New York pizza dough calculator
Big, foldable New York-style pies from a cold-fermented dough with bread flour, a little oil and sugar for browning in a home oven.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 59°F
75 × 3 − (70 + 72 + 24) = 59
Colder than your tap water: use 2.2 g ice + 379 g tap water at 60°F.
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| Bread flour | 100% | 605 g | 605 g |
| Water | 63% | 381 g | 381 g |
| Salt | 2% | 12 g | 12 g |
| Instant yeast | 0.5% | 3.0 g | 3.0 g |
| Olive oil | 2% | 12 g | 12 g |
| Sugar | 1% | 6.1 g | 6.1 g |
| Total | 168.5% | 1,020 g | 1,020 g |
New York pizza formula at a glance
Yield 3 pizzas (14 in) · 1,020 g dough · 63% hydration · about 48 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100% |
| Water | 63% |
| Salt | 2% |
| Instant yeast | 0.5% |
| Olive oil | 2% |
| Sugar | 1% |
Sizing balls for a different pie? Use the pizza dough ball weight chart, or the batches for 2, 3, 4 and 6 pizzas.
Why these percentages
New York-style dough uses stronger flour, slightly higher hydration than Neapolitan and a little oil and sugar. Home ovens top out around 500–550°F, and the sugar and oil help the crust brown and crisp in the 7–9 minutes that takes.
Ball weight sets the pie size. A common thickness factor is about 0.08 oz of dough per square inch: 300–340 g for 14 inches, 400–450 g for 16 inches and 550–580 g for an 18-inch party pie.
The yeast looks low for a 2-day dough because the fridge slows it down. If you plan to bake the same day, raise instant yeast to about 1% and let the balls proof 3–4 hours at room temperature.
Method
- Mix. Mix flour, water, yeast and sugar until combined, add salt and oil, and knead 6–8 minutes in a mixer until smooth.
- Ball. Divide right away, shape tight balls and put each in an oiled, lidded container.
- Cold ferment. Refrigerate 24–72 hours. Two days is the sweet spot for flavor and stretch.
- Warm up. Take the balls out 2–3 hours before baking so they relax and reach about 60°F (16°C).
- Stretch. Stretch on a floured counter and over your knuckles to 14 inches (36 cm) with a thin center and a slim rim.
- Bake. Bake on a steel or stone preheated for an hour at 550°F (290°C) for 7–9 minutes.
Tips
- 340 g ball for a 14 inch pie
- Cold ferment 24–72 hours
- Preheat the steel a full hour
- Mixer friction adds about 24°F
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
How much dough for a 16 inch NY pizza?
About 400–450 g. Set Weight each to 425 g in the calculator for a classic thin 16 inch pie.
What hydration for New York pizza?
60–65%. Higher hydration is easier to stretch thin; lower is easier to handle with a long cold ferment.
Why add oil and sugar?
Both help browning and crispness at home-oven temperatures. In a very hot pizza oven you can leave them out.