New York-Style Pizza

Name: New York-Style Pizza
Cook time: 10 min
Ingredients: 3 cup King Arthur Unbleached Bread Flour; 0 tbsp scant 1 tablespoon granulated sugar; 2 tsp table salt; 0.25 tsp instant yeast; 0 tbsp scant 1 tablespoon vegetable oil; 0.75 cup plus 2 1/2 tablespoons water; 0 oz one 28-ounce can tomatoes; 1 tsp granulated sugar; 0 each King Arthur Semolina Flour or yellow cornmeal; 1 cup sauce; 7 oz shredded low-moisture mozzarella cheese; 0.25 cup Parmigiano-Reggiano

The Book of Pizza · kingarthurbaking.com · Original

New York (asserted)

New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim

Style norms: 58–65% hydration (this recipe: 57%) · 500–650°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

5-10 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 yeast0.25 tsp · 0.8g
oilscant 1 tablespoon vegetable oil12g
waterplus 2 1/2 tablespoons water0.75 cup · 206g
sauce tomatoone 28-ounce can tomatoes794g
sugargranulated sugar1 tsp · 4g
flourKing Arthur Semolina Flour or yellow cornmeal—
sauce tomatosauce1 cup · 260g
dairy doughshredded low-moisture mozzarella cheese7 oz · 198g
cheese otherParmigiano-Reggiano0.25 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

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (2)