MAKING NEW YORK STYLE PIZZA AT HOME | in the Ooni Koda 16
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- Опубліковано 7 чер 2024
- Buy Your Ooni Koda 16 - shrsl.com/48sub
Here's a simple method for making New York style pizza at home. Learn how to prepare pizza dough using overnight, cold fermentation that produces a flavorful, chewy crust just like pizza from the Big Apple. My dough making process straight forward, easy and the results are amazing.
A huge thank you to Ooni for sending me a Koda 16 oven. It's an awesome piece of equipment. Just fire it up, and 20 minutes later I'm baking pizza. Check them out here: bit.ly/37l5P5z.
🔗 ADDITIONAL LINKS
Buy me a coffee! - ko-fi.com/kitchenandcraft
Instagram - / kitchencraftfood
Website: kitchen-and-craft.com/
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NEW YORK STYLE PIZZA DOUGH RECIPE - 63% HYDRATION
(makes 2 dough balls)
Strong Bread Flour, 90% - 450g (15 3/4 oz. or 3 1/3 Cups)
Semolina Flour, 10% - 50g (1 3/4 oz. or )
Warm Water, 63% - 314g (11 oz. or 1 1/4 Cups + 1 Tbsp.)
White Sugar, 2.8% - 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 2.8% - 14g (1/2 oz. or 1 Tbsp.)
Instant Yeast, 0.2% - 1/4 tsp. (scant 1g)
Extra Virgin Olive Oil, 2.4% - 12g (scant 1/2 oz. or 1 1/2 tsp.)
NEW YORK STYLE PIZZA SAUCE RECIPE
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1 tsp.
Crushed Fennel Seed, 1/4 tsp.
Crushed Red Chile, 1/4 tsp.
San Marzano Tomatoes, 794g ( or 1-28 ounce can)
White Sugar, 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 12g (scant 1/2 oz. or 1 1/2 tsp.)
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THE EQUIPMENT I USE (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
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TIMESTAMPS
Intro - 00:00
Mixing Dough and 1st Fermentation - 00:17
Dividing the Dough and Cold Fermentation - 02:57
Pizza Cheese Info - 04:56
Stretching the Dough - 05:50
Making a Cheese Pizza - 07:55
Baking in the Ooni Koda 16 - 09:18
Broccoli and Bacon Pizza - 10:22
Tasting the Pizza - 12:10
#pizza #kitchenandcraft #cookingshow
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Gotta say, my fav was the bonus pizza made with my whole wheat "test" dough. Definitely in the top three that I've made this year!
Is your son named alton if so tell him I said hi he is I'm my online class
Tim, can you share the recipe for your whole wheat dough. I'd love to give it a shot. Thanks!
I made this recipe today and pizza turned out awesome...flavours were on the spot...only thing.. I had a hard time stretching the pizza dove compared to 00 flour pizza dove...any tips you want to share to make this dove more workable?
Hey, quick question for you man: you know what size those ziplock containers are? I want to get some for myself, but I’m unsure which size to get! Thanks!
@@slugger88 inside diameter is about 6”. Height is about 2.25”. Volume is 3.5 cups.
Great explanations! Always enjoy your videos! Have a good one! 👍🏼
You've made me. a pizza god amongst my peers. Your NY style dough recipe is perfect.
Hi, just wanted to reach out and thank you for your videos! So well made and concise. The NY style pizza dough recipe has changed my life! Such good pizza on the ooni!!! I shared your videos with all my friends who left a pizza party and wanted to replicate. So amazing!
That’s awesome! Glad this dough is working for you and thanks for spreading the word.
Everything was hugely helpful the way you explained it all in stages and I might just get that oven
Easy subscribe no doubt. Great quality video and such concise great info! I recently joined the Ooni Koda 16 fam thanks your videos, and I’m definitely trying this recipe it looks so good! Thanks again!
Did this recipe on my koda 16 tonight and it was my best cook so far. Amazing job Kitchen & Craft!
I love this Gentleman he is a pro awesome.
Great video! Thank you for all of the tips.
This looks amazingly delicious, thank you for sharing!
