Could you share your recipe/process? I have this oven and haven’t nailed NY like this
No_Assistance1076
Flour I use CairnSpring Mills Glacier Peak Bread Flour, recipe is a 65% hydration level and i go off of Charlie Andersons baker percentages, he did a great series on youtube experimenting with several different dough recipes. For the cooking process I let the ooni preheat for 25 minutes on the highest flame and about 5 minutes before launching i’ll lower it to the lowest flame and aim for the center of the stone to be 750-800 degrees, then immediately after launching the pizza I turn the flame completely off and let that bottom crisp up for probably a good minute and turn it 180 degrees do another minute of no flame. After that i put the flame back on high to get the crust nice and brown, but make sure during this part youre keeping an eye on it because its very easy to burn it on the high flame
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Could you share your recipe/process? I have this oven and haven’t nailed NY like this
Flour I use CairnSpring Mills Glacier Peak Bread Flour, recipe is a 65% hydration level and i go off of Charlie Andersons baker percentages, he did a great series on youtube experimenting with several different dough recipes. For the cooking process I let the ooni preheat for 25 minutes on the highest flame and about 5 minutes before launching i’ll lower it to the lowest flame and aim for the center of the stone to be 750-800 degrees, then immediately after launching the pizza I turn the flame completely off and let that bottom crisp up for probably a good minute and turn it 180 degrees do another minute of no flame. After that i put the flame back on high to get the crust nice and brown, but make sure during this part youre keeping an eye on it because its very easy to burn it on the high flame