New York Style Cheese Pizza
Andy Hearnden · andy-cooks.com · Original
New Yorkinferred from the title
DietVegetarian. Not vegan: low moisture mozzarella, parmesan cheese.
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: 752°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
n/a
Hydration
n/a
Salt
3.5%
Yeast
0.50%
Oil
0%
Sauce
2g
Cheese
n/a
Dough weight
1065g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
752°F / 400°C
Bake time
3 to 5 min
Oven
wood fired
Surface
stone
Cold ferment
48h
Ingredients (13)
- flourbread flour700g
- flourwholemeal flour300g
- saltcooking salt25g
- oilolive oiln/a
- sugarsugar20g
- yeast5g dry yeast5g
- waterwatern/a
- sauce tomato2 tins tomatoesn/a
- saltsalt10g
- sugar5g sugar5g
- sauce tomato2g dried oregano2g
- cheese mozzarellalow moisture mozzarellan/a
- cheese otherparmesan cheesen/a
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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