New York Style Pizza | Thin & Crispy Pizza in the Ooni Koda 16
A plain cheese slice is the all timer for me, with the new oven it was one of the first pizza types I was set on getting dialed. My version of the plain cheese slice is ideally thin and crispy, but never dry. I still want foldability but also a crunch when you bite in. Crispy/tender is a texture I’m always after in pizza life and beyond.
Since my first “New York” style video I’ve made some progress with dialing in my bake to get a true thin and crispy and pizza. Now utilizing the super low flow area on the dial I’m pretty stoked on how the pies are coming out. It makes me feel like the Ooni Koda 16 may be truly be as versatile an oven as I hoped. I’m excited to get more time on it and get this style even more zoned in for how I like. Hope this helps you on your pizza journey! One love!
“New York” Style Thin and Crispy Cheese Pizza
Ingredients
- 3 oz Basic Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe)
- 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 jack
- 300-325 g Pizza Dough A naturally fermented (sourdough) recipe.
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 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. Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 4-6 minute bake for a more crispy bottom) Watch the video for the real time bake! (I've found that you can turn your oven completely off to finish this style of pizza if you are having burning issues) Let the crust set on a wire rack for a least 20 seconds. Slice into 4 large slices, serve immediately on a paper late or reheat and re-crisp individual slices in your Ooni with the temperature all the way down for the classic slice shop vibe.In the New York Thin & Crispy Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
