You say you're not a professional and you're still learning, but that is one of the best pizzas I've seen on the entire internet. You are a MASTER, nothing less. You are also so humble and positive, and we're so lucky to have you in our world. Please keep doing what you're doing and take us for the ride!
@@Lucas-bl4ds for the crispy NY style you have to roll it out.....Lucali NY has been in the top 5 pizzas in america it 's rolled out....they do cook the sauce.
That’s not good pizza. Completely burned on top. I’ll forgive the rolling pin since he seems to want thin crust (rather than puffy& airy), but that burnt crust and cheese makes it a a bitter unhealthy pizza.
I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!
Gotta agree with others, you nailed it. I just got a propane oven without a front door. In the winters, I recommend moving the front out of the direction of the cold air to make sure you can get that stone preheated to temp. I’ve been cooking pizza my whole life and I can tell you, the hot stone/steel is the most important part. It makes it crispy on bottom(obviously), but it also cooked the dough all the way through without having to rely on high temps coming from the top. This is what he masters here. Four minute cook times are better than 90 seconds with less hot stone and high temp bakes.
Here's a pro tip: Keep your cheese refrigerated until you put it on the pizza, if you think your cheese is too brown. Your pizza looks amazing & you have an awesome personality.
@@Steve-pg6jh complete opposite. Fresh mozzarella needs less time and will burn quicker. Also, to Anthony, to each their own but that cheese looks perfect to me, if you like a little crisp and different textures.
@@brians2811no dude, fresh mozz has way more water in it, and cutting it in bigger pieces than shredded bagged stuff increases the time and heat it can take without browning
Dude, superb work brah! That is exactly how I like my pizza. I don’t have an Ooni, I have a larger wood burning oven, but I still learn so much from your videos. Funny I only live about 75 miles So. of you, & was brought up in Lompoc. Thank you for your channel. Thank you for sharing!
I’ve never cooked in ooni but as a multi generation pizzeria family descendent, another tip for crispy pizza is to go cheese down first and limit sauce. If you like a lot of sauce (and it is a little on the watery side, as it often is if skinned tomatoes are used along with paste) then cook it down a little in pan to remove excess water and then put that as desired over cheese. I guarantee the pizza will be much crispier than sauce down first.
I've seen someone on reddit swear by brushing a thin layer of oil on the pizza before the marinara to keep it from getting moist. I can't wait to try it out! Makes sense hearing you out
If my fresh sauce is too watery I just dump some of it a sieve and let it drain then add it back until I get the right amount of spread on the pie. For one of the really big cans of tomatoes I usually get about 1/2-3/4 cup of tomato juice out to get to the right consistency.
Dude! That looks amazing! Love the tips. I turn off the flame on my Koda 16 and let the pizza chill on the hot stone for a minute or two to brown up the bottom real nice. Thanks for keeping the videos coming! Gotta love that SoCal pizza lifestyle!
The Koda 16 is more difficult to nail but the same principles apply. I do a shorter turn down temper, typically turn it down while topping, then bake on low. I go completely off sometimes too.
So on koda 16, you don’t do screaming hot all the way up until launch? You get the stone to 900+ then low zone, then start stretching? I’m concerned it would cool down too much during stretching (but I’m in FL).
@@kevinwallack No the opposite, the Koda 16 cools down faster since it doesn’t have a door. I turn it down when I top the pizza. Adjust the turn down time according to your environment and work speed.
dude, your videos helped make my very first ooni pizza come out perfect!! Your techniques are excellent! I make mostly New Haven style pizza, and your recommendations work great!
You can also turn off the flame completely if you're only cooking 1 pizza. Turn off the heat so the toppings / cheese sstops browning, but the residual heat from the hot stone will crisp up the base further and the dry heat remaining will crisp up the crust too!
Thanks. The Karu 16 is so much easier to properly bake a pizza in than the rest of their ovens (except the Volt). I’ve been using it all summer and I’m still stoked.
