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Ny Style Pizza Dough
SteveBerry · 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: 63%) · 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
563g
Water
356g
Hydration
63.2%
Salt
2.7%
Yeast
0.37%
Oil
2.4%
Sauce
—
Cheese
—
Dough weight
959g
Process
Bake temp
550°F / 288°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1.5 cup · 355.5g
- flourall-purpose flour4.5 cup · 562.5g
- oilolive oil1 tbsp · 13.6g
- sugargranulated sugar2.5 tsp · 10.5g
- saltsalt2.5 tsp · 15g
- yeastyeast0.5 tsp · 2.1g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.5 cup · 100g