Cold-Fermented New York-Style Pizzas on the Ooni Koda 16

Name: Cold-Fermented New York-Style Pizzas on the Ooni Koda 16
Prep time: 72 h
Cook time: 3 min
Yield: 2 × 503g dough balls
Ingredients: 594g Bread flour; 374g water; 15g salt; 12g sugar; 12g oil; None (0% of flour)

Baked March 22, 2026 By Kevin at PizzaLogic Logged retroactively

New York Style Recipe Summary 2 × 503g dough balls

Dough

Hydration 63%

Salt 2.5%

Sugar 2%

Oil/Fat 2%

Flour Bread

Yeast Type IDY

Fermentation

Room Temp

70°F

Cold Ferment

68h

40°F

Total

72h

Bake

Bake setup Ooni Koda 16, propane

Oven temp 750°F

Cook time ~3 min

Mixer Stand

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This week's pizza night: New York style on the Ooni Koda 16. 3-day cold-fermented dough.

Pizza 1 - pepperoni and bacon.

Pizza 2 - BBQ pulled pork, red onion, and cowboy candy (pickled, candied jalapenos).