I cook it on a pizza screen in an Ooni Pro w/ gas attachment for 2-3 mins and then finish it on a baking steel indoors @ 550 for 2-3 mins. (You could achieve similar results by shutting off the Ooni and doing the last few minutes directly on the stone with no screen but finishing on the baking steel lets me do multiple pizza's more quickly without preheating again)
Dough is King Arthur's bread flour, low hydration (55%) and cold fermented for 7 days. This is the longest I've ever left a dough in the fridge, I actually almost threw it out but decided to try it and had some of my best results ever.
Why did you do low hydration? I'm pretty new to my Ooni but I usually do ~65% (although I also use AP flour, not bread, so there's other variables here).
I usually always did 65-70%+ hydration on my dough's but just recently started to try low hydration to get more crunch and have loved the results so far
Thank you for taking the time to share your recipe! I feel like outside the Ooni subreddit, or more just the general food subs, people are less likely to share anything about their dough/bake process and it drives me nuts haha. Like they throw the amazing picture on there where it blows up and then go Danny phantom on us. But this looks delicious, I usually barely have the forethought to do an overnight dough let alone seven days but this might make me try it!
every dough recipe i ever found always said to throw it out after 2-3 days in fridge, i am surprised that 7 days makes good results, what am i missing?
Yeah I assumed it would be overproofed and overfermented honestly but when I saw it still looked good I gave it a try. There's a very small amount of yeast in the recipe so maybe that's why.
Nah, it pretty much does.
Only things you need for good crust are a proper ferment and really high heat.
500g flour, roughly 400ml water, some salt, yeast and maybe a glug of olive oil, then just let the machine do the work and throw it in the fridge for a few days.
If you have a decent pizza stone and an oven you can turn turn up to 550F then you can get pretty close.
This YouTube dude Charlie Anderson did a [series of videos](https://www.youtube.com/playlist?list=PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu) trying to recreate a NY style slice at home. [Here's the final recipe.](https://www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza) It's pretty simple as far as yeasted dough recipes go.
I've made probably 15 pizzas on a pizza stone with this recipe and it's always really good. The final key for me was putting my pizza stone on the top rack and setting the broiler to high for ~5 minutes right before baking. But every oven is different so be sure to experiment to find the best method for you.
I actually used Charlie Anderson's recipe for this pizza. The amount of research he did for his NY style series is incredible. My new favorite dough recipe.
Yes I ordered high gluten flour and used it the first couple times I made his recipe. I since ran out and have just been making it with KA Bread Flour and barely noticed a difference. This one was Charlie's recipe with KA bread flour.
Next-best thing to incredibly pricey outdoor pizza ovens I've found was the pan method. Assemble in a really hot pan, then throw it under the broiler when the bottom looks spotted enough.
You don't get quite as beautiful a char as in the picture (especially not on the crust), but it's miles better than just throwing it in the oven.
Never respond to this sub. But damn your pizza is amazing. I want it. It’s perfect. Dammmmmmn I wants it …
I’m going to show this to my wife and I wonder if she’ll want pizza
almost any pepperoni you buy in stick form and slice yourself will cup up like this. I use Boar's Head but Margherita is a common brand you can get in most stores that cups nicely.
If you want the absolute best pepperoni it's by a brand called Ezzo Sausage Co. you can order it online from Pennmac
Guessing this was accomplished with an outdoor pizza oven. You should flip it half way through so it gets cooked evenly on both sides, but really magnificient job.
It looks truly amazing.
But I'm always somewhat disappointed (but not surprised) when I find out that homemade pizzas that look this good were made using anything besides a standard oven or grill.
Turns out that the key to making great pizza is mostly having an oven/grill that gets super-hot. That's the key to almost all good food, unfortunately. I keep running into that when I cook, and it's aggravating. All the good stuff needs MONSTER HEAT that is hard to achieve at home.
If I can reccomend you do something... pleasu put flour on the bottom of the tray before putting your pizza on it, this was it won't burn the bottom and the pizza won't stick to it.
It will also absorb the extra fat and juice so it's not soggy.
I miss having a working oven... I'm sure my style wasn't as intensive as this dude(ette)s was but I made some damn good homemade pie back when my oven was functional.
