← All pizzas
Jerrymac's New York Style Pizza Dough
dukeswalker · food.com · 2011 · Original
New York (aspirational)
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 (this recipe: 83%) · 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
381g
Water
316g
Hydration
82.9%
Salt
2.4%
Yeast
1.10%
Oil
—
Sauce
—
Cheese
—
Dough weight
723g
Process
Bake temp
550°F / 288°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- flourbread flour1.5 cup · 190.5g
- waterroom temp water1.3333333333333333 cup · 316g
- yeastyeast1 tsp · 4.2g
- flour1 1/2-1 3/4 cups bread flour1.5 cup · 190.5g
- sugarhoney1 tbsp · 12.5g
- saltkosher salt1.5 tsp · 9g