Reference
- Hydration
- 63%
- Oil
- 2.5%
- Load
- 10.6 h-eq
- Instant dry yeast
- 0.147%
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.48 g for a 551 g dough ball
Farine
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gLab sheet
New York pizza is a supple, foldable dough with a thin rim, eaten as slices folded in the hand. It uses a strong flour (W 280–360), 58–66% hydration, a little oil (1.5–4%) and sugar (0.5–2.5%), and often matures in the cold.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It comes from the Italian-American pizzerias of New York, who adapted the Neapolitan to brick-deck ovens fired first with coal, then gas. Those ovens are cooler than a wood-fired one (around 285–340 °C (545–645 °F)), which calls for a longer bake: 5.5–10 min.
Fornello rates it confidence B: several consistent professional sources exist, notably those documenting the so-called "Lehmann" dough, but no standard.
The flour must be strong, more than an ordinary 00. Oil (1.5–4%) and sugar (0.5–2.5%) are not details: sugar colours the crust in a gentler oven, oil softens the crumb. Salt stays at 1.7–2.4%.
A ball weighs 300–620 g for a diameter of 33–46 cm. Much of the flavour comes from the cold: the calculator starts at 48 hours, but the style forgives shorter schedules.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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At 285–340 °C (545–645 °F), the pizza bakes 5.5–10 min. It is a long bake that dries the crust and makes it crisp to the bite while keeping the suppleness needed to fold. A home oven with a preheated stone or steel is the best approximation.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.48 g for a 551 g dough ball
Hydration at the bottom of the window: easier to stretch and toss, a slightly tighter crust.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.49 g for a 551 g dough ball
Toward the top of the window: a lighter crumb, more delicate handling.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.47 g for a 551 g dough ball
Oil at the top of the window for a more tender, more golden crust.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.48 g for a 551 g dough ball
To colour the crust in ovens cooler than a wood-fired one. The sugar caramelises, which makes up for the longer, gentler bake.
You can, but the slice will be less sturdy. Aim for a high-protein flour.
The calculator starts at 48 hours, a common compromise. Shortening it is possible: the engine recomputes the yeast so the load stays within the style’s window.
Same family, or close in hydration and bake.