DoughbaseNew York-Style
High-gluten flour with a little whole grain, 65% hydration, cold fermented 2–3 days.
New YorkCompare with other doughs
Pizza size
14"10"18"
Number of pizzas
2110
Thickness
Yeast
Same-day pizza
Skip the fridge: leave the balls at room temp and they’ll be ready in 2–3 hours.
Dough ball
352
grams each
Total flour
414
grams
Total water
269
grams
Hydration
65
percent
New York-StyleCold ferment 2–3 days2 pizzas · 14" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
High-gluten flour | 373g | 90% |
Whole wheat flour Sifted; or spelt or rye | 41g | 10% |
Water | 269g | 65% |
Yeast Instant | 2.1g | 0.5% |
Salt | 12.4g | 3% |
Sugar Granulated | 6.2g | 1.5% |
Instructions
- 01Mix all the flour and water, cover, and rest 20 min
- 02Add salt, sugar, and yeast; knead until fully incorporated
- 03Cover and rest another 20 min (optional, but recommended)
- 04Knead 5–7 min, form a ball, and return it to the bowl
- 05Cover and rise until doubled or tripled, 1–3 hours
- 06Divide and form each piece into a very tight ball
- 07Place in oiled containers, cover, and refrigerate
- 08Cold ferment 2–3 days before using
Recipe from Charlie Anderson.
How this was adapted
- Scaled from Charlie's 14" pizzas. His 12" and 16" amounts use slightly less and more dough per inch, so those sizes land within about 2% of his numbers.
- Uses his stated 90/10 flour split; his gram amounts work out closer to 91/9.
- His sauce, mozzarella, and Pecorino amounts are left out.
See the original at Charlie Anderson.