New York Style Pepperoni Pizza in the Ooni Koda 16
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Here is my New York Style Pepperoni Pizza recipe. I designed this dough for the home oven and with the pizza making novice in mind.
For more Pizza Recipes Subscribe: / @weekendwarriorbbq
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🤪 OR NO PEPPERONI PIZZA FOR YOU 🤪
This dough is a very low hydration which makes it much easier to work with and wont tear as easily when you are stretching it.
Pre-heat your oven & pizza stone to anywhere between 500 to 550 degrees F (260 to 287 C).
This dough will burn at a higher temperature so if you are using your Ooni pizza oven or other outdoor oven, make sure you check the temperature of the oven and pizza stone before you put it in the oven.
New York Style Pizza Dough Recipe 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 weigh 571 G
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Paid Links below that help support the channel. As an Amazon Associate I earn from qualifying purchases of the following:
16" Pizza Screen: amzn.to/3bUkR2B
12" Pizza Screen: amzn.to/2OfXeta
8" Pizza Screen: amzn.to/3q7J4aZ
Caputo Americana Flour: amzn.to/2MBMG7g
Semolina Flour: amzn.to/3b9PO3Y
Diastatic Malt: amzn.to/3kDW3Qz
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Homemade Pizza Sauce Ingredients:
2 TBS olive oil
28 oz can San Marzano whole peeled tomatoes
1TBS dried oregano
1 tsp ground black pepper
1 TBS salt
2 tsp sugar
A pinch of red pepper flakes
For the Cheese:
Low moisture whole milk mozzarella (I used Boars Head)
227 G (8 oz) of cheese and 227 G of sauce per pizza.
0:00 What We Are Covering In This Video
2:04 New York Style Pizza Dough Recipe
4:55 Homemade Pizza Sauce Recipe
6:17 How to form a perfectly round pizza dough
8:29 Using a Pizza Screen
9:28 New York Style Pizza Toppings and Cheese to Sauce Ratio
10:42 Baking the New York Style Pizza
13:18 Taste Test
#pepperonipizza #pizza #pizzaathome - แนวปฏิบัติและการใช้ชีวิต
My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: th-cam.com/channels/j9n1adcUwsUOCDMHHnYCMA.html
All the TH-cam pizza geniuses could learn a lot from you regarding "how to actually make excellent pizza in the real world" without endless, annoying audio and video distractions. Bravo!
Super happy I found this. I’ve been a pizza nerd for the past 3 years (doing mostly neapolitan style with Ooni and Valoriani ovens but have also tested maybe 10 different new york style recipes). I can say with confidence that this guy actually knows what he is doing. Complete game changer compared to anything you find from more popular youtubers for this particular style.
10/10 technique and recipe. Greetings from Finland!
Nice call on the diastatic malt, it makes a HUGE difference in my German soft Pretzels. I’m going to start adding it to my pizza dough as well. Thanks for the suggestion!
I have been thinking about getting one of these. Now that I see you have one. This seals the deal for me
Giving this recipe a try. Turned out very nice!
I have been waiting for your next pizza video!! 🍕🍕🍕🔥🔥🔥
Best Ooni video so far...
Thanks!!
I love the pizza screen idea, you just saved me a ton of headaches. You have a new subscriber!
I really enjoy your videos. I just (today) got the Ooni 16 and after making the Ooni recipe dough found your videos. I'll give your dough recipe a try next time. After watching two of your videos I used some of your tips on the Ooni dough and I think they are helpful. I made two 8-10" pies so I could manage launching them from the peel. First one had undercooked dough and I turned the oven to low for the second and made thinner crust and that came out good but not great. But all in all not too bad for a first try. I would really like to use ONE recipe for dough that I can memorize in time. Time to watch more of your videos. Thank you
This is a great video. Good looking pie!
This is the video I was looking for that looks sooooo good! Awesome technique going to try tonight!
Thanks Issac. I hope it turned out great for you
Great looking pizza and techniche you have there. Cheers and thanks for sharing
This has gotta be the most aesthetic pizza ive ever seen.
