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A Plain Pizza Pie
Sam Sifton · cooking.nytimes.com · Original
New York (asserted)
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Style norms: 58–65% hydration · 500–650°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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
28g
Cheese
227g
Dough weight
—
Process
Bake temp
550°F / 288°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato1 28-ounce can San Marzano tomatoes1 oz · 28.4g
- cheese mozzarellafresh mozzarella8 oz · 226.8g
- oilExtra-virgin olive oil—
- saltKosher salt—
- cheese otherGrated Parmesan—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 ball pizza dough
- over cheesebasil leaves2 tbsp · 3g
- over cheeseFreshly cracked black pepper