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New York-Style White Pizza
Unknown · seriouseats.com · 2008 · 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: 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
170g
Dough weight
79g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil2 tbsp · 27.2g
- dairy doughheavy cream0.25 cup · 50g
- saltSalt and freshly ground black pepper—
- cheese otherricotta cheese1.5 cup · 169.5g
- saltsalt0.25 tsp · 1.5g
- flourBread flour for dusting peel—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small yellow onion
- over cheese2 cloves garlic
- over cheeseminced fresh thyme or marjoram0.5 tsp · 2.1g
- over cheeseFreshly ground black pepper
- over cheesedried or chopped fresh thyme0.25 tsp · 1.1g
- over cheesecoarsely ground black pepper0.125 tsp · 0.5g
- over cheeseOne 12-ounce ball homemade or store-bought New York-style pizza dough340g
- post bakefinely chopped fresh flat-leaf parsley1 tbsp · 1.5g