A 14-inch (36 cm) pizza needs a larger dough ball of about 380 g. This page pre-fills a sturdy New-York-style base at 65%% hydration; adjust the count to scale.
Open the full recipe & timer
Perfect for a cozy dinner!
💡 Higher hydration = softer, more open crumb (but stickier dough!)
💡 A stiffer starter (≈60%) keeps the dough fluffier and less sour.