- Видео 20
- Просмотров 68 484
Grant Batty
Добавлен 18 авг 2013
Ooni Koda 2 Max - Review / First Thoughts
Ooni has released their new oven, the Ooni Koda 2 Max - their biggest pizza oven to date! This gas-powered outdoor pizza oven allows you to cook two 12-inch pizzas side by side.
Watch my in-depth review and first impressions after 48 hours of hands-on cooking experience. Is this large-capacity pizza oven worth the hype? Join me as I dive into its features, performance, and evaluate whether it's a game-changer for home pizza and outdoor cooking enthusiasts.
For more pizza content & recipes check out my Instagram @grantbatty
grantbatty
or my website
www.grantbatty.co.uk
#OoniKoda2Max #PizzaOvenReview #OutdoorCooking
Watch my in-depth review and first impressions after 48 hours of hands-on cooking experience. Is this large-capacity pizza oven worth the hype? Join me as I dive into its features, performance, and evaluate whether it's a game-changer for home pizza and outdoor cooking enthusiasts.
For more pizza content & recipes check out my Instagram @grantbatty
grantbatty
or my website
www.grantbatty.co.uk
#OoniKoda2Max #PizzaOvenReview #OutdoorCooking
Просмотров: 10 808
Видео
Quick & Easy Pizza Dough Recipe
Просмотров 28 тыс.5 месяцев назад
Unlock the secrets to the ultimate homemade pizza with my quick and easy pizza dough recipe! This versatile dough is the perfect base for creating restaurant-quality pizzas right in your own kitchen. In this foolproof pizza dough recipe you'll learn how to effortlessly mix the dough, knead it to perfection, and then unlock the real magic of cold-proofing. By refrigerating the dough for 24 to 72...
Online Pizza Course | Authentic Pizza At Home | Skillshare
Просмотров 3443 года назад
Online Pizza Course | Authentic Pizza At Home | Skillshare
What is the stone recovery time between pizzas ? I am thinking about getting one for pop ups. Cheers
It's really quick, the stone is thicker than previous models so holds it temp really well. This oven would perform really well for pop ups!
Really nice recipe! Thanks for that. If i want double or trible, do i also need to double or trible the size of the yeast?
the fact an Italian isn't involved in reviewing it in this video is concerning
What? You DO realize there are other channels right? Go checkout vito iacopelli when he gets his unit and finally reviews it in the next 8 weeks, but what a ridiculously ignorant thing for you to post. Sad.
😂🤣😂
I unfortunately have had nothing but trouble with the burner system. Burners will either lite then turn off with gas running, or not lite at all. I also had some serious trouble getting the ignition to fire. I tested brand new batteries and made sure they were inserted correctly. I just suddenly started working after about an hour of fidgeting.
Thank you for you. You brought up the one thing I wondered most about this oven. The temp range, I had a Karu 16 which I loved. But the dial was either 450f or scorching hot. There was really no in between. What you said sold me on getting one
Thanks for watching, glad it was helpful. So impressed with this oven. I cook at home on the Karu 16 as well. I wood-fire mine, this was the first time I’d cooked on a gas oven properly and was really blown away with the control it gave me 🙌🏼
i would really love one of these. we have many small parties with like 15ish pretty often. will have to wait till next year , times are tough these days.
It would be perfect for parties. Agreed though times are tough. I’m surprised how affordable they’ve made the oven in comparison to others on the market and the tech that’s built in but completely get it’s a luxury product 🙌🏼
Thank you for the review, I was very interested in this oven until I had issue with my Koda12 surface paint peeling. My Koda 12 is used and stored under cover never exposed to weather, it only 2 years old used 12 times. I threw it in the trash as Ooni support seemed interested but really just want you to go away. Have you had any issues with your Koda 12 outer surface? My Koda 16 is a month old and Im not confident it will be any better, So I replaced the Koda 12 with a Gozney. Finger crossed.
No worries 🙌🏼 I’ve got the Karu 16 and keep it with the cover on outdoors (in the UK). I put it away in the winter, had it since 2021 and it still looks good 🙌🏼
Thank you for the review. It was very helpful.
You're welcome!
This oven solves a major problem. If you have a party of six arriving at your house for a pizza party, now you can feed them all at once with one large pizza and not have them wait too long, or legitimately cook 2 or 3 pizzas at a time to feed people faster. That's why I love Ooni. They create products that solve problems...It's not all about aesthetics.
A guy on the Ooni Reddit used a 24” screen to make a 24. He said it wasn’t difficult and he’d never made anything that big. He posted pics and it looked good. A 20” is huge but for a bigger party a 24” cut in squares like most pizza places cut pizza that big would be next level. I’m ordering one next month and will be buying 20 & 24 screens for sure
I followed your recipe and it turned out great. Have tried so many recipes this is THE BEST and EASIEST pizza dough ever. Thanks for sharing 😊
That’s great to hear. Thanks so much for sharing 🙌🏼
What is the full recipe please
I wish when you say share the recipe please give us the recipe ! Where is the details please ? Thanks
Link to recipe in the description
What’s ’Quick’ about this? 24 plus hours in the fridge is far from quick. Just another click bait title. 100 recipes for pizza dough exactly like this on RUclips.
5 minutes to make pizza dough sounds quick to me. Use it right away if you want. Won't be as good.
