MAKING NEW YORK STYLE PIZZA AT HOME in the Ooni Koda 16

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=smF801XVE3I

Buy Your Ooni Koda 16 - https://shrsl.com/48sub • Here's a simple method for making New York style pizza at home. Learn how to prepare pizza dough using overnight, cold fermentation that produces a flavorful, chewy crust just like pizza from the Big Apple. My dough making process straight forward, easy and the results are amazing. • A huge thank you to Ooni for sending me a Koda 16 oven. It's an awesome piece of equipment. Just fire it up, and 20 minutes later I'm baking pizza. Check them out here: https://bit.ly/37l5P5z. • 🔗 ADDITIONAL LINKS • Buy me a coffee! - https://ko-fi.com/kitchenandcraft • Instagram - / kitchencraftfood • Website: https://kitchen-and-craft.com/ • –––––––––––––––––––––––––––––––––––––––– • ❤️ OTHER VIDEOS YOU'LL ENJOY • Neapolitan Style Pizza - • NEAPOLITAN STYLE PIZZA Using the Ooni... • Detroit-Style Pan PIzza - • DETROIT STYLE DEEP DISH PIZZA | Ooni ... • Amazing Focaccia Bread From-Scratch: • AMAZING FOCACCIA BREAD | How to Make ... • Pizza Dough Made With A Preferment - • THE BEST METHOD FOR OVERNIGHT PIZZA D... • Neapolitan Style Pizza Using The Ooni Pro Pizza Oven - • NEAPOLITAN STYLE PIZZA Using the Ooni... • Ooni Koda 16 Unboxing And First Cook - • HOW TO MAKE POZOLE VERDE (Mexican Ste... • –––––––––––––––––––––––––––––––––––––––– • NEW YORK STYLE PIZZA DOUGH RECIPE - 63% HYDRATION • (makes 2 dough balls) • Strong Bread Flour, 90% – 450g (15 3/4 oz. or 3 1/3 Cups) • Semolina Flour, 10% – 50g (1 3/4 oz. or ) • Warm Water, 63% – 314g (11 oz. or 1 1/4 Cups + 1 Tbsp.) • White Sugar, 2.8% – 14g (1/2 oz. or 1 Tbsp.) • Fine Sea Salt, 2.8% – 14g (1/2 oz. or 1 Tbsp.) • Instant Yeast, 0.2% – 1/4 tsp. (scant 1g) • Extra Virgin Olive Oil, 2.4% – 12g (scant 1/2 oz. or 1 1/2 tsp.) • NEW YORK STYLE PIZZA SAUCE RECIPE • Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.) • Garlic, 28g (4 cloves or 2 Tbsp.) • Dried Oregano, 1 tsp. • Crushed Fennel Seed, 1/4 tsp. • Crushed Red Chile, 1/4 tsp. • San Marzano Tomatoes, 794g ( or 1-28 ounce can) • White Sugar, 14g (1/2 oz. or 1 Tbsp.) • Fine Sea Salt, 12g (scant 1/2 oz. or 1 1/2 tsp.) • –––––––––––––––––––––––––––––––––––––––– • THE EQUIPMENT I USE (Affiliate Links) • Ooni Karu 16 Pizza Oven - https://amzn.to/3FacwXd • Ooni Koda 16 - https://amzn.to/3uz9y9P • Ooni 14 Perforated Pizza Peel - https://amzn.to/3UGM3pS • Ooni 14 Bamboo Pizza Peel - https://amzn.to/3VGY6Fe • Ooni Turning Peel - https://amzn.to/3BGj0fR • Pi Pizza Oven by Solo Stove - https://amzn.to/3BixO3U • KitchenAid 8 Qt. Stand Mixer - https://amzn.to/2XRDxJV • KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m • Pizza Dough Containers - https://amzn.to/2UX8A9c • Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg • Caputo 00 Pizzeria Flour (assorted weights) - https://amzn.to/3h9Z2Ty • Lloyd Pans 14x14 Pizza Pan - https://amzn.to/2XIejNP • Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C • Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ • 9 x13 Non-Stick Pan - https://amzn.to/3fXBL1e • Wilton 8 Springform Pan - https://amzn.to/3rRhPDB • Wooden 2 x 20 rolling Pin - https://amzn.to/383ID8n • Metal Dough Scraper - https://amzn.to/2I1hlFd • Cast Iron Tortilla Press - https://amzn.to/2Y8U2yV • Lodge 12 Cast Iron Pan - https://amzn.to/2JZ6kEO • Lodge Cast Iron Griddle (10 x 20 ) - https://amzn.to/2Od4XIh • Tojiro DP Utility/ Petty Knife - https://amzn.to/2SwHz6M • Mac 6 Curved Boning Knife - https://amzn.to/2XYPvUv • Benriner Mandolin - https://amzn.to/3nIopJP • Gas Burner Attachment for Ooni 3 Pizza Oven - https://amzn.to/2Y2JDd6 • Pasta alla Chitarra Pasta Cutter with Rolling Pin - https://amzn.to/2YaMXh8 • All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - https://amzn.to/2SuuhI9 • All-Clad Stainless Steel 10 Fry Pan - https://amzn.to/2JVHt50 • All-Clad Stainless Steel 14 Fry Pan - https://amzn.to/2SuRZE9 • All-Clad Stainless Steel 1.5 Qt. Sauce Pot - https://amzn.to/2Y8QOvs • Le Creuset Enameled 11.75 Cast Iron Skillet - https://amzn.to/2JVZFLT • (Non-Affiliate Links) • Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c • –––––––––––––––––––––––––––––––––––––––– • TIMESTAMPS • Intro - 00:00 • Mixing Dough and 1st Fermentation - 00:17 • Dividing the Dough and Cold Fermentation - 02:57 • Pizza Cheese Info - 04:56 • Stretching the Dough - 05:50 • Making a Cheese Pizza - 07:55 • Baking in the Ooni Koda 16 - 09:18 • Broccoli and Bacon Pizza - 10:22 • Tasting the Pizza - 12:10 • #pizza #kitchenandcraft #cookingshow • Kitchen Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

#############################

New on site