Pizza Dough With Yeast
Oliver Strand · cooking.nytimes.com · Original
New Yorkas labeled by the source
DietVegan. 5 ingredients checked.
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.
Flour
624g
Water
n/a
Hydration
n/a
Salt
2.3%
Yeast
0.48%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
641g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (5)
- flour00 flour like Delvina or King Arthur Italian Style12 oz · 340g
- flourhigh-gluten flour like King Arthur’s Sir Lancelot10 oz · 284g
- saltsalt1/2 oz · 14.2g
- yeastinstant yeast1 tsp · 3g
- flourAdditional flourn/a
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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