My pleasure 😊
This is perfect to me. Really good ideas of new York style.
Worked in NYC years ago, so this style pizza is one I enjoy. Will try this recipe. Great video!
Awesome! Thank you!
I agree- it is very trendy to say Neapolitan pizza is the best-So when i'm out with a group I don't fight it. But NYC (Brooklyn) pizza is my choice. (with grande mozzarella) I think people are forced to use better/fresh mozzarella for the Neo- where finding good mozzarella for the NY style is not easy.
love your chill demeanor. Kind of reminds me of a Glen and Friends channel. Subbed. I am waiting for my Koda 16 to arrive. Def going to be firing up some NY style pies.
Hey! Thanks for the sub! Glen and Friends is great. Super nice people. Their channel blew up after that 1886 Coca Cola recipe video. Still waiting fro my big break 😀.
For those who wants to try out this incredible recipe and follow up the instructions, right after you have a 48 hours fermented dough, put the doughs with their containers at room temp for like 2 more hours, so the dough wont be cold, the problem with a cold dough is that is very hard to shape and it tends to shrink
What is the room temperature .?? Sometimes it’s cold here.
@@e-kaurkaur8234 About 20°C. "The American Heritage Dictionary of the English Language identifies room temperature as around 20-22 °C (68-72 °F), while the Oxford English Dictionary states that it is "conventionally taken as about 20 °C (68 °F)".
You make it look so easy. Well done.
great video... I was looking on how to stretch the dough. I am going to try it.
Thank you very much for sharing this. I'm going to be getting the OONI 16 late this summer, but I really wonted to make a more traditionally pizza, now I can.
Excellent video. Both pizzas look perfect.
Love your videos i have watched everyone of them and liked them all
Beautiful dough good job love it 😊
Thanks for the video. I find adding the water first before the flour cuts down on mixing time. Subscribed.
I'm from NY and nothing beats a NY slice!
you are lucky man u can enjoy the real bliss anytime u want
Great dough. I made this and it was the easiest and tastiest dough so far. Good texture. It was good fresh and frozen. I made a pie at 48 hours and tossed the other dough in the freezer. 2 weeks later, I pulled the dough out in the morning and put it in the fridge. Pulled it out to get to room temp about 3 hours before stretching. Still just as good. This is the recipe I will use from now on. I am thinking about making a beer crust out of this and replacing half the water with beer and letting it autolyse for a bit.
Cool twist with the beet idea. Let me know how it turns out!
Appreciate the tutorial,
Take care from Montréal, Québec 😀
Excellent video, thanks!
Glad you liked it!
Love your content! Just got the Koda 16. Can I check where you got those dough containers from? Noticed they are different from the link below. Also what size is that pizza peel you used for the launch and where did you get it from? Thanks very much
This was great -Thanks!
Glad you enjoyed it!
Thanks and Recommended for all
Thanks for the great pizza insights! Would u recommend using a dough docker to help keep the crust thin? Also if I wanted to add diastatic malt powder to this recipe, would it be worthwhile and do u recommend a certain amount? Cheers! 🍕 🍻
13:43 Happy with this pizza 🍕 even the train conductor agrees 👍
awesome video thank you for sharing
Great video! I've tried so many recipes and this one hits. I actually did a 24 hour room temp fermentation (flavors and aromas were ' muy bueno ' ) + 48 hour cold fermentation.. Day 4 balled them and they were incredible!
I usually go into 14mins videos with a thought in mind "I'd watch the first couple of minutes and probably close the vid to go on with some of my other chores".
But this vid ended long before that tought came up in my mind!
Great vid! I'm planning to get a Koda as well as soon as I move into a new apartment with a balcony, and I'm sure your videos would come real handy to me!
Awesome. Glad to hear you think my stuff is helpful! Welcome to the community!
Tried this recipe for Christmas day pizza. For some reason, the dough didn't double in size when proofing, maybe 50% increase. Not sure what I did there, but went with it. Top that off, first time using the Koda 16 and...failure to launch, literally. Pizza was seriously deformed and about half the cheese and toppings ended up on the stone. That being said even deformed and with half the crust charred, the pizza actually tasted pretty good. Cooked the second one in the oven and it turned out perfect. Thanks for the video hopefully the next time will go better.
