@@CBGoneGood I worked at an Italian restaurant for 5 years I could make an ultimate large pizza (about 6 toppings) and have it in the oven in less than 2 minutes and that includes grabbing the dough from the walk-in. But, I’m willing to bet this guys pizza taste better though we had cheap ingredients.
@@ThePizzaGuyJon it was just this feeling. You were working the dough like if you had no permission by the grains. Then you shove it in the still untempered oven, in out in out in out - came early, still got burned like there's no tomorrow and you tossed her in sorrow. We all felt this way, when we thought we were at our best. Later we knew we weren't.
wish you showed the underneath of the crust our Koda 12 wont cook the dough through still raw in the middle, white underneath and stone wont hold heat. ready to send ours back.
The oven needs to pre heat for at least 30mins. I suggest getting a heat gun to see what your temp is. Once its at 900degrees the bottom will cook good and won't be soggy.
We would've like to hear the base crunching as you cut it! I'm sure it did, I saw the temp gun, what temp was your stone when loading pizza and does it need to go as far as possible to the back of the oven? Looks terrific, brilliant dough👍🏻
When I stretch my pizza as thin as yours, I get holes in dough. So now I don’t stretch it as thin and just make sure it’s semi round. Still tastes superb coming out of my Ooni. You are a master.
Walmart sells "Pizza Buddy" pizza dough. It cost $1 for and it makes a 16" thin crust pizza. It's very good tasting and works very well in the Ooni Koda 16 (I've made more than 100). Make sure to use the pizza dough when it is room temperature for best results. I also recommend using the pizza oven on the lowest setting in order to not burn.
im assuming there is not enough gluten developed in your dough you need to knead the dough longer or another option would be to make your dough 24h in advance and let the gluten develop by itself which takes longer but also tastes better
hey, great video! One question I'm still having with the KODA 12 is that my dough burns very quickly, what do you suggest regarding the flame regulator on the back? Because if I leave it too high, everything burns and it doesn't look as pretty as yours, or if it goes too low, it takes too long to cook and it becomes hard. cheers from Brazil!
@@vaporwareproducts i got the same oven and with lower Temp the bottom gets really well. Cheese: I once tried „Mozzarella light“ with less fat and that one didn‘t melt aswell like the normal one. For beginners and people like me which like to transport the oven easily in the car the ooni Koda 12 is perfect! But youre right for experts it might not be the best choice
If I recall correctly it's a propane oven so it's not gonna instantly get to cooking temperature but that's mostly because you want the heat to disperse evenly onto the cook surface probably only take a minute or two before it's ready You want the bottom part of the pizza to cook fast as well as the rest of it so you want the bottom of the oven to heat up It probably reaches its advertised temps within seconds
Do you find that it's easier to launch the dough with a wooden launcher? I've been using my metal peeler and I need the pizza very well floured with semolina and the metal peeler otherwise it starts sticking.
Honestly I now use a metal peel and I find it easier. Wood is nice to use but I felt like I was using more semolina to get the pizza off. I have a metal perforated peel and I love it.
Wow....just.....wow. I can see from your video that you have perfected this over time. This is not an art form you can get to grips with overnight. I also admire your confidence and trust when stretching your dough... That's the part I loose confidence in myself. But thank you for a great and very informative.... And no bullsh*t video. You are brilliant sir and have just earned a subscription... And I'll be passing this on to many friends and family.
@@ggsosborn I concur. I worked as an "insider" at Papa John's for two years in the early 00s and I cringed a couple times, especially when he sauced and topped the dough before putting it on the peel. Then the stretch after moving it? Ouch. I'll tell you, stretching and "slapping out" pizza dough is like riding a bike: you never forget how to do it once you learn.
When you saw the guy start tossing the pizza don’t lie to me you knew this wasn’t the first time he’s making one. 🍕 But you definitely knew this was the first time he was caught on camera while doing it. Felt like the guy was a CT defusing a bomb in CS:GO with 0.01 seconds left on the clock.
does it give off alot of smoke? I live in an apartment with a very small little outside patio/deck. Would this not produce much smoke so I don't piss off the people above me and other tenants around me? Thanks!
