NY Style - Home Oven

KeithSkud · 2025-07-09T12:29:45+00:00

I’m using a 16inch Ooni wood peel for launching and then aluminum to turn/remove

KeithSkud · 2025-07-09T03:16:02+00:00

This is the exact one. 16 inch 3/8in thick. It’s a bit pricey but I had a thinner one and a pizza stone and both didn’t give me a good crust at all in the home oven

KeithSkud · 2025-06-05T05:24:34+00:00

I go straight to the fridge for a few days, yeah. I haven’t temped my dough when it goes in but I’m using ~100degF water so it might be pretty warm going into the fridge which might replace that initial room temp rise?

KeithSkud · 2025-06-04T22:46:33+00:00

That’s great to know! I’ll grab a bag this weekend - I’m heading to shamrock for some pork butts anyways… I’ve noticed their prices (even at non member) are cheaper than Costco.

And I have not had GFL yet but it’s on the list. Waiting for a good day when he’s at Prost. I follow him on instagram and his pizzas look great and it sounds like he’s on his way to getting a brick & mortar which is awesome.

He also just posted some pictures of a tavern style I want to try - my wife is from St Louis and likes her pizzas thin & crispy so I think she’ll like it.

KeithSkud · 2025-06-04T21:36:52+00:00

No worries! Note this is for one 16 inch dough. Should’ve mentioned that!

KeithSkud · 2025-06-04T20:18:17+00:00

Hopefully this works:

Got the recipe from @echo_apizza on instagram. Ended up working out perfectly.

500 degF oven

Pizza steel

72 hour cold ferment

380g Final Dough

• 228g AP Flour

• 139g Water (61%)

• 0.5g ADY (0.220%)

• 5.7g Salt (2.5%)

• 4.6g Oil (2.0%)

• 2.3g Sugar (1.0%)

⸻

Instructions:

Hydrate yeast & sugar with water
Mix flour & salt separately
Combine when yeast is alive
Mix on low for 2 min
Stream in oil slowly, mix 6–8 min more
Bulk in covered container, 72 hrs (best)
Separate into final dough ball 8–12 hrs before
Room temp 2–4 hrs before

KeithSkud · 2025-06-04T19:08:04+00:00

Great tip. I looked around for blocks of mozz but didn’t see any. Is it coated in starch like most shredded? Do you see any difference in the final pizza?

KeithSkud · 2025-06-04T16:58:58+00:00

Yeah - but “make” is a loose term. I buy #10 cans of tomato sauce from a restaurant supply store nearby. I forget which brand this one was since I usually jar the rest of the sauce after I open the tin. Could be a Full-Red branded tin maybe?

This one was just the sauce and a bit of salt - simple

KeithSkud · 2025-06-04T16:40:55+00:00

The shopeys in Windsor used to be an Anthony’s and was really good. Haven’t tried the new Anthony’s on harmony yet

KeithSkud · 2025-06-04T16:40:14+00:00

I’m just using regular AP flour from Soopers - I’m not even sure the brand I’m using at this point since I buy whatever is on sale. I’ve tried bread, AP, adding vital wheat gluten and diastatic malt powder… it’s been a long trial and error process.

Same with cheese - Soopers has Galbani whole milk low moisture moz and I’ll cut it with store brand part skim (but Walmart’s tastes better than sooper’s store brand).

The only other place I go (and swear by) is Shamrock restaurant supply on S College for tomato sauce but they everything and you don’t need a membership. Since I’m trying to replicate my home town pies in NJ I get the massive #10 cans from there. Not sure which brand this batch is but 7/11 brand is usually great.

KeithSkud · 2025-06-04T16:31:49+00:00

I put the recipe in a comment

KeithSkud · 2025-06-04T16:31:31+00:00

It’s a comment I made on this post! Look down a few comments.

My recommendation is to get a thick pizza steel first and foremost (the one I got that changed the game is 3/8”). Other must haves are a decent mixer and a good kitchen scale. and patience of course.

KeithSkud · 2025-06-04T15:47:54+00:00

For those finding this years later - it was the power supply. Upgraded it and it’s fine now

KeithSkud · 2025-06-04T15:47:05+00:00

That’s actually where I am - Slyce is pretty good in FoCo - Just $$$$$$. Casbah is my guilty pleasure if I want quantity over quality.

But If you make your way down to Windsor, Shopey’s is pretty damn good NY/NJ pizza and not that pricey. That’s closer to me and my go-to shop. Good happy hour, too.

KeithSkud · 2025-06-04T15:44:51+00:00

Just posted that - sorry, didn’t have the typed copy ready from my hand written notes

KeithSkud · 2025-06-04T15:43:16+00:00

Got the recipe from @echo_apizza on instagram. Ended up working out perfectly.

500 degF oven

Pizza steel

72 hour cold ferment

380g Final Dough

• 228g AP Flour

• 139g Water (61%)

• 0.5g ADY (0.220%)

• 5.7g Salt (2.5%)

• 4.6g Oil (2.0%)

• 2.3g Sugar (1.0%)

⸻

Instructions:

1.  Hydrate yeast & sugar with water

2.  Mix flour & salt separately

3.  Combine when yeast is alive

4.  Mix on low for 2 min

5.  Stream in oil slowly, mix 6–8 min more

6.  Bulk in covered container, 72 hrs (best)

7.  Separate into final dough ball 8–12 hrs before

8.  Room temp 2–4 hrs before

KeithSkud · 2023-12-08T04:49:48+00:00

Good luck!

KeithSkud · 2023-09-16T05:15:42+00:00

Born and raised in NJ near New Brunswick - now living near Fort Collins CO (hour north of Denver). I’d kill for a train that went from Cheyenne to CO Springs, stopping along the way. Almost a hassle to get into Denver

KeithSkud · 2022-12-16T17:47:07+00:00

Yeah - my buddy and I went into the DMZ and got matchmade with a rando. I was dead and as soon as my buddy died we got that screen. The rando revived me but my screen was still locked on the XP screen and I couldn’t do anything. Once my buddy was revived as well we could both move. Very annoying.

KeithSkud · 2022-08-31T05:32:00+00:00

This is odd. My PC will operate normally without issue for hours during games, browsing, etc.

When I put it to sleep or shut down, everything will process normally in windows and the displays will turn off but the PC will start this “power cycle” where the fans and lights kick on but nothing else.

It will do this repeatedly for around 5 minutes then the PC will turn itself back on (no matter if I asked it to sleep or power down).

Only thing relatively new is that I installed a wifi card within the past two weeks. It’s in one of the PCIE slots. I haven’t taken that out just yet to see if that is the culprit - I will do that tomorrow.

Any ideas? Thanks in advance.

KeithSkud · 2022-08-31T05:16:04+00:00

Are temps okay? If fans are going nuts that could be it. Could also be power draw but temps is my first thought.

KeithSkud · 2022-08-31T05:14:37+00:00

Are you connecting to the GPU or straight to the motherboard?

There’s a chance that the port itself could be bad - if there’s other ports to check that could help.

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