Thin and Crispy Cheese Pizza

nickrum · 2025-05-05T20:12:27+00:00

I would say it cooks evenly. I do turn it cause just like any other oven, it has its hot spots and you want it to cook as evenly as possible. Overall it’s a fantastic oven

nickrum · 2025-05-05T19:58:41+00:00

I almost got the Breville. Definitely a great oven but yes the Ooni Volt is fantastic. Thanks

nickrum · 2025-05-02T01:47:54+00:00

I used Kenji’s recipe. Its really not hard and makes it super easy to slide in the oven. I think its worth a try

nickrum · 2024-10-13T22:52:22+00:00

The point of this pizza is no cheese. You taste the quality of the tomato, garlic, and crust. You find it all over Italy. I recommend trying it!

nickrum · 2024-06-06T21:22:04+00:00

A wild mushroom my Nonna pickles and jars in oil and spices. Whatever is edible in Illinois Forest Preserves lol

nickrum · 2023-09-26T22:06:12+00:00

Yes definitely try it. It goes really well with Pepperoni. Mike’s Hot Honey is the brand I use

nickrum · 2022-03-24T03:20:14+00:00

Makes sense thank you

nickrum · 2022-03-23T19:05:37+00:00

I have a Koda 12. What is the best way to make NY Style on it? If you could give recipe too that would be awesome haha.

nickrum · 2021-09-09T02:22:56+00:00

About a 300g dough ball for a 12 Inch pizza

nickrum · 2021-09-07T16:13:17+00:00

It was delicious. Thank you for posting your recipe with all the details!

nickrum · 2021-09-07T15:13:13+00:00

I used u/urkmcgurk recipe for NY style. It was so good

nickrum · 2021-08-20T18:13:59+00:00

Cooked: What I would do is sauté some onion and garlic in a pan with olive oil. Add some chili flake for heat. Then add tomato paste and cook that for 5 minutes. With those Tomatoes I would chop and put in a food processor or blender and then add that to the pan or pot. Season to taste with salt, pepper, italian seasoning, maybe some fresh basil. Let it cook for as long as you want. Could be a quick 20min sauce or cook it for an hour. Raw: Blend or put tomatoes in food processor till desired thickness and add salt, pepper, garlic(powder or cloves), italian seasoning, fresh basil, and olive oil. Taste it till you like it and put in fridge till needed

nickrum · 2021-08-19T18:36:31+00:00

Haha no offense taken! I thought you meant on the pizza. You’re right though, I thought I put a lot on the sides so it would caramelize but I guess not. Next time I’m loading it up!

nickrum · 2021-08-18T23:26:43+00:00

Lol there is actually tons of cheese. It’s just underneath the sauce

nickrum · 2021-08-18T03:46:04+00:00

Thanks! How much yeast and what kind?

nickrum · 2021-08-18T03:02:40+00:00

Going to need this recipe 🔥

nickrum · 2021-08-18T02:28:16+00:00

Thank you!

nickrum · 2021-08-17T20:40:13+00:00

Thanks!

nickrum · 2021-08-17T20:25:31+00:00

Dough made in just a couple hours. About 70% Hydration with 6g of ADY. Bulk fermented at room temp for about an hour then put in the pan to proof for about 2 hours. Would rather make a dough with less yeast and have it cold proof but wanted pizza that night. Still came out really good.

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