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NY Style Pizza With Arugula, Sausage and Cheese #Ragu
recipecreator · food.com · 2015 · 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 (this recipe: 113%) · 500–650°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
157g
Water
178g
Hydration
113.3%
Salt
1.9%
Yeast
—
Oil
2.9%
Sauce
100g
Cheese
113g
Dough weight
347g
Process
Bake temp
500°F / 260°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourking arthur unbleached all-purpose flour1 cup · 125g
- flourking arthur whole wheat flour0.25 cup · 32g
- waterwarm water0.75 cup · 177.8g
- sugarsugar1 tsp · 4.2g
- saltsalt0.5 tsp · 3g
- oilolive oil1 tsp · 4.5g
- cheese mozzarellalow-fat grated mozzarella cheese0.5 cup · 56.5g
- cheese otherchopped goat cheese0.5 cup · 56.5g
- sauce tomatoragu pasta sauce0.5 cup · 100g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post baketorn arugula leaf1 cup · 200g
- over cheesejohnsonville italian hot sausage or 8 ounces any other Italian pork sausage8 oz · 226.8g
- over cheese2 table spoons plain breadcrumbs
- over cheesetoasted pine nuts0.25 cup · 50g