Home Pizza Oven vs. 12 Inch New York Style… Here’s What Happened!

🍕 12” New York Style Pizza at Home (No Flop, Perfect Crisp!) 🍕

In this video, I’ll show you how to make an incredible 12-inch New York style pizza using my poolish pizza dough recipe with an added 4% oil. That little tweak transforms the dough into the ultimate NY crisp—light, airy, and perfectly firm enough to hold its shape with no flop.

Poolish NY Pizza
Creates a dough mass around 860g

Poolish:

1g active dried yeast
150g water
150g bread flour

Dough:

190g water
343g 00 flour
13g salt
20g olive oil

1. Ferment the poolish for 7-12 hours.
2. Mix the dough until smooth and reaches 75-78F.
3. Bulk ferment the dough for 1 hour at room temperature (around 70-80F).
4. Divide and tightly shape the dough balls. Proof for 1 hour at room temperature.
5. Place into the fridge for 24-48 hours to ferment. Before baking, remove the dough at least 30 minutes from the refrigerator.

🔥 We’ll bake this dough in two ovens:
• A propane gas-fired pizza oven for that rustic bake
• A home electric oven so you can recreate similar results

Gozney Roccbox:

-Preheat on max flame for 45 minutes.
-Lower heat until around 350C (the stone should read from 660-700F).
-Bake for 2 minutes 30-40 seconds on LOW FLAME.
-TURN OFF THE FLAME, bake another 30-40 seconds.

Totoven:

-Preheat on max heat for 45 minutes.
-Lower heat where the dial reads 572F (stone should be between 660-700F).
-Bake for 30 seconds and reduce the dial to 350F.
-Bake for 60-70 seconds until golden brown.

But that’s not all… I’ll also show you how to turn leftover scraps of dough into authentic New York style garlic knots 🥖🧄—fluffy on the inside, golden and garlicky on the outside.

👉 If you’ve been looking for a foolproof method to make a true New York slice at home, this video has everything you need—crispy crust, bold flavor, and even a bonus snack!

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Visit my website for recipes!
➡️ https://juliansisofo.com

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