NY-ish pizza in a small format!

As much fun and impressive as pulling off a good Neapolitan is, I’ve been trying to make a NY-style pizza in my Ooni Volt 12. Turns out that’s not so easy!

There’s a lot fighting against you when doing this kind of pizza in this format, and in this kind of oven. You have to get a real thin cornicione, it’s a lot harder to get an even bake, and a NY slice just isn’t the same without being cut from an 18-20” pie.

That being said, can’t argue with crunchy and tasty! Polly-O’s mozz pellets on top of a lightly seasoned Dinapoli base.

100% All Trumps Gold Medal (safe kind)

65% Hydration

3% Salt

2% EVOO

0.16% IDY

72 hour cold ferment

Yes, I know I used too much bench flour :)

Also, the secret for getting something that I really like is to use smaller dough balls, 150-175g actually worked out well for this for me.

Onward and upward!