A Plain Pizza Pie
Sam Sifton · cooking.nytimes.com · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella, grated parmesan.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (5)
- sauce tomato1 28-ounce can San Marzano tomatoes1 oz · 28.3g
- cheese mozzarellafresh mozzarella8 oz · 227g
- oilExtra-virgin olive oiln/a
- saltKosher saltn/a
- cheese otherGrated Parmesann/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil leaves2 tbsp · 3g
- over cheeseFreshly cracked black pepper
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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