New York Style Pizza
allrecipes.com · 2019 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: shredded mozzarella cheese, grated romano cheese.
Against 5,130 pizza recipes
New York style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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: 63%) · 500 to 650°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
158g
Hydration
63.2%
Salt
2.4%
Yeast
1.20%
Oil
10.9%
Sauce
284g
Cheese
510g
Dough weight
444g
Process
Bake temp
475°F / 246°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastactive dry yeast1 tsp · 3g
- waterwarm water2/3 cup · 158g
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can tomato sauce284g
- cheese mozzarellashredded mozzarella cheese1 lb · 454g
- cheese othergrated Romano cheese1/2 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil1/4 cup · 6g
- over cheesedried oregano1 tbsp · 1.5g
- over cheesered pepper flakes1 tsp · 4.2g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% 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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