New York Pizza Dough Calculator
Exact gram measurements for authentic new york pizza dough. Adjust the number of pizzas and size below.
Best Flour
High-gluten bread flour (King Arthur Bread Flour or All Trumps). NY dough needs 13-14% protein for that chewy, foldable texture. All-purpose flour works but won't give the same chew.
Technique
Mix all ingredients, knead 8-10 minutes until windowpane test passes. Oil and sugar go in with the water. Cold ferment 24-48 hours for best flavor. Roll or hand-stretch to 14-16" — rolling is traditional for NY style.
Pro Tip
The oil (3%) and sugar (1%) aren't optional — they're what make NY dough different from Neapolitan. Sugar helps browning at lower oven temperatures, and oil keeps the crumb tender.
1–12 pizzas
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 732 |
| Water | 63% | 461 |
| Salt | — | 14.6 |
| Yeast (ADY) | — | 3.7 |
| Oil | — | 22 |
| Sugar | — | 7 |
| Total | — | 1240 |
| Per ball | — | 310 |
Gear for New York Pizza
Recommended tools for this style
NY-style needs a crispy bottom. Steel conducts 18x better than stone.
Check Price →Slide your NY pie in and out without burning yourself.
Check Price →Consistent NY dough starts with a weighed flour figure, not a cup that varies by a third.
Check Price →
Now make something with it
You've got your new york dough recipe — pick a recipe and follow our step-by-step instructions.