Is this the New York preset on the pizza calculator?

No. That preset is this site’s starting point: 63% water, 2.2% salt, 2% oil, 1.5% sugar, and 0.25% instant yeast. This page scales the grams King Arthur printed for two 13-inch pizzas.

Why isn’t the yeast shown as a printed gram weight?

King Arthur prints 1/4 teaspoon of instant yeast and no grams. This page converts that with 3 g per teaspoon, because their ingredient chart lists 2 teaspoons of instant yeast as 6 g. The grams are labeled as a conversion.

What water temperature and rise does the recipe print?

Cool water at 60–70°F. That is the water temperature, not a desired dough temperature. Rest the dough 1 hour, divide it, then rest 8–10 hours at room temperature. Or refrigerate it for up to 3 days and give it at least 1 hour at room temperature while the oven heats.

King Arthur heats a baking steel or stone at 500°F for at least 1 hour. The bake they print is about 5 minutes, then 2–3 minutes under the broiler. This calculator does not change those times when you scale the dough.

Calculator

New York pizza dough from the printed grams

This scales King Arthur’s New York-style pizza, updated 1 May 2026. It is not the New York preset on the pizza calculator. That preset is a different formula.

Quick answer. King Arthur’s printed batch is two 13-inch pizzas: 360 g bread flour, 206 g water, and 12 g each of salt, sugar, and oil. The yeast is 1/4 teaspoon, which is 0.75 g at 3 g per teaspoon. Without that yeast the printed grams add to 602 g, and half of that is 301 g.

Weights

2 pizzas. The printed batch is two 13-inch pizzas. Yeast grams are 3 g per teaspoon, not a weight the recipe printed.

Scaled printed grams. Percent is ingredient ÷ flour.
Ingredient	Baker’s %	Weight
Bread flour	100%	360 g
Water	57.2%	206 g
Salt	3.33%	12 g
Sugar	3.33%	12 g
Vegetable oil	3.33%	12 g
Instant yeast (converted)	0.208%	0.75 g

0.25 tsp instant yeast. Dough excluding that yeast: 602 g. Each pizza, still excluding yeast: 301 g. King Arthur says about 300 g for each piece of the printed batch.

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The printed formula

Baker’s percent is the ingredient grams divided by 360 g of bread flour, then multiplied by 100. Water is 206 ÷ 360. Salt, sugar, and oil are each 12 ÷ 360. The table rounds those percentages. The grams stay exact when the batch is the printed one, or an even multiple of it.

The yeast line is different. The recipe prints 1/4 teaspoon of instant yeast and no gram weight. King Arthur’s ingredient chart lists 2 teaspoons of instant yeast as 6 g, so one teaspoon is 3 g and 1/4 teaspoon is 0.75 g. That converted weight is 0.208% of the flour. It is not a number the recipe printed in grams, and it is not inside the 602 g dough figure. The recipe says to divide the dough into two equal pieces of about 300 g. Half of 602 g is 301 g.

Water is cool, 60–70°F. That is the water temperature. Rest the dough 1 hour at room temperature, then divide it into two pieces of about 300 g. Rest those 8–10 hours at room temperature, or refrigerate them for up to 3 days and leave them out for at least 1 hour while the oven heats. Heat a baking steel or stone at 500°F for at least 1 hour. Bake about 5 minutes, then broil 2–3 minutes. The recipe header lists the bake as 7 to 10 minutes. Semolina or cornmeal is for dusting the peel, not for the dough.

The sauce and cheese are not in this calculator. The recipe prints a 794 g can of whole peeled tomatoes, strained, with 6 g salt and 4 g sugar. About 130 g of sauce goes on each pizza, and about 325 g of sauce is left over. Cheese is 198 g of mozzarella and 12 g of Parmesan, divided between the two pizzas.

Not the site preset

The New York button on the pizza dough calculator is this site’s starting point: 63% water, 2.2% salt, 2% oil, 1.5% sugar, and 0.25% instant yeast. King Arthur’s printed dough is 57.2% water, 3.33% salt, and 3.33% oil, with the yeast only as a converted teaspoon. The link below opens the pizza calculator with the printed percentages and a ball weight that includes the converted yeast, so the flour comes back to 360 g for two pizzas. That ball is not the 301 g piece that leaves the yeast out.

Questions

Is this the New York preset on the pizza calculator?: No. That preset is this site’s starting point: 63% water, 2.2% salt, 2% oil, 1.5% sugar, and 0.25% instant yeast. This page scales the grams King Arthur printed for two 13-inch pizzas.
Why isn’t the yeast shown as a printed gram weight?: King Arthur prints 1/4 teaspoon of instant yeast and no grams. This page converts that with 3 g per teaspoon, because their ingredient chart lists 2 teaspoons of instant yeast as 6 g. The grams are labeled as a conversion.
Why is one pizza 301 g when the recipe says about 300 g?: The printed flour, water, salt, sugar, and oil add to 602 g. Half of that is 301 g. The recipe says to divide the dough into two equal pieces of about 300 g. The yeast, which is not printed in grams, is in neither figure.
What water temperature and rise does the recipe print?: Cool water at 60–70°F. That is the water temperature, not a desired dough temperature. Rest the dough 1 hour, divide it, then rest 8–10 hours at room temperature. Or refrigerate it for up to 3 days and give it at least 1 hour at room temperature while the oven heats.
How hot is the oven?: King Arthur heats a baking steel or stone at 500°F for at least 1 hour. The bake they print is about 5 minutes, then 2–3 minutes under the broiler. This calculator does not change those times when you scale the dough.

Last reviewed 1 November 2026.

Sources

Flour, water, salt, sugar, oil, the 1/4 teaspoon of yeast, the two 13-inch pizzas, the water temperature, the rise, and the bake are from King Arthur’s New York-style pizza. The gram weight of the yeast is this site’s conversion of that teaspoon. The New York preset elsewhere on Luuzo is a separate starting point.