If you like toasty brown cheese on top, then I don't have any advice, because that cheese looks nice and toasty and brown. But since you brought it up, you can put the cheese _under_ the sauce if you're using low-moisture cheese, and that will protect it a bit. I know this might sound like some Chicago-style deep-dish business, but the cheese will find its way through the sauce up to the top in the end as long as you're not putting like a gallon of sauce on top. By the time it gets there, it'll be melty but not as brown and toasty. It can be hard to spread sauce across grated cheese, because the cheese roles up along the spreading ladle. If there's some mixing, that's totally fine, of course. Non-uniformity is the hallmark of homemade food. But in this video, it looks like we're dealing with home-grated cheese, maybe from a block. That's great (grate LOL) because the cheese can be any shape you want, of course. When I put sauce on top of the cheese, instead of the other way around, I like to make really broad slabs of cheese, nice and thin. If you put sauce on top of them and then try to spread the sauce with the bottom of a ladle, those slabs of cheese stay right where they are. And then as the pizza bakes, the cheese will rise and peek up through the sauce while staying stretchy. I just want to reiterate that there's nothing wrong with brown, toasty cheese on a pizza. Brown, toasty cheese is delicious. I'm not criticizing that, or criticizing anything really. Just offering an option with the same equipment and the same ingredients and almost the same process, since the comments were mentioned.
That crunch bite! Oh my! I love your enthusiasm. Researching to buy one in the next week and appreciate this content. I'm from Michigan and we do love our Detroit style but I love the crispy crust more! Thanks brother from salt free, shark free Lake Michigan (West Michigan). Peace.
Just stumbled on this channel looking for a recipe for my new Ooni because I'm experimenting and practicing but I really just wanna say what up from north SB county! This channel is about to become my pizza go-to just to support a local dude!
I just discovered this channel… love it! It’s like hanging out with your cool cousin… that really knows how to cook! Came for the knowledge, fell in love with the vibes!!!
This video is so inspirational man. I live in New Haven and Pepe's is my favorite pizza that I've ever had. I've tried to re-create it for so long and haven't nailed it, and I've also spent years on the internet searching for how other people have re-created Pepe's, and you are the first person I have seen that actually makes a pie that looks almost exactly like Pepe's. It's incredible. Looks so good. I have one question: have you been able to do this same preheat and cooling process using wood in the Ooni? I like the idea of using wood but I imagine it is harder to control the temp, so I'm curious if you've experimented with that too. Thanks for the help!
Thank you. This style just might be my favorite to eat. Yes, I have fired the oven using both wood and charcoal with the goal to create something New Haven like in style. It didn't work that well as it's hard to get the entire oven deck fully heated without moving the fire box around which is not ideal. With gas you just turn it all the way up and the flame will wrap all the way to mouth heating the whole deck easily and then you can just turn it down with the turn of a knob, with wood or charcoal pulling that off is way more of a chore. I found it burned through a ton of wood or charcoal too, felt wasteful. I will say it is pretty fun to play around with the different fuels and makes for a fun bake, but way less convenient and the pies overall I find don't taste/bake as well (for what I like). The wood/charcoal combo seemed better for something closer to Neapolitan or "wood fired artisan" for lack of a better term.
@@SantaBarbaraBaker Thanks for the response! That makes sense that its harder to control temps and get an even bake. I've seen a couple videos of people building a rotating stone in their ooni, so I may see if I can do that as a possible solution
Browned cheese? Rolling pin? I’m sorry. These are just dead wrong. Genuine pizza makers would be horrified. Indeed, the point of a Napoli-style pizza is about as far from this as possible. Sorry. This is bad advice.
Looks fabulous!!! I am a huge fan of crispy pizza!!!. I just purchased a 16” Koda but haven’t found the right recipe for thin and crispy pizza yet! Can you share your recipe for thin and crispy pizza using an Ooni pizza oven?
it's not the recipe, it's your skill and practice where it counts. You can make a thin and crispy with just the ooni classic recipe and regular all purpose flour
I dock and parbake the crust prior to cooking the pizza. Has completely unlocked the cracker crust for me. Also, the cheese stays on the pie. If I don't parbake it's like the dough under the cheese gets steamed and moist and the cheese slides off. Atleast that's for me.
