New York-Style Pizza At Home in the Ooni Pro
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- This video is sponsored by our friends at Ooni.
Click here for deals on Ooni Pizza Ovens ooni.com/pages/national-pizza...
Its National Pizza Month and I'm celebrating by making a New York Style Pizza at Home in my Ooni Pro Pizza oven. This is step by step so if you want to skip ahead to a certain part, look for the chapters below.
#OoniPizzaOvens #OoniAtHome #Ooni
0:00 Intro to New York Style Pizza
0:32 New York Style Pizza Dough Recipe
9:58 Simple New York Style Pizza Sauce Recipe
12:22 Preheating the Ooni Pro Pizza Oven
14:15 What Kind of Cheese to use for NY Style Pizza
15:27 Stretching the New York Style Pizza Dough
19:56 Adding the Sauce and Cheese
21:47 Putting the Pizza in the Oven
24:40 Seasoning the Pizza
25:49 Slicing the Pizza and Taste Test
I came up with this New York Style Pizza Recipe after many hours of trial and error to get a really crispy crust on the bottom and still nice and chewy on top.
There is no replacement for authentic New York Style Pizza from New York City but this is pretty darn close to the real thing and you can make it from home.
Full recipe can be found in the video.
+++++++++
Paid Links below that help support the channel. As an Amazon Associate I earn from qualifying purchases of the following:
The Americana flour I used in this recipe: amzn.to/30vCzot
The Semolina flour I used in this recipe: amzn.to/2GdaI5D
The Malt I used in this recipe: amzn.to/2EYVCzY
The Tomatoes I used in this recipe: amzn.to/3ng9Z3U
16" Pizza Screen: amzn.to/2Gw4qxG - แนวปฏิบัติและการใช้ชีวิต
My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: th-cam.com/channels/j9n1adcUwsUOCDMHHnYCMA.html
Pizza Dough Ingredients:
Caputo Americana Flour 654 G
Water 393 G
Active Dry Yeast 5 G
Salt 19 G
Diastatic Malt 3 G
Caputo Semolina Rimacinata 65 G
Olive Oil 12 G
This is enough for two 16" Pizzas and a Single Dough Ball should be about 570 G
For the Cheese and Sauce:
227 G (8 oz) of each
really only 5 G of yeast? that's like a quarter packet right?
please disregard! lol
That is by far the best tutorial of pizza making I’ve seen. Thanks for the comprehensive explanation of every last step and ingredients.
My goodness the sliding of your pizza pan on the brick is giving me chills.
Pizza Dough Ingredients:
Caputo Americana Flour 654 G
Water 393 G
Active Dry Yeast 5 G
Salt 19 G
Diastatic Malt 3 G
Caputo Semolina Rimacinata 65 G
Olive Oil 12 G
This is enough for two 16" Pizzas and a Single Dough Ball should be about 570 G
For the Cheese and Sauce:
227 G (8 oz) of each
Without doing some math on my end(lol), what’s the hydration of this?
What are the measurements in cups,ounces or teaspoons?
@@baileymoto I'm gonna say around 60 percent......I made it and it was fantastic. Next time I'm going to increase the hydration to about 75 percent.
Fantastic dough recipe Mike! That crust was amazing brother!
Thank you, Rus. Of all of the pizzas I’ve made that was my favorite.
This is now my go-to recipe. Thanks!
This is awesome!!! Intense but amazing!
this looks amazing!
I know this is an older video but I just saw it. man, that pizza is perfection!! i will definitely try this recipe. excellent job!
What a work of art.
Wow! A well presented, informative video! Thank you 😊. Good explanation on why to make sure the “top” goes on the bottom too.
Love the basil plants in the background
Followed your recipe and instructions to the tee….. excellent results. Thank you
This is the best ny style pizza I’ve seen with the ooni!
That's beautiful, you nailed that technique. I've only made high heat Italian pizzas on my Ooni so far. I will definitely take your tips here.
