NY Style Pizza With Arugula, Sausage and Cheese #Ragu

recipecreator · food.com · 2015 · Original

New Yorkinferred from the title

DietNot vegetarian: johnsonville italian hot sausage or 8 ounces any other italian pork sausage.

Against 5,130 pizza recipes

New York style, one of 47 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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 · 500 to 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

n/a

Salt

1.9%

Yeast

n/a

Oil

2.9%

Sauce

100g

Cheese

113g

Dough weight

347g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Bake temp

500°F / 260°C

Bake time

2 min

Oven

home standard

Surface

stone

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 · 227g
over cheese2 table spoons plain breadcrumbs
over cheesetoasted pine nuts1/4 cup · 50g

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.