You bring up some great points. I think the combination of using a strong flour, with a lower hydration when using an oven like the Ooni is really key to making this happen. In my home oven I find a strong flour, high hydration produces a crispy crust.
If you bake on a steel at 550 in your home oven I find my 1 c water to 3 c flour recipe makes a very nice crispy crust. I also let it cold ferment in the fridge for a minimum 24 hours before making a pie with it.
One thing you can try if you want the cheese melted and not browned, Par cook the pie with only the sauce. Pull it out and add the cheese then go for it. Pizza looked awesome.
The tonda romana pizza has a hydration of 55%, I have tried to make it with my Ooni Koda leaving the temperature as low as possible during cooking and I have had very good results.
This isn’t convenient for everyone but putting it on the grill after is what I’ve done for years and it’s fast and gets it crispy. Love this method though
The Cheeseboard in Berkeley puts their pies on a flat top to crisp after they bake them. It's not a crazy idea. Still though I feel like you shouldn't have to heat up multiple appliances just to cook a pizza.
several things i love about this video but the main one is that I now no longer feel bad that I never get my ooni to cook a pizza in 90 seconds as they claim
I do 65% hydration for my dough. I get the stone to 950 deg. I have an Ooni Koda 16 and it gets ripping hot. takes about 20 -30 minutes. Then I turn down to that low setting past the detent. I turn back to high after each pizza to fire that stone again. Works like a charm!
You bring up a huge point. Koda 16 when you lower the flame it does not roll across the ceiling. Karu 16 you can lower the gas burner quite a lot and the flame still rolls across the top.
Someone commented that the Koda 16 is “baking by blowtorch.” Even turned down it’s still a blowtorch. It’s a different design and hotter than the Karu 16 burner and I don’t find that to be a good thing.
A good workaround for the Karu 16, the Karu 12's gas burner will fit. If you're trying to do longer bakes at lower temps, you'll still get plenty of heat for an NY style 4-6 minute bake. But you'll have a much smaller flame so the top won't get dark as quickly.
Love your channel. Was gifted a wood pellet Ooni and got a lot of useful info on your channel. Once I get better I’m going to buy the Ooni model you have
I just bought a Gozney Roccbox, but I haven't made a pizza in it yet. I've been using my kitchen oven since last December. I roll my crusts as thin as I can get them. The pizza you made is exactly the style I like in my pizza. Thin and crispy. Often called Chicago tavern style. (I'm in the Chicago area). Great job on that pizza.
I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video! Thanks
Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.
I cook my pizza on the Ooni Koda 16 with a low-slow flame to get the best crispy crust. I don't care if it takes 3 minutes because i don't need to have a pizza cook in 60 seconds with black and burnt crust
I learned from a Neapolitan pizzaiolo that if you want your pizza more soft, pliable and tender as you said, use olive oil. If you want it more crispy, use canola oil. I can say this is true in my home oven from my testing. I have not added oil to my dough when using with my Ooni. Always concerned of burning the pizza. I've seen more people use oil and diastatic malt in their Ooni's with good results. I've started malting at 1-2% and the results are great. Maybe I'll experiment with 1% canola oil...
Oil in general will make your pizza softer, switching the type isn’t going to change that. I no longer add any additional malt to my dough as I use malted flour, it’s an easy way to get it in the mix.
I like the idea of the wire rack, so it doesnt steam itself on the bottom. Have you contemplated putting an extra stone in or a thicker one for more thermal mass?
Your stone looks so nice and clean. How often should I pop it out and clean it? Mine has "pizza scars" from my learning. Love the vid...learned a lot. And yes, "we don't like stems" LOL
It should clean itself for the most part. If you’re pre-heating properly most everything should burn off. If there’s thick crusty stuff burnt on I’ll scrape it off with a silicone scrapper.
To get an even spread of sauce, after dumping the sauce in the middle you make a circular motion from the center to the outside of the dough getting bigger each time you go around pushing the sauce from the middle to the outside. Made pizza for years at my restaurant down the shore….
