MAKING NEW YORK STYLE PIZZA AT HOME | in the Ooni Koda 16

Buy Your Ooni Koda 16 - https://shrsl.com/48sub

Here's a simple method for making New York style pizza at home. Learn how to prepare pizza dough using overnight, cold fermentation that produces a flavorful, chewy crust just like pizza from the Big Apple. My dough making process straight forward, easy and the results are amazing.

A huge thank you to Ooni for sending me a Koda 16 oven. It's an awesome piece of equipment. Just fire it up, and 20 minutes later I'm baking pizza. Check them out here: https://bit.ly/37l5P5z.

🔗 ADDITIONAL LINKS
Buy me a coffee! - https://ko-fi.com/kitchenandcraft
Instagram -   / kitchencraftfood  
Website: https://kitchen-and-craft.com/

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NEW YORK STYLE PIZZA DOUGH RECIPE - 63% HYDRATION
(makes 2 dough balls)
Strong Bread Flour, 90% – 450g (15 3/4 oz. or 3 1/3 Cups)
Semolina Flour, 10% – 50g (1 3/4 oz. or )
Warm Water, 63% – 314g (11 oz. or 1 1/4 Cups + 1 Tbsp.)
White Sugar, 2.8% – 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 2.8% – 14g (1/2 oz. or 1 Tbsp.)
Instant Yeast, 0.2% – 1/4 tsp. (scant 1g)
Extra Virgin Olive Oil, 2.4% – 12g (scant 1/2 oz. or 1 1/2 tsp.)

NEW YORK STYLE PIZZA SAUCE RECIPE
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1 tsp.
Crushed Fennel Seed, 1/4 tsp.
Crushed Red Chile, 1/4 tsp.
San Marzano Tomatoes, 794g ( or 1-28 ounce can)
White Sugar, 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 12g (scant 1/2 oz. or 1 1/2 tsp.)

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THE EQUIPMENT I USE (Affiliate Links)
Ooni Karu 16 Pizza Oven - https://amzn.to/3FacwXd
Ooni Koda 16 - https://amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - https://amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - https://amzn.to/3VGY6Fe
Ooni Turning Peel - https://amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - https://amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - https://amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m
Pizza Dough Containers - https://amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - https://amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - https://amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - https://amzn.to/3fXBL1e
Wilton 8" Springform Pan - https://amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - https://amzn.to/383ID8n
Metal Dough Scraper - https://amzn.to/2I1hlFd
Cast Iron Tortilla Press - https://amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - https://amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - https://amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - https://amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - https://amzn.to/2XYPvUv
Benriner Mandolin - https://amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - https://amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - https://amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - https://amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - https://amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - https://amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - https://amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - https://amzn.to/2JVZFLT

(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c

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TIMESTAMPS
Intro - 00:00
Mixing Dough and 1st Fermentation - 00:17
Dividing the Dough and Cold Fermentation - 02:57
Pizza Cheese Info - 04:56
Stretching the Dough - 05:50
Making a Cheese Pizza - 07:55
Baking in the Ooni Koda 16 - 09:18
Broccoli and Bacon Pizza - 10:22
Tasting the Pizza - 12:10

#pizza #kitchenandcraft #cookingshow

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