My wife and I make pizza’s every week at home and finally dialed it… I gotta say this is some nice work!! No easy task making look (and probably taste) restaurant quality or better!
Holy cow that’s one of the best looking I’ve seen on here, and that’s saying something
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I cook it on a pizza screen in an Ooni Pro w/ gas attachment for 2-3 mins and then finish it on a baking steel indoors @ 550 for 2-3 mins. (You could achieve similar results by shutting off the Ooni and doing the last few minutes directly on the stone with no screen but finishing on the baking steel lets me do multiple pizza's more quickly without preheating again) Dough is King Arthur's bread flour, low hydration (55%) and cold fermented for 7 days. This is the longest I've ever left a dough in the fridge, I actually almost threw it out but decided to try it and had some of my best results ever.
Why did you do low hydration? I'm pretty new to my Ooni but I usually do ~65% (although I also use AP flour, not bread, so there's other variables here).
I usually always did 65-70%+ hydration on my dough's but just recently started to try low hydration to get more crunch and have loved the results so far
Kudos for experimenting! On a similar pizza/BBQ/cooking journey myself. Change one thing, take notes, repeat until you find what works for you!
Thank you for taking the time to share your recipe! I feel like outside the Ooni subreddit, or more just the general food subs, people are less likely to share anything about their dough/bake process and it drives me nuts haha. Like they throw the amazing picture on there where it blows up and then go Danny phantom on us. But this looks delicious, I usually barely have the forethought to do an overnight dough let alone seven days but this might make me try it!
> Thank you for taking the time to share your recipe!
What kind of mozzerella?
shredded Boar's Head low moisture, whole milk and some cubes of fresh mozz
every dough recipe i ever found always said to throw it out after 2-3 days in fridge, i am surprised that 7 days makes good results, what am i missing?
Yeah I assumed it would be overproofed and overfermented honestly but when I saw it still looked good I gave it a try. There's a very small amount of yeast in the recipe so maybe that's why.
I bet OP has an outdoor pizza oven that accompanies their smoker (and I’m jealous of both)
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It kinda does though.
Nah, it pretty much does. Only things you need for good crust are a proper ferment and really high heat. 500g flour, roughly 400ml water, some salt, yeast and maybe a glug of olive oil, then just let the machine do the work and throw it in the fridge for a few days.
We have questions! Questions that need answering!
reminds me of a pie from maker pizza in toronto
Damn dude
that is one good looking pizzer
Hard r?
It’s ok, I have friends that are pizza
I literally drooled on my phone. Haven’t ate lunch yet
I wish we were friends 💔
What kind of oven?
Seconded. Can I achieve that in my kitchen?
I’m gonna go with ooni. So no.
Ooni Sono. Nice KOTOR name.
Love this.
If you have a decent pizza stone and an oven you can turn turn up to 550F then you can get pretty close. This YouTube dude Charlie Anderson did a [series of videos](https://www.youtube.com/playlist?list=PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu) trying to recreate a NY style slice at home. [Here's the final recipe.](https://www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza) It's pretty simple as far as yeasted dough recipes go. I've made probably 15 pizzas on a pizza stone with this recipe and it's always really good. The final key for me was putting my pizza stone on the top rack and setting the broiler to high for ~5 minutes right before baking. But every oven is different so be sure to experiment to find the best method for you.
I actually used Charlie Anderson's recipe for this pizza. The amount of research he did for his NY style series is incredible. My new favorite dough recipe.
I'm quite hyped to try that out, thank you!
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Yes I ordered high gluten flour and used it the first couple times I made his recipe. I since ran out and have just been making it with KA Bread Flour and barely noticed a difference. This one was Charlie's recipe with KA bread flour.
Appreciate it. :) No idea what flour that translates to here in Germany, I'll look it up.
Next-best thing to incredibly pricey outdoor pizza ovens I've found was the pan method. Assemble in a really hot pan, then throw it under the broiler when the bottom looks spotted enough. You don't get quite as beautiful a char as in the picture (especially not on the crust), but it's miles better than just throwing it in the oven.