Clever trick with the 16" disc and using that to launch it if you don't have a 16" peel. You've just saved me a bit of $$$
I'm your pizza guy now!
Which Oonie would you recommend. I noticed you have tested out a few of them.
I have done a few good pizzas in my pitboss series 7 but it goes through a tonne of pellets when set to high. So thinking of adding a pizza oven to my outdoor kitchen.
Cheers
This is a great question. Let me first disclose a couple things.
I have the Ooni Pro which I payed for, full price and I have the Ooni Koda 16 which they sent me as a test unit prior to it going on sale.
If I could only have one it would be the Ooni Pro. My reasoning for this is that it has an oven door and I can use it like a wood fired oven and bake a whole lot more than just pizza.
If I only wanted to cook pizzas, and I didn't want to mess around with charcoal and wood (and all of the ash cleanup), I would get the Ooni Koda 16.
They are both great pizza ovens but it all comes down to what you expect to do with it.
Hope this helps :)
@@WeekendWarriorBBQ perfect answer cheers. Also thanks for all the vertical pitboss video's. I have used it for alot more cooks thanks to your channel
That looks perfect. 🍕
Made this recipe and it was good. Best one I have made. This is my go to pizza dough. 👍🏼
Made this tonight. Kick ass dough recipe! Ty
Awesome absolutely perfect great video.
I followed this recipe and it's the real deal. No other recipe online got me that NY crispy crust that I was searching for. Super crispy in my Ooni Koda 16. You're the man!
Thank you! There was a lot of trial and error involved with this recipe :)
How did you cook it in the Koda 16? Low and slow without a screen? Secret low setting?
@@TrueKrosten I can’t speak for @MrDjSaneR but I have cooked this in my Ooni Koda 16 many times. I use the screen for the first couple minutes because this is a 16” pizza and it’s difficult to turn with a peel in the beginning. Preheat that stone for at least 45 minutes. This dough is designed to be cooked at about 500 degrees F. I use the secret low setting so it doesn’t burn the top before the bottom gets crispy. One more tip: my friends and family think the pizza is 10x better when the cheese goes down before the sauce. It allows the crust to get crispy and the sauce tastes incredible when it gets that direct heat
@@TrueKrosten The first few times I did it with the screen. I let it cook for a minute or 2 until the dough was hard enough for me to slide it off the screen and onto the stone. I used the secret low setting to give the bottom some bake time and to not over cook the top.
I will be trying out my custom 1/2 steel made for the Koda this weekend. Just received it and am seasoning it as we speak. I'll post my results
Good job. I'm a native NYer and recent transplant to TN. I've got hometown friends who love sharing pics of pizza from my favorite joints on the regular and it has me drooling. I'm going to invest in that pizza oven and show my homies I don't have to do without. That looks totally authentic. Bon Appetite!
Awesome looking pizza keep up your videos with that Italian cooking 👍🏼👍🏼
Awesome pie, looks good 🍕
looks amazing
Can't wait to try this recipe! Excellent walk-thru. Thanks for sharing it!
You're welcome! I'm editing a video now on how to use leftover pizza dough to make some really awesome sandwiches. It uses my Sourdough New York Style Pizza Dough which I adapted from this video. The video will be out later today or tomorrow :)
@@WeekendWarriorBBQ Excellent! I'm waiting for my Ooni Koda 16...Can't get NY Style Pizza here in England but with your recipe I might corner the UK market! Also, I enjoyed your smoker video with the big off-set! Thanks again!
Great tutorial
Brother you are my Pizza guy !!! Thanks brother I love the videos keep up the good work.
Thank you, Thyron! 😁
Good video. Perhaps you’ve figured it out by now but you can stop the hopping mixer head by putting on the lock on the side of the mixer.
Looks amazing!!
Thank you, Sang! I’ll need to do a Chicago Style pizza one of these days 😁
Thanks for the great video! I recently bought a Roccbox and have been wanting to do a New York style. Yours looks great! Much lower hydration than usual. I plan to give this a go.
