The Combo Slice | Homemade New York Style Pizza Recipe
Fully loaded no matter what name it goes by, it’s The Combo Slice. When I’m talking “combo slice” I’m thinking that “kitchen sink” pizzeria creation that throws just about everything in-house onto the pie. It’s a pizza full of nostalgia and comforting vibes.
For my version I’m channeling all those neighborhood pizza shop memories with a dash of Costco but keeping it natty OG. I’ve upgraded the dough and toppings, but kept the soul of the slice. When you get that magical bite when all the toppings come together you’re living pizza dreams.
For this bake in the Ooni Koda 16 I use the technique shown in my New York Thin & Crispy video. All baked up on a naturally fermented sourdough crust. For this batch I’ve bumped up the hydration a bit and have a little durum in the mix adding some chew for a “New York style” slice vibe. Full dough mix details follow the recipe below. I hope you enjoy! One Love!
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The Combo Slice | Homemade New York Style Pizza Supreme
Ingredients
- 30-35 slices Natural Casing Pepperoni Boar's Head or Vermont Smoke & Cure are good choices, but any natural casing pepperoni will work.
- 1-2 tbsp Diced Poblano Pepper Any green pepper will do. I prefer using a green chile such as Poblano over the typical green bell pepper.
- 1/2 cup Roasted Mushrooms For this style I go with a basic white button mushroom or cremini. Roasted simply with olive oil, seasoned with salt and pepper.
- 1/4 cup Sliced Onion Any type of onion will do. Thinly sliced.
- 3-4 Olives Pitted and sliced. I use Kalamata.
- 1/4-1/2 cup Fresh "Italian style" sausage. Can't go wrong with a mix of sweet and hot Italian sausage.
- 1 tsp Oregano I like Calabrian oregano.
- 110 g Cheese Blend Shredded; I like a mix of full-fat low moisture mozzarella mixed with another good melting cheese such as Havarti along with some Parm.
- 3 oz Basic Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe)
- 1 ball Pizza Dough A naturally fermented (sourdough) recipe & guide.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 800-850f before loading this style of pizza. Before loading turn the control knob clockwise past the "lightning bolt" symbol to utilize the lower temperature range for the New York style bake (see video for full explanation).
- Begin building the pizza by applying 3oz (you just want a thin slick) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Apply oregano generously. Top with cheese blend working from the crust in, you just want a light covering to ensure that classic molten speckled look.
- Top with sliced onion. Add pepperoni slices and mushrooms followed by the diced Poblano pepper and olives. Add sausage in small chunks.
Notes
Dough Mix (for 4 dough balls)
| Sourdough Culture | 25g |
| Bread Flour | 100g |
| Water | 100g |
| Starter (from above) | 225g |
| Bread Flour | 200g |
| “00” Normal Flour | 300g |
| T85 Flour | 70g |
| Rye Flour | 20g |
| Durum | 20g |
| Salt | 20g |
| Olive Oil | 10g |
| Water | 380g |
