NY-ish pizza in a small format!
As much fun and impressive as pulling off a good Neapolitan is, I’ve been trying to make a NY-style pizza in my Ooni Volt 12. Turns out that’s not so easy!
There’s a lot fighting against you when doing this kind of pizza in this format, and in this kind of oven. You have to get a real thin cornicione, it’s a lot harder to get an even bake, and a NY slice just isn’t the same without being cut from an 18-20” pie.
That being said, can’t argue with crunchy and tasty! Polly-O’s mozz pellets on top of a lightly seasoned Dinapoli base.
100% All Trumps Gold Medal (safe kind)
65% Hydration
3% Salt
2% EVOO
0.16% IDY
72 hour cold ferment
Yes, I know I used too much bench flour :)
Also, the secret for getting something that I really like is to use smaller dough balls, 150-175g actually worked out well for this for me.
Onward and upward!
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