The Combo Slice | Homemade New York Style Pizza Supreme

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’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Prep Time30

Cook Time4

Course: Appetizer, Main Course, Pizza

Cuisine: Pizza

Keyword: NYstyle, Ooni, Pizza, ronicups, sourdough

Servings: 1 Pizza

Author: Santa Barbara Baker

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.
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!
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.

Notes

In the Combo Slice 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. I serve my pizza on this 14″ Wooden Pizza Peel.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!