As someone who worked in a pizzeria the one suggestion I would make for people is to lower the hydration of the dough. These ovens (high heat) are difficult to replicate NY gas oven style pizza due to the heating elements. It look like this recipe has a 60% hydration. That is in the upper echelon for many NY style pizzas. Rule of thumb is if you want a crispier crust in a high heat oven, lower your dough hydration, if you are baking in a home oven, raise it. I think you would see better results with a hydration at 55% with a similar technique. I would get the oven to 750 F, launch and then turn off the flame. The Ooni stones aren't the best at retaining heat so there will be significant heat loss once the pizza launches on the stone. Turn on the flame when needed to brown the crust and cook the toppings.
Very interesting. I guess that explains why Lucali has such a low hydration dough. From what I recall, his is around 55-57% hydration, and he uses a big wood fired oven. I guess it helps give him that New York crisp, while still having char and cooking benefits of wood fired oven
For New York pizza, would you say it's easier with gas or charcoal? Been trying to decide if I want to switch back to charcoal as it would be able to hold and maintain the 500-600 degrees Fahrenheit whereas the gas goes up quick and down very quickly.
It would be easier with gas because you can regulate the temp better, with wood and charcoal it’s very hard to bring the temp back down once it’s too high because all the fuel is still in the oven
Good question! For lower heat cooks using natural methods, i would just use charcoal, no wood to keep the temp low. Fill the basket 2/3rds full, and if it's too hot still, just remove charcoal until it cools. Also use the chimney damper and door dampener to adjust airflow.
I make tons of NY style pies in my karu 16 and spent a lot of time in NY eating pizza. The trick is don’t use more than a few coals at a time. You want to aim for 315C or so stone temp (use an infrared thermometer to confirm) but only using
With the karu, does your stone get evenly hot? Mine is super hot in the middle, and often 100 degrees Fahrenheit difference on the edges, leading to an unevenly cooked bottom.
It tends to get hotter towards the back of the oven at the point closest to the fuel basket. That’s why I rotate the pizza every few seconds during the cook
Amazing and inspiring video. It looks like you swapped pizza stones back to the original, does it do the longer NY style cooks better or is it a better stone in general? Thank you.
I change between the two, but for this cook i used the original stone as i needed a longer cook, at a lower temp. Its also lighter which helps setting up the oven most days ( i keep the ovens in garage overnight, so carry them round a lot)
Great work Sir. I have some NY style proofing as we speak. Caputo pizzeria flour (red), 270g per dough ball, 24 hour direct dough, Mutti San Marzano for sauce (no cooking for me, just salt). Looking forward to firing up the Ooni Koda 16 tonight. 🥂
@@TomVoyageuk thank you. I could of course have just paused your video and written the recipe. Derr! On my part. Keep your videos coming they’re great and very informative. Made me get the gas burner attachment 😊
As someone who worked in a pizzeria the one suggestion I would make for people is to lower the hydration of the dough. These ovens (high heat) are difficult to replicate NY gas oven style pizza due to the heating elements. It look like this recipe has a 60% hydration. That is in the upper echelon for many NY style pizzas. Rule of thumb is if you want a crispier crust in a high heat oven, lower your dough hydration, if you are baking in a home oven, raise it. I think you would see better results with a hydration at 55% with a similar technique. I would get the oven to 750 F, launch and then turn off the flame. The Ooni stones aren't the best at retaining heat so there will be significant heat loss once the pizza launches on the stone. Turn on the flame when needed to brown the crust and cook the toppings.
That’s a very helpful tip, thanks so much for sharing!
@rbiv5 750 at the back, middle, or front of the stone?
@@ericbarone7957 back
Very interesting. I guess that explains why Lucali has such a low hydration dough.
From what I recall, his is around 55-57% hydration, and he uses a big wood fired oven.
I guess it helps give him that New York crisp, while still having char and cooking benefits of wood fired oven
I love the New York Pizza Tom! Excelent Video! Grettings from Argentina!
Hello 👋 i'm glad you enjoyed the video!
For New York pizza, would you say it's easier with gas or charcoal? Been trying to decide if I want to switch back to charcoal as it would be able to hold and maintain the 500-600 degrees Fahrenheit whereas the gas goes up quick and down very quickly.
It would be easier with gas because you can regulate the temp better, with wood and charcoal it’s very hard to bring the temp back down once it’s too high because all the fuel is still in the oven
@@TomVoyageukThanks for the response! Do you have any good tips to keep the heat from dropping so quickly with gas?
Great to see different Pizza styles, but for those of us without a gas attachment, what is the best way to manage the heat with Wood/charcoal?
Good question! For lower heat cooks using natural methods, i would just use charcoal, no wood to keep the temp low. Fill the basket 2/3rds full, and if it's too hot still, just remove charcoal until it cools. Also use the chimney damper and door dampener to adjust airflow.
I make tons of NY style pies in my karu 16 and spent a lot of time in NY eating pizza.
The trick is don’t use more than a few coals at a time. You want to aim for 315C or so stone temp (use an infrared thermometer to confirm) but only using
With the karu, does your stone get evenly hot? Mine is super hot in the middle, and often 100 degrees Fahrenheit difference on the edges, leading to an unevenly cooked bottom.
It tends to get hotter towards the back of the oven at the point closest to the fuel basket. That’s why I rotate the pizza every few seconds during the cook
I miss my pizzeria, used to make 20 inch pies for the counter (by the slice). I don't miss the hours (until 3am 😢)
I love pizza by the slice! 3am finishes don't sound like fun though
Amazing and inspiring video. It looks like you swapped pizza stones back to the original, does it do the longer NY style cooks better or is it a better stone in general? Thank you.
I change between the two, but for this cook i used the original stone as i needed a longer cook, at a lower temp. Its also lighter which helps setting up the oven most days ( i keep the ovens in garage overnight, so carry them round a lot)
Great Video!
Thanks so much!
Easy with propane, but how about with the wood fired Ooni Karu 16?
I fear for NY style pizza, using wood would be very difficult to maintain a low enough temp, worth a try though
Great work Sir. I have some NY style proofing as we speak. Caputo pizzeria flour (red), 270g per dough ball, 24 hour direct dough, Mutti San Marzano for sauce (no cooking for me, just salt). Looking forward to firing up the Ooni Koda 16 tonight. 🥂
Sounds great! Those Multi Tomatoes are very good, i like them! I want to try their pre made pizza sauce too!
Gonna want a high protein flour like all trunks for true New York style
You should have a peek at Mile Zero Kitchen...his pizza cooking is very interesting!
Thanks, I'll check it out! 🍕👍
what are you using to prevent the dough from sticking to the pizza peel?
Thanks for the comment! I usually use either 00 flour (same as the dough) or semolina and flour mixed 50/50
Oh no! Your link to the recipe is broken 😞
Sorry about that, Thanks for letting me know! The link should be all fixed now!
@@TomVoyageuk thank you. I could of course have just paused your video and written the recipe. Derr! On my part. Keep your videos coming they’re great and very informative. Made me get the gas burner attachment 😊
Wanted to get the link to the recipe but the link is broken unfortunately :-(
Sorry about that, Thanks for letting me know! The link should be all fixed now!
Need to see the flop on that slice
Do you prefer a floppy slice or crispy?
You doing this so wrong m8!!!!!!
Well......I'd be welcome to any feedback you have??
lol 4min...omg!!!!
Once again, Any feedback would be welcome if you're an expert?
omg how bad this is!!!
Again, I would welcome any feedback you have!