OMG This was amazing thanks for sharing
Amazing looking pizza 🍕 For real!
Thanks for much for this, Mike. Why has no one else made a video on 16" NY style pizza recipe? Had to sub 00 flour with KA Bread Flour and this came out fantastic. Used to cooking Neopolitan pies in my Ooni, so it was too hot and I burned the crust a bit. Otherwise, it was great. Lesson learned. Subscribed!
I made this recipe tonight (minus the diastatic malt, which I couldn’t find anywhere local). So far this is the best pizza I have made on the Ooni. Not quite what I was expecting when I thought “New York Style” , but excellent nonetheless. Will definitely be making this one again.
One bite, everybody knows the rules. A very Prez score 😂. Pizza looks fantastic!
Thank you! I am a big fan of El Pres. This is my nod to one bite, everyone knows the rules 😁
Much thanks for the pizza screen tip, I will pick some up. I was curious about your nice wood block you used to spread your dough, do have a link to it/what is its dimensions?
Ive been looking into one of those. Thinking real hard on it. That pizza looks damn good!
Thank you, Chris! Let me know what kind of pizza oven you get if you get one.
Incredible! I'm salivating as I'm watching. 😆I usually wait until Wed or Thurs to make my dough but I might make a same day dough just to make this today.
Every night is pizza night :)
Thanks for the video! For some reason there aren't many videos available showing people making 16" NY style pizzas in the Koda 16. Most videos are 14" max! The pizza looked amazing.
I ordered my Koda 16 on black Friday on sale for €350 and it will finally be delivered in May. I've got my peels and even have the pizza screens in 12, 14 and 16 inches to use. Can't wait for it to arrive.
The biggest I've made is 22" for the "house pies" (selling by the slice) but usually 20" is standard. In a commercial oven of course.
Thankyou for this video! This is the only video I found that actually utilized the Koda 16 and made an actual XL pizza in the oven , would love to know why you ranked your pizza 8.7 ??
Dang! That’s one mighty fine looking pizza! Everything home made! Really well done!
Thanks, Jay!
@@WeekendWarriorBBQ love the pizza oven. I really learn a lot from your videos!
Thanks, Jay. I really enjoy making the videos and your feedback is always appreciated!
very good looking pizza great job.
“TWO TEASPOONS OF SUGAR!” Lol. Great vid as always!
Sometimes you gotta jolt people awake lol
Pizza sheet is not cheating! If it works and the pizza is excellent, who care how you did it?! By chance today noon i used for the first time my sheet that was delivered yesterday. I had still 2 more 48 hours dough in the fridge but the recipe was rather 68-70% hydration so I had a very little problem removing the pizza at one place. I am glad i purchased it and I will continue to use it but this time i will rather try your dough recipe. Thank you and happy new year 2023!
Chef, you know that I absolutely love this recipe.
But is there a way to add some starter/pre-ferment that would add flavor but also behave the same way when it comes to stretching the dough?
That would be incredible.
Thanks for the video, still look for one that didn’t got paid by ooni. Like you did. ( they give you the oven that paid). So I can’t really tell how good it is, to decide how good it is. Have a good days
So you get the oven to about 525 and then put the flame on low? I've been having issues with the outside crust and top of the pizza being/looking done but the inside of the crust and the bottom not being fully cooked.
Is it possible to freeze these for later use? If so how and at what stage?
Where did you get the cabinet in the bag ground. Will the ooni fit on it?
Thanks for this video. My Koda 16 comes today and I was wondering how it can be used to get something besides traditional Neapolitan style pizza. Big takeaway is that you just need to keep the temp lowered and monitor it, right?
Also, the pizza screen...Is that simply to facilitate getting the pizza in and out? Or did you use it to prevent the bottom from burning during the initial stages of the cook?
Congrats on the new pizza oven! I think the biggest takeaway is to learn how to set the flame to its lowest setting... you do this by slowly turning the knob towards the off position. I use the pizza screen to help get those massive 16" pizzas in the oven and to help turn the pizza. Smaller pizzas I use a standard pizza peel.
To coke faster I take a door cover for ooni koda found on ebay, now i'm in temperature in 10 minute!
