48-Hour Pizza Dough
Baking Steel · bakingsteel.com · 2026 · Original
New Yorkas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New York style, 70% hydration: wetter than 54% 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: 70%) · 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
500g
Water
350g
Hydration
70.0%
Salt
3.2%
Yeast
0.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
867g
Process
Bake temp
550°F / 288°C
Bake time
4 to 6 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
4h
Ingredients (4)
- flourCentral Milling Organic bread flour500g
- saltsea salt16g
- yeast1g active dry yeast1g
- waterroom temperature water350g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 3.2% 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 70% 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.
Or browse all 5130 pizza recipes.