New York Style Pizza Dough

Name: New York Style Pizza Dough
Cook time: 5 min
Ingredients: 0 each Bread Flour – 1; 0 each Instant or Active dry yeast – 4g; 0 each Preferment – 150g; 0 each Ice cold water - 590g; 0 each Sea Salt - 30g; 0 each Olive oil - 40g; 0 each Shredded aged mozzarella - 100g-125g; 0 each Fresh mozzarella - 35-45g; 0 each Tomato sauce - 120g; 0 each Extra virgin olive oil to garnish; 0 each Pecorino or Parmigiano Reggiano garnish

Gozney · gozney.com · 2022 · 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 · 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

—

Water

590g

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

120g

Cheese

145g

Dough weight

814g

Process

Bake temp

550°F / 288°C

Bake time

4-5 min

Oven

home standard

Surface

stone

Cold ferment

24h

Bulk

Ingredients (11)

flourBread Flour – 1—
yeastInstant or Active dry yeast – 4g4g
yeastPreferment – 150g150g
waterIce cold water - 590g590g
saltSea Salt - 30g30g
oilOlive oil - 40g40g
cheese mozzarellaShredded aged mozzarella - 100g-125g100g
cheese mozzarellaFresh mozzarella - 35-45g45g
sauce tomatoTomato sauce - 120g120g
oilExtra virgin olive oil to garnish—
cheese otherPecorino or Parmigiano Reggiano garnish—

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 NY style dough ball - 325g-350g325g
post bakeBasil to garnish
post bakeOregano to garnish
over cheeseStracciatella - 100g100g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (4)