Thanks, Mike. The low hydration makes it much easier to work with for beginners. It took a few months of trial and error to come up with this recipe. Let me know how it goes.
Amazing looking pizza just like you see on TV shows showing off NY Pizza...
You know what's up I've been cooking pizzas for many many years every single week and you're on point well except for the screen lol I like the tip of adding the hard cheese to the sauce.
Look forward to seeing more videos like this in the future
Million dollar slices Brooklyn style👍🏼👍🏼
I need an Ooni. Let me know when you get one of those 90% off coupon codes for them.
Excelente hermano. Muy buenas👍 gracias
Dude, I am born and raised on Long Island, NY. Spent the last 2 years in Texas and finally back home. First thing I wanted when I booked my flight, was a NY Slice. Just got some equip for the backyard kitchen and I cannot wait to try your recipe out on the new pizza oven. This looked legit! Well done!
nice job!
Good Job Fella !!!
Best recipe all over
I remember being in Old Orchard Beach as a kid and the aroma and taste of NYS pizza was the best.
That’s awesome! Great memories for me too. Walking down the street with that $1 slice 😁
Nice pizza and backyard
I read somewhere you want the rough side down. The logic is that the top is more dry as it had been exposed to air while the bottom has more moisture. The top would produce a better surface for sauce and toppings and help the crust not to get too soggy.
Great pizza would have liked us measurements. I went crazy converting thanks
Not one to usually comment on videos, but I followed your instructions and loved how the pizzas came out. Thanks !!!! P.S that trick with the pizza screen made it so much easier.
Thanks Juan!
Nice job.
Yes Your are number 1 Pizza guy . Fantastic recipe , Pizza looks so YUMMY/ Gosia
Been using this recipie for a while. I hurt my wrist at work and just used the mixer for the whole kneading time. Worked just fine.
That looks like a proper slice. Amazing. I wondered if the Ooni could make a NY pie.
Este wey es super chingón, le aprendí un montón de cosas en este video, realmente es muy bueno, me inspira para seguir adelante con mi proyecto de pizzas.
Gracias. Disfruta la pizza :)
Look great super👏
I'm one summer into my pizza making journey. But I'm half decade into my bbq (NOT grilling) journey and I find it so rewarding when my guests actually notice the effort, how exceptional the handmade, attention to detail, long-game cooks are. If you have a friend that prepares this kind of food and you are invited, you are privileged. Celebrate the awesome meal. Most people don't get the opportunity. I miss the days before covid.
Thanks for the video. Loved it.
Man, I want that pizza in my face.
That's a nice looking pizza!
Damn that looks good
Man you’ve simplified and made this so methodically. Explained every detail of why you were doing everything and the reason for each ingredient. Theres a lot of different stuff out there and this simplifies it but even if you’re making it simple it STILL seems like one of the best ways to do it. There can be a lot of confusion out there it’s seems like lol
Thank you, Zach. I agree with you about the confusion. I struggled with following a lot of the recipes/ videos that were out there. And I want to be clear that I’m not putting anyone else down. It was just that I personally wasn’t able to grasp what they were talking about with hydration levels and conversions, etc. So I tried to create a recipe and a video that was easy to follow and at the same time explain why each ingredient was used.
@@WeekendWarriorBBQ same here man! It’s seems like you understood it to me haha I’ve loyally stuck to two recipes for a couple years now and have honestly just thought about the percentages of ingredients in doughs just to tinker with stuff lol but honestly seems like you’ve made total sense out of the scientific dough process haha straight forward video from the flour you used to the proof time everything that I’ve been trying to learn from recipes and videos but seemed way more straightforward and added up to me! You can tell by how the pizza turned out as well!
@weekendwarriorbbq why do you add the yeast to room temperature water vs 105-110 degree warm water?
I got the Bertello pizza oven and 14 inches is the max I can fit. I wanna make a NY pizza but I feel like you gotta make it at least 16 inches. That pizza looks amazing and now I really really wanna try and make it!
