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Pizza Dough
Roberta’s · cooking.nytimes.com · 2014 · 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
306g
Water
—
Hydration
—
Salt
2.6%
Yeast
0.65%
Oil
1.3%
Sauce
—
Cheese
—
Dough weight
320g
Process
Bake temp
550°F / 288°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
4h
Ingredients (5)
- flour00 flour153g
- flourall-purpose flour153g
- saltfine sea salt8g
- yeastactive dry yeast2g
- oilextra-virgin olive oil4g