02/09/2020

Hey there Pizza Lovers of the world! 

 

I hope you all are enjoying these strange times and taking life one slice at a time, but if you’re anything like me, it’s usually two at a time. Time for a Newsletter since we have had so many interesting responses to our New York slice, both in house and in our new delivery program, which is as NEW YORK a way of having your pizza as grabbing a slice to go. (BTW, the delivery is going really great and we are excited to soon be expanding to more neighbourhoods. Check out the zones here and make sure you enter MAGICNEWSLETTER in the discount code for 20% off any order this month) 

 

HOWEVER!!! SHOCKINGLY!! The question I’d never thought would come up in my life has come up more than any other question I’ve ever had to answer. 

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WTF is a New York Slice?

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Lot’s of locals and by that I mean Europeans, not just Germans, are asking what’s this all about? What’s different about it? What’s the big deal? 

To the last question I’ll say right away, it’s pizza and not an existential issue so don’t lose sleep on it. Also I’ll say as an expat, that finally having a proper New York Slice in Berlin is HUGE! (Sorry for the Trumpian adjective, but he has taken so much from us, he can’t have the word “HUGE” also)

 

Bottom line is, I guess what pizza is to you all depends on what pizza you grew up on. 

 

New York Sliced Pizza is the most common style of Pizza in the states.

It’s based on a considerably higher protein flour then the ones used in Europe. That’s what allows it to stretch so big and thin while maintaining strength to make large crispy slices. A NY Slice is made to eat on the street, often while walking to or from work or school (here you call it running, in New York it’s regular walking). In order to be eaten while in motion, this thin slice needs to ‘hold’, meaning, be crispy and not flop around while holding all it’s toppings. 

 

Not to take shots at Neopolitan Pizza, (I love Neapolitan) but try to eat one of those on the move and that’s a trip to the burn unit and/or then the dry cleaners. You can sit down to eat a NYS but you don’t have to. You can use a knife and fork as well, but that’s just silliness tbh, it’s pizza not steak.  

 

Flavour wise, the essence of a NY slice is that every bite you have is saturated with whatever type of topping you chose. For example, I make sure every bite of our olive, or pepperoni slice, contains olives or pepperoni.  

 

I’ve seen people eating slices here in some very interesting ways, prompting us to start working on a quick how-to guide, or instruction manual if you will, on how to consume this unique regional delicacy.

 

Until this manual masterpiece is published, here is a quick two step guide: 

-Fold your slice lengthwise down the middle (cheese on the inside please)

-Start eating from the pointy end not the crust (this unfortunately, has to be said) 

 

More to come soon with my 8 points on what makes a New York Slice Joint. 

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Lets Make Some Dough!

As promised in last month’s newsletter, here are some tips on dough making for any caker, baker or pizza maker!

I wanted to share some ground rules that I’ve picked up over the last years, whether you're making pizza or cinnamon rolls, if it has dough in it, these rules will help. 

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So I’ve been cooking for many years but baking always scared the shit out of me! There's no wiggle room in baking, once in the oven, it is what it is. Making great pizza at home is easy and fun, as long as your dough is good. If you want to make pizza at home you’ll need a baking stone or steel and a simple peel or a screen. I recommend working on a screen, it’s much more manageable in a small home oven. There’s a ton of recipes and methods online, I’ll share some of mine in the future, but here It’s going to be too much. 

 

So if you suck at baking like I did, whether bread or pizza:

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Rule No.1 - Repetition. 

Pick up a recipe you like and make it over and over. If it’s perfect on round one great! Be prepared to fuck it up next time. 

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Rule No. 2 - Make at least 2 batches every time

You can variate in real time and let one rise more, bake more etc. Especially good if you have guests coming and you’re not sure if that loaf is baked through all the way.

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Rule No. 3 - Tasty Water

Our dough is a 60% hydration, meaning 600ml of water to every 1000g of flour. Neopolitan pizza dough is generally north of 70% hydration, In other words water is a huge part of your dough flavour. I personally do not like hard water, no need to get geeky but it’s also not very helpful for things like dough spring and crunchiness from what I’ve learned.

Berlin tap water is not great for dough making (at least not the dough im making), though tasty, it’s just too hard. I recommend cutting your tap water 50% with distilled water or looking up a mineral water with a ppm count under 200 that is low on calcium and magnesium. 

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Rule No. 4 - Take Notes

Have a notebook and note the changes you make, quantities, rise time, bake time etc. Dough temperature after mixing is key, for this you need to calculate your desired temp, here’s a good tool. I’ve had the best results with 27.5-29.5 degrees celsius for my pizza dough.  

Try to only make a single change at a time, nothing new to any of the sciencey types reading this but for us creative people a control group sounds like something we’ve run away from all our lives. 

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Rule No. 5 - Keep making 

Back to No.1 no matter how good it is on round one, keep making it. As you become more consistent you’ll find little tricks and tools on your own to make it better and make the recipe yours. When I had the recipe and method in my head and didn’t have to think about it anymore, is when I started experimenting and actually having fun. 

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Sweet Things To Come

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In September we’ll be finally adding two desserts to our menu!

 

Two of my all time favourites! One that I’ve made literally hundreds of times in many forms over the years and the other that my better half Uli has mastered similarly. The first is my Coconut Key Lime Pie. If you come from the states, some version of this is the most fundamental closer in many American joints. I’m a huge fan of the sweet sour combo with a buttery base. Roasted Coconut is my little twist, just works so well with lime. 

The second is our version of peanut Banoffi (sorry nut allegics). With Banana, caramel and peanuts has a special place in my heart, I haven’t met many that can refuse this killer combo. 

Still working on method and packaging, should be with you shortly :) 
 

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On a final note, I hope the Ronacoaster hasn’t been too scary on your end thus far. I can’t say that opening a new business at a time like this is exactly peaches and cream either, but all in all your feedback has been awesome and very encouraging… please don’t stop! 

 

We have had some litigious types in the hood that have protested our flyers on their doors, and when I say litigious I mean lawyer’s letters!

We appreciate all your support in posting and sharing and letting friends know we’re around, since a menu with a little sticker on a doorbell is for some people equivalent to property damage. If you have a minute to give us a review in any of the usual outlets (google, Trip Advisor, Foursquare etc.) I’d really appreciate it. 

 

Aiight, hope you enjoyed this round, do get in touch with questions or comments. 

 

Looking forward to seeing you in the shop or online. 

 

Cheers

j

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