Thanks for your comment. It’s hands on time that’s quick and it’s easy to make. Also prioritising a quality recipe so the cold proofing really helps that 🙌🏼
Absolutely. I always make mine at least 2 days prior to using, if not 3 days. Typically make dough on Wednesday for pizzas on Saturday.
This guy makes a better pizza tutorial than most of the well-known food youtubers that I've watched
That’s so kind. Thanks so much 🙌🏼
Good video. But not simple or easy. You put alot of work ind this.
Thank you, It really doesn't take much time. Especially compared to my sourdough recipe. I think this is a great easy to follow recipe to build confidence with beginner pizza makers
@@grantbattyfood you made it harder, to add the salt later, plus when you mix the dough let it rest for 30min and then give it a small knead, then it will not stick. There is no need for oil in this type of pizza dough. It is just added calories. I am glad you did not put sugar in it 🤣🤣. I know I write negative, but I mean it in a good way☺️😄
Added calories? The olive oil is the healthiest ingredient out of all the ingredients!
I don't call cold proofing the dough for 24 +hours a "quick" recipe as the title suggests
Its clear that the quick is only making of the dough not baking
Tbf it's not much hassle. You can keep it for as long as you like
Do you have a sauce making video?
Hello, not at the moment but I plan to make one 👍
reason ur dough didnt proof too big is u added alot salt
Never post a pizza video without eating and reviewing it on camera.
I can confirm this pizza was epic 🙌🏼🍕
Love it, really good explanation, with no faff! Look forward to seeing more
Thanks so much 🙌🏼
Where is the quantity???
If you press 'more'...
Hello, the recipe is linked in the description 🙌🏼
That lamb shoulder pizza on the ooni channel looks incredible..
Thanks so much! That was such an epic pizza.
Great recipe, but there is no reason to add the salt later with this yeasted though. Save yourself some trouvle and add it up front. Your pizzas look incredible btw.
Thanks for the comment. Appreciate it. I feel it's easier to knead before adding the salt as it tightens the dough. This is what I love about baking, everyone has something that works for them 🙌🏼
This looks great - the only thing I'd change is to dissolve salt along with the yeast to simplify it. The common misconception is that salt kills the yeast, but that's been disproven in many videos already. With that, this makes a great recipe, thanks.
Yh i do this mainly so that the salt goes throughout the glower evenly
Thanks for the comment, I like to give the dough a little time to rest before adding salt but have also added the salt with the yeast when tight for time. Thanks for watching the film and your thoughts 🙌🏼
Hey Grant, I'm glad I found your channel. I'm an avid pizza maker, you explained in detail and clearly. Like and sub, keep them coming.
Thanks so much 🙌🏼
How much flour?….water? don’t see the recipe ?
Flour 00 type water yeast salt oil
Hello, the full recipe and method breakdown is on my website which is linked in the description
@@grantbattyfood no ingredients show just the pizza
What kind of cheese was it? Couldn’t pick up the type . Thanks
Hello, on this Margherita I used Fior di Latte
Grant if you want two pizza balls are all the ingredients just halved ?? Thanks
hello, yes that's right. It might be a little harder to knead it as it's less on the work surface but it would work fine. You could always make 4 and freeze two of them for a different day.
Hi Grant - very clear demonstration and advice, just what I like/need. I'm a beginner bread/pizza baker. I'm fortunate to have a Kamado Joe Junior BBQ which I love using - spatchcock chicken ... epic! My efforts with sour dough bread so far are a bit mixed TBH, but I'm improving - gradually. I'm going to give your bread recipe a go. I'm a pizza addict and your dough recipe makes complete sense - but, I can't use 4 dough balls in one go, so, naïve question - can I freeze them for future use, or should I just reduce the amount of the ingredients in proportion? Thanks - I've subscribed! BTW - well produced videos and good web site! Jeff.
Hi Jeff, thanks so much for your kind words. Really appreciate you taking the time to comment. Love the sound of spatchcock chicken! Yes, you can freeze them. Or what I end up doing is cooking 4 pizzas and then freezing two pizzas. They reheat really well in a home oven. You can also half the ingredients. Thanks again for your kind words. I'd like to make more videos like this soon.
Ha! Good idea to cook lots, freeze and then re- heat because the time it takes to properly heat soak the Kamardo Joe to 500f/600f or whatever is required, not to mention the proper lump wood charcoal used - and then only cook one 2 minute pizza is daft. Oh ... I have so much to learn - thanks Grant!
hi, do you have any tips when using convection oven instead of pizza oven? thank you!
Hey, yes 🙌🏼 when I cook in my home oven I use a pizza stone or steel and heat it using the grill. Get it as hot as your oven goes and cook for 7-10 minutes. You can substitute a stone for a flat baking tray. Just make sure the tray is hot before adding your pizza 🙌🏼
@@grantbattyfoodgive the dose thank you
awesome video, thanks for the recipe and the tips!
Thanks so much 🙌🏼
This is indeed a pizza 🤔
A bubbling thing of beauty! 😍🔥
Do you have the recipe!
Delicious:)
😭 𝐩яⓞ𝓂𝓞Ş𝐦
🍕🍕🍕🍕🍕😋😋😋😋🇩🇿🇩🇿💗💗💗🌎🌎😋😋😋
Horrible crust to pizza ratio and I bet u the pizza bott9m is floppy and to thin
At this point its too much crust dude, i dont want an all crust bite
If you were going for prolapsed anus pizza you nailed it.