550`s good for a NY style. 16-18"`s perfect for a NY style. For the size you made the only thing an oven like mine would be better for is preheat time would be a lot lower. Mine`s really made for Neaopolitian style, which are a lot smaller than the one you made. I love a good NY pizza, I love a Neo too. I love Detroit and Sicilians, hell I just love pizza
Well, I`m not a huge fan of Chicago, way too much sauce for me.
Unless you have some crazy high end home oven I`m going to guess 16`s the biggest you can make in it? I wanted to do an 18" in mine last year and found out it wasn`t gonna fit
I would eat half of yours in 1 sitting, nice browning spots from the cheese, and I see pools of grease in the cupped up pepperoni. That is a delicious looking pizza sir. One thing I REALLY like about my pizza oven, the legs fold up and I can carry it under 1 arm. I`d love a huge brick oven backyard one, but for the price the Ooni`s are wonderful. I did make a batch of 90 second Neapolitan`s with 00 flour and they came out nice. 60-90 seconds to bake a legit pizza still blows my mind. Of course with a temp of 932f just 10 seconds to long and you could have a completely black crust lol. 6 minute NY bakes are much more forgiving.
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