← All pizzas
New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms Recipe
Unknown · seriouseats.com · 2013 · 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 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
454g
Dough weight
27g
Process
Bake temp
550°F / 288°C
Bake time
6-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil2 tbsp · 27.2g
- saltKosher salt and freshly ground black pepper—
- sauce tomato1 recipe New York Pizza Sauce—
- cheese mozzarellagrated full-fat dry mozzarella cheese1 lb · 453.6g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemaitake mushrooms8 oz · 226.8g
- over cheese1 recipe Basic New York Pizza Dough
- over cheese1 jar kimchi340.2g
- over cheesethinly sliced hot soppressata or pepperoni9 oz · 255.2g
- over cheese12 scallions
- over cheeseginger grated on the large holes of a box grater2 tbsp · 25g