1,360g finished dough
- Flour
- 811g
- Water
- 511g
- Salt
- 20g
- Instant yeast
- 1.2g
- Oil
- 16g
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.
Your dough
Build your dough
Pizza style: New York
4 dough balls340g each1,360g total
Batch and fermentation
Advanced recipe settingsHydration, salt, yeast, oil and temperature
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.
Planning model
Adjust yeast for time and temperature
This optional estimate lowers the yeast dose as fermentation becomes warmer or longer. It is a first trial, not a guarantee.
Calculated recipe
Weigh this out
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
Matched to your plan
What will make this bake easier
Affiliate disclosure: we may earn a commission from an eligible regional retailer link, at no extra cost to you. Retailer availability does not decide which category appears.
Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The percentage is a planning estimate, not a fermentation guarantee. Starter strength, flour, dough temperature, room temperature and time all change the result.
Your fermentation plan
- Mix the dough
- Divide, ball and refrigerate
- Remove the dough from the fridge
- Stretch, top and bake
What changes from Neapolitan
More dough, added oil and a longer cold stage
Each default ball weighs 340g because the target is a broader pizza. Bread flour is the starting context, while 2% oil is included in the dough calculation.
Oil joins water, salt and yeast in the denominator used to divide the requested batch.
In plain languageFour balls × 340g = 1,360g total dough; each ingredient follows its baker’s percentage
Worked example
Four 340g balls with oil in the formula
This is Pizza Preacher’s editable starting point, not a reproduction of the source recipe.
- Batch
- 4 × 340g balls
- Hydration
- 63%
- Salt
- 2.5%
- Oil
- 2%
Cold-fermentation plan
Build relaxation time into the schedule.
The preset works backwards through 48 refrigerated hours and two hours at room temperature.
- 01
Mix the oiled dough
Develop a cohesive dough using flour suitable for the chosen formula.
- 02
Ball and refrigerate
Divide by weight before the cold stage so every pizza follows the same schedule.
- 03
Let chilled dough relax
If the dough resists stretching, give it more time rather than forcing the diameter.
Before you stretch
Diameter is only half the sizing decision
Ball weight ignores preferred thickness
Two pizzas with the same diameter can need different dough weights.
Cold dough is forced open
A tight chilled ball can spring back or tear. Allow it to relax first.
Longer is assumed to be better
Flour strength, yeast and temperature limit useful fermentation.
Choose the slice
Use New York when a broad home-oven pizza is the goal.
This preset suits larger balls, bread-flour context, oil and a longer cold stage. Neapolitan stays leaner and smaller for a hotter, shorter bake.
Primary reference
The source supports the method, not these exact percentages.
King Arthur documents bread flour, oil and extended fermentation. Pizza Preacher’s 340g, 63% and 48-hour settings remain editable house defaults.
- King Arthur Baking New York-style pizzaBread flour, oil in the dough, larger stretched pizzas and extended fermentation.
Related calculators
Choose the method you are actually making
Useful answers
New York Dough Calculator FAQs
Why are the dough balls heavier?
The preset targets a broader pizza than the Neapolitan starting point. Reduce the weight for a smaller or thinner pie.
Can I shorten the cold fermentation?
Yes. Change the fridge time and the dated plan will move. Yeast may also need adjustment.