Pizza Dough With Yeast

Name: Pizza Dough With Yeast
Cook time: 7 min
Ingredients: 12 oz 00 flour like Delvina or King Arthur Italian Style; 10 oz high-gluten flour like King Arthur’s Sir Lancelot; 0.5 oz salt; 1 tsp instant yeast; 0 each Additional flour

Oliver Strand · 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

624g

Water

—

Hydration

—

Salt

2.3%

Yeast

0.48%

Oil

—

Sauce

—

Cheese

—

Dough weight

641g

Process

Bake temp

550°F / 288°C

Bake time

5-7 min

Oven

home standard

Surface

stone

Cold ferment

48h

Ingredients (5)

flour00 flour like Delvina or King Arthur Italian Style12 oz · 340.2g
flourhigh-gluten flour like King Arthur’s Sir Lancelot10 oz · 283.5g
saltsalt0.5 oz · 14.2g
yeastinstant yeast1 tsp · 3g
flourAdditional flour—

Pizza Lab

Baker's percentages

Process

Ingredients (5)