Man really unique, investing method. Feel like the bottom doesn’t get that leopard spotting with this method. Really interesting though!
Amazing video, what type of pepperoni brand did you use?! Looks beautiful!!!
Hi, Miguel. Hormel is the brand. Good stuff.
Try ezzo
If you double this dough recipe would you keep the amount of yeast the same?
Great pizza. I’ll bring the toppings and beer when I come out this year. I’m cleared to travel as have both Covid shots. I have an unrelated question for you. On your vertical pellet smoker how do you go about cleaning the internal temp probe? On my series 3 vertical there’s 4 screws to the cable shield. But, the probe itself is up behind another shield. I didn’t want to try yanking it out for fear of breaking it. I think that sensor probe would be what would control the auger feeding the pellets. The series 5 that I had and my new Loredo is really easy to clean. I spent a good three hours cleaning two smokers today.
Hi, John. I bought that vertical smoker back in July of 2020 and I still havent cleaned the probe.
@@WeekendWarriorBBQ I’ve been running my 3 for nearly a year and haven’t cleaned the probe. I remember a video you did long time ago about cleaning the probe and the importance there of. That’s why I asked.
On my old Series 3 the probe didnt have a protective shield like this one does. I used to clean that one after every cook.
@@WeekendWarriorBBQ they definitely did change that. My original 5 was like your 3. Easy to clean it. The newer three is really different. That’s why I use my Maverick with a clip to hold a probe on the grate to try and monitor cabinet temp. Then I can use the control knob to adjust if need be. It’ll be a lot easier on the Loredo.
Thanks. Sent you pictures of my big pork butt I did.
Can you make many pizzas back to back with this method? Or would it take a awhile for the pizza stone to reheat?
It usually take about 10 minutes to between pizzas
Hey bud thx for ur videos. I’m having problems keeping my pizza in the koda 16 for more than 2-3 minutes, hence making a large ny style impossible. Even when I put the flame at its lowest temp after getting the stone to 750-800, being near the flame chars the edges so I can’t crisp it the way I want. I don’t know if I got a defective one because multiple guys like u are leaving pizzas in for over 6 minutes and crisping it up nice but mine won’t let me. Do u have any advice. Do I need to go lower on the stone? Could the stone be burning the edges? I don’t think so. It seems like the flame. It’s easier to avoid this when I do a 12-13 inch so I can get further from the flame but u did it right at 16, ur flame looks a lot lower than mine and I go to the lowest setting. I’m confused bro. Any help would be much appreciated!
Are you using the secret low setting? Very slowly turn your dial towards the off position. You should be able to stop just before the flame goes out
@@WeekendWarriorBBQ I’m turning it all the way until the white line is pointing at 6:00 .. after I wrote to u I also tightened my propane nozzle which is counter intuitive and it seemed to go down. Is there an even lower secret position? Thanks, love ur channel
@@WeekendWarriorBBQ i don’t know if my ears were off or i just wasn’t processing, but i saw another video showing what u explained in ur reply, and now i get it … u need to get the dial to like the 10 or 11:00 position … thank u so much for trying to explain it to me. I got it now and I’m so freaking stoked. I was happy with the oven already but now I’m ecstatic because i can make the crispy ny style that i thought yet another oven had too strong of a flame. You’re the man. Thank u so much. I needed to hear it and see it twice but i got it now!!!! It takes the oven from like a 7.5 to a 10. It can literally do everything.
I just bought a Ooni Koda 16 but haven't received it yet. All the videos I see using this oven cook a small pizza and always seem to burn the crust except yours. I only make 16 inch NY style pizza and so far I use my home oven. I do use the same pizza screen as you did in my home oven on a pizza stone on the bottom rack until I think I can remove the pizza from the screen and finish the cook. My crust doesn't seem to get brown so that's why I thought of the Ooni. I just bought a metal pizza stone which they say gets hotter so I will try a pizza on a top rack on broil and see how that turns out. My question to you is, do you think the best pizza comes out using the Ooni or just as good in the home oven? It seems like a lot of work using the Ooni but if it's the best, then I will try it when I get the unit or maybe send it back if not. Thanks for the video
It will take some practice but I perfected the NY Style in this oven. I have a pizza steel in my home oven that I preheat at 550F for an hour and a he pizza comes out just as good as the Ooni… it’s just not as fun in the oven
@@WeekendWarriorBBQ Thanks for your answer, but I am looking for good eating and not fun which cost me more money buying the Ooni so your answer kind of tells me I might decide on returning the Ooni. Keep up the good work.
