🍕 NY Style Pizza Dough Calculator
Get exact ingredient amounts using professional baker's percentages — flour, water, yeast, salt & oil
| Pizza Size | Classic NY (g) | Extra Thin (g) | Thick Rim (g) | Approx. oz |
|---|---|---|---|---|
| 10" Personal | 170g | 140g | 200g | 6 oz |
| 12" Small | 220g | 185g | 265g | 7.8 oz |
| 14" Medium | 280g | 235g | 340g | 9.9 oz |
| 16" Large | 340g | 285g | 410g | 12 oz |
| 18" XL Classic NY | 400g | 335g | 480g | 14.1 oz |
| 20" Party | 490g | 410g | 590g | 17.3 oz |
| Ingredient | Classic NY % | Extra Thin % | Thick & Chewy % | Notes |
|---|---|---|---|---|
| Bread Flour | 100% | 100% | 100% | High-gluten (12.7%+ protein) |
| Water | 61% | 58% | 64% | Filtered, room temp |
| Salt | 1.75% | 1.75% | 2% | Fine sea salt or kosher |
| IDY (Instant Yeast) | 0.3% | 0.25% | 0.35% | Or 1% ADY / 3% fresh |
| Olive Oil | 1% | 0.5% | 2% | Optional but traditional |
| Sugar | 0% | 0% | 0.5% | Only if adding for color |
| Yeast Type | % of Flour | Equivalent to IDY | Proof in Water? |
|---|---|---|---|
| Instant Dry Yeast (IDY) | 0.3% | 1x (baseline) | No — add directly |
| Active Dry Yeast (ADY) | 0.4% | 1.25x IDY amount | Yes — 5 min at 110°F |
| Fresh / Cake Yeast | 0.9% | 3x IDY amount | Optional |
| Sourdough Starter | 20% | Replace yeast entirely | Fed & active starter |
| Hydration | Dough Feel | Resulting Texture | Best For |
|---|---|---|---|
| 55–57% | Stiff, firm | Cracker-thin, very crispy | Ultra-thin slice |
| 58–60% | Slightly stiff | Crispy with light chew | Classic NY thin |
| 61–63% | Smooth, tacky | Foldable, slight crunch | Authentic NY fold |
| 64–65% | Soft, slack | Open crumb, chewy rim | Thicker NY / artisan |
| 66–70% | Sticky, wet | Very open, Neapolitan-like | Expert bakers only |
Performance of NY style pizza dough at home is simpler than many folks believe. Only six ingredients you truly require, and about the flour you do not need to use anything special, everyday flour works well, or take bread flour if it is available. Everything mixes in one bowl, without need for blender (if you want, even so use it).
Kneading? Only some seconds. Later the dough rests around twenty-five minutes, and everything is ready.
Make Easy New York Pizza Dough at Home
In the end you receive dough with chewy crust that perfectly convinces all guests at your door.
The main step deals with setting of the yeast. Mix water, sugar and yeast, later leave it stand until it becomes bubbly and frothy; around five minutes last. Keep the water warm, not too warm to not kill the yeast.
When it bubbles, add the flour, olive oil and salt. One bowl and wooden spoon is enough for everything. Kneading is almost nothing, and the dough only must rise one time before bkaing.
For one batch the dough comes together in about ten minutes. Later it rests between thirty and sixty minutes before going in the oven. Result is chewy crust with crisp edges, perfectly crisp.
The amount of dough depends on the size of your pizza. For small pizza one needs around seven ounces of dough. At medium size you need about ten ounces.
For large, fourteen ounces work well. If you favour thin crust, 125 until 175 grams for one person are ideal. Normal home pizza uses around 250 until 300 grams, but for more chewy bites you need 300 until 350 grams.
For pan-style or deep dish? Then 360 grams or more, and use a well oiled tray.
Here comes the cold rising, keep the dough in the fridge to improve it a lot. Ideally make it two days before and leave it cool. Those 48 hours create deep taste truly.
With less yeast the dough can rise several hours at room temperature. Good NY style pizza dough benefits from three different rises, where the first too involve around one and a half until two hours after kneading.
Pizza stone truly changes everything. It gives more even heat and crisp crust clearly. Baking lasts differently based on your gear, some recipes require 550 degrees during 10 until 12 minutes, other 375 degrees for 20 until 25 minutes.
When the pizza exits, brush the crust with butter and coarse salt for that extra taste.
The water content matters more than one knows about NY style pizza dough. It is the base for the wanted texture and crust. Dough calculator removes the guesswork and balances flour, water, yeast and salt.
Where you live also affects it, high heights and humidity change the behavior of the dough. One can try mixing breadflour with semolina or rye for interesting changes.
