Perfect NY Style for Koda 12
Struggling for that "Shatter" Crunch in an Ooni Koda 12 (NY Style)
I’ve been trying multiple recipes but just can’t seem to get the texture right with my Koda 12.
The above was my last bake. I tried to emulate Charlie Anderson’s NY-style recipe by building a high-protein base (used a local stone-ground flour topped up with Vital Wheat Gluten to push the protein to ~15%). I also upgraded to a pizza steel inside the Ooni to get a faster, more intense heat transfer to the bottom crust.
While the flavor was incredible after a 72-hour cold ferment, the texture was just too chewy and leathery.
AI tells me I made two critical mistakes:
1 Protein Overdose: The stone-ground flour + VWG created a gluten structure that was simply too strong and elastic for this style.
2 The Screen: I launched them on a pizza screen and left them on it. I suspect the screen insulated the dough from the steel and "steamed" the crust instead of searing it.
Anyone have some proven recipes (with instructions) for the Koda 12?