Barely 55% hydration for Caputo Americana? :O
What was the the total cook time? If you’re doing a second pizza do you crank the heat up again to heat the stone?
I believe it was about 8 minutes. Yes, I crank the heat up while I'm building the next pizza... it doesn't take long for it to reheat... maybe 5 minutes tops.
Sorry if it's a dumb question, but to be clear: you're putting the pizza in the oven at 550? I know a lot of people have issues with undercooked bottoms if they don't launch at 750 or so. I don't doubt you whatsoever, I just wonder what I'm missing? I'm guessing your method is just a longer cook, yeah?
I really appreciate your knowledge; thank you for the excellent work!
The Americana flour and semolina flour used in this dough recipe will burn if you go higher than 550. The pizza takes longer to cook to achieve the crunchy bottom texture. The mistake some people make is they don’t let the pizza stone pre-heat long enough. The stone needs to heat all the way through. If you launch as soon as it reaches 550, the heat is only at the surface level and the pizza will immediately absorb that energy and cool down the stone. At this point only the top cooks. If that happens, you can take the partially cooked pizza out and reheat the stone. Then turn the oven off and put the pizza back in so only the bottom cooks.
@@WeekendWarriorBBQ excellent insight, thank you so much sir!
Love your sauce and dough recipes!...But Damn.......500 bucks for this? I want one but I'm not gonna pay that.
One question.....what is the shell made of? Is that aluminum? Great stuff Bro......Awesome Vid! Metal On! \🔥/
Hi, Ken. The shell is powder coated carbon steel. I created this dough recipe for the home oven so if you have a pizza stone for your oven, this dough is awesome for that. BTW , my next video will be out later this week showing my firebox mod on the LSG :)
You could get a good cheap electric pizza oven. I've finally just ordered one. It's not much more expensive than getting a pizza steel for regular oven. I think it's going to suit my needs perfectly.
Interesting Mike , I make two types of sauces one for regular pizza and the other uses SAN Marzano for a Sicilian pizza. I use bread flour for the dough , it’s one we have had the most success with. That being said I like your NY style, it looks amazing.
Thank you, Rob! I love a good Sicilian pizza! YUM!
@@WeekendWarriorBBQ I just ordered the pizza screen , I have an outdoor pizza oven and I like to use the stone but the trouble was getting the dough off the pizza pan , always a disaster so I will give this a try. Not bad $18 CDN on Amazon same one use. Cheers
I love those screens. They make a huge difference especially if you have a lot of toppings on the pizza. I’ve been wanting a larger pizza oven... did you make your own oven or buy one?
@@WeekendWarriorBBQ We bought one at Costco for $ 700 it is propane powered , I saw in recently on the net for $ 3000 , I kid you not .
Wondering what else you can make in your new toy.. Looks cool. The covid has hit here. Can't taste anything or smell anything, at all. That's tragic to a bbq lover.
is there a reason for putting the cheese before the sauce?
Hi, Jamie. Sometimes I like the sauce on top of the cheese because the heat from the oven will cook the sauce a little more. It changes the flavor a little bit.
je voudrais la recette rt le processus en français s'il-vous-plaît.
Is there any alternative to the Caputo Americana flour?
You can use a high protein bread flour. It won’t be exactly the same but close enough
@@WeekendWarriorBBQ thank you sir! I apologize for all of the questions -- but you've taught me so much! I really appreciate the effort in the videos and replies.
which do u like better? propane or the pellet?
Hi, Tony. I like the Ooni Pro better because it has an oven door and I can bake bread in there too. The Ooni Koda 16 in this video is excellent if all you want to do is make pizza.