@@ThePizzaGuyJon Thank you for the reply, does it run on gas? I only have an outlet out there, so I don't know if I could set this up? Thank you again in advance!
Jon, great looking pizza! Compliments to the stretching technique and topping the pizza before putting it on the peel :) I must say, you make high quality content and pizza.
@@lukerinderknecht2982 it depends on the dough really, sometimes it’s just to make sure it doesn’t stick to the peel when topping especially if it’s super wet. Also you can top a few doughs first
Interesting video, in it I have one serious advice: put the basil After you cooked the pizza, because when basil is cooked it becomes carcinogenic (in very small way but still is)
It should be safe in the sauce and under the toppings one time I mess up and put it on as a topping and it was disgusting and changed the whole flavor. Ruined the pizza basically, so I know what you mean.
Well, since you are addressing carcinogenic.... It would really really really point your attention to any burnt black spot on the leopard. Honestly, these little basil leaves that may not even be burnt, only cooked, are not a concern. The black burnt dough indeed is. And some are regularly eating pizza with almost more black than white. "oooh wowow leopard"
Nice work. I have a Koda 12 ordered for this summer. Your prep/topping felt so frantic though! I've seen others start at full flame then drop to 75% to let the cheese/toppings cook a bit more but its all preference. Subbed.
Just got mine for Xmas. First run was just ok because bottom wasn’t cooking enough. Did you say you preheated it for 30 minutes? That might be my problem… and it was very cold out
Congrats on the new oven. Yeah I preheat it to 30mins to insure it’s hot enough. You definitely want the stone to be about 800 plus for a good cook. If it’s cold outside give the oven a little longer to get it hot enough.
I normally launch it when the stone reaches around 850-900F or after about 30mins. I recommend turning the flame down when you launch your pizza to avoid the crust burning and to turn the pizza every 30 seconds. Good luck, reach out for any other assistance you need.
@@ThePizzaGuyJon You were rushing even before you took the dough in your hands lmao Not that I have a problem with it, you had a video idea and you delivered on it perfectly
Hi, very nice technique with the pizza forming, just wondering what kind of flour are you using for your dough? How do you manage to stretch it like that without getting a single hole on it?
Thank you. I use the caputo pizzeria flour. Practice, practice and practice. I’ve definitely torn some holes but once you get the feel for the dough it’s easy.
Looks awesome. Ordered mine today😄 Two questions: how many dough did you use for that pizza? How high did you turn the Koda for the pizza? Hope mine will be as good as yours. Greetings from Germany
How many grams and inches was each pizza. I’m guessing about 11 inches and 300g … also if you’ve tried the koda 16 do u find that the 12 does a better job of crisping the pizza without charring then edges or about the same?
I roughly do around 250-260 grams. I have a 16 now and love it. The 12 is definitely a little harder to use only because of the flame in the back so you have to watch it closely but you can get a good crisp with it.
