Free New York pizza dough recipe — exact amounts, any number of pizzas
New York pizza dough uses about 65%% hydration (650 g water per 1000 g flour) with roughly 300 g dough balls and a little oil for a foldable slice.
New York style pizza is the big, foldable slice: a sturdy, slightly chewy crust that's crisp on the bottom but pliable enough to fold in half and eat on the go. This calculator works out the flour, water, salt, oil and yeast for a proper NY dough at any scale.
NY dough runs a little wetter and heavier than Neapolitan — around 65% hydration with 300g balls — and traditionally includes a little oil and sometimes a touch of sugar for browning and a tender chew. Bread flour with a higher protein content gives the signature structure that holds up to generous toppings.
New York pizzas bake in a hotter-than-home but not Neapolitan-extreme oven, around 260–290°C (500–550°F) on a steel or stone for 8–12 minutes. A cold ferment of 24–72 hours in the fridge develops the flavour and that characteristic light tang.
Around 62–65% hydration gives the classic NY balance: crisp underneath, foldable on top, and sturdy enough to carry a lot of cheese.
Traditionally yes — a small amount of oil (about 2–3%) makes the crust tender and a touch of sugar helps it brown in a home oven. Both are optional.
About 280–320g for a large foldable slice pie; 300g is a good default. Scale up for a true 18-inch pie.
A 24–72 hour cold ferment in the fridge is classic for NY pizza — it deepens flavour and improves texture. Reduce the yeast slightly for long ferments.