MAKING NEW YORK STYLE PIZZA AT HOME | in the Ooni Koda 16 скачать в хорошем качестве

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

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.