New York-Style Cheese Pizza for Ooni Volt 12 Electric Pizza Oven

Love a classic New York slice but don’t live anywhere near the Big Apple? Now you can cure your craving anywhere, anytime with our New York-style pizza recipe. A little sugar and extra-virgin olive oil help this pizza cook up crisp and chewy. When baked in an Ooni Volt, the base of your pie will rival any corner slice shop.

Unlike Neapolitan-style pizza, which is cooked in a wood-burning oven at around 850 to 950 °F (450 to 510 °C), most New York-style pizzas are cooked in a gas deck oven at about 500 °F (260 °C). That makes the Ooni Volt, with its highly flexible heat settings, an ideal choice for replicating this kind of pie. Our recipe yields a sturdy crust that won’t bend or dip in the middle. It’s topped with a simple tomato sauce and gooey cheese — must-haves for this regional favorite. After a 30-minute preheat (during which you can gather your toppings and prep your pizzas), these pies only require 5 minutes in the oven before they’re ready to enjoy. 


Difficulty

Servings

Five 270-gram dough balls for five 12-inch (30-centimeter) pizzas

Prep Time

18 hours

Cook Time

5 minutes

By Ooni HQ

New York-Style Cheese Pizza for Ooni Volt 12 Electric Pizza Oven

Note

While you can use this dough recipe in any one of our Ooni ovens, the cooking instructions below are specific to the Ooni Volt.

For the dough

1. If using a mixer: Add the water and yeast to the bowl of your stand mixer.

If using a mixer: Add the water and yeast to the bowl of your stand mixer. In a separate bowl, mix the flour, sugar and salt. Add the oil to the water and yeast mixture, then add the flour, sugar and salt to the mix. Turn to the lowest speed and mix until the dough comes together, about 4 minutes. 

If mixing by hand: stir ingredients with a wooden spoon until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.

2. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes; it should be firm and stretchy.

Return the dough to the bowl.

3. Remove the dough and place it in a large bowl.

Cover with a kitchen towel and let rest for 1 hour.

4. Lightly wet your hands and gently pull the dough from the edges over into the center of the dough.

Repeat with the remaining corners, then cover and rest for 1 hour. Repeat this process twice more.

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5. After the third fold and rest, place your dough on a lightly floured countertop; use a dough scraper to divide and form five 270-gram dough balls for a puffier crust.

(We recommend using a digital scale for maximum accuracy.)

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6. Place the balls in a dough box or on a sheet tray covered with a towel and let them rest in the refrigerator overnight.

7. Take your dough balls out of the refrigerator 3 hours before cooking.

8. Preheat your Ooni Volt to 650 °F (340 °C).

When it has reached the desired temperature, turn the heat distribution dial so that most of the heat is coming from the lower heating element. Stop turning when you have 3 bars visible on the lower heating element and the remainder on the top heating element.

For the tomato sauce

1. Mix crushed tomatoes, sea salt and oregano together in a bowl.

Set aside.

For the assembly

1. Place one dough ball on your lightly floured work surface and begin pushing the air from the center out to the edge with your fingers.

Stretch the dough into a 12-inch (30-centimeter) base and lay it on your countertop or lightly-floured pizza peel. 

2. Top each pizza with ½ cup (80 grams) of tomatoes, 1¼ cups (100 grams) mozzarella, and 2 tablespoons (10 grams) of Parmesan.

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3. Open your oven and slide the pizza off the peel and into the Ooni Volt.

4. Cook the pizza for 5 minutes.

At the 3 minute mark, give the pizza a 90-degree turn in the oven. That way you’ll ensure an even, golden crust.

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5. Remove from the oven when the crust is golden brown and the cheese is melted and bubbly.

6. Slice, serve and enjoy.

Repeat the process with the remaining dough balls.

Ooni HQ

Make pizza. From wood-fired flavor to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the dough:

  • ½ teaspoon (1.5 grams) active dry yeast or ⅓ teaspoon (1 gram) instant dry yeast
  • 1¼ tablespoon (24 grams) kosher salt
  • 3 tablespoons (40 grams) extra-virgin olive oil
  • 2¼ cups (520 grams) water
  • 6¾ cups (800 grams) bread flour
  • 2 teaspoons (8 grams) granulated sugar
  • Flour, for dusting

For the tomato sauce:

For the assembly:

  • 5 cups (400 grams) shredded low-moisture mozzarella (not fresh mozzarella)
  • 8 tablespoons (40 grams) grated Parmesan