New York style pizza dough
Bounded by Buns · boundedbybuns.com · Original
New Yorkas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New York style, 63% hydration: drier than 64% 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: 63%) · 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
450g
Water
284g
Hydration
63.1%
Salt
2.4%
Yeast
0.67%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
772g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (6)
- flourbread flour450g
- sugarsugar12g
- saltsalt11g
- yeastinstant yeast3g
- waterwater284g
- oilvegetable oil12g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
- Chicago-Style Deep-Dish Pizzaamericastestkitchen.com · 61% hydration · Chicago Deep-Dish
- Chicago-Style Deep-Dish Pizza with Olives and Ricottaamericastestkitchen.com · 61% hydration · Chicago Deep-Dish
- Chicago-Style Deep-Dish Pizza with Sausageamericastestkitchen.com · 61% hydration · Chicago Deep-Dish
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.
Or browse all 5130 pizza recipes.