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Author Topic: WFO (Ooni Pro) temp and time for NY Style?  (Read 409 times)

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Offline phila36

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WFO (Ooni Pro) temp and time for NY Style?
« on: February 13, 2019, 03:58:19 PM »
Hey Tom,

I recently had a pizza party using my home convection oven and it was a nightmare. The first pie came out great but because I didn't wait inbetween removing and adding a new pie, the stone i was using wasn't hot enough to fully cook the bottom of the rest of the pies. I made 8 pizzas baking each one for 8-9 minutes at 550 degrees. This took forever. 

I was thinking about buying a WFO (ooni pro) in order to expedite baking times and eliminating the need to wait for stones to reheat in between bakes.
My questions are as follows:
- what's the max temp i could bake a NY style utilizing AT flour at
- would it be ok to place a new pie in directly after removing the previous one multiples times in succession?

Thanks in advance

Offline ira

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Re: WFO (Ooni Pro) temp and time for NY Style?
« Reply #1 on: February 13, 2019, 04:37:23 PM »
I always wait a couple of minutes between pies in my UUNI Pro and it seems to do fine, but consider just putting 2 stones in your oven and switching between them for each pizza. That should give the unused one time to warm back up between pizzas.

Ira

Offline The Dough Doctor

  • Tom Lehmann
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Re: WFO (Ooni Pro) temp and time for NY Style?
« Reply #2 on: February 13, 2019, 10:56:46 PM »
Philia36;
Ira is spot-on. Look for a temperature of around 800F or a bit more for a true N.Y. presentation.
Tom Lehmann/The Dough Doctor

Offline phila36

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Re: WFO (Ooni Pro) temp and time for NY Style?
« Reply #3 on: February 27, 2019, 06:53:09 PM »
Philia36;
Ira is spot-on. Look for a temperature of around 800F or a bit more for a true N.Y. presentation.
Tom Lehmann/The Dough Doctor

Thanks Tom. What hyrdation percentage would you recommend if baking at 700F using AT flour?

Offline The Dough Doctor

  • Tom Lehmann
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Re: WFO (Ooni Pro) temp and time for NY Style?
« Reply #4 on: February 28, 2019, 01:43:15 AM »
62 to 66% depending upon how skilled you are at opening the dough balls into skins.
Tom Lehmann/The Dough Doctor

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