The upper surface gate hot FAST. The stone gets the heat sucked out of it from the first pie.. trick to keep the stones constantly at a good higher temp… add another pizza stone AND a electric element under the stones…to heat them from the bottom
Just discovered your channel , amazing work... I'm not a super fan of the 90 second Neo pizza, love your method for a thin crispy maybe 4 minute NY style pizza...thanks for your work your action is as good as your word.
Dude! That pizza looks amaze balls! When you were turning it and then taking it out one handed I found myself yelling ooooo be careful!🤣 Obviously you knew what you were doing. Great video!
Nice duuuude....you worked quickly which is the key...you take care of bidness then close the door and keep the heat high. If peeps have an issue with bubbles in the middle of the pie and want less sauce the solution is a simple dough-docker....you use lightly on the middle part of the pie and you'll have zero issues. Super great work here though. Nicely done!
If you're having some issues with the cheese getting a little too much color before the crust is done, maybe experiment with bigger sized cheese shred toppings. Looks dank though!
Can also "chill" the cheese in the freezer for 10-15 min before putting on pizza before launching (courtesty of Kenji Lopez), or alternately can bake dough with sauce on it for a couple of minutes just enough so the bottom crisps and the top bakes a bit, then remove and top with cheese and other toppings for last few minutes of bake. The whole milk moz tends to leak oil more than the part-skim (ala NY style), so a 50/50 or even 75/25 mix helps reduce the oil. These tips are admittedly meant more for home kitchen ovens that are limited to 500-550-600 range temps, but may also have some utility with these higher-heat pizza ovens.
I wish I could live my life with half as much enthusiasm as this guy has for pizza!
Then do it . Nobody is stopping you.
Yeah, wouldn't it be great?
Wow, my thoughts exactly! I was asking myself how I can be more like that guy.
You say you're not a professional and you're still learning, but that is one of the best pizzas I've seen on the entire internet. You are a MASTER, nothing less. You are also so humble and positive, and we're so lucky to have you in our world. Please keep doing what you're doing and take us for the ride!
He still learning, he doesn’t know that you don’t flatten out to the crust for that fluffy crust that you want.
Also he didn’t simmer his tomato sauce, and also he didn’t use real mozzarella
@@Lucas-bl4ds for the crispy NY style you have to roll it out.....Lucali NY has been in the top 5 pizzas in america it 's rolled out....they do cook the sauce.
You do not understand pizza, that is why you cannot spot actually good pizza. That is all.
That’s not good pizza. Completely burned on top. I’ll forgive the rolling pin since he seems to want thin crust (rather than puffy& airy), but that burnt crust and cheese makes it a a bitter unhealthy pizza.
Bro still rides a BMX bike around town. Epic pizza cook, dude. You’re super alive and enjoying life. God bless you man!
I wish I had a BMX bike. I cruise a RadWagon these days
That pizza looks so much better than most people doing the Ooni RUclips thing, thanks for sharing. Lots of sauce, crispy, looks incredible.
I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!
This is awesome to hear! Thank you.
Jeff Spicoli, pizza master! loved this
😂
Gotta agree with others, you nailed it. I just got a propane oven without a front door. In the winters, I recommend moving the front out of the direction of the cold air to make sure you can get that stone preheated to temp. I’ve been cooking pizza my whole life and I can tell you, the hot stone/steel is the most important part. It makes it crispy on bottom(obviously), but it also cooked the dough all the way through without having to rely on high temps coming from the top. This is what he masters here. Four minute cook times are better than 90 seconds with less hot stone and high temp bakes.
Here's a pro tip: Keep your cheese refrigerated until you put it on the pizza, if you think your cheese is too brown. Your pizza looks amazing & you have an awesome personality.
Also, fresh mozzarella is much less likely to burn.
@@Steve-pg6jh complete opposite. Fresh mozzarella needs less time and will burn quicker.