@@WeekendWarriorBBQ Im leaning towards the frya, only for the wood smoke flavor its might give, and everything else i have is pellet, grill and smoker :)
@@MainahTony This is just my opinion based on all the videos I've seen but I think you're better off with gas. The easier and quicker it is to heat up, evenly cook a couple of pizzas the more you'll use it. Even having to re-fill a gas bottle from time to time is too much effort for me.
Are you on Ko-Fi? I'd love to shoot you a thank you for the dough recipe.
I’m not on Ko-Fi but don’t worry about it. I do this for fun. I’m just glad you found this to be helpful
@@WeekendWarriorBBQ tremendously so. Thanks again, and LMK if you ever change your mind.
Dude, did you edit in a "meh" at 4.51? Need to know...
That actually came out of my mouth in real time. No editing.
Congrats, if I may.. I don’t wanna to make ofensive comments, just I FEW RECOMMENDATIONS.
If you soend 3 days making the dough you have plenty of time to make sauce in advande in order to make ingredientes to meet each other, use basil and fresh oregano.
Fat prevents gluten to develop and you dont need that effort with your hand so…
Mix water and flour and let it rest 1 hr, then add yeast and last the fat… you will improve your final product…
Nice pizza
Wow that’s incredible! Looks just like a nice Domino’s or Cici’s pizza. I’ll have to try it - but I prefer pineapple and ham as my topping.
Personal preference, I like more char on top and bottom. Didn't look crisp enough.
One bite….then he devoured the whole slice…lol
You all know the rules... one bite...
14:05
287 degrees Celsius? No way a normal house oven is going to reach that temperature
When you use a mixer to crush the tomatoes, you can use whatever tomatoes, then it doesn't matter. it's already destroyed. When you use a mixer, you're crushing the seeds in the tomatoes and making the sauce bitter! You should crush them with your hands and take away the stocks!
Did you just say you need to preheat the stone in the oven for 45 mins? so thats a 45 min preheat time using LPG for a 3-4 min cook time? Thats a lot of gas to use just in pre heating
If you plan on cooking more than one pizza it needs to be preheated long enough for it to retain heat for the next pizza.
I just ordered an electric pizza oven. Doesn't cost much more than pizza steel for the regular oven but means I can use it inside or outside, it heats up within 10 mins and cooks within 5. I'll be making pizza on a regular basis without any worries about excess heat, chopping wood, filling gas bottles or losing my appetite from a bag of chips I ate in the time it took to pre-heat.
Did you find the gas dial on the koda really doesnt do anything for the size of the flame...to get a lower flame i had to pretend to turn it off buy rotating it clock wise toward the off position then the flame finally got smaller.
It took me a while to figure out that trick.
@@WeekendWarriorBBQ found that trick on another youtube video lol...i emailed ooni asking wtf people.
So Ooni actually told me my flame was too low cause it was mostly blue, seriously lol....so im just gonna say that dial is for show and lower the flame how i see fit...🙄
Football pie. I give it a 6.8
Thanks Pres
Why the bloody hell is he eating the slice sideways?????
Ok it's NY style but wow never seen anyone make a pizza like this ,,, from the sauce pre cooking plus what youve added to it then putting cheese under the sause then using the metal grid so it doesn't stick! 😩🤔😮😮very strange but good luck lol
5g yeast is a lot 😮
You're a lot. Boom! Roasted!
You should alter the recipe when you cook in a pizza oven by simply removing the malt, it actually hurts your ability to make the dough more crispy when cooked at the higher heats of a pizza oven
Tell that to Tony Gemignani. Works for him.
You can't accurately rate pepperoni.
somebody is copying barstool...one bite...scoring...
Walmart. Pizza Buddy pizza dough for $1. Nuff said.
Have some respect for the craft.
Buying an Ooni just to use pre-made dough is like buying a Lamborghini to drive to the store everyday.
13:19 Just let the pizza flop dude. You aren't a 5 star restaurant, Dave Portnoy isn't going to care that your home made pizza on an Ooni has flop to it. It amused me how much you tried to hide that obvious flop.