Exact grams for New York-style dough — with oil and sugar, a firmer dough and a longer ferment — for any number of pizzas.
Updated · How we source our numbers
King Arthur’s New York-style recipe works out to about 57% hydration with roughly 3.3% each of oil and sugar. It makes about 300 g balls for 13-inch pizzas. Typical figures, not an official standard.
There is no official standard for New York-style pizza — unlike Neapolitan, no body sets the rules. So the preset is labelled typical, and it comes from one published source rather than our guess: King Arthur Baking’s New York-Style Pizza recipe.
| King Arthur’s recipe | Grams | Baker’s % |
|---|---|---|
| Bread flour | 360 g | 100% |
| Water | 206 g | 57.2% |
| Table salt | 12 g | 3.3% |
| Vegetable oil | 12 g | 3.3% |
| Sugar | 12 g | 3.3% |
| Instant yeast | ¼ tsp (about 0.75 g) | about 0.2% |
That makes two 13-inch pizzas at about 300 g each. King Arthur rests the dough 8–10 hours at room temperature, or up to 3 days in the fridge, and bakes at 500 °F on a steel or stone. Change any percentage to suit your oven and flour.
No official body publishes a table linking yeast to fermentation time and temperature, so the calculator doesn’t estimate one. Each style loads its source’s own yeast amount:
| Source | Yeast | Fermentation |
|---|---|---|
| AVPN Neapolitan rules | 0.1–3 g fresh yeast per litre of water (about 0.006–0.19% of flour) | 12–24 h in total |
| King Arthur New York-Style Pizza | ¼ tsp instant (about 0.75 g) per 360 g flour, about 0.2% | 1 h, then 8–10 h at room temperature |
| King Arthur Weeknight Detroit Pizza | 3 g instant per 360 g flour, 0.83% | About 2 h, then 45–60 min in the pan |
King Arthur gives the New York yeast only as ¼ tsp. We convert it with the 3 g per teaspoon of instant yeast that King Arthur prints in its Detroit recipe.
The two King Arthur recipes show the pattern: about 0.2% yeast for an 8–10 hour rise, 0.83% for a 2-hour one. For your own timing, set the yeast % yourself and watch the dough, not the clock. Active dry yeast swaps 1:1 with instant; fresh yeast is about three times the weight (King Arthur, Red Star).