I wanted to test the capacity of the Ooni Koda 16 by baking a 16-inch New York-style pizza.
Here's my full recipe: slice.seriouseats.com/2010/10...
I only loosely followed that specific recipe, which is designed for a home oven with a baking stone or steel and thus uses a dough with a little more oil and a higher hydration level.
It ended up at around 15 inches rather than
The ingredients I used for this pizza below (baker's % in parentheses).
Note: Dough enhancer and dough improver are the same thing. I use King Arthur brand: shop.kingarthurflour.com/item...
360g all-purpose flour (bread would work better)
3-4g oil (1%)
3g dough enhancer (1%)
240ml warm water (60%)
7g salt (2%)
3-4g instant yeast (1%)
Combine the flour and oil in a food processor (or stand mixer). Combine water, salt, and yeast in a bowl or cup and stir until the yeast is dissolved. Pour the liquid into the flour mixture and process until it comes into a ball. Let the ball ride around the blade for 30 seconds after if comes into a ball, then shut it off and transfer to a bowl. Cover and let it rise at room temp for a couple hours (or overnight in the fridge).
Ball the dough with lightly floured hands. Put it on a well-floured wooden board and cover it with an inverted bowl. Let relax for 2 more hours. at least 30-45 minutes before baking, preheat the oven. If baking in a home oven, preheat a stone or steel set on a rack as hot as your oven will go.
Stretch the dough (feel free to use a rolling pin if you are not comfortable stretching by hand), top as desired (I used pureed San Marzano tomatoes, grated low-moisture full-fat mozzarella cheese, basil, and olive oil). Bake until it's as done as you like it.