New York pizza dough calculator
Big, foldable, slightly chewy slices. The New York preset adds a little oil and sugar to the dough for tenderness and that deep golden color, with 63% hydration and generous 250–450 g balls.
Set your fermentation time — a slow cold ferment in the fridge does wonders here — and the calculator weighs everything and plans the timeline to the minute.
Classics made with this dough: Pepperoni · Hawaiian
Compared with: Neapolitan · Detroit · Thin & crispy
Which pizza?
Big foldable slices. A little oil and sugar for chew and color.
How much pizza?
The rise
Here’s the dough!
Just a pinch — time does the work, not the yeast. Forno at 290 °C — hotter is better!. Curious? Read the yeast guide.
The game plan
How it’s done
- Dissolve the yeast in the water.
- Add the flour and sugar, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide into 4 × 320 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch by hand, keeping air in the rim, top and bake.
My recipes
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.