Recipe hydration
NY Style Pizza (Sourdough) — Hydration Guide
Target 62%. Workable range 58–65%.
Why this hydration for NY Style Pizza (Sourdough)?
NY-style pizza uses bread flour (not 00), slightly lower hydration than Neapolitan, includes 2-3% olive oil and 2-3% sugar for a crispier, more structured crust. Larger pies (14-18 inch). Baked at lower temperature (500-550°F) for longer (6-10 min). Typical home oven territory. Cold retard 24-48h for flavor. Topped with tomato sauce, shredded mozzarella, oregano.
Flour mix: 100% bread flour.
Technique at 62%
Same as Neapolitan but higher hydration and add 2% olive oil + 2% sugar. Bulk 2h, cold retard 24-48h. Stretch to 14-16 inch round. Bake on preheated steel at 550°F for 7-9 min until cheese bubbly and crust golden-brown.
Calculator pre-set to 62%
- Flour to add
- 450 g
- Water to add
- 260 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 820 g
- Effective hydration
- 62%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.