New York-Style Wheat Flour Pizza Crust Recipe
Cook4_6 · food.com · 2010 · Original
New Yorkas labeled by the source
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
New York style, 71% hydration: wetter than 59% 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: 71%) · 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
446g
Water
316g
Hydration
70.9%
Salt
1.4%
Yeast
1.59%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
783g
Process
Bake details not stated on the source page.
Ingredients (6)
- waterwater1 1/3 cup · 316g
- sugarsugar2 tsp · 8.4g
- yeastfast rise yeast or 1/4 ounce active dry yeast1/4 oz · 7.1g
- flourall-purpose flour or 2 1/2 cups bread flour2 1/2 cup · 318g
- flourwhole wheat flour1 cup · 128g
- saltsalt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tbsp · 25g
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