NY-Style Pizza Dough
Pizza Today · pizzatoday.com · Original
New Yorkas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New York style, 53% hydration: drier than 87% 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: 53%) · 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
9072g
Water
4763g
Hydration
52.5%
Salt
1.6%
Yeast
0.25%
Oil
1.3%
Sauce
n/a
Cheese
n/a
Dough weight
14112g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourall-purpose flour20 lb · 9072g
- yeastdry yeast2 1/2 tbsp · 22.5g
- saltsalt5 oz · 142g
- oilolive oil4 oz · 113g
- waterwater10 1/2 lb · 4763g
Keep exploring
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Do something with it
- Scale this doughStart from 53% hydration and 1.6% 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 53% 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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