New York-Style Pizza Dough
How To Feed A Loon · howtofeedaloon.com · 2025 · Original
New Yorkas labeled by the source
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
New York style, 65% hydration: drier than 54% 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: 65%) · 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
500g
Water
327g
Hydration
65.4%
Salt
2.0%
Yeast
n/a
Oil
1.0%
Sauce
n/a
Cheese
n/a
Dough weight
934g
Process
Bake details not stated on the source page.
Ingredients (9)
- watercold tap water47g
- yeastactive dry yeast2.2g
- waterwarm water70g
- flourhigh-gluten flour453g
- sugardiastatic malt powder10g
- waterice cold water210g
- yeastPoolish80g
- saltfine sea salt10g
- oilextra virgin olive oil5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 65% hydration and 2.0% 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 65% 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.
Or browse all 5130 pizza recipes.