@@vaporwareproducts yeah I like it thing is a beast and works amazing absolutely the best homemade pizza ask anybody thats actually used one you know how hard it is to get rhe dough/crust cooked like that a normal oven doesn't do it even stones in an oven don't you need PIZZA ovens to get that texture and this one does it legit like eating a pizza from the best new York spots of course it isn't Cole fire or anything like that but it's damn good
@@TheBiggRobb he gives a reason why it happens at the end of the video in the last few seconds. I couldnt make out what he said. He might have said it because the dough was cold but I'm not 100% on that. It could be a good tip
@@stuartharvey6710 Certo, credo che nessuno vorrebbe mettere del salame a fette sopra una pizza. Ma se fosse invece, ad esempio, una diavola, ci starebbe Per quanto riguarda l'essere bruciata, guardando meglio effettivamente è vero, ci sono un paio di punti in cui è troppo cotta e credo sia semplicemente perché il tipo non ha fatto abbastanza attenzione ed ha usato una fiamma forse troppo alta (L'ha girata troppe poche volte e ha cotto troppo tempo in ciascun lato) In oltre il tipo di mozzarella che ha usato non sembra essere il massimo e avrebbe potuto metterne un po' di più Ma generalmente non sembra male Togli il bruciato, sembra meglio di parecchie pizzerie vecchio stile che ogni tanto trovi ancora oggi al nord (ci vivo)
@@-_James_- After checking out it's true He turned it too few times and let it cook for too long on each side Probably the heat was too high as well Btw not every pizza needs 90 seconds at 490C Variation of Neopolitan style pizza could also require 60 sec or 430 of temp Which is a sublte change but makes a big difference in the final product. It actually depends from the dough hydration and the pizza style For example, Rome-Style pizza will need much lower temp and much longer cooking time For the guy in the video, I'd say that slightly lower temp and more turning would have made it perfectly cooked Still, we don't know how it was inside
for some reason it feels like someones pointing a gun at him the whole time
It's the ambient noise and the POV.
I was hangry.
Probably used to working in the hospitality business. Because that my man, that is or a loaded gun or a angry manager pointing at you. Feels the same!
@@Slice.media.Agency or the food/retail business lol. I was wondering why I related to this.
@@Slice.media.Agency LOL
Quickly, quickly!! There's no time!
lol.
@@squeakytob I prefer the gay german accent
@@rubbelkdiekatz say 👎
the best example of "Dinner will be ready in 5 minutes"
Except he started it 48 hours ago.
@@TheDilithiumChambers Even if we had access to quality, pre-risen dough, the oven would still need 30 minutes to preheat.
@@barneyfromblueshift Except that this one can heat up to 500°C within 30 min.
I love the comments saying he's going to quick. This man got the pace of a line cook.
Lmao no chance. I make pizza for a living. This dude would be stuck on cash lol
@@CBGoneGood I worked at an Italian restaurant for 5 years I could make an ultimate large pizza (about 6 toppings) and have it in the oven in less than 2 minutes and that includes grabbing the dough from the walk-in. But, I’m willing to bet this guys pizza taste better though we had cheap ingredients.
@@firewulfz Impressive either way, making pizza is an art to the untrained eye like mine
This person is so amazingly talented, being able to hold a camera in their mouth while also talking and making a nice fresh pizza. Brilliant.
LOL practice makes perfect.
In their mouth lol
Best comment here
LOL was thinking the same
Homeboy just speedran a pizza. GG
😂😂😂
you have to. once you put the sauce on it's a race against sogginess
☠️☠️☠️ faxx
tbh I think this is a Pizza Speedrun
true if you never cooked neapolitan style pizza, but this is actually how italian restaurants make it.
Damn this was stressful to watch
That’s my workout done for the day
Pizza is not the only thing where it's sometimes better to start slow and get a good groove. He was probably really hangry and needed it to be done.
@@Diridari How did you know.
@@ThePizzaGuyJon it was just this feeling. You were working the dough like if you had no permission by the grains. Then you shove it in the still untempered oven, in out in out in out - came early, still got burned like there's no tomorrow and you tossed her in sorrow. We all felt this way, when we thought we were at our best. Later we knew we weren't.
@lildrummerboyy it's ready if you want the dough to be raw in the middle
I have had no self control when it comes to adding cheese to a pizza
I always use the system, add it until it runs out.
Too much cheese on a neapolitan pizza makes it soggy and gross
To you
That mozzarella is pretty tasteful and gets watery when cooked, that's just the right amount honestly
@@cescovan mozz in my experience isnt very flavourful.
"Boy, oh boy, Mom, you sure can hydrate a pizza."
Came to this video to specifically find this comment
You’re old or like old movies. 😛
Hell yea
@@Ratt611 why not both?
@@AndrewChiNguyen oh no you didn’t, shut up.
