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New York Style Pizza & Calzone Crust
me alex · food.com · 2008 · 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 · 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
900g
Water
356g
Hydration
—
Salt
1.7%
Yeast
0.33%
Oil
1.5%
Sauce
—
Cheese
—
Dough weight
1298g
Process
Bake temp
550°F / 288°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- waterwater1.5 cup · 355.5g
- sugarsugar2.5 tsp · 10.5g
- oil1 -2 tablespoon olive oil1 tbsp · 13.6g
- flourflour4.5 cup · 900g
- saltkosher salt2.5 tsp · 15g
- yeastactive dry yeast1 tsp · 3g