Brick-Oven Pizza (Brooklyn Style)
allrecipes.com · 2019 · Original
New Yorkinferred from the title
DietVegetarian. Not vegan: low moisture mozzarella cheese.
Against 5,130 pizza recipes
New York style, 78% hydration: wetter than 79% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
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 (this recipe: 78%) · 500 to 650°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
381g
Water
296g
Hydration
77.8%
Salt
n/a
Yeast
0.79%
Oil
10.7%
Sauce
n/a
Cheese
170g
Dough weight
871g
Process
Bake temp
550°F / 288°C
Bake time
4 to 6 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwarm water1/4 cup · 59.3g
- yeastactive dry yeast1 tsp · 3g
- watercold water1 cup · 237g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
- cheese mozzarellalow moisture mozzarella cheese6 oz · 170g
- saltno salt added canned crushed tomatoes1/2 cup · 144g
- oilextra-virgin olive oil2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
- over cheesefreshly ground black pepper1/4 tsp · 1.1g
- post bake6 leaves fresh basil
Keep exploring
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Do something with it
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- See what hydration doesWhere 78% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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