Deff make sure to put your Birkenstock’s on for the 6” walk across immaculate brick.
haha
Hahaha. I didn’t notice at first, but the way he’s hurrying that’s hilarious.
HAHAHAHA 🤣🤣🤣🤣🤣🤣
Alternate title:
Homemade pizza any % WR speedrun
Perfect title found here
Congrats on copying a comment🤦♂️🤦♂️
This dude breaths and moves to fast for me. Had anxiety the whole time and I have ADHD lmfao.
Came from the algorithm, yo. You made it! Congrats. Pizza looks slapping good.
Thanks for coming
Fun fact: Ooni was invented by a Finnish guy and the name comes from the Finnish word for oven: Uuni.
Who would’ve thought
The real question here is how you know that?
Oh i thought onni cha “ big brother” in japanese
@@Moistiest110 Hi from Finland, just read about the Finnish guy behind Ooni. His name is Kristian Tapaninaho, lives in the UK currently.
@@mikrokupu TORILLEEEEEE
You could save another 10 seconds while wearing sandals at the start already!
wish you showed the underneath of the crust our Koda 12 wont cook the dough through still raw in the middle, white underneath and stone wont hold heat. ready to send ours back.
Can you replace the stone with a steel with those ovens?
You need to let it heat up for like 30+ minutes before putting the pizza in.
The oven needs to pre heat for at least 30mins. I suggest getting a heat gun to see what your temp is. Once its at 900degrees the bottom will cook good and won't be soggy.
It’s 330am and I freaking want this machine right away!
Do it, worth the money.
Where did you get that spatula from the spatula with the handle on it?
We would've like to hear the base crunching as you cut it! I'm sure it did, I saw the temp gun, what temp was your stone when loading pizza and does it need to go as far as possible to the back of the oven? Looks terrific, brilliant dough👍🏻
I normally like to launch my pizzas anywhere between 850-900 f. Thank you.
When I stretch my pizza as thin as yours, I get holes in dough. So now I don’t stretch it as thin and just make sure it’s semi round. Still tastes superb coming out of my Ooni. You are a master.
Awesome!! Just got my ooni, I really need to figure out how to get my dough like yours...yours stretches so easy!
Go to the channel of vito iacopelli. He will bring your dough to the next level
Walmart sells "Pizza Buddy" pizza dough. It cost $1 for and it makes a 16" thin crust pizza. It's very good tasting and works very well in the Ooni Koda 16 (I've made more than 100). Make sure to use the pizza dough when it is room temperature for best results. I also recommend using the pizza oven on the lowest setting in order to not burn.
im assuming there is not enough gluten developed in your dough you need to knead the dough longer or another option would be to make your dough 24h in advance and let the gluten develop by itself which takes longer but also tastes better
@@jpk8471 but i only eat gluten free since im from los angeles
Thank you. It all comes down to proper fermentation time. Took me a while to get there.
The pacing and the skill. Amazing.
Thank you.
everyone who has an ooni is like yep thats the pace needed for a good pizza 40 seconds done!
I love this. I don't know what it is exactly, but I love it so much. Thank you
Thank you.
looks great. Seems like that oven works well. Decent, lower cost option than some of the larger, more permanent options
I have one it looks cooked but the dough is often not properly cooked in an ooni
hey, great video!
One question I'm still having with the KODA 12 is that my dough burns very quickly, what do you suggest regarding the flame regulator on the back? Because if I leave it too high, everything burns and it doesn't look as pretty as yours, or if it goes too low, it takes too long to cook and it becomes hard.
cheers from Brazil!
Same issue here
This pizza looks amazingly good. Nice work!
Thank you.
I have the same oven and it's actually pretty hard to not burn the pizza. This guy knew what he was doing.
Definitely take a lot of practice to master it. Keep it up. Thank you.
