recipes at: https://recipepantry.app/

🍕 New York Style recipe: https://skoo.ly/ny-style-pizza

Henry ⭐🔥

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