Cold-Fermented Pizza Dough
Home Cooking Collective · homecookingcollective.com · 2023 · Original
New Yorkas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
New York style, 62% hydration: drier than 69% 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: 62%) · 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
686g
Water
425g
Hydration
62.0%
Salt
2.9%
Yeast
0.12%
Oil
1.2%
Sauce
n/a
Cheese
n/a
Dough weight
1140g
Process
Bake temp
n/a
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (6)
- flour00 High-Protein Flour686g
- saltDiamond Crystal Kosher Salt20g
- yeastInstant yeast1/4 tsp · 0.8g
- waterLukewarm water425g
- oilExtra-virgin olive oil8g
- flourSemolina or 00 Flourn/a
Keep exploring
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Do something with it
- Scale this doughStart from 62% hydration and 2.9% 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 62% 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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