Made this over the weekend. It came out great thanks for the recipe. Caputo Americano is hard to get/find. Any substitute recommendations?
Unfortunately I haven't found a substitute yet.
This is wanting to make me pull the trigger on an Ooni! Great pizza! And great video per usual! Have you found yourself using the Ooni a decent amount to justify the price?
Hi, Pop! We are a Friday night is pizza night household and it has probably paid for itself by now. If I had it to do all over again I would have saved up more money and bought a bigger outdoor oven :)
Great tutorial, thank you! I will try it for sure within the week. Just a question, have you seasoned your pizza screens before first use, and if so what was the procedure? I just can't find enough info on the necessity (or not) of seasoning the pizza screens... Cheers!
I did not season mine and its fine.
Made this recipe last year when I first got my ooni, it was a total failure on my end. I must’ve got my measurements wrong or I let the dough sit out too long before stretching it for the pizza screen. Just made it again for the second time and I can already notice a huge difference in the texture of the dough, a lot more structure which should bode well for the cook on Sunday. Thanks again for the recipe
Can you freeze the dough balls after making them?
Zero flop! Looks great and I’m from Brooklyn! Lol
Thank you, Pete! 😁
How do I control my Ooni Karu pro 16 to star between 5-6 hundred F? I use the gas option, it gets way hotter then that.
Hey any chance you can do a Sicillian Pizza recipe, Ive been looking for an authentic restarant style recipe for years!
I live in Texas but was raised in NYC and when people around here claim to make a “NY style pizza” they have no clue! Yours definitely looks like a NY pizza and trust me I can tell the difference. Thinking about ordering that pizza oven but still doing some research on different brands but when my husband and I decide on one we will be anxious to try out your recipe!
Thank you for that, Eddie! I really put in a lot of work coming up with a recipe that was easy for beginners and also a recipe that people could make in their home ovens at 500 degrees. Please check back in and let me know how it turns out when you try it.
Eddie Im in San Antonio originally from NJ...if you're near by try 46th Street Pizza sometime...for me reminds me of home...so would be interesting to get a NYC native review :) they have 4 or 5 locations around north san antonio
Nice pizza, Love the Macho Man shirt! Oh yeah! The Ninja Turtles would be proud of this one! Cheers
Danny McBride cooking!! Awesome!
Good times on the reg :)
Wow. I thought I was the only one using the Caputo Anericana!. I also add diastatic malt too. Have you tried making some bread with that flour?....simple 24hr room temp proof..its fantastic..I love that flour.
I am from NYC and I never saw adding semolina to a pizza dough or the use of a pizza screen. They both worked really well. Pizza looked hreat.
I have used the same dough recipe for bread and it is excellent. The semolina adds a little more crunch for those who dont have a high heat oven and the pizza screen is really helpful for the beginner. I try to create content that makes it easy for the viewer to have success and an experience that was fun :)
Hello there! I really liked the workflow and took some of the things you did already. I wanted to ask: can a NYC pizza be cooked at high temperatures and get good results (especially the crispiness) as well? I'm talking about 400° and above, like Napolitana style)
Thank you. This dough recipe will burn at the Neapolitan Style temperatures. The semolina and diastic malt powder will not hold up to that kind of heat.
Very nice man
Thanks!
I have the propane Ooni and I feel like the lowest setting goes way above 600 degrees so I’m torn wheather or not to try this in the normal oven at 525 or just throttle the flame on and off in the ooni to maintain temperature.
Awesome! I’m working on perfecting my dough, almost there! This is sooo helpful. Thx!
I’m about to pull the trigger on the Ooni 16.
BTW: What temp was your pizza stone/oven at when you tossed the pie in?
The stone was about 500 degrees in the front / about 550 in the back.
@@WeekendWarriorBBQ The thermometer on the Ooni said 200F
As soon as you open the door it goes Down.
@@WeekendWarriorBBQ got it
I use my ooni but all pizzas burn on the back end right of way. Apparently my temps are too high. I have gotten the temps to 800+ and I turn them often. Yours look great!
