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Pizza Preacher

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

Set the batch

01

Pizza style: New York

Your oven setup

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

What do these percentages mean?

Flour is always 100%. Every other ingredient is measured against the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.

Calculated recipe

Weigh this out

02
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 suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.

Your fermentation plan

  1. Mix the dough
  2. Divide, ball and refrigerate
  3. Remove the dough from the fridge
  4. 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%

1,360g finished dough

Flour
811g
Water
511g
Salt
20g
Instant yeast
1.2g
Oil
16g

Cold-fermentation plan

Build relaxation time into the schedule.

The preset works backwards through 48 refrigerated hours and two hours at room temperature.

  1. 01

    Mix the oiled dough

    Develop a cohesive dough using flour suitable for the chosen formula.

  2. 02

    Ball and refrigerate

    Divide by weight before the cold stage so every pizza follows the same schedule.

  3. 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.

Compare the Neapolitan calculator

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.

Related calculators

Choose the method you are actually making

Useful answers

New York calculator questions

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.