Recipe
| Ingredient | Grams | Ounces | Baker’s % |
|---|---|---|---|
| Flour | 727 | 25.6 | 100% |
| Water | 458 | 16.2 | 63% |
| Salt | 14.5 | 0.51 | 2.0% |
| Instant yeast (or 3.49 g active dry) | 2.91 | 0.103 | 0.4% |
| Olive oil | 14.5 | 0.51 | 2% |
| Sugar | 7.3 | 0.26 | 1% |
| Total dough | 1224 | 43.2 |
Higher-protein bread flour, a little oil and sugar for browning in home ovens. Fresh yeast is three times the instant weight and active dry about 1.2 times (King Arthur: instant = fresh × 0.33, active dry = fresh × 0.4; source).
Method
- Dissolve the salt in the water, add about a tenth of the flour and the yeast, then the rest of the flour and the oil.
- Knead until smooth.
- Ferment: a few hours at room temperature, or 24–72 hours in the fridge for more flavour.
- Shape and stretch, top and bake as hot as your oven allows.
More dough amounts
- 1 New York — 242 g flour, 153 g water
- 2 New York — 485 g flour, 305 g water
- 4 New York — 969 g flour, 611 g water
Last reviewed: 2026-10-04 · Disclaimer