New York Style Pizza
Jordo's Pizza Calculator · jordospizzacalculator.com · 2026 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: low-moisture mozzarella.
Against 5,130 pizza recipes
New York style, 58% hydration: drier than 79% of the 1,480 doughs that parse, baked at 480°F, hotter than 76% of recipes that state an oven.
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: 58%) · 500 to 650°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
174g
Hydration
58.0%
Salt
2.0%
Yeast
0.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
487g
Process
Bake temp
480°F / 249°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (8)
- flourbread flour300g
- waterwater174g
- salt6g salt6g
- yeastinstant dry yeast1.5g
- oilolive oiln/a
- sugar5g sugar5g
- sauce tomatoTomato saucen/a
- cheese mozzarellaLow-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 58% 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 58% 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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