Mike, bought the Pit Boss vertical smokers because of your video’s. I did buy an Ooni fyra pellet pizza oven after watching your first Ooni video. Pizza tomorrow and smoked meat on Sunday. You do a fantastic job! What is your profession? I am a Senior Electrical Technician and cook like crazy!
Thank you, Martin. I am in the physical security industry with a focus on electronic door hardware 😁
@@WeekendWarriorBBQ I repaired the electric door locks at our water plant. Before, I was an electrical foreman at Cisco Systems in San Jose, Ca. Electric hinges, card readers, are the thing.
Pizza gang reporting in!
Thank you, Steve! 😁
What would a dough ball weigh for a 14 inch pizza?
Great Job. I use a pizza screen but remove it after about 7 minutes and continue on a pizza stone in my home oven at 550 degrees. I probably would like the Ooni, but all that turning I don't have to do in my oven. Some say to cook the sauce before hand but I don't think it makes a difference either way. I am trying different cheeses. First was with just Mozzarella, now trying some parmesan added. Next I will try some parmesan Romano. I do add oregano but not any garlic salt. I am trying to duplicate a pizza we get locally and I am close.
OMG THAT LOOKS GOOD ITS 5:30 AM IM GOING TO MAKE SOME DOUGH !!!!!!! THANKS DUDE !
No sugar honey for the yeast? Does the flour your using or the malt sub as the yeast food? Thanks!
Exactly. The malt is a sugar substitute.
Nothing controversial about using a pizza screen. There are tons of pizzerias in New York that bake on pizza screens. They bake it on them about halfway and then remove them to finish browning the bottom. Awesome job! The best NY pizza recipe on TH-cam. When you pulled it out of the oven, it looked like it came out of a New York pizzeria oven. I’m going to have to give this a try in my Ooni koda 16.
Thank you! It took me several attempts to create the right dough mixture for this. I've made it in my Koda 16 as well and it turns out just as good! Let me know how yours turns out.
That looks like a perfect NY pie 😍
Why do you suggest cold water for the active dry yeast? Everything I've ever read or been told says the water should be at least 95 to 105 or somewhere in that ballpark. Thanks!
You dont need to use warm water if you are going to cold proof your dough.
That looks like the pizzeria!!
you had me up to turning every minute.
Thanks for the vid man. 5g of yeast seems quite a lot especially given a 3 day cold ferment? Thanks again!
Thank you. Feel free to experiment with the yeast amount. I have used this recipe dozens of times and everyone loves it.
Thanks!
Is this the caputo flour in blue bag or chefs flour in red? I bieve blue is for high heat outdoor ovens, right?
Hi, Pat. This is Caputo Americana which is different than the red or blue
This is my absolute go too recipe. Perfect every time. I’ve tried many others before this but the dough always had something missing. The only thing I adjust is the amount of salt. I drop it down one gram and replace that missing gram with sugar. Works for me! Unfortunately the Americana flour is not available in the U.K. so I use Classico by the same brand. Thanks for a perfect recipe.
Thank you! It took me a long time to get this recipe right. I'm glad you enjoy it.
How big are you splitting your logs and if you cooking multiple pizzas how long does it last before you need to feed it more wood
I use 8” long splits. For a pizza this big you can do one before you need to put another log in. Reason being is you don’t want a high flame and you are cooking more with the coals. If I am doing a smaller pizza that is more of the Neapolitan style where you have high flame and super hot oven, I can turn out about 3 pizzas before I need to add another split. The stone needs time to reheat.
HI WW that pizza looks so killer good im making my grandmas fried pizzas this weekend have you ever tryed fryed pizza ? they are very good to ! great video great looking pizza take care Dude !
Is the fried pizza like a panzarotti ? sounds very yummy!
Where u get that T
Hello, Any specific temp I should have the cold water?
Hi. It doesn’t really make a difference. I just turn the water from the faucet on cold.
If I wanted to use instant dry yeast instead of active , how much would I use in this recipe and would there be any difference in results? Cheers!
