Authentic New York-Style Pizza

charlieandersoncooking.com

Jet Jockey

subheading: DOUGH:

subheading: BAKER’S PERCENTAGES:

90% High-Gluten Flour

10% Sifted Spelt or Rye Flour

65% Water

3% Salt

0.5% Instant Dry Yeast

1.5% Sugar

I have provided recipes for a few common pizza sizes below, but you can use my free Pizza Calculator Spreadsheet to customize the recipe to your exact specifications. Click here to get access to it!

subheading: AMOUNTS FOR TWO 12" PIZZAS:

271g High-Gluten Flour (2 ⅛ Cups)

27g Sifted Whole Wheat Flour (3 ½ Tbsp)

194g Water (6.5 fl oz)

9.0g Salt (volume can vary - check your salt container for conversions)

1.5g Instant Dry Yeast (½ tsp)

4.5g Granulated Sugar (1 ⅛ tsp)

TOTAL DOUGH WEIGHT: 507g (253g Per Pizza)

I recommend 102g of Sauce (3.5 fl oz), 102g of Mozzarella (about 7/8 Cup, grated), and 6g of Pecorino (1 Tbsp, ungrated) Per Pizza, but you can adjust this to suit your tastes.

subheading: AMOUNTS FOR TWO 14" PIZZAS:

376g High-Gluten Flour (3 Cups)

38g Sifted Whole Wheat Flour (4 ¾ Tbsp)

269g Water (9.0 fl oz)

12.4g Salt (volume can vary - check your salt container for conversions)

2.1g Instant Dry Yeast (⅔ tsp)

6.2g Granulated Sugar (1 ½ tsp)

TOTAL DOUGH WEIGHT: 704g (352g Per Pizza)

I recommend 142g of Sauce (4.8 fl oz), 142g of Mozzarella (about 1 ¼ Cup, grated), and 8g of Pecorino (1.5 Tbsp, ungrated) Per Pizza, but you can adjust this to suit your tastes.

subheading: AMOUNTS FOR TWO 16" PIZZAS:

498g High-Gluten Flour (4 Cups)

50g Sifted Whole Wheat Flour (6 ⅓ Tbsp)

356g Water (11.9 fl oz)

16.4g Salt (volume can vary - check your salt container for conversions)

2.7g Instant Dry Yeast (7/8 tsp)

8.2g Granulated Sugar (2 tsp)

TOTAL DOUGH WEIGHT: 932g (466g Per Pizza)

I recommend 188g of Sauce (6.4 fl oz), 188g of Mozzarella (about 1 ⅔ Cup, grated), and 11g of Pecorino (2 Tbsp, ungrated) Per Pizza, but you can adjust this to suit your tastes.

subheading: SAUCE:

subheading: IF USING A 28OZ CAN OF TOMATOES:

1 28oz Can of Tomatoes

2g Salt, plus more to taste (volume can vary - check your salt container for conversions)

12g Sugar (1 Tbsp)

2 tsp Dried Oregano (~2g)

note: NOTE: The consistencies of different tomato brands can vary, so feel free to add more water (or strain liquid off) until you achieve the approximate sauce consistency shown in the video.

subheading: IF USING COMMERCIAL REDPACK TOMATOES:

1 105oz Can of Tomatoes

26oz Water

11.3g Salt, plus more to taste (volume can vary - check your salt container for conversions)

45g Sugar (3 ¾ Tbsp)

7.5 tsp Dried Oregano (~7.5g)

subheading: CHEESE:

Low-Moisture, Full-Fat (Whole Milk) Mozarella

Pecorino Romano

note: NOTE: Exact amounts will depend on the size and number of pizzas you are making.

Directions at charlieandersoncooking.com

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