American · Style guide
Oil, optional sugar
Big foldable slices: crisp under, chewy bite-stone/steel, cooler temps than Naples.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 63% |
|---|---|
| Salt | 2.4% of flour |
| Oil | 2% |
| Sugar | 1% |
| Yeast (IDY) | 0.25% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 18 h |
| Bench / ball proof | 4 h |
| Cold placement | balls |
New York-style dough often uses a short bulk, optional cold maturation, then a warm finish for extensibility. Placement sets where the fridge stage happens, use it to match your workflow.
New York style traces early-20th-century migration: coal pizzerias set the template until gas decks perfected slice-by-slice reheats. Thin, extensible dough sets firm underneath while rims stay resilient. Oil and occasional sugar help browning when ovens lack Naples fire. The ethos is speed, volume, and sidewalks-lunch engineered to fold mid-commute and shrug off a reheat.
The New York preset in 8Bit.Pizza starts around 63% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default New York timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Great on steel/stone in home ovens. Ideal for big pizzas and slice-style eating. Solid everyday dough, flexible toppings.