This is my attempt at New York style pizza, I use a gas oven, burnhard fat Tony and preheated the stone to about 360°c-380°c and lowered the flame all the way down. I was expecting it to cook for about 4-5 min, but it was done in about 90 sec like a Neapolitan. How do I cook it properly in a gas oven? Do I need to turn it completely off?
by beazt93
3 Comments
Temp is fine, your pizza is way too thick for ny style. Use less and stretch it out.
Your stone is still hotter than the devil’s mailbox.
You’re trying to make a New York pie in an oven designed to recreate the last days of Pompeii. And for those of us still trapped in the Fahrenheit backwaters of the United States, 360–380c translates to roughly 680–715f, otherwise known as “industrial crematorium with pepperoni.”
At those temperatures the stone is carrying an absurd amount of stored heat, so even if you choke the flame down afterward the pizza is still getting blasted from underneath the second it lands. That’s why it finished like a Neapolitan in 90 seconds.
Honestly the pizza looks good, just not particularly New York. The leopard spotting, the rapid oven spring, the softer-looking crust — all of that says the oven is still living in Naples while your brain is trying to be in Brooklyn.
You probably want the stone somewhere closer to 300–320c and a longer bake. Some people even kill the flame entirely for part of the cook and just ride the residual deck heat.
Also depends on the dough. If you’re using high hydration and 00 flour the oven is basically dragging you toward Neapolitan whether you consent to it or not.
Still though, I’d absolutely destroy that pizza.
I have cooked my pizzas on stone preheated ooni around 650f to 700f and it takes at least 3 to 4 minutes to look like yours. Takes about 6 minutes to crisp the bottom. Low hydration too at 58. Do you have oil or sugar in your dough that might be causing it to brown more quickly.