Pizza Dough recipe
recipetineats.com · 2020 · Original
New Yorkas labeled by the source
DietPossibly vegetarian: two lines could not be resolved (pizza sauce, toppings of choice). Reviewed: toppings of choice unresolved; mozzarella.
Against 5,130 pizza recipes
New York style, 54% hydration: drier than 85% 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: 54%) · 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
613g
Water
330g
Hydration
53.9%
Salt
2.5%
Yeast
0.98%
Oil
10.4%
Sauce
50g
Cheese
130g
Dough weight
1047g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourbread flour or pizza flour )600g
- yeastrapid rise or instant yeast )2 tsp · 6g
- salt/ 15g salt )2 1/2 tsp · 15g
- sugar/ 20g white sugar4 tsp · 20g
- oilextra virgin olive oil4 tbsp · 54.4g
- waterwarm tap water )330 ml · 330g
- flourExtra Flour1 tbsp · 12.5g
- oilExtra Olive Oil2 tsp · 9g
- cheese mozzarella/ 1 1/3 cups tightly packed mozzarella cheese130 cup · 130g
- sauce tomatopizza sauce1/4 cup · 50g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseToppings of choice
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 54% hydration and 2.5% 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 54% 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.
Or browse all 5130 pizza recipes.