Pizzeria
Paulie's Pizza Pezzo
Paul Allam, co-founder of Bourke Street Bakery, opened this New York-slice shop using a 22-year-old sourdough starter as the base of a dough fermented for 24 hours at 62 per cent hydration, divided into balls and proved individually before being hand-stretched into 18-inch rounds and baked on an electric Moretti Forni deck.
Why it is here
Paul Allam, co-founder of Bourke Street Bakery, opened this New York-slice shop using a 22-year-old sourdough starter as the base of a dough fermented for 24 hours at 62 per cent hydration, divided into balls and proved individually before being hand-stretched into 18-inch rounds and baked on an electric Moretti Forni deck.
What we looked at
22-year sourdough starter24-hour fermentation, 62% hydrationProved individually per ballElectric Moretti Forni deck oven