Question 1

What hydration is New York Style pizza dough?

Accepted Answer

New York Style uses 62% hydration (range 60–65%). For 1000g flour: 620g water, 20g salt (2%), 30g olive oil (3%), 20g sugar (2%), 5.00g instant-dry yeast (0.5%). Source: Serious Eats — J. Kenji López-Alt, NY Pizza Dough Lab.

Question 2

What temperature do you bake New York Style?

Accepted Answer

New York Style bakes 6–10 minutes at 550°F in a deck oven 550°F or home oven + steel/stone. 48-72h cold ferment in fridge after 1h room-temp bulk. Hand-toss to 18-inch round. Bake on hot steel for crisp bottom; rotate halfway. Fold-and-eat geometry requires thin crust + structural gluten.

Question 3

How long do you ferment New York Style dough?

Accepted Answer

Bulk ferment 1 hours at room temperature, then 48 hours cold-ferment in the refrigerator. After dividing and balling, rest 2 hours at room temperature before stretching.

Question 4

What flour is best for New York Style?

Accepted Answer

New York Style traditionally uses high gluten flour with 14% protein content. Higher protein flours strengthen gluten for 62% hydration handling.

New York Style

Baker's percentages

Example: 1000g flour scaled out

Fermentation + bake

Technique

Source

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