Ny Style Pizza Dough
SteveBerry · food.com · 2010 · Original
New Yorkas labeled by the source
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
New York style, 63% hydration: drier 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: 63%) · 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
563g
Water
356g
Hydration
63.2%
Salt
2.7%
Yeast
0.37%
Oil
2.4%
Sauce
n/a
Cheese
n/a
Dough weight
959g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm water1 1/2 cup · 356g
- flourall-purpose flour4 1/2 cup · 563g
- oilolive oil1 tbsp · 13.6g
- sugargranulated sugar2 1/2 tsp · 10.5g
- saltsalt2 1/2 tsp · 15g
- yeastyeast1/2 tsp · 2.1g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1/2 cup · 100g
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- Scale this doughStart from 63% hydration and 2.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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