Easy 24-Hour Pizza Dough
Baking Steel · bakingsteel.com · 2025 · Original
New Yorkas labeled by the source
DietVegan. 6 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 500°F, hotter than 80% 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: 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
500g
Water
350g
Hydration
70.0%
Salt
3.0%
Yeast
0.40%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
882g
Process
Bake temp
500°F / 260°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourorganic bread flour500g
- waterwater350g
- yeast2g instant or active dry yeast2g
- saltfine sea salt15g
- sugar5g sugar5g
- oilolive oil10g
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 3.0% 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.