Also, to Anthony, to each their own but that cheese looks perfect to me, if you like a little crisp and different textures.
or just cook your pizza faster and mozzarela should be in the bigger pieces
@@brians2811no dude, fresh mozz has way more water in it, and cutting it in bigger pieces than shredded bagged stuff increases the time and heat it can take without browning
Dude, superb work brah! That is exactly how I like my pizza. I don’t have an Ooni, I have a larger wood burning oven, but I still learn so much from your videos. Funny I only live about 75 miles So. of you, & was brought up in Lompoc.
Thank you for your channel. Thank you for sharing!
I’ve never cooked in ooni but as a multi generation pizzeria family descendent, another tip for crispy pizza is to go cheese down first and limit sauce. If you like a lot of sauce (and it is a little on the watery side, as it often is if skinned tomatoes are used along with paste) then cook it down a little in pan to remove excess water and then put that as desired over cheese. I guarantee the pizza will be much crispier than sauce down first.
I've seen someone on reddit swear by brushing a thin layer of oil on the pizza before the marinara to keep it from getting moist. I can't wait to try it out! Makes sense hearing you out
@@evandelph8052 m
If my fresh sauce is too watery I just dump some of it a sieve and let it drain then add it back until I get the right amount of spread on the pie. For one of the really big cans of tomatoes I usually get about 1/2-3/4 cup of tomato juice out to get to the right consistency.
Dude! That looks amazing! Love the tips. I turn off the flame on my Koda 16 and let the pizza chill on the hot stone for a minute or two to brown up the bottom real nice. Thanks for keeping the videos coming! Gotta love that SoCal pizza lifestyle!
The Koda 16 is more difficult to nail but the same principles apply. I do a shorter turn down temper, typically turn it down while topping, then bake on low. I go completely off sometimes too.
So on koda 16, you don’t do screaming hot all the way up until launch? You get the stone to 900+ then low zone, then start stretching? I’m concerned it would cool down too much during stretching (but I’m in FL).
@@kevinwallack No the opposite, the Koda 16 cools down faster since it doesn’t have a door. I turn it down when I top the pizza. Adjust the turn down time according to your environment and work speed.
dude, your videos helped make my very first ooni pizza come out perfect!! Your techniques are excellent! I make mostly New Haven style pizza, and your recommendations work great!
The people saying that pizza is too dark are wrong 😂😂😂. Looks perfect
You can also turn off the flame completely if you're only cooking 1 pizza. Turn off the heat so the toppings / cheese sstops browning, but the residual heat from the hot stone will crisp up the base further and the dry heat remaining will crisp up the crust too!
For sure. I do exactly that in some vids. If you’re only making one pizza, all good.
looks bomb man. Just got a Karu 16 but haven't used it yet. Watching your videos to prepare myself a little bit.
Thanks. The Karu 16 is so much easier to properly bake a pizza in than the rest of their ovens (except the Volt). I’ve been using it all summer and I’m still stoked.
If you like toasty brown cheese on top, then I don't have any advice, because that cheese looks nice and toasty and brown. But since you brought it up, you can put the cheese _under_ the sauce if you're using low-moisture cheese, and that will protect it a bit. I know this might sound like some Chicago-style deep-dish business, but the cheese will find its way through the sauce up to the top in the end as long as you're not putting like a gallon of sauce on top. By the time it gets there, it'll be melty but not as brown and toasty.
It can be hard to spread sauce across grated cheese, because the cheese roles up along the spreading ladle. If there's some mixing, that's totally fine, of course. Non-uniformity is the hallmark of homemade food. But in this video, it looks like we're dealing with home-grated cheese, maybe from a block. That's great (grate LOL) because the cheese can be any shape you want, of course. When I put sauce on top of the cheese, instead of the other way around, I like to make really broad slabs of cheese, nice and thin. If you put sauce on top of them and then try to spread the sauce with the bottom of a ladle, those slabs of cheese stay right where they are. And then as the pizza bakes, the cheese will rise and peek up through the sauce while staying stretchy.
I just want to reiterate that there's nothing wrong with brown, toasty cheese on a pizza. Brown, toasty cheese is delicious. I'm not criticizing that, or criticizing anything really. Just offering an option with the same equipment and the same ingredients and almost the same process, since the comments were mentioned.
