New York pizza dough calculator
The wide, foldable slice. Bread flour with olive oil and a little sugar, a day or two in the fridge.
Fridge hours are counted at 6 °C.
The New York slice: a wide, foldable pizza with a thin, chewy-crisp base. The dough is enriched with olive oil and a touch of sugar, and built for a long cold fermentation.
How it works
The NY formula
Bread flour at 65% hydration, 2% salt, 5% olive oil and 2% sugar — the proportions Kenji López-Alt and Ooni broadly share (their salt and sugar differ; the oil and the water do not). The oil keeps a large, thin pie tender instead of tough; the sugar feeds browning at home-oven temperatures.
Cold fermentation is the style
NY dough is a fridge dough: Ooni runs 16–52 hours cold, Kenji up to five days. The default plan here is 48 hours with 44 of them at 6 °C — the calculator computes the yeast dose from your actual schedule, so stretching the ferment automatically shrinks the dose.
Balls and baking
A 380 g ball opens into a 35–40 cm pie. Bake on a well-preheated steel or stone as hot as your oven goes — the style bakes at 260–340 °C in four to five minutes. Take the balls out of the fridge about two hours before baking.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- J. Kenji López-Alt — Basic New York-Style Pizza Dough (Serious Eats) — Kenji’s NY dough: 630 g flour, 420 g water (67%), 5.1% oil, 2.4% sugar, 1–5 days cold — the backbone of the preset.
- Ooni — New York-style pizza dough — Independently lands on the same shape: 65% water, 5.0% oil, sugar, 380 g balls, 16–52 h cold — the two together fix the 5% oil.
- PizzaBlab — dough formulas for every pizza style — Salt 2–2.5% — the default 2% sits in this band (published salt spans 1.6–3%).
FAQ
How much salt is right for NY dough?
Respected sources genuinely disagree: Kenji uses 1.6%, Ooni 3%. The default 2% sits in the consensus band — adjust to taste and to how salty your cheese is.
Can I make it the same day?
You can — enter a short warm plan and the calculator raises the yeast accordingly — but the crust will be paler and blander. The cold ferment builds the flavor and browning the style is known for.
Which flour?
Strong bread flour; NYC slice shops traditionally use high-gluten flour. All-purpose works at the shorter end of the schedule but gives a softer, less chewy slice.
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