Scott 123 Easy New York Pizza

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 622 g 21.9 oz King Arthur Bread Flour
Water 61% 379 g 13.4 oz Water
Yeast or Starter 0.5000% 3.109 g 0.110 oz Instant Dry Yeast
Salt 1.75% 10.88 g 0.38 oz Salt
Oil/Lards/Shortening 3.00% 18.7 g 0.7 oz Vegetable Oil
Sugar 1.00% 6.218 g 0.2 oz Sugar
Other 0.00% 0.00 g 0.0 oz -No Others Needed
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

A value is required.Invalid format.Minimum number of characters not met.Exceeded maximum number of characters.Please input a doughball weight of at least 100 g. Please select an item.

See ounces to grams conversion here.


Instructions from the forum thread:

I was looking through the NY style pizza recipes on the forum looking for an easy approach- one that didn't use exotic ingredients or equipment, and couldn't find one that I felt covered all the bases.  So, here's my contribution to the easy equation (note: this is easy, but not fast).

Step #1. You will need a pizza stone to successfully bake this pizza in a home oven. If you don't have one, order this. If your oven oven isn't large enough, order this smaller baking stone.

Makes one 16" pie

King Arthur Bread Flour (100%):
Water (room temp) (61%):
IDY (.5%):
Salt (1.75%):
Soybean Oil (3%):
Sugar (1%):
Total (167.25%):
289.69 g  |  10.22 oz | 0.64 lbs
176.71 g  |  6.23 oz | 0.39 lbs
1.45 g | 0.05 oz | 0 lbs | 0.48 tsp | 0.16 tbsp
5.07 g | 0.18 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
8.69 g | 0.31 oz | 0.02 lbs | 1.93 tsp | 0.64 tbsp
2.9 g | 0.1 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
484.51 g | 17.09 oz | 1.07 lbs | TF = 0.085

Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.

Pre-heat stone for 60-80 minutes at the highest setting your oven goes to (using convection, if your oven has it). Stone should be positioned on an oven shelf that's about 6-7" from the broiler.

Dust wooden peel with flour
Stretch skin to 16" and place on peel
Quickly dress the pizza, shaking between each topping to make sure the skin doesn't stick
Turn pizza every couple minutes with metal peel
Bake until pizza top and bottom are well colored
Use broiler if top needs more browning
Retrieve, using metal peel, onto cooling rack
Allow to cool 7 minutes
Transfer to 18" metal pizza pan
Slice and serve.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.