Hi, can you drop you recipe for your dough? Seems good and very strechable... Thanks a lot
He made a video on it
I got some videos on my channel of making of the dough.
idek what this contraption is why did youtube recommend me this
Thanks algorithm, now I gotta buy a damn pizza oven. This is worse than Amazon
@@vaporwareproducts most people don’t have space for a pizza oven though, what about them ?
@@vaporwareproducts i got the same oven and with lower Temp the bottom gets really well.
Cheese: I once tried „Mozzarella light“ with less fat and that one didn‘t melt aswell like the normal one.
For beginners and people like me which like to transport the oven easily in the car the ooni Koda 12 is perfect! But youre right for experts it might not be the best choice
@@vaporwareproducts ok pizza boy!
@@vaporwareproducts Pff, please. Ooni is the best thing since sliced bread.
Worth the money. Also the bottom of the pizza cooks nice.
Hi, didt you turn the thermostath to low during baking?
Un poquito de todo
I didn’t catch if you have to preheat it or turn on and go?
If I recall correctly it's a propane oven so it's not gonna instantly get to cooking temperature but that's mostly because you want the heat to disperse evenly onto the cook surface probably only take a minute or two before it's ready
You want the bottom part of the pizza to cook fast as well as the rest of it so you want the bottom of the oven to heat up
It probably reaches its advertised temps within seconds
You have to preheat it for at least 30 mins.
Looks like a great pie! Would have liked to see you slice it and a close up of the airy crust.
Thank you. I'll work on doing that for my next video.
Do you find that it's easier to launch the dough with a wooden launcher?
I've been using my metal peeler and I need the pizza very well floured with semolina and the metal peeler otherwise it starts sticking.
Honestly I now use a metal peel and I find it easier. Wood is nice to use but I felt like I was using more semolina to get the pizza off. I have a metal perforated peel and I love it.
Excellent dough stretching, a true master of his craft. Cheers 🍕
Thank you.
Trust me bro it s about quality dough,if dough is bad it won t stretch like that,it has to be 15g proetin type flour
It cooks super quickly
It sure does.
Very good one! And perfect stretching technique!!!
Thank you.
how does your fire alarm like it?
Looks great can you show us how to do the biga dough
I'll have a video just need to post it.
@@ThePizzaGuyJon That would be fantastico!!
@@macbru Jane..😁
ruclips.net/video/LmJuarkrIVw/видео.html
@@faerimaa Thank you!
Great video mate, can i ask what temp/setting you have the burner on at preheat and cooking. Thanks
Thank you. So I usually cook around 800f. I preheat the oven for 30mins and turn down the flame right when I launch the pizza.
@@ThePizzaGuyJon great thanks! I’m considering buying a ooni soon, but I’m not sure to go for the gas, or the wood/charcoal one.
Wow....just.....wow. I can see from your video that you have perfected this over time. This is not an art form you can get to grips with overnight. I also admire your confidence and trust when stretching your dough... That's the part I loose confidence in myself. But thank you for a great and very informative.... And no bullsh*t video. You are brilliant sir and have just earned a subscription... And I'll be passing this on to many friends and family.
then you need to spend time at least in a papa johns cause even those guys put this guy to shame. lmao
@@ggsosborn I concur. I worked as an "insider" at Papa John's for two years in the early 00s and I cringed a couple times, especially when he sauced and topped the dough before putting it on the peel. Then the stretch after moving it? Ouch. I'll tell you, stretching and "slapping out" pizza dough is like riding a bike: you never forget how to do it once you learn.
Bruh it’s fuckin pizza, not rocket science 😂y’all impressed by anything
Thank you, i've made a lot of pizza. My first times were not pretty at all.
@@frontonarnar3954 Lmao, you keep thinking "just pizza"! lol
at how much do you have your oven and gas bottle open?
When you saw the guy start tossing the pizza don’t lie to me you knew this wasn’t the first time he’s making one. 🍕
But you definitely knew this was the first time he was caught on camera while doing it. Felt like the guy was a CT defusing a bomb in CS:GO with 0.01 seconds left on the clock.
