New York Style Pizza
Gozney · gozney.com · 2019 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: block low moisture mozzarella.
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
1050g
Water
665g
Hydration
63.3%
Salt
2.7%
Yeast
0.10%
Oil
0%
Sauce
400g
Cheese
n/a
Dough weight
1744g
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourStrong White Bread Flour625g
- flour00 Pizza Flour325g
- flourWholemeal Flour100g
- waterWarm Water665g
- yeast1g Fresh Yeast1g
- saltFine Sea Salt28g
- oilOlive Oiln/a
- sauce tomato2 x 400g Good quality peeled plum tomatoes400g
- saltSalt to tasten/a
- cheese mozzarella1 Block low moisture mozzarellan/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- 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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