American · Style guide
Mother‑dough vibe; approx via low yeast
NY bake & stretch; starter-like vibe from very low yeast plus a long timeline.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 65% |
|---|---|
| Salt | 2.4% of flour |
| Oil | 2% |
| Sugar | 0.5% |
| Yeast (IDY) | 0.02% of flour |
| Total timeline | 48 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 42 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Long levain-style cold ferments are often kept as one mass for even maturation, then divided for warm-up and opening. If you cold in balls, switch placement to match.
New York sourdough pizza is a modern twist rather than a singular historic trademark. Starter methods followed artisan bread culture into pizza for deeper wheat, mild tang, and long-ferment strength. Plenty of slice shops still prioritise commercial yeast, yet sourdough lines built their own subculture. Expect a foldable slice that feels lighter yet more aromatic-especially after cold ferment.
The NY (Sourdough-ish) preset in 8Bit.Pizza starts around 65% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default NY (Sourdough-ish) timeline is about 48 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.
More flavor without extra enrichments. Good for long cold ferments. Great if you already keep a starter.