I made two 20-inch NY-style pizzas in my Ooni Koda Max this weekend: one pepperoni, one plain. Both turned out awesome!
The pepperoni baked for about 7 minutes at a 670°F launch temp after a 1-hour preheat. The plain went in the following day at 700°F with just a 30-minute preheat and finished in about 6 minutes. Its bottom came out noticeably paler, a clear sign the stone wasn’t fully heat-soaked, even though the probe read 700°F. Even with the Koda Max’s thinner stone, you still need a full preheat to saturate the heat and get that perfect undercarriage.
Both pies used the same dough: All Trumps Unbleached/Unbromated flour, 59% hydration, no oil, 2.3% sugar. Fermented at 24 and 48 hours.
Pepperoni
8 oz. Stanislaus 7/11 (salt, sugar, oregano, Carolina Reaper)
Locatelli pecorino
13 oz. Grande WMLM mozzarella (coarse shred)
6 oz. Ezzo Supreme cup & char pepperoni
Finished with fresh basil and grated parm
Served with red pepper flakes and hot honey
Total ingredient cost: $11.42
Plain
8 oz. 7/11 sauce (same base)
Locatelli pecorino
12 oz. Grande mozzarella
Finished with fresh basil and grated parm
Total ingredient cost: $4.20
by sliceaddict
27 Comments
I have a can of 7/11. Do you hand mill or use an immersion blender for your sauce?
Looks awesome. Yeast type and percentage?
Your pies always look great. Could do you a video of your stretching technique? I am trying to do similar to this but at 16” (Koda 16) but I always end up with a bigger crust than I want, if I try to go smaller then it just gets flat and non existent.
Love the detailed breakdown that even included cost, which is hardly ever mentioned here. These look incredible, well done!
Looks amazing (as do all your pizzas). Hope you don’t mind a couple questions:
1) What does your dough preparation look like?
2) how do you know where the Ooni knob should be turned to get to that exact temperature after an hour?
Looks good
Beautiful..
Thoughts on 7/11 vs tomato magic? I’ve heard that they’re the same except 7/11 has the skins on which I assume would be worse for making pizza sauce?
Did you turn the burners down or off after launching?
These look perfect.
The pizzas look awesome. I see a pizza cart in your future
This look’s like L’Industrie slices and that is the utmost of compliments. This looks awesome.
So there’s $7.00 worth of pepperoni on there?
Get looking pie! 8.9
No joke I thought I was in the foodnyc sub looking at a slice from L’industrie. Nicely done!
This showed up in my feed and I was like that has to be u/sliceaddict . Surely enough it was. You make better looking pies than most real pizza shops. Keep up the good work.
Gotta love when a slice covers the plate that’s good pizza. The kind where you can have one slice and be satisfied.
Welp, 59% hydration will be my weekend jam this weekend. Great looking pizza.
had a shaping breakthrough using all trumps (high gluten) flour. really a night and day difference.
goodness these look amazing
This is my ideal slice. How gorgeous. I think I’m in love.
How are you liking the Ooni Koda Max 2? Thinking about getting one or the Gozney, however I heard recently that Gozney is now working on their “xxl” oven. Do you leave the thing outside?
Jodi’s! It looks delicious 😄
Man this is like perfection! Another case for an ooni koda max on my list i guess 🥲
You go all out. I do all trumps but haven’t pulled the trigger on Stanislaus or grande. Looks like you’d recommend?
Have you experimented with adding oil to the dough? I see it a lot for NY style and am wondering what difference it makes.
Did you up the weight of your 20″ dough balls? I have mine set to make 710g balls,nand I actually was going to up mine on my next bake since it seemed a tad too thin after shaping.
Pro at wrk 🔥