Homemade Pizza Dough - New York Pizza
James Delmage · sipandfeast.com · 2021 · Original
New Yorkas labeled by the source
DietVegetarian. Not vegan: whole milk low moisture mozzarella cheese, pecorino romano cheese.
Against 5,130 pizza recipes
New York style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 590°F, hotter than 96% 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: 63%) · 500 to 650°F bake (this recipe: 590°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
823g
Water
521g
Hydration
63.3%
Salt
2.3%
Yeast
0.36%
Oil
3.3%
Sauce
284g
Cheese
340g
Dough weight
1403g
Process
Bake temp
590°F / 310°C
Bake time
45 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourbread flour813g
- watercold tap water521g
- yeastinstant yeast3g
- saltfine sea salt16g
- sugarsugar9.5g
- oilolive oil27g
- cheese mozzarella10-12 ounces whole milk low moisture mozzarella cheese10 oz · 340g
- sauce tomato9-10 ounces crushed tomatoes9 oz · 284g
- floursemolina flour1 tbsp · 10.4g
- cheese otherPecorino Romano cheese2 tbsp
- saltKosher salt1/2 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano1/2 tsp · 0.3g
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 63% hydration and 2.3% 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 63% 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.