New York-Style Pizza Dough
2Bleu · food.com · 2009 · Original
New Yorkinferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
New York style, 80% hydration: wetter than 82% 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: 80%) · 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
667g
Water
533g
Hydration
80.0%
Salt
4.0%
Yeast
n/a
Oil
4.1%
Sauce
n/a
Cheese
n/a
Dough weight
1259g
Process
Bake details not stated on the source page.
Ingredients (7)
- yeast1 package active dry yeastn/a
- waterlukewarm water1 cup · 237g
- waterice-cold water1 1/4 cup · 296g
- sugarsugar1 tsp · 4.2g
- saltkosher salt1 1/2 tbsp · 27g
- oilolive oil2 tbsp · 27.2g
- flour5 1/4-5 1/2 cups unbleached bread flour5 1/4 cup · 667g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning1 tbsp · 12.5g
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- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
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