New York pizza dough calculator
NY-style dough with oil and a touch of sugar, built for a long cold ferment — yeast dose computed from your schedule.
Yeast is calculated assuming a 6 °C fridge.
3 × 380 g · 65% hydration
Type how much flour you have — the portion weight recalculates.
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 it lives or dies by a long cold fermentation — which is exactly what this calculator plans for you.
How it works
The NY formula
Bread flour at 65% hydration, 2% salt, 6% olive oil and 2% sugar — the proportions Kenji López-Alt and Ooni agree on almost exactly. 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.
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.