Ok so here’s the recipe I’ve been working on. I wanted a simple basic NY style recipe that I can make anywhere anytime without having to refer to a written recipe and require just basic kitchen measuring cups. After closely examining a dozen recipes or so, I noted the range of baker’s percents of the individual ingredients. The recipes were all very similar and the differences were mainly in preferences for more or less salt, more or less yeast depending on how long you wanted to cold ferment the dough, using starters in place of commercial yeast, and the addition of oil and sugar for texture & taste. So I decided I would attempt to simplify the recipes and here’s what I ended up with.

Here are the ranges in baker’s percents of the recipes I compared.

• Flour (100%)

• Water (60-70%)

• Starter (5-30%)

• Salt (2-3.5%)

• ADY/IDY (0.23-1%)

• Sugar (1-4%)

• Oil (2-5%)

Here’s what I came up with. The only part of the recipe that varies is the amount of flour b/c different types of flours (All Purpose, Bread Flour, and High Gluten flour) have varying weights. So the main part of the recipe consist of 1 cup + 1-2Tbs of water, depending on the hydration rate you choose. I have provide both formulations below. The ADY or IDY, salt, sugar, and oil remains at 1 tsp. I happen to like the higher hydration formula b/c I like moister crust and I live at high altitudes require a bit more water in baking. This recipe will make 2 doughballs around 300gm each that will make (2)12-13” pies depending on how thick or thin you like it. Or you can make 2 thicker 10” pies with a big rims.

For the higher hydration recipe (64%-67%).

1 cup of AP flour weighs ~ 125-130gm (~127.5gm)

• AP flour 3 cups (382.5gm)

• Water 1 cup 2 T (244gm) 63.7%

• Table salt 1 tsp (6gm) 1.56%

• ADY/IDY 1 tsp (4gm) 1%

• Sugar 1 tsp (5gm) 1.3%

• Oil 1 tsp (4.3gm) 1.1%

• Total 645.8gm minus 5% bowl residue = 613.5 gm or 306.75gm per ball.

1 cup of Bread Flour weighs ~ 135-140gm (~137.5gm)

• Bread Flour 2.75 cups (~378gm) 100%

• Water 1 cup 2 T (~244gm) 64.5% hydration ratio

• Table salt 1 tsp (~6gm) 1.6%

• ADY/IDY 1 tsp (~4gm) 1%

• Sugar 1 tsp (~5gm) 1.3%

• Oil 1 tsp (~4.3gm) 1.1%

• Total 641gm minus 5% bowl residue = 609gm or 304gm per ball.

High Gluten Flour formulation. 1 cup of HG flour = 140-150gm (~145gm)

• High Gluten F. 2.5cups (~362.5gm)

• Water 1cup 2Tbs (~244gm) 67%

• Table salt 1 tsp (~6gm) 1.65%

• ADY/IDY 1 tsp (~4gm) 1.1%

• Sugar 1 tsp (~5gm) 1.4%

• Oil 1 tsp (~4.3gm) 1.2%

• Total 625.8gm minus 5% Bowl residue = 594.5gm or 297gm per ball.

For a Lower Hydration ratio formulation of (61-62%) follow this recipe.

1 cup of AP flour weighs ~ 125-130gm(~127.5gm).

• AP flour 3 cups (382.5gm)

• Water 1 cup 1T (232gm) 61%

• Table salt 1 tsp (6gm) 1.57%

• ADY/IDY 1 tsp (4gm) 1%

• Sugar 1 tsp (5gm) 1.3%

• Oil 1 tsp (4.3gm) 1.1%

• Total 633.8gm minus 5% bowl residue = 602gm or 301gm per ball.

1 cup of Bread Flour weighs ~ 135-140gm (~137.5gm)

• Bread Flour 2.75 cups (~378gm) 100%

• Water 1 cup 1T (~232gm) 61% hydration ratio

• Table salt 1 tsp (~6gm) 1.58%

• ADY/IDY 1 tsp (~4gm) 1%

• Sugar 1 tsp (~5gm) 1.3%

• Oil 1 tsp (~4.3gm) 1.1%

• Total 629.3gm minus 5% bowl residue = 598gm or 299gm per ball.

High Gluten Flour formulation. 1 cup of HG flour = 140-150gm (~145gm)

• High Gluten F. 2.5cups (~362.5gm)

• Water 1cup 1T (~232gm) 64%

• Table salt 1 tsp (~6gm) 1.6%

• ADY/IDY 1 tsp (~4gm) 1.1%

• Sugar 1 tsp (~5gm) 1.4%

• Oil 1 tsp (~4.3gm) 1.2%

• Total 613.8gm minus 5% Bowl residue = 583gm or 291.55 gm per ball.

**As you can see, using this recipe is extremely easy to recall at a moment's notice. The less protein a flour has (AP<BF<HG flour) cut the flour amount by ¼ of a cup. So AP flour requires 3 cups, BF 2.75 cups, and HG 2.5 cups. The water amount is the same at 1 cup and 1-2T (depending on your preferred hydration rate), and keep the other ingredients at 1 tsp. Use oil or sugar or omit them according to your taste and preference. Just know if you want to use either sugar or oil, it’s just 1 tsp. I have made pies with and without oil and sugar, and with the varying flours and all turn out good. ** A note about the yeast: You can use ADY and IDY interchangeable. B/c of the high amount of yeast. Use this dough within 2 hours after kneading or refrigereate and use within 24hours. Depending on how much it has risen in the fridge pull it out 1-2 hours prior to baking and proof at room temps.

A note about oil and sugar: Oil and sugar is purely optional. Just know that if you want to add it, the amount is easy to remember (1 tsp). Sugar will give the dough a slightly sweeter taste and help the crust brown a bit better and oil will make the crust a bit softer and the dough a easier to manage for the beginner. For the traditionalist, feel free to omit the oil and sugar.

A note about the hydration ratio. Hydration ration refers to how wet the dough is. You get it by dividing the amount of flour by the amount of water (whether using weight or volume). If you want a slightly drier or less hydrated dough, you can use just 1 cup of water (instead of 1 cup and 2 Tbs).

The beauty of this recipe is that it frees me up from having to follow a recipe exactly. Using it as a base, I can make small changes to each ingredient according to taste and know that I am still within the guidelines of a typical NY style recipe.

A note about volume measurements. Recipes that use volume measurements can be highly inaccurate and variable for several reasons. First off, some flours are pre-sifted while others can be rather compact causing variation of flour weight per 1 cup measurement. Next, there are several methods to measure dry ingredients by. Some people cut it with the flat edge of a knife, while others (like me) just shake the top, level and eyeball it. If you measure the weight of flour using these 2 methods, the gram weight of flour can vary as much as 10gm. Another factor that makes this type of recipe inaccurate is no 2 measuring cups are exactly alike. I took measurements of the same flour with 2 different cup measurers and consistently got a 5-10 gm variation. So in my recipe, I took several measurements of each type of flour and took the averages of the variations.

Keep in mind that this recipe is meant to be simple and not complicated. It’s actually ok that we all don’t measure flour the same. I even have started practicing eyeballing tsp and Tbs measurements in the palm of my hand. I double check to make sure I’m close enough. My goal is to only have to measure flour and water by volume, and ultimately not have to measure even those things.

**EDIT: To use this recipe with rehydrated ADY or extended cold fermentation, see notes in Reply 43 at http://www.pizzamaking.com/forum/index.php/topic,10789.msg99858.html#msg99858**.