Large, foldable slices

New York Pizza Dough Calculator

This New York pizza dough calculator scales the recipe by pizza count and ball weight. The preset uses a larger ball, a little oil and a 48-hour cold fermentation, while leaving every percentage editable.

Calculate your dough

Your dough

Build your dough

01

Pizza style: New York

Advanced recipe settingsHydration, salt, raising-agent percentage and oil

Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.

Flour is always 100%. Every other ingredient is measured against the flour weight.

Your oven setup

Calculated recipe

Weigh this out

02
New York1,360g4 balls × 340g
1,360g4 dough balls at 340g each
Flour
811g
Water
511g
Salt
20g
Instant / fast-action yeast
1.2g
Oil
16g

Use the numbers well

Sized for a broader, thinner base

Practical guidance for this method

Oil contributes to handling and browning, but oven temperature and bake time still matter. Change one variable at a time and keep a note of the result.

Need a different style or raising agent? The pizza dough calculator combines all standard presets with a dated fermentation plan and equipment advice.

Useful answers

New York calculator questions

Why are the dough balls heavier?

The preset is designed around a broader pizza than the Neapolitan starting point. Reduce the weight if you are baking a smaller or thinner pie.

Can I shorten the cold fermentation?

Yes. Change the fridge time and the dated plan will move the mixing and balling steps. Yeast may also need adjustment because time and temperature work together.