The Best New York Style Pizza Dough
feelingfoodish.com · 2012 · Original
New Yorkas labeled by the source
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
New York style, 60% hydration: drier than 71% of the 1,480 doughs that parse.
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: 60%) · 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
1111g
Water
671g
Hydration
60.4%
Salt
1.9%
Yeast
0.40%
Oil
1.6%
Sauce
n/a
Cheese
n/a
Dough weight
1838g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourall purpose flour or bread flour )6 1/2 cup · 826g
- waterwater )2 1/4 cup · 493g
- yeastinstant dry yeast1 tsp · 3g
- saltsalt2 1/2 tsp · 15g
- sugarsugar2 tsp · 8.4g
- oilolive oil1 tbsp · 13.6g
- flourall purpose flour2 1/4 cup · 286g
- waterwater3/4 cup · 178g
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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 doesWhere 60% 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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