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.
- Hydration
- 62%
- Salt
- 2.50%
- Levain
- 10–15%
- Bulk @ 76°F
- 2.00h
- Proof @ 76°F
- 24.00h
- Bake temp
- 550°F
- Bake time
- 8m
- Vessel
- baking steel
Flour mix
- bread flour — 100%
Technique
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 NY Style Pizza (Sourdough)'s target (62%)
Adjust the slider for personal preference within the workable 58–65% range.
- 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.
To bake this recipe you need
Amazon links. We earn from qualifying purchases.
Pizza-style cousin on this site
The closest pizza-dough analog to this recipe is ny style. Different leavening (yeast vs sourdough), shared shape and bake style.
Related references on this site
- 60% hydration reference page — nearest canonical hydration page to this recipe's 62%
- Flour spec: bread flour — protein, ash, absorption — 100% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 58–65%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
- Baking schedule & timeline — the full timeline from feed to bake, and how temperature moves it
- Water temperature calculator — hit the target dough temperature this formula assumes
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
Affiliate links. As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.
Digital kitchen scale (0.1 g)View on Amazon →- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.