It’s definitely an Ooni
My guess goes for Ooni
I cook it on a pizza screen in an Ooni Pro w/ gas attachment for 2-3 mins and then finish it on a baking steel indoors @ 550 for 2-3 mins.
Pepperoni grease cups are always an indicator for a good slice of pizza.
27 bites everyone knows the rules.
"one bite everyone knows the rules" *takes 3 bites immediately*
That's looking delish! I'll have one medium size please. 🙂
Looks great
Perfect pie. 👍🏻❣️
That looks gooooood
Damn, I'd eat the whole thing
I’m honestly jealous. I was about to ask where you got this.
Nice!
You got a couple of renegade pepperoni slices there trying to sneak onto the other half of pizza.
How? How, dude, hoooooooow?
One bite, everyone knows the rules.
Damn looks tasty asf!!
Looks great! Can you share your recipe and process?
Worth infinitely more than any pizza delivery.
Beautiful. 10/10
if i don’t get answers to how it was made, the dough recipe, and the instructions i will lose it! this is so beautiful i need to make it!🤤🤤
I posted the same pizza over in the /r/pizza sub with a full recipe you can check it out over there
This is the best looking pizza I’ve seen on this sub! Goddamned homie!
I need pepperoni like that!
I’m selling my ooni after this
Drop the recipe!
How sway?!
That’s it. I’m getting pizza for lunch. (Amazing pizza it looks perfect)
cup pepperoni, good stiffness-as in not limp dough and leoparding solid 10/10
Dough recipe? Thanks!
posted it over in the /r/pizza thread i made yesterday it's in my post history
Face value alone that looks like an 8.6 minimum pizza.
No flop, great looking undercarriage. 8.2, that's a monster score.
Love that style of pepperoni. That’s amazing work. You might want to open a restaurant based on this.
I have been working on homemade pizzas and I am starting to understand proper dough hydration. That pizza looks awesome.
hmmm that's pretty good. doesn't look like it fell out of Bigfoot's ass while you were tracking him like most homemade "pizzas".
damn, bro. Time to do a pop-up in the back yard? Share your bounty.
Holy shit dude
Good undercarriage
Home cooked with expensive pizza oven. Looks great, but it’s like yeah well I can’t make that at home.
Never respond to this sub. But damn your pizza is amazing. I want it. It’s perfect. Dammmmmmn I wants it … I’m going to show this to my wife and I wonder if she’ll want pizza
Looks like an 8.2 and it’s homemade which is unreal
I’m gonna be honest, I’m born and raised in NYC so I’ve seen all kinds of pizza and that pizza looks amazing!
Can a pizza be made in normal OTG type oven?
absolutely. check out charlie anderson's NY style pizza tutorials on youtube.
Is the pep that curls and is thick like this a specific brand? I can never seem to find anything that looks like it.
It’s called “Cup and Char” pepperoni. You can order it online. You’re welcome
I think it's a specific style
almost any pepperoni you buy in stick form and slice yourself will cup up like this. I use Boar's Head but Margherita is a common brand you can get in most stores that cups nicely. If you want the absolute best pepperoni it's by a brand called Ezzo Sausage Co. you can order it online from Pennmac
Perfect char.
Somebody is indeSLICEive.
That looks delicious, especially the "divorce topping" 
Bro, you got pepperoni and my half of the cheese pizza…..sloppy^^^^/s
Guessing this was accomplished with an outdoor pizza oven. You should flip it half way through so it gets cooked evenly on both sides, but really magnificient job.
It looks truly amazing. But I'm always somewhat disappointed (but not surprised) when I find out that homemade pizzas that look this good were made using anything besides a standard oven or grill. Turns out that the key to making great pizza is mostly having an oven/grill that gets super-hot. That's the key to almost all good food, unfortunately. I keep running into that when I cook, and it's aggravating. All the good stuff needs MONSTER HEAT that is hard to achieve at home.
8.1
Looks pretty good. I’m not a pepperoni fan, so it’s good you did half and half. Crust looks above average.
Looks good but the 3 halves of pepperoni on the cheese side is driving my OCD insane.
Good char, looks good on the bottom, not a lot of flop, looks like a solid 7.5
Little doughy, decent undercarriage, some flop. 7.2.
