New York Style

Name: New York Style Pizza Dough Formula
Prep time: 3060 min
Cook time: 8 min
Yield: 1695g dough (1 large pizza or 3-4 small)
Cuisine: New York City, USA
Ingredients: 1000g high gluten (14% protein); 620g water (62% hydration); 20g salt (2% baker's); 30g olive oil (3% baker's); 20g sugar (2% baker's); 5.00g instant-dry yeast (0.5% baker's)

Origin: New York City, USA · Category: American

Large foldable slice. Crispy bottom, chewy interior, slight crust char. High-gluten flour (King Arthur Sir Lancelot or All Trumps) for structure. Sugar feeds yeast and aids browning; oil tenderizes.

Baker's percentages

Hydration: 62%; (60–65%)
Salt: 2%
Oil: 3%
Sugar: 2%
Yeast type: instant dry
Yeast %: 0.5%
Flour: high gluten
Protein target: 14%

Example: 1000g flour scaled out

Flour: 1000g (high gluten)
Water: 620g
Salt: 20g
Olive oil: 30g
Sugar: 20g
instant dry yeast: 5.00g
Total dough: 1695g

Fermentation + bake

Bulk (room temp): 1h
Cold ferment: 48h
Ball rest: 2h
Bake temp: 550°F
Bake time: 6–10 min
Vessel: deck oven 550°F or home oven + steel/stone

Technique

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.

Source

Serious Eats — J. Kenji López-Alt, NY Pizza Dough Lab

For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.

Related references on this site

Flour spec: high gluten (14% protein) — protein, ash, absorption multiplier from publisher specs
Hydration page: 60% (nearest to this style's 62%) — crumb structure, technique notes, typical bread styles at this hydration
Baker's percentage explained — the math underlying every formula on this page
Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 1h room-temp bulk above)