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New York-Style Wheat Flour Pizza Crust Recipe
Cook4_6 · food.com · 2010 · Original
New York (asserted)
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: 71%) · 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
446g
Water
316g
Hydration
70.9%
Salt
1.4%
Yeast
1.59%
Oil
—
Sauce
—
Cheese
—
Dough weight
783g
Process
Bake temp
550°F / 288°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwater1.3333333333333333 cup · 316g
- sugarsugar2 tsp · 8.4g
- yeastfast rise yeast or 1/4 ounce active dry yeast0.25 oz · 7.1g
- flourall-purpose flour or 2 1/2 cups bread flour2.5 cup · 317.5g
- 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