Cold Fermented Pizza Dough Recipe
Flipped-Out Food · flippedoutfood.com · 2022 · Original
New Yorkas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
New York style, 62% hydration: drier than 68% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 62%) · 500 to 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
480g
Water
298g
Hydration
62.1%
Salt
2.9%
Yeast
0.21%
Oil
1.9%
Sauce
n/a
Cheese
n/a
Dough weight
812g
Process
Bake temp
550°F / 288°C
Bake time
6 to 10 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (6)
- flour3 1/2 C Bread Flour480g
- water1 1/4 C Water298g
- saltSalt2 1/2 tsp · 14g
- sugarSugar2 1/2 tsp · 10g
- yeast1/3 tsp, Instant Dry Yeast, 1g1/3 tsp · 1g
- oilExtra Virgin Olive Oil2 tsp · 9g
Keep exploring
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Do something with it
- Scale this doughStart from 62% hydration and 2.9% 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 62% 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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