Thinking about buying that pizza oven looks amazing
It’s a blast to use. Bit of a learning curve though. I still screw up pizza here and there 🤣.
Great content and quality! Question if you don't mind...what kind of board/wood do you use on your stainless table?? Thanks!!
This is what brings me happiness
Glad I could put a smile on your face 🙂. Stay well!
@@KitchenCraftFood you too👌
Great video! Pizza looks proper. Doesn’t bend and I hear the crunch! Do you find you need to turn the heat up again between pies to get that stone hot?
I tried this recipe and it worked great. Thanks for the video 👌👍
Happy to share. Happy holidays!
Great video, thanks for clarifying the heating of the stone and then turning down the heat during cooking. Mine is still too much flame on low so I have to turn down the propane tank and I think I’ll get it right 👍🏼
Yeah I always burn the top and leave the bottom raw because of that, so it was nice to know that
You can actually turn the dial as if you are turning it off and this will allow you to control the flame entirely. So you don't need to change anything on your gas tank. Something Ooni should have thought of in my opinion. I've found the answer though
Looks Yummy. Thx for sharing with all the details and explaining everything. Could you please give the list of ingredients in your description box too, please. Thx in advance 🙏🙏
Hi..this is best video, that I look, that explain how doit mass for pizza. Congratulations man...
Great video! Can I ask where you bought your apron? ❤
That kitchenaid mixer. Is it a DC or AC voltage model? I'm considering one for my pizzas. Thanks for the video!
Great job 👏
Hello Chef... Best pizza dough recipe I've made so far. Thank you very much ! One question, if I want to double or triple the number of dough balls, is it just simple multiplication calculation of the ingredient amounts by the number of batches I want to make or is there another calculation I need to perform?
brilliant explanation - subscribed
Awesome, thank you! I appreciate the support!
Just made pizza last night with another round of that whole wheat test dough. So good! *Video incoming!*
What’s the recipe?
@@DonavanAja written ingredients/measurements are in the description box below the video.
@@KitchenCraftFood for the wheat recipe ? I have not seen the wheat recipe video or can’t find it if that’s what you mean the previous recipe for the ny dough I see that and I liked it but not seeing the wheat recipe
@@DonavanAja Ah, sorry! didn’t see the entire thread. Here a link to the whole wheat dough video:
72 HOUR WHOLE WHEAT PIZZA DOUGH | Poolish Starter ua-cam.com/video/PHf5AxlsA5E/v-deo.html
Nice video! After cold fermenting for 24-48 hours how long do you let it sit at room temperature, before forming out the shaping the final pizza? Edit: I just finished making two pizzas on my stone 650 deg F in the BBQ and your recipe and instructions turned out perfect! The best pizzas I’ve made yet!I pulled the dough out of the fridge two hours before making the pizzas!
Looks great! Can you make many back-to-back pizzas without the stone decreasing in temperature? Will hold up, if I say, to make about 10 pizzas in a row?
Great. Job!
Nice...can we cook base and keep in fridge
Amazing skills! Any tips on making a delicious vegan pizza with the Ooni?
