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Pizza Dough recipe
Unknown · recipetineats.com · 2020 · 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: 54%) · 500–650°F bake (this recipe: 550°F)
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
10.3%
Sauce
50g
Cheese
130g
Dough weight
1047g
Process
Bake temp
550°F / 288°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourbread flour or pizza flour )600g
- yeastrapid rise or instant yeast )2 tsp · 6g
- salt/ 15g salt )2.5 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 sauce0.25 cup · 50g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseToppings of choice