I'm glad Ooni made you an ambassador, because honestly you've been carrying their brand with the content you make dude. Amazing!
Thanks 🤙🏻That’s nice to hear as they’ve never seemed very interested in it.
Agree 100%, Santa Barber Baker is my go to for Ooni content! Enjoy your energy man!
Feelin’ the crispy vibes duuude! Way to go dude! I’m, like, so stoked to try this man! Thanks for posting. Peace out.
That crunch bite! Oh my! I love your enthusiasm. Researching to buy one in the next week and appreciate this content. I'm from Michigan and we do love our Detroit style but I love the crispy crust more! Thanks brother from salt free, shark free Lake Michigan (West Michigan). Peace.
Just stumbled on this channel looking for a recipe for my new Ooni because I'm experimenting and practicing but I really just wanna say what up from north SB county! This channel is about to become my pizza go-to just to support a local dude!
Great videos man! I just got my oven & I'm getting ready to go in. Ordered your book this morning to. Keep Sling'N them pies brother 🤙
Thank you. I hope you enjoy it, there's some really tasty pies in there.
The pizza looks fantastic. Jersey guy in Florida needs this.
Great result and great channel dud, best regards from Mexico
Awesome video man, gonna try out the tips this weekend! Epic hat also!
I just discovered this channel… love it! It’s like hanging out with your cool cousin… that really knows how to cook! Came for the knowledge, fell in love with the vibes!!!
Thanks so much for this great video! I love all of video tips and tricks! Please keep up the good work and this video about crispness is a gem!
This video is so inspirational man. I live in New Haven and Pepe's is my favorite pizza that I've ever had. I've tried to re-create it for so long and haven't nailed it, and I've also spent years on the internet searching for how other people have re-created Pepe's, and you are the first person I have seen that actually makes a pie that looks almost exactly like Pepe's. It's incredible. Looks so good. I have one question: have you been able to do this same preheat and cooling process using wood in the Ooni? I like the idea of using wood but I imagine it is harder to control the temp, so I'm curious if you've experimented with that too. Thanks for the help!
Thank you. This style just might be my favorite to eat. Yes, I have fired the oven using both wood and charcoal with the goal to create something New Haven like in style. It didn't work that well as it's hard to get the entire oven deck fully heated without moving the fire box around which is not ideal. With gas you just turn it all the way up and the flame will wrap all the way to mouth heating the whole deck easily and then you can just turn it down with the turn of a knob, with wood or charcoal pulling that off is way more of a chore. I found it burned through a ton of wood or charcoal too, felt wasteful.
I will say it is pretty fun to play around with the different fuels and makes for a fun bake, but way less convenient and the pies overall I find don't taste/bake as well (for what I like). The wood/charcoal combo seemed better for something closer to Neapolitan or "wood fired artisan" for lack of a better term.
@@SantaBarbaraBaker Thanks for the response! That makes sense that its harder to control temps and get an even bake. I've seen a couple videos of people building a rotating stone in their ooni, so I may see if I can do that as a possible solution
Browned cheese? Rolling pin? I’m sorry. These are just dead wrong. Genuine pizza makers would be horrified. Indeed, the point of a Napoli-style pizza is about as far from this as possible. Sorry. This is bad advice.
@@wallybeep he's asking about New Haven style pizza. Not Napoleon style pizza.
@@HH-le1vi Sure, Then don’t cook it in an Onni. This is not what this oven is designed to do.
Best homeade pie I have seen on the web, well done!
Looks fabulous!!! I am a huge fan of crispy pizza!!!. I just purchased a 16” Koda but haven’t found the right recipe for thin and crispy pizza yet! Can you share your recipe for thin and crispy pizza using an Ooni pizza oven?
Link is in the description.
it's not the recipe, it's your skill and practice where it counts. You can make a thin and crispy with just the ooni classic recipe and regular all purpose flour
I dock and parbake the crust prior to cooking the pizza. Has completely unlocked the cracker crust for me. Also, the cheese stays on the pie. If I don't parbake it's like the dough under the cheese gets steamed and moist and the cheese slides off. Atleast that's for me.
