NY Style Pizza - Green
Chris Bianco · gozney.com · 2025 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: caciocavallo cheese, parmigiano reggiano.
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: 540°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
540°F / 282°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (8)
- cheese otherCaciocavallo cheese200g
- cheese otherParmigiano Reggiano2 tbsp · 12.6g
- flour00 flourn/a
- oilextra virgin olive oil2 tbsp · 27.2g
- sauce tomatoGreen Sauce200g
- oilextra-virginolive oiln/a
- saltA generous pinch of saltn/a
- water2–3 tbsp warm water2 tbsp · 30g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA pinch of dried oregano
- post bakefresh basil leaves60g
- post bakearugula40g
- over cheesearlic clove
- over cheeselemon juice
- over cheeseA pinch of black pepper
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the New York group marked.
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