All You Need to Know About Di Fara, 2009

This post originally appeared in July 2009 on SliceNY.com when it was part of Serious Eats. It was scrubbed from SE in 2021. I’ve salvaged what I could of this post from the Wayback Machine and present it here.

Hooking Up the Ooni Karu 16 Pizza Oven Propane Gas Burner

Here, I do a quick peek at converting my Ooni Karu 16 from stock wood-burning mode to propane. It’s super quick and easy. If you own a Karu 16, you’re already familiar with it from installing the standard “Draft Defender.” Same process.

Sunday Square Sicilian pizza dough

This recipe is based off of J. Kenji Lopez-Alt’s Prince Street Pizza clone and is used in my Sunday Square Sicilian Pizza recipe. Kenji’s original recipe is for a same-day dough, but I reformulated my Sicilian pizza dough recipe for an overnight fermentation to help build more gluten strength.

A round, NY-style pizza on a table

New York–style pizza recipe

A good New York–style pizza should be thin and crisp yet chewy and flexible. The cheese flavorful and oozy, not rubbery. The sauce can be as simple as crushed tomatoes with salt or a more herby blend. And it’s entirely possible to make at home. Here’s a quick recipe.

Pizza dough in plastic containers

New York pizza dough recipe

This is the recipe for NY-style pizza dough that I hand out when I do in-home pizzamaking workshops.

‘New York Blend’ mozzarella recipe

TL;DR: This is basically a 1:1 blend of low-moisture whole-milk mozzarella and low-moisture part-skim mozz. Saved you a click—unless you want a little more background info…