You bring up some great points. I think the combination of using a strong flour, with a lower hydration when using an oven like the Ooni is really key to making this happen. In my home oven I find a strong flour, high hydration produces a crispy crust.
Yes lower hydration equals crispier crust
If you bake on a steel at 550 in your home oven I find my 1 c water to 3 c flour recipe makes a very nice crispy crust. I also let it cold ferment in the fridge for a minimum 24 hours before making a pie with it.
100% perfect color/cook in my opinion. Nice work!
Awesome video and pizza my dude. Respect.
This is the only type I do in my Ooni. I love it!
love the california vibe, bro. Awesome video!!
I absolutely love your channel. Keep em coming. 🍕
I love the brown caramelization it’s what makes it Al Forno to me good job Buddy cheers mate 🍻
Great demo! Just started working on OONI Karu 16 and I appreciate the tips! Thanks again Pizza Man looks delish!
Just a shade over 5 min for that bake (5:04)- fantastic pie!
One thing you can try if you want the cheese melted and not browned, Par cook the pie with only the sauce. Pull it out and add the cheese then go for it. Pizza looked awesome.
The tonda romana pizza has a hydration of 55%, I have tried to make it with my Ooni Koda leaving the temperature as low as possible during cooking and I have had very good results.
That looks absolutely perfect to me!
Great commentary. You’re good at explaining things bc you include the “why”
My favorite combo is 60-62% hydration, cornmeal for dusting and a roller to flatten
This isn’t convenient for everyone but putting it on the grill after is what I’ve done for years and it’s fast and gets it crispy. Love this method though
The Cheeseboard in Berkeley puts their pies on a flat top to crisp after they bake them. It's not a crazy idea. Still though I feel like you shouldn't have to heat up multiple appliances just to cook a pizza.
Looks amazing! Great tips with the Ooni!
Great job, dude. Looks great 👍🏼
several things i love about this video but the main one is that I now no longer feel bad that I never get my ooni to cook a pizza in 90 seconds as they claim
I do 65% hydration for my dough. I get the stone to 950 deg. I have an Ooni Koda 16 and it gets ripping hot. takes about 20 -30 minutes. Then I turn down to that low setting past the detent. I turn back to high after each pizza to fire that stone again. Works like a charm!
I have the same oven and do it exactly as you describe it.
I've been doing the same recently as I got a bit tired of Neapolitan style and wanted a bit more crunch. It's all about the stretching and the heat
This was a great presentation! Thank you for doing this. You have a great, engaging, and entertaining style of presenting your video.
You bring up a huge point. Koda 16 when you lower the flame it does not roll across the ceiling. Karu 16 you can lower the gas burner quite a lot and the flame still rolls across the top.
Someone commented that the Koda 16 is “baking by blowtorch.” Even turned down it’s still a blowtorch. It’s a different design and hotter than the Karu 16 burner and I don’t find that to be a good thing.
A good workaround for the Karu 16, the Karu 12's gas burner will fit. If you're trying to do longer bakes at lower temps, you'll still get plenty of heat for an NY style 4-6 minute bake. But you'll have a much smaller flame so the top won't get dark as quickly.
@@Bigheadedwon I thought that but I see no point. Even the low flame settings of the karu 16 roll over the ceiling well enough
Banging video as always dude. I'm sure you've been asked about why did you change from the koda?
100x easier to make a pizza like this.
that pizza actually looked really good. looks like new york style the way it came out.
Beautiful pie! From New Haven and that looks right up our alley. If people think thats too dark they should go buy some doughy dominos. Well done!
i would go even slightly browner. luv it crispy
Love your channel. Was gifted a wood pellet Ooni and got a lot of useful info on your channel. Once I get better I’m going to buy the Ooni model you have
Your videos are awesome!! Thank u!!
That’s a good looking pizza, well done sir, keep up the good work, thank you.
The California accent is amazing. Like from The Californians on SNL.
