Pizza Dough
Roberta’s · cooking.nytimes.com · 2014 · 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
306g
Water
n/a
Hydration
n/a
Salt
2.6%
Yeast
0.65%
Oil
1.3%
Sauce
n/a
Cheese
n/a
Dough weight
320g
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 flour153g
- flourall-purpose flour153g
- saltfine sea salt8g
- yeastactive dry yeast2g
- oilextra-virgin olive oil4g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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