New York-Style Pizza
The Book of Pizza · kingarthurbaking.com · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: shredded low-moisture mozzarella cheese, parmigiano-reggiano.
Against 5,130 pizza recipes
New York style, 57% hydration: drier than 80% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 57%) · 500 to 650°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
360g
Water
206g
Hydration
57.2%
Salt
5.0%
Yeast
0.22%
Oil
3.3%
Sauce
1054g
Cheese
12g
Dough weight
811g
Process
Bake temp
500°F / 260°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- sugarscant 1 tablespoon granulated sugar12g
- salttable salt2 tsp · 12g
- yeastinstant yeast1/4 tsp · 0.8g
- oilscant 1 tablespoon vegetable oil12g
- waterplus 2 1/2 tablespoons water3/4 cup · 206g
- sauce tomatoone 28-ounce can tomatoes794g
- sugargranulated sugar1 tsp · 4g
- flourKing Arthur Semolina Flour or yellow cornmealn/a
- sauce tomatosauce1 cup · 260g
- dairy doughshredded low-moisture mozzarella cheese7 oz · 198g
- cheese otherParmigiano-Reggiano1/4 cup · 12g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakered pepper flakes
- post bakedried oregano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 5.0% 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 57% 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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