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New York-Style Pizza Dough
2Bleu · food.com · 2009 · 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
904g
Water
296g
Hydration
—
Salt
3.0%
Yeast
—
Oil
3.0%
Sauce
—
Cheese
—
Dough weight
1259g
Process
Bake temp
550°F / 288°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Cold ferment
10h
Ingredients (7)
- yeast1 package active dry yeast—
- flourlukewarm water1 cup · 237g
- waterice-cold water1.25 cup · 296.3g
- sugarsugar1 tsp · 4.2g
- saltkosher salt1.5 tbsp · 27g
- oilolive oil2 tbsp · 27.2g
- flour5 1/4-5 1/2 cups unbleached bread flour5.25 cup · 666.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning1 tbsp · 12.5g