New York-Style Pizza
seriouseats.com · 2010 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: grated full-fat dry mozzarella cheese.
Against 5,130 pizza recipes
New York style, 65% hydration: drier than 55% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 65%) · 500 to 650°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
638g
Water
415g
Hydration
65.0%
Salt
1.6%
Yeast
1.57%
Oil
6.4%
Sauce
n/a
Cheese
454g
Dough weight
1129g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourbread flour22 1/2 oz · 638g
- sugargranulated sugar1/2 oz · 15g
- saltkosher salt1/3 oz · 10g
- yeastinstant yeast1/3 oz · 10g
- waterlukewarm water15 oz · 415g
- oilextra-virgin olive oil3 tbsp · 40.8g
- sauce tomato1 batch New York Style Pizza Saucen/a
- cheese mozzarellagrated full-fat dry mozzarella cheese1 lb · 454g
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 65% 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 65% 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.