Hey I love your channel, coincidentally i make extremely similar dough recipe hydration ratio, size of dough balls to make 14-15 inch pies .. so my question is this if u have a moment .. i’m making the transition from our kitchen oven to higher temp oven and i ordered this oven and it should come in sept .. i bought a crappy mimiuo and we had to make 20 medium 12 inches in about 2 hours and we had to constantly do what u did with the turning the flame up wen no pizza cooking and turning the flame down with a pizza in to keep stone hot and edges not burnt .. i’m getting a different oven for our mediums because the mimiuo just performed so terribly and kept. Burning the edges and not crisping the center .. do u think this koda 16 can do volume cooking of about 10 pizzas per hour and maintain the stone temp and get it crispy in the center? Will i constantly have to turn the oven down and then back up or can i find a setting that doesn’t burn the edges while still crisping the center .. and even if we go to 15 inch which is what we normally do, do u think we will be able to do it? We are running this out of our house and we already have a following because people loved our mimiuo’s even tho the center was a bit soft .. so do u think I can do that kind of volume with the koda 16 or do u think i should get a different oven .. i dont mind going up to 1000$ if u know of something better .. I’d prefer gas and it’s easier to do it outside on propane but i’m open to wood pellet too .. do u think the koda 16 is the oven for us or can u think of anything even higher price that can stay on a set setting, cook the center and not burn te edges .. oh and we have a big patio in a stand alone house so i’m not worried about neighbors .. any ideas? If you oknow of anything I’d love to even find an oven that i can start making larges for people sooner than September anyway .. i hope u were able to read this and i hope u can help me .. we are making 15 inches on a 400g ball so a bit thinner than the one u made in this video .. thanks for ur reviews, i found them super helpful
Just rewatched your video and noticed your work board. It looks like a sheet of good one side plywood. Did you treat this with something like a food grade oil, and what size would you recommend? Thanks!
Thanks for this and your other videos! Apologies if i missed this, but did you let the dough rest (and how long) at room temp after the fridge? thanks again!
Happy to share and great question! I went straight from the fridge to the table in this video. Usually, I rest the dough at room temp for about an hour before shaping, but for NYC style, the colder dough seemed to slow the rise when baking.
You need the mixer attachment that grates cheese. I have the KitchenAid one and it grates a block of cheese in about a minute. It changed my life.
Probably the best looking pizza I have ever seen in a Ooni Koda 16. I ordered one but returned it when I found that a new oven, Halo Versa 16 came out. My only issue right now is the launch. I have been using a screen to start but then you must remove it during cooking to cook the bottom so I am going to try and launch from just the peel. Keep up the good work.
Want to sell my Koda 16 and get the Halo. Wasn't available in Canada when I got the Ooni. Wish I would have waited.
I open the top and launch the pizza, makes it easy and I don't think I loose much heat.
I have a few questions about this dough recipe. I wrote down measurements as you were adding them, but do you have the actual written recipe? You mention bread flour, is the Caputo 00 ok, or should I specifically use a bread flour? Maybe there is and I just can’t see it, but is there flour on your board when you first turn it out of the first mixing bowl? And lastly, I have the Ooni Frya, how many 12” pizzas do you think this dough will make, or should I double it as I want to make at least 5?
The bacon and broccoli looks delicious. I have a bunch of home cured bacon in the freezer that I now have plans for.
Thanks! Yeah, that whole pizza was my fav between the two.
Are you stretching your dough from the fridge or room temping? Thanks
Beautiful pizzas, you really nailed it..!
Great tip on lowering heat as you launch pizza to optimize concurrent and even cooking of crust and toppings..!
That second pizza looked absolutely perfect..!
Does crust flavor improve dramatically from rest of one hour, one day, two days..?
Thanks and rock on in pizza heaven..! 🍕👨🍳👼
Hello Sir. New subscriber here. Definitely picked up some tips. Thank you so much. I have the Ooni Karu 16 and struggling with my dough a little. 3 quick simple questions. Can I freeze the dough in balls after the first 3 hour proof…or can’t I, I live alone and it’s a lot. Once you take it out from the 2nd 48 hr. Proof, how long do I rest it for before building…20-30 mins…?and last, I NEED one of those round pizza cutting boards, please where can I get one. Thank you again…..
Hi thanks for the video one question
How long before you make the pizza, you take the dough, out from the fridge?? . Thanks
Tim, it is always necessary to give the baker's percentage on hydration of your dough so that you cn scale the recipe.
Good call John! I updated the recipe in the description box to include baker's percentages. Past baking videos have been updated as well.
Hi, Tim. Great video, thanks for showing us how you make this dough. I would appreciate if you can share the specs of the plastic containers, they seem to be the ideal size for the dough ball size I make. Cheers!
They seem to be the 28oz Ziploc brand that you can buy at any grocery store. I use the 5 cups square ones and they’re very nice.
