New York Style Pizza Dough Recipe
Cooking with Janica · cookingwithjanica.com · 2020 · Original
New Yorkas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New York style, 72% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
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 (this recipe: 72%) · 500 to 650°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
220g
Water
158g
Hydration
71.7%
Salt
1.4%
Yeast
2.41%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
391g
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterLukewarm Water2/3 cup · 158g
- sugarSugar1 tsp · 4.2g
- yeastYeast1 1/4 tsp · 5.3g
- flourAll-Purpose Flour1 cup · 125g
- flourBread Flour3/4 cup · 95.3g
- saltSalt1/2 tsp · 3g
- oilOlive Oiln/a
Keep exploring
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Do something with it
- Scale this doughStart from 72% hydration and 1.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 72% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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