A large-slice pizza style that became popular in New York, known for its thin, foldable dough. Simplified with tomato sauce and mozzarella, this pizza has a base thin enough to fold and eat by hand, yet flexible enough not to break.
Dissolve the yeast in lukewarm water and knead into the flour with salt and olive oil to get a smooth dough.
Let the dough rise in the refrigerator for at least 1 night, ideally 24 hours; take it out 1 hour before baking and let it come to room temperature.
Stretch the dough that has come to room temperature with your hands, working from the edges toward the center, to roll it out thin and round.
Spread a thin layer of tomato sauce over the thinly rolled-out dough, then distribute the mozzarella and oregano evenly.
Bake in an oven preheated to its highest setting, on a pizza stone if possible, until the edges puff up and turn golden. Note: since it cooks quickly at high heat, don't step away from the oven.
Important: Since the dough ferments for a long time, it should rest in the refrigerator rather than at room temperature, and be brought back to room temperature 1 hour before baking. The oven should be heated as high as possible. Allergen: contains gluten (wheat flour) and dairy products (mozzarella).
If you stretch the dough by hand from the center outward instead of rolling it with a rolling pin, you get a thinner and more porous base than rolling would give; this is the characteristic texture of the New York style.
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