New York Style Pizza Dough
Pala Pizza · palapizza.com · 2022 · Original
New Havenas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 65% hydration: drier than 55% of the 1,480 doughs that parse.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration (this recipe: 65%) · 700 to 900°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
325g
Hydration
65.0%
Salt
1.8%
Yeast
0.40%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
869g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourbread flour500g
- waterwater325g
- sugar8-15* g sugar8g
- saltsalt9g
- yeastinstant yeast2g
- oilolive oil15g
- sugardiastatic malt10g
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- See what hydration doesWhere 65% sits, and what changes as it goes up or down.
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