There were times I actively tried to make this perfect NY-style pizza, it's funny that I'd do it by accident on a random Saturday night.

Better than the last post about the perfect NY style pizza?

GAC06 said:

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Better than the last post about the perfect NY style pizza?

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Believe it or not, yes.

I actually had mozzarella for this one (and of course ran out of pepperoni), but this one was perfect.

The dough I used in my previous post had cold fermented for 6 days, getting a perfect pie off a 2 hour rise was a shock.

Made my first wood-fired Neapolitan pepperoni



Used 00 flour and just water, salt, and yeast for dough ingredients.



Fairly happy with the leoparding on the dough although it wasn't perfect. I used only wood chips and wood blocks to heat the oven. If I had used a 250g ball instead of 350g, it probably would have taken only 1 minute to bake instead of 2. Noted for future attempts.







Made the mistake of putting it on my shaping pan after bringing it back inside, which resulted in small spots of flour on the bottom. Dusted it off and put it on the wood peel.



Crumb shot



It was like eating a soft pillowy cloud, perfect texture.

Using only wood can be a pain because it can take an hour to get the temp up to the 750+ temp you want to heat your stone, but it is worth it. I can see why people switched to the propane-powered Ooni ovens because of ease of use, but I'm too stubborn to do that.