New York Style Pizza Dough
Thursday Night Pizza · thursdaynightpizza.com · 2021 · Original
New Yorkas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: flour, yeast, salt, sugar, water, oil.
Against 5,130 pizza recipes
New York style, 68% hydration: wetter than 52% 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: 68%) · 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
435g
Water
296g
Hydration
68.0%
Salt
2.4%
Yeast
0.34%
Oil
1.6%
Sauce
n/a
Cheese
n/a
Dough weight
754g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Cold ferment
72h
Ingredients (6)
- flour3 dipped and leveled cups bread flour3 cup · 435g
- yeast½ teaspoon instant dry yeast1/2 tsp · 1.5g
- saltfine sea salt1 3/4 tsp · 10.5g
- sugarsugar1 tsp · 4.2g
- waterwarm water1 1/4 cup · 296g
- oilextra-virgin olive oil1 1/2 tsp · 6.8g
Keep exploring
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Do something with it
- Scale this doughStart from 68% hydration and 2.4% 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 68% 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.
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