Def not my first time making pizza. Not sure I was running but once the sauce is on its a ticking time bomb. Not worth it getting stuck to the peel.
tbh I figured he had already made pizza before because his username is literally ThePizzaGuyJon
I love the color of the kitchen
Thank you.
Finally a pizza without a heart-destroying amount of cheese
He just opted for the heart-destroying amount of pepperoni instead
Thank you, sometimes less is better.
does it give off alot of smoke? I live in an apartment with a very small little outside patio/deck. Would this not produce much smoke so I don't piss off the people above me and other tenants around me? Thanks!
It won’t produce any smoke at all. They will only smell the toppings which I’m sure they would be really excited about.
@@ThePizzaGuyJon Thank you for the reply, does it run on gas? I only have an outlet out there, so I don't know if I could set this up? Thank you again in advance!
Yes, best to put your sandals on if you're going way out in the yard to the pizza oven.
Haha gotta be comfortable when making pizza.
How long does it take for the oven to reach 400°C?
Could take up to 20-30 mins. All depends on the weather outside. Of course if it’s cold it could take longer. But 30mins is what I like to do.
@@ThePizzaGuyJon thank you!
Jon, great looking pizza! Compliments to the stretching technique and topping the pizza before putting it on the peel :) I must say, you make high quality content and pizza.
Thank you, I appreciate the comment.
What's the advantage of topping before moving it to the peel?
@@lukerinderknecht2982 it depends on the dough really, sometimes it’s just to make sure it doesn’t stick to the peel when topping especially if it’s super wet. Also you can top a few doughs first
@@viraj3695 thank you!
Is this a trick? How does pizza cook that fast?
No trick at all. Just a really hot oven.
Interesting video, in it I have one serious advice: put the basil After you cooked the pizza, because when basil is cooked it becomes carcinogenic (in very small way but still is)
It should be safe in the sauce and under the toppings one time I mess up and put it on as a topping and it was disgusting and changed the whole flavor. Ruined the pizza basically, so I know what you mean.
I normally do put the basil after but figured I would give it a try and put on first. Thank you
Well, since you are addressing carcinogenic.... It would really really really point your attention to any burnt black spot on the leopard. Honestly, these little basil leaves that may not even be burnt, only cooked, are not a concern. The black burnt dough indeed is. And some are regularly eating pizza with almost more black than white. "oooh wowow leopard"
Can you post the recipe for your bega pizza dough , and how long do you keep it in the fridge before you use it , Thanks
Heres a recipe from my channel. ruclips.net/video/9BUAqS0PQao/видео.html It all depends on the recipe and flour.
I wish you showed us what flame level it was on...can’t even see the flame the whole video
What is flame level? You can't control flames.. you can control temperature. And I recommend having a starting temp of at least 600.
@@trelyles1583 Imagine living in a country that uses Fahrenheits
@@mortti361 lol
@@mortti361 He said on RUclips... a platform created in a country that uses "Fahrenheits" LMAO
@@mortti361 imagine living in a socialist country that takes half your income in taxes
Just what I was looking for! EXCELLENT!
Thank you.
Nice work. I have a Koda 12 ordered for this summer. Your prep/topping felt so frantic though! I've seen others start at full flame then drop to 75% to let the cheese/toppings cook a bit more but its all preference. Subbed.
Thank you. I get nervous haha. Lately I have been cooking with a low flame but prior I would cook with a high frame.
Never mind Ooni has the biggest windows. Good luck
Just got mine for Xmas. First run was just ok because bottom wasn’t cooking enough. Did you say you preheated it for 30 minutes? That might be my problem… and it was very cold out
Congrats on the new oven. Yeah I preheat it to 30mins to insure it’s hot enough. You definitely want the stone to be about 800 plus for a good cook. If it’s cold outside give the oven a little longer to get it hot enough.
Looks really good! What temperature was your Ooni at when you started the pizza?
I guess 4000 Celsius ahha
400°
@@sarlaton1483 Hot enough to melt metal. Nice.
