It really depends on what you are going for, 00 is a Neapolitan flour. If you really want to get into it, if you want a NY pizza find a high protein flour. 14% is about what you want, King Arthur makes one that you can get in small sizes called High Gluten I believe on Amazon, it’s higher protein than their bread flour.

Here is my percentages for my current NY Pizza Dough:
This is based on percentages of flour used, you weigh everything to make your dough, this is geared for a home oven with a steel hitting 620 degree temps. Always weigh your ingredients, different flours can really impact your hydration percentage if you base everything off cups and tsps.

100% Flour
62% Water
3% Salt
2% Sugar
0.5% Yeast

This is weighed recipe for a 14" pizza, I have a google spreadsheet to calculate all kinds of shite for me, you can multiply it for more pizzas.
Flour - 210.0g
Water - 130.2g
Salt - 6.3g
Sugar - 4.2g
Instant Yeast - 1.1g

Mix the flour and water first, let it rest for 20 minutes.

Mix in the rest of the dry ingredients 1 at a time starting with yeast, let rest for another 20 minutes.

Knead for 5 minutes. Rest for a few minutes and then form a tight ball. Rise for 1-3 hours to 2x/3x in size. Form your tight dough balls based on the number of pizzas you made with this recipe. Put in a round oiled containers to rise for about 3 days in a fridge. Let it rest out of the fridge for about an hour before stretching your dough.

quote:
wouldn't crushed tomatoes need to be cooked a while to decrease the water content? hate soggy pizza.

No, a lot of high end NY and New Haven places use crushed tomatoes without cooking the sauce, some do cook the sauce. Stanislaus makes 7/11 and Tomato Magic crushed style that a lot of places use. Red Pack is also popular restaurant crushed. I tend to use whole peeled Alta Cucina from Stanislaus for my NY pizza though and just take out the peeled tomatoes. Traditional New Haven and NY pizza use American tomatoes, not San Marzano.

I added a little salt, a bit more sugar, and a lot more oregano for my NY sauce. Its all eye ball with the giant can of alta Cucinos. I freeze most of it in small containers. Bianco Dinapoli Whole Peeled is my small can option.

With pizza, its all about trial and error and finding what style you like best. I like NY and New Haven, so I chase that very crispy airy crust.

This is the place to go if you want to learn from the best:
Pizza Making Forum
LINK

This post was edited on 1/10/24 at 7:37 pm