PizzaLogic: Artisan Dough Calculator
New York Style Pizza Dough Recipe
Classic New York style pizza dough calculator. Foldable slices, crispy bottom, perfect chew with 63% hydration and oil for authentic NYC pizza.
Use this calculator to generate precise ingredient measurements and fermentation timing for your New York pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for sourdough, biga, poolish & more
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Canotto
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Quick Presets
Dough Parameters
Dough Composition
Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
°F
°C
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
5
Climate & Altitude
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Flour
760 grams
Water
479 grams
Salt
19 grams
Yeast
1.04 grams
~1/4 teaspoon
Oil
15.2 grams
Sugar
7.6 grams
Preparation
1
Mix & Autolyse: Combine 760g flour and 479g water at 86F. Mix until no dry flour remains, then cover and rest for 20-30 minutes.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with.
2
Add Yeast, Salt, Sugar & Oil: Sprinkle 1.04g (~1/4 teaspoon) yeast, 19g salt, and 8g sugar over the dough, then add 15g oil. Mix by hand (6-8 minutes) until dough is fully developed, smooth and shiny.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 4 hours. Allow the dough to relax. Dough should increase ~50%% in size.
4
Divide Dough: Divide the dough into 4 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
6
Warm Up Before Baking: Remove dough from refrigerator 1-2 hours before baking to take the chill off. Let rest at room temperature, covered.Cold dough is harder to stretch. Bringing it to room temperature makes shaping easier and improves oven spring.
Baking
7
Preheat: Preheat pizza stone on middle rack for 45-60 min at max temp (500-550F / 260-290C).
8
Shape & Top: Press and stretch into a large round, working from center to edge. Can toss or use rolling pin. Crust should be thin but foldable. Add sauce, cheese, and toppings.
9
Launch & Bake: Transfer to a floured peel, shake to ensure it slides, then launch onto hot Pizza Stone. Bake for 6-9 minutes until crust is golden and cheese is bubbly.Use semolina on the peel for easier sliding.
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