Have any home cooks mastered a pizza from Home Slice?
I moved six years ago, and I so miss Home Slice pizza. I've never made pizza before, so I couldn't even guess. I was just wondering if anyone has come up with a copycat recipe. Thanks!
Where did you move? I grew up in the NE and that kind of pizza (which I adore) was usually to be found in the sort of strip enter that might also have a laundromat and a Chicken Delight.
Any idea if they use 00 flour, or what flour they use? I bought mine at Mandola - CMarket doesn't have it in bulk. The brand that I bought, which gave me a crisp, but still toothsome crust, was called Molino Soncini Cesare. Kind of expensive at around $5 per kilo, but what the heck.
I'd like to try it with these two products, and then use NYC tap water:
I'll get back with y'all in a couple of years when I actually get around to doing it! My last pizza was a success - I'm lucky in that my oven can do 550 degrees. Not quite like a Big Green Egg, but better than 450.
I am not familiar with Home Slice Pizza but I have been making my own for years and it's very easy to prepare at home..
1 kilo 00 flour
1/2 liter water
10 g sale fino (sea salt)
small hunk of lievito fresco (fresh yeast) - about 15 grams
20 ml oil (canola)
1/2 tsp sugar
preheat oven to top temp: about 550 degrees
put the flour in a large bowl and create a hole in middle. Sprinkle the sugar into the hole, then take the yeast and while still in your hand crush it while pouring a bit of the water on it until it becomes like a paste then dump it into the flour hole - with your hands mix the yeast with the water and just a bit of the flour and the sugar, then continue adding the rest of the water - slowly - incorporating gently the rest of the flour - mix until the flour becomes a dough - (just make sure the yeast gets mixed well and doesn't leave chunks) sprinkle the salt over the dough...and continue kneeding for about a minute - then add the oil...and continue kneeding for another 10 minutes or so.
Once the dough is mixed and well kneeded, create a large ball - put the ball in a glass bowl large enough so that the dough reaches only half way and let it rest in the bowl for about 10 minutes. Then with a knife, make an X (about an inch deep) on the dough, cover the bowl with plastic wrap and a towel and stick it in the oven (not turned on). Let it rest for 5 hours. After 5 hours, remove the towel and plastic and take out the dough and place it on the counter. Using a divider or knife - slice the dough into about 8 pieces - each weighing approx 180g each . Kneed each piece separately for about 3 minutes, and roll each one into a ball (again, you should have about 8 balls for each kilo of flour). Place all balls one next to each other in a deep dish (like a lasagna dish), cover with plastic and a towel and let sit for about 12 hours or until they are really plump and soft. Take out each piece and roll it out into a very thin piece of pizza (I like mine very thin) and place it in a large flat cookie sheet type tray. You can mix all together to make a large pizza, or each one separately to make individual pizzas. Also, if you are not going to use all of the balls, you can cover each one with plastic wrap and stick in the freezer (then when you want to make pizza, just take out a ball, let it thaw for about 2 hours and roll it out and cook)
Top pizza with tomato sauce and mozarella and bake in the oven until done - according to your preference (about 10 minutes) I like mine with the crust almost burnt - as soon as it comes out - add basil - and let it cool.
This is great if you work, so you can spend a weekend working on the dough and have the balls in the freezer for the rest of the coming weeks - or months - in the mood for a pizza - take out a ball, thaw and make a pizza fresh as if you just made the dough.
I live approx four blocks from Home Slice, and LOVE it, but also like cooking. I decided to give this recipe a try and it really worked well for me and received excellent reviews from all the eaters.
The consistency made me a bit nervous at the start of the process and it seemed more dense, perhaps clay like, than I am used to with bread. I think this has to do with either the 00 flour which I am kind of a noob with or the amount or timing of the water used. After the first five hour raise at room temperature it was starting to look and feel better, and after maybe 16 hrs in the refrigerator it was almost perfect.
Part of the process is cooking too of course. I tried to duplicate a pizza oven with a stone, maybe 580f oven (about the max I have), and a peel for sliding. Overall it was a complete win and no criticism is really necessary. If we must, in the interest of improvement, I would try to make it end up a teeny bit more delicate and less dense. Not much though!
See attached evidence.