@David Barr They cook pizza in 0.02 seconds. Give it another 0.01 second and it's vaporised.
Can it be used indoors If I choose to use gas supply?
That I’m not sure, I believe you would still need to have good ventilation. Contact Ooni support.
Vengo por UPDT
How was bottom crist?
It was nice and crispy.
I was going to buy one but I couldn't raise the dough.
How many final stretches can you do?
Why does noone in these videos show the bottom of the pizza. That its the most important part :O
it is RAW
@@vaporwareproducts you are literally reading through the comments and hating on the uploader wherever you can. touch some grass man
@@vaporwareproducts You know your political views are unpopular, when you have to bring them to the comments section of a video about cooking pizza.
how many pies do you shove into the fire before getting the hang of the spatula?
I don't know can't give you an exact number but I would say at least 10 plus.
@@ThePizzaGuyJon oof. That’s gotta be a hit to your ROI, hahaha.
Nice pizza man! For such little time in the oven, don't you prefer the regulate mozzarella over the low moisture one?
What heat are you on once you put the pizza in?
My crusts getting black
I normally launch it when the stone reaches around 850-900F or after about 30mins. I recommend turning the flame down when you launch your pizza to avoid the crust burning and to turn the pizza every 30 seconds. Good luck, reach out for any other assistance you need.
This guy cooks like Gordon Ramsay; in a rush…
Gotta work quick when the dough is down and sauce is on.
@@ThePizzaGuyJon You were rushing even before you took the dough in your hands lmao
Not that I have a problem with it, you had a video idea and you delivered on it perfectly
@@henriquepacheco7473 Thank you
where can i find that dough scraper?
lol, guess i've watched this already
I like how he specifically got him putting sandals on over socks into the camera frame
SUPERBE !!!! quelles est ton protocole pour la pate ?? merci
When you said "each side", I was thinking....you know...wtf ? like upside down, lol ?! good looking pizza btw :)
Thank you.
Why is the chronometer so big???
Remember after saying the word Naples it is mandatory to say "a fess i mammt"
how is that efficient if you constantly have to rotate the pizza. it is very fast but who wants to constantly move it around.
Its just like any wood fired pizza oven, you have to move it to get it cooked. Its not like a home oven where you put it in and boom its done.
me watching: damn this makes me wanna start a channel where i act like the world is ending before i can finish my food
the comments: *beat you to it*
That looks amazing. So you can just keep firing pizzas off as long as you have a preheated if you wanted to make like 5 different styles
Thank you. Yes as long as the stone is hot you can pump out any type of pizza.
does the cheese melt ok? it may seem like a stupid question but it almost looks like its not melted enough>?
probably bc its not grated and its a bit thicker
Melts really good.
Hi, very nice technique with the pizza forming, just wondering what kind of flour are you using for your dough? How do you manage to stretch it like that without getting a single hole on it?
Thank you. I use the caputo pizzeria flour. Practice, practice and practice. I’ve definitely torn some holes but once you get the feel for the dough it’s easy.
I thought there was supposed to be cheese on a pizza
There is
What do you think mozzarela is
@@mihaialin7934 what's mozzarella?
@@Spartacuz911 ... Mozzarella is cheese
Tell that to the Italians, buddy. They wouldn't put any more cheese than what's in this video (the traditional style of pizza anyway)
how does that oveny thing works?
It works off of propane.
Looks awesome. Ordered mine today😄
Two questions: how many dough did you use for that pizza?
How high did you turn the Koda for the pizza?
Hope mine will be as good as yours.
Greetings from Germany
Awesome. I did about 260 grams for that dough ball. The oven was on high for 30mins prior to cooking. Practice makes perfect. Good luck.
How many grams and inches was each pizza. I’m guessing about 11 inches and 300g … also if you’ve tried the koda 16 do u find that the 12 does a better job of crisping the pizza without charring then edges or about the same?