I've been making this pizza for a while now and it's great. I'd love to make More of the dough at on time, but am unsure of the amount of yeast. I'm fairly sure the yeast doesn't double even when the other ingredients do double. can you help? Thanks
Cool apron. You should add that to your equipment links.
Thanks! I'll add it to the list 👍.
Good to see ppl using Ooni for other than neopolitan pizza. Just received my tiny Ooni koda 12, one thing I'm sure in, there will be many ruined pizzas to eat :D
I just ordered my Ooni Koda, so it should be in come September. I've been wanting a Pizza Oven for many years and finally broke down and bought it; I used to just use my regular oven set to 550.
I have yet to find a pizza place that I truly love; my pizza has always dominated them, so I'm looking forward to furthering my methods with this and being able to cook pizzas at cookouts.
The Koda is a blast. A Iittle bit of a learning curve at first, but you'll love it.
How are you liking it?
@@FirstLast-il6ok I've only had the opportunity to use it a few times so far before we got busy at work, but I've enjoyed the experience.
It takes some getting used to; the first couple of pizzas I tried to make, I ended up hitting against the crust when trying to get underneath it and ended up catching it on fire, so I started using one metal turner to lift the pizza up before using the other to get underneath it. Some of the pizzas had this "burnt flour" taste, but if you don't use flour, then the dough sticks to the launcher, so I'm not sure what to do about that just yet.
I also went out and bought a Propane Deepfryer so i can make Pizza and Wings outside.
@@SupraViperhead that's awesome. I agree it takes some getting used to. i've found that i preheat the stone full blast and then turn down the flame to the minimum or sometimes even off to get a little better undercarriage.
what is the size of that plastic bowl scraper and where can I get one? and what size are those plastic proofing containers? Thank you.
Could I go 72 hours? Rather than 48. You have the best cooking channel!
Great video. I’d only suggest sprinkling some corn meal on the peel and then putting the dough on the peel, and dress it there.
The corn meal acts like ball bearings so the pizza won’t stick when you transfer it into the oven. Plus the corn meal that sticks to the bottom of the dough makes a nice crunch and texture to your finished pizza.
You did really good on that. My Ooni stinks for NY style. 300° difference in stone temp from front to rear. Sides burn before bottom cooks in the rear corner.
When you had the flame down, did you have it turned all the way down or did you put it in that partial position on the way to turning the knob off? (Does that make sense?)
Makes total sense. Yes, it was turned toward the off position, not the other way.
Hi, Can you advise how to baked this pizza with only using regular oven?
Hi, I must have missed what your whole wheat test dough was composed of. Can you add the recipe to your video notes?
Your videos are great and inspiring me to try some different dough recipes. Thanks!
Hey Mark! I’m actually shooting a video on that whole wheat dough recipe as we speak. Should be up by next weekend!
Ok, so I followed your dough directions to my best ability (didn’t have semolina, so I just compensated with extra 00 flour). I also used active dry yeast instead of instant. After 2.5hrs my dough hadn’t doubled…it had risen probably 50% or so instead of the full 100% give or take. Is that a yeast issue? Should I have activated the yeast beforehand?
Recipe looks great. Can you cold ferment up to 72 hours?
Agree about the cheese. Even the sliced cheese has weird coating on it. Always buy the block!
what a I say it is lovely mouth watery hammyyyyyyyy. thank
Hi✌🏻
I Love your Passion in the Video🤟🏻
One question:
Im from Germany and want to know if the dough overnight?
I read on your Homepage not the recipe for this dough.
Is it possible you can write a Little checklist ( key Points) form me?
Only about the dough.
Time you rest in de fridge an in room temprature?
Sorry for mi english🤦🏼♂️
I Hope too your Help for me because my Passion for Pizza is the Same, but Not my knowledge🤦🏼♂️😅
Great video for sure but why cook the sauce when NY style is in the oven a bit longer letting the sauce cook?
Thank you, I am a new pizza maker with a Koda 16. Subbed!!!!
Thanks Kitchen & Craft! Do you prefer this or the classic Neapolitan? How much of a difference does the sugar/oil make in terms of taste/texture?
