Jerrymac's New York Style Pizza Dough
dukeswalker · food.com · 2011 · Original
New Yorkinferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
New York style, 83% hydration: wetter than 88% 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: 83%) · 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
381g
Water
316g
Hydration
82.9%
Salt
2.4%
Yeast
1.10%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
723g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourbread flour1 1/2 cup · 191g
- waterroom temp water1 1/3 cup · 316g
- yeastyeast1 tsp · 4.2g
- flour1 1/2-1 3/4 cups bread flour1 1/2 cup · 191g
- sugarhoney1 tbsp · 12.5g
- saltkosher salt1 1/2 tsp · 9g
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