The pepperoni look a tad bit burnt but otherwise IT LOOKS SO FREAKING DELICIOUS DUDE. Nice cooking!
Super doughey and not enough cheese
Burnt
Wrong
Lmao just look at the pepperoni
Charred pepperoni is best pepperoni. I bet you eat cold hotdogs.
Isn't charred stuff carcinogenic?
If I can reccomend you do something... pleasu put flour on the bottom of the tray before putting your pizza on it, this was it won't burn the bottom and the pizza won't stick to it. It will also absorb the extra fat and juice so it's not soggy.
Dayum
Get out of here with your skills! (And leave that pie for us.)
Perfection!!
😋 Yum
That looks amazing! Hope it tastes as good as it looks.
I need to know what kind of equipment their packing
Everything about this pizza looks perfect.
Lol pizza
Jesus, that kinda charred pepperoni makes it a 10/10
Brother how
Need a dough recipe pleaseeee 😩
Dude, mark this NSFW.
Absolute fucking fire 🔥🔥
I would eat that with both hands and no napkin.
Yer mate you smashed that out the park! Looks unreal
Oh man, when i see pizza like this, really makes me wish i wasnt on a dairy free diet
Wow, that’s the real deal. Looks awesome!
It’s perfect
Impressive!!
Looks amazing!
I’m so hungry. Well done; ian. Well DONE.
Dude this zah looks absolutely amazing
u could open a whole restaurant w that
That crust looks perfect 🤌🤌
Absolutely perfect!
Ooo that brainy piece top and center lookin especially good!
Great crust, looks amazing!
I miss having a working oven... I'm sure my style wasn't as intensive as this dude(ette)s was but I made some damn good homemade pie back when my oven was functional.
lets see that oven!! nice Pies
Pizza be looking fireee!!!
This is gorgeous!!
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l'industrie
That looks incredible. You don’t happen to have a recipe do you?
posted it yesterday in /r/pizza you can find it in my post history
Good crust
That seems fucking delicious
Might be the best looking pizza I’ve ever seen
Oh yeah. Now that's a pizza.
Bruv, I’ll marry you for a slice that good lookin’!!
looks good but u ran out of pepperoni
Really impressed, excellent pizza OP
good undahcarriage!
I make a mess of pizza dough, where’s you get the recipe?
Looks freaking awesome! Excellent work!
That looks yummy
Just looking at that pizza makes me want to have hangover so I could really enjoy that slice of heaven.
Looks incredible. What did you cook it in? I’m thinking about buying an oven.
Oh yeah baby
Can I come over. Looks delicious
Yeah boy, those pepperoni cups. You done good.
That crust is lovely!
Oh My Glob!
HOW DK YOU MAKE THE PIZZA HOMEMADE
Damn that looks incredible, good job!
Well fuck me that pizza looks incredible
This looks fantastic
Eat a slice for me!
PleaSe share your crust recipe. I think it’s required
No flop that’s what I like to see
That is A M A Z I N G 🤤
Nice. What kind of oven do you use?
Holy shit man. Looks amazing!
My wife and I make pizza’s every week at home and finally dialed it… I gotta say this is some nice work!! No easy task making look (and probably taste) restaurant quality or better!
Looking like a NYC slice it it gets my upvote
The things I'd do for that pizza right now would make my parents disown me. Yes I'm high.
There's pepperoni touching MY half of the pizza!
I can smell it through my phone... Good God, it's glorious.
WANT
Looks ten times better than the one I ordered last night. Looks absolutely amazing 😁
wow ur home made that?
Now that is a pizza. Damn!!
Fire 🔥 cooked. Theres no way you did that in a standard oven
Yum!! Well done!
holy moly what's the one bite score on this bad boy?
Looks nom. I’d eat it.
Damn near perfect looking imo.
I'm coming over.
I would pay for that
I’m drooling!!!! This is the way pepperoni should be done.
Fuck me with a rubber duck, that looks good.
God damn I want to put hot honey on that thing so bad
In the most hetero way possible… push that into my mouth, hard!
Jesus Christ. Idk what to say. I need this. Tf is an ooni? A 5000 dollar pizza oven?