NEW YORK Style Pizza on the OONI KARU 16

[@louisblears981]

I always overcooked my cheese when making Newyork style it never occurred to me to turn the oven off and not just turn it down. Thank you!

[@TomVoyageuk]

it's something I'd not considered either but I'd spoken to a few people and this was suggested and it gets the base good and crispy! 🍕👍

[@Ares0025]

nice i like to use a rolling pin for this type of pizza and at the end of cooking i put the pizza on the peel and hold it directly into the flame the crust gets a nice brown colour this way 😊

[@TomVoyageuk]

Thanks for the tips, i'll give it a try 🍕👍

[@G4CEFITNESS]

🎉🎉 FIRST!! About time you're representing my town, NY! Lol. Great work. I love the app. I ALWAYS use it. It looks great, TOM-Licious.

[@TomVoyageuk]

Thanks man! I'm hoping to try some more NY style in the new Koda!

[@Aardappelschiller23]

Nice video!! Do you have a video of how to make the neopolitan style pizza dough?

[@TomVoyageuk]

Yes! Check out my other videos there's a couple of different ones 🍕👍

[@dpGoose]

Learned a lot from your videos already but I have a request. Do you have a dough recipe and tips for freezing dough. Also, do you have a recipe for gluten free dough? Most of the ones I’ve seen mention cooking in a conventional oven but I hear the base is a little more sticky so I wonder if they are suitable for pizza ovens with stones.

[@JustTonyPlease]

i need this oven pronto!

[@TomVoyageuk]

you wont regret it!

[@sebastiancarranza6464]

Can you show us how to make a calzone in a Ooni? Cheers from México!

[@TomVoyageuk]

Good idea i will do for sure! Thanks for watching, Mexico is a beautiful country

[@keithdorrington1699]

Do you prefer the Ooni to the Arc Xl? I am trying to decide which one to aim for.

[@JMcBBQ89]

Fontana Maestro 60!! Check it out

[@TomVoyageuk]

I've got lots of videos on both - check them out! ☺️

[@TomVoyageuk]

Oh wow, that looks cool!

[@meme7568]

Why was the pizza oven switched off

[@DanielTompkinsGuitar]

Since the crust is thicker than Neapolitan, it is to cook the crust all the way without burning the toppings.

[@TomVoyageuk]

Thats it ☺️ i'm very behind on my replied thanks for helping out! 🍕👍

[@ILikechipsandham97]

why do you need a 600 gram dough ball for a 16 inch pizza? I can get a 250 gram dough ball to about 14, surely 600 is overkill? But hey ho I've never tried to make a 16 inch so

[@TomVoyageuk]

I'll have to give a smaller dough ball a try 🍕👍

[@MrTrip666]

33 grams of sea salt! 😵 i use about a third of that.

[@TomVoyageuk]

Salt amount can be changed though to taste without affecting the results too much

[@marierasmussen7799]

disappointing, you are basically turning a karu into a koda. I'm looking for a real karu bake.

[@TomVoyageuk]

Check my other videos, got loads using the Karu 16 using charcoal and wood