New York Style Pepperoni Pizza in the Ooni Koda 16

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.
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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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16" Pizza Screen: https://amzn.to/3bUkR2B
12" Pizza Screen: https://amzn.to/2OfXeta
8" Pizza Screen: https://amzn.to/3q7J4aZ
Caputo Americana Flour: https://amzn.to/2MBMG7g
Semolina Flour: https://amzn.to/3b9PO3Y
Diastatic Malt: https://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