There are subtle differences in flavor, but it's more about texture and color. The oil makes the dough a bit more tender and chewy. the sugar encourages more of a golden brown color. I love all types of pizza, but I prefer higher heat and a Neapolitan-style pizza.
Great video as usual. Random question. Where did you get your apron?
I purchased it on Amazon. Here's an affiliate link to it: amzn.to/3nGVeXg. There's no additional cost to you, but if you end up buying through that link, I get a little cut to help with the costs of my channel.
Awesome. Here is Mario Faro from Brazil.
Welcome! Hope you're staying well down there!
Which pizza peel are you using to launch the pizza? Neither of the two peels listed in the description are the one you are using here. It looks wide and thin, vs Oonis which seems pretty thick to me.
Great video. I've attempted several pizzas now in my Ooni Koda but really struggling with the pizza getting stuck to the peel on launch! Will try the semolina and flour mix.
Give the pizza a gentle shake immediately after placing it onto the peel. The pizza should slide around a bit without sticking. This should help as well.
@@KitchenCraftFood Thank you! I did exactly this and it's the most successful batch of pizzas I've done so far, worked a treat!
Hi thank u soooo much
Love this recipe. How can I make this recipe to yield 30 dough balls?
Great video! Curious, is the dough Refer Cold or Room Temp when you make up you pizza? Thanks.
Thanks man! To answer your questions, pretty much straight from the fridge.
@@KitchenCraftFood Wow! With that kind of response time, you have a new Subscriber.
@@ChefJimmyJ thanks for the support! I really appreciate it!
What kind of peels do you use?
why is this guy so likeable? love this video
I need that pizza oven in my life. Broccoli and bacon sounds like an amazing pie!
It's so good! Hands down one of our favorite pizzas.
@@KitchenCraftFood I am a big fan of white pies with broccoli and sausage. Rappi works great too!!
Hi,If I use Onni Karu , can I bake New York style pizza?
How long do you wait to make your pizza from the fridge
That is a good looking pie! Great tip on preheating full heat then lowering the heat before you launch the pie on the stone. I'm ready to pull the trigger on this oven and glad you made a video on cooking NY style in this oven, everyone else is showing the Neapolitan style which I'm not a fan of
Thanks! Glad you found this video informative. Not going to lie, baking anything other than Neapolitan-style in this type of oven requires a bit more finesse with time and temp. The pizza in this video was good, but not 100% thrilled with the results. The base was a bit too thick for me and I didn't get the flop I wanted. Practice, practice, practice 🙂.
@@KitchenCraftFood Would say it would be best to fire the oven at the highest temp to get the stone nice and hot then lower the temp right before you launch the pie in the oven, or fire the oven around medium heat or whatever it takes to get the stone around 700-750 degrees, then launch the pie in the oven? I thought your second pie was a litter overcooked, the first one looked good, but it seemed like you liked the 2nd pie better. You had more toppings on it too
Did you end up getting this oven? I love both NY and Neapolitan, and that why I'm looking at this or the new Bertello Grande. I like that they seem to be able to cook great versions of either styles. I don't really see that on any other ovens in this price range.
@@josephnardino1678 I have not bought the oven yet. Actually I’m looking now at the Gozzney Dome. If you haven’t seen the sub and then definitely check it out. They are on backorder right now but for $2000 you get a beast of an oven, both gas and Wood. Plenty of room for two pies
@@Silverpinstudios that is a beuatiful oven
Enjoy
Hello, I really like your videos, I just watched the sourdough video as well. I was wondering if you could use sourdough in the NY Style Pizza Recipe. If so, could you share the recipe? Do you have a recipe for the Whole Wheat Test Dough?
Is your dough cold or room temp when you're working it?
Do you use the "hack" to turn the flame so low? (turning the knob between the high and off position)
Yep. Sure do!
Is the sugar just to help with browning of the crust, or is this exact amount required as food for the yeast? I really love this recipe, but would like to cut back on the amount of sugar, as the crust was just a bit too sweet for my tastes.