The results will be the same. The only difference is you wont need to soak your yeast in water like I did. Check out this video where the chef is using instant dry yeast. He adds it to the flour and water while its mixing... our recipes are similar th-cam.com/video/M21rT35eYgY/w-d-xo.html
@@WeekendWarriorBBQ thanks. I did check out the link but if I wanted to follow ur recipe with 5g ADY but sub IDY, would I just use 4g? Seems like most conversions are about 20-25% less IDY. Excited to try this! Cheers!
@@ryanbramich6951 I dont think the extra gram of IDY will sink the ship but you could go with 4g.
Good looking pizza Mike but, np pepperoni, sausage, mushrooms, onion ions, green peppers, black and green olives and jalapeños. Just gotta make it a supreme.
Thank you, John. Plain Cheese Triangles only in this video. We did make a cheese & pepperoni with the second one and that was delicious too 😁
Mmmmm it looks good I will try this one and let you know! But that little oven looks like a pain in the ass hahaha
Like you said you even had some stuff for ASMR people LOL. Great technique. I just needed to see me some pepperoni though. Is New York style known for not having pepperoni or is that just your preference?
Thank you, Hobie. The New York Style can have any number of your favorite toppings. It does seem like the plain cheese slice is the most popular though. Check out this playlist I put together on New York Style Pizza. It is very interesting. th-cam.com/play/PLG3LBAwfCBbxyfRw32speK9WeZbDgOmZQ.html
Was machen sie da?
Hi, Just an FYI, When you add 654 grams of Americana flour plus 65 grams of Semolina that equals 719 Grams. Then Divide the water (393 Grams) By 719 grams of flour, its a 54% hydration, not 60% hydration. Not that it's bad, because I actually love the recipe. I am going to stick to this recipe, It's the best and easiest for me to make and work with. Thanks for the video. Again, I meant no disrespect at all. I love what you are doing. Thanks for sharing. By the way, the malt addition to my dough makes a very nice difference.
Thanks, Bruce. You are right. I used the Lehmann Pizza Dough Calculator and selected 60% Hydration. For some reason it didn't update after I added the Semolina and Malt. I really like this dough for thin crust... its easy for beginners and tastes great.
Yes but it's still a great dough recipe. I'm sticking with it. It worked very nicely for me.
I made this a few hours ago. I like to experiment with recipes and this one looked pretty good. I was going to experiment with a recipe from Tony Gemignani (so this says a lot), on my new spiral mixer which just got here a few days ago and yours looked more like what I was looking for. I wanted the perfect recipe. It was very nice!!!… but I adjusted the hydration as yours seems off. Maybe is a typo but your hydration is 55%. That is a dry dough. With the semolina the flour comes up to 719 gr. For 58% hydration I used 417 grams of water for 719 of the flour. Since I was cooking it in home oven, I also added 10 grams of sugar in addition to 3 gr of diastatic to the recipe. I bought the semola flour but I felt flour guilt since I have too many of Caputo Cuoco 00 packages left so I didn’t feel like buying Americana flour. I decided to use mostly king Arthur high gluten flour, and a small percentage probably 25 of the Cuoco 00 flour for chewiness. I used two pizza steels baking for 6 minutes in the upper steel then switching to the bottom
for the last two minutes and removing the pizza screen. It had a perfect color and great crispy but pliable crust that had no flop. It held the shape perfectly without being cracker like. Soft and slightly airy thin crust but still crunchy. What witchery is this? Lol. Thanks for sharing.
Thanks for sharing your modified recipe and I’m glad it worked out so well! Cheers!
Hey ! I just got my ooni 16 . I’ve playing with dough for a month and I really like this recipe, I can’t find the diastatic malt! Any suggestions and I don’t want to go on line! I want it now thanks
If you have a local bakery I'll bet they have some. They might sell you some.
Hi George, if you haven't found it yet, I got mine on Amazon.
What kind is a good fire pizza oven
There are a lot of options out there. I currently have an Ooni