The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough N.Y. Style Pizza

Sourdough N.Y. Style Pizza

The Roadside Pie King's picture
The Roadside Pi...


This is my tested formula for 1 16" N.Y. Style pizza skin. It can be cold retarded for up to 72 hrs, or fermented at room temperature from 10-12 hrs. (72F).  


 pizza and food


8 Slices
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


52 g
Levin ( (15% of Total) Ripe @ 100% Hydration )
290 g
King Athur Bread Flour (90%)
26 g
King Athur Whole Wheat Flour (5%)
26 g
Spelt flour (5%)
207 g
water (67% (contains 26G Levin water))



The skin should be stretched/tossed NY style to 16" The aprox. 599G dough disk makes a thin NY style pie. . I found it to be easy to work with after proper fermentation.