I roughly do around 250-260 grams. I have a 16 now and love it. The 12 is definitely a little harder to use only because of the flame in the back so you have to watch it closely but you can get a good crisp with it.
@@ThePizzaGuyJon have u found that u can get a hood crisp with the 16?
i thought this was a pizza cooking speed run
Great pizza, nice speed..... ppl won't understand, Great Job!
When he stretched it my anxiety levels were over 9000
Is that a 3 or 4 ounce ladle?
It is a 3oz
*"Just going to the edges here."*
**leave an inch and a half of dough around the outside**
Hi what temperature do you like to cook your pizzas at?
I like to cook between 850-900F
Good shit love the ooni also great job on the pizza in general
@@vaporwareproducts yeah I like it thing is a beast and works amazing absolutely the best homemade pizza ask anybody thats actually used one you know how hard it is to get rhe dough/crust cooked like that a normal oven doesn't do it even stones in an oven don't you need PIZZA ovens to get that texture and this one does it legit like eating a pizza from the best new York spots of course it isn't Cole fire or anything like that but it's damn good
Thank you.
Nice....!
How much price this pizza oven....???
Around $399.
That pepperoni to cheese ratio though 😅
Way to little cheese for my taste.
if u use stronger cheeses it gets the job done . that ain’t no cheap cheese i’ll tell u that lol . and idk i’m sure dude does this often
@@Tafsern if you would put more cheese it would just turn into soup, thats why he puts way less
why does the dough have burnt patches? i couldn't hear what you said, thanks
it's common with authentic neapolitan pizza, it's just charred, nothing more
@@TheBiggRobb he gives a reason why it happens at the end of the video in the last few seconds. I couldnt make out what he said. He might have said it because the dough was cold but I'm not 100% on that.
It could be a good tip
@David Barr thanks
What weight was your dough ball? Thanks!
260 grams.
Amazing pizza... i can feel the passion you put on a simple piece of flour. I wish i had that ooni.
Thank you. I love what I do. Totally worth the money.
“Croost” This is how I shall refer to the ends of my pizza slices now.
Just curious what you fuel was ? Gas or wood or coal? Also, what if I don't have the laser heat thermometer? Can I still make it work? Loved the video
The hardest thing about a diet is..
Pizza
PEPPEWHAT
Jokes aside if I got something like that anywhere in Italy I'd be very very happy
If u got this pizza in Italy I'd shut the place down myself because it serves peperoni pizza.
P. S. I'm Italian
I wouldn't. It's burned by Italian standards. The crust should be spotted brown, not black. 90 seconds at 490c is all you need for a pizza.
@@stuartharvey6710 Certo, credo che nessuno vorrebbe mettere del salame a fette sopra una pizza.
Ma se fosse invece, ad esempio, una diavola, ci starebbe
Per quanto riguarda l'essere bruciata, guardando meglio effettivamente è vero, ci sono un paio di punti in cui è troppo cotta e credo sia semplicemente perché il tipo non ha fatto abbastanza attenzione ed ha usato una fiamma forse troppo alta
(L'ha girata troppe poche volte e ha cotto troppo tempo in ciascun lato)
In oltre il tipo di mozzarella che ha usato non sembra essere il massimo e avrebbe potuto metterne un po' di più
Ma generalmente non sembra male
Togli il bruciato, sembra meglio di parecchie pizzerie vecchio stile che ogni tanto trovi ancora oggi al nord (ci vivo)
@@-_James_- After checking out it's true
He turned it too few times and let it cook for too long on each side
Probably the heat was too high as well
Btw not every pizza needs 90 seconds at 490C
Variation of Neopolitan style pizza could also require 60 sec or 430 of temp
Which is a sublte change but makes a big difference in the final product.
It actually depends from the dough hydration and the pizza style
For example, Rome-Style pizza will need much lower temp and much longer cooking time
For the guy in the video, I'd say that slightly lower temp and more turning would have made it perfectly cooked
Still, we don't know how it was inside