New York Italian Pizza Dough
allrecipes.com · 2019 · Original
New Yorkinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
New York style, one of 47 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Tradition: 58 to 65% hydration · 500 to 650°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
603g
Water
593g
Hydration
n/a
Salt
2.0%
Yeast
0.99%
Oil
2.3%
Sauce
n/a
Cheese
n/a
Dough weight
1227g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
6 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (5)
- waterwarm water2 1/2 cup · 593g
- saltsalt2 tsp · 12g
- flourbread flour4 1/2 cup · 572g
- yeastactive dry yeast2 tsp · 6g
- oilolive oil1 tbsp · 13.6g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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