I just bought a Gozney Roccbox, but I haven't made a pizza in it yet. I've been using my kitchen oven since last December. I roll my crusts as thin as I can get them. The pizza you made is exactly the style I like in my pizza. Thin and crispy. Often called Chicago tavern style. (I'm in the Chicago area). Great job on that pizza.
Bought your book in appreciation for your excellent videos. Thank you!
Thank you! I hope you dig it!
@@SantaBarbaraBaker great book but I really miss some pictures! I think that's the single drawback of the book
Just more pictures in general? Or more specific types? Like technique? Pizzas in the process of being built? Thanks!
pictures of the pizzas specifically (all receipes should have a photo of the final product IMHO)@@SantaBarbaraBaker THANKS!
@@NirShney-Dor Thanks! Feedback is always helpful. The amount of pictures in a cookbook typically comes down to the publisher’s budget.
Good stuff, I enjoy your videos. Love making thin and crispy in my Ooni too!
You did a great job brother!!!
I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video!
Thanks
Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.
Thanks for the tips Flea!!! Good stuff.
I cook my pizza on the Ooni Koda 16 with a low-slow flame to get the best crispy crust. I don't care if it takes 3 minutes because i don't need to have a pizza cook in 60 seconds with black and burnt crust
Yeah I’m not sure why anyone needs to bake a pizza in 60 seconds at home.
Definitely a good looking pie.
"People call it grease...I call it love"
I liked the dome because find it was easier to manœuvre the pizza and the dome has the flame on the side👌👍
"Some people call it grease, I call it love" 😂
Have you tried part cooking the dough, taking out then adding the wet stuff and put it back in. I keep meaning to give this a go
AWESOME video! Thanks for your great instructions! A humble ask: would you be willing to post the dough recipe?
No secrets, the recipes are all on my website
Good under carriage, no flop. One bite everyone knows the rules.
When Chad Smith gives up music to bake some pizzas full time...
Looks perfect
I learned from a Neapolitan pizzaiolo that if you want your pizza more soft, pliable and tender as you said, use olive oil. If you want it more crispy, use canola oil. I can say this is true in my home oven from my testing. I have not added oil to my dough when using with my Ooni. Always concerned of burning the pizza. I've seen more people use oil and diastatic malt in their Ooni's with good results. I've started malting at 1-2% and the results are great. Maybe I'll experiment with 1% canola oil...
Oil in general will make your pizza softer, switching the type isn’t going to change that. I no longer add any additional malt to my dough as I use malted flour, it’s an easy way to get it in the mix.
I like the idea of the wire rack, so it doesnt steam itself on the bottom. Have you contemplated putting an extra stone in or a thicker one for more thermal mass?
I may swap out the stone out at some point. It would help.
Good vibes and awesome pizza! 🍕
proof your dough longer and let it rest for a minute before putting it in to get rid of the bubbles and to get it crispy
Your stone looks so nice and clean. How often should I pop it out and clean it? Mine has "pizza scars" from my learning. Love the vid...learned a lot. And yes, "we don't like stems" LOL
It should clean itself for the most part. If you’re pre-heating properly most everything should burn off. If there’s thick crusty stuff burnt on I’ll scrape it off with a silicone scrapper.
To get an even spread of sauce, after dumping the sauce in the middle you make a circular motion from the center to the outside of the dough getting bigger each time you go around pushing the sauce from the middle to the outside. Made pizza for years at my restaurant down the shore….
Looks great, similar to New Haven apizza perhaps?
The upper surface gate hot FAST. The stone gets the heat sucked out of it from the first pie.. trick to keep the stones constantly at a good higher temp… add another pizza stone AND a electric element under the stones…to heat them from the bottom
Just discovered your channel , amazing work... I'm not a super fan of the 90 second Neo pizza, love your method for a thin crispy maybe 4 minute NY style pizza...thanks for your work your action is as good as your word.
That's super bomb of a cook!
Dude! That pizza looks amaze balls! When you were turning it and then taking it out one handed I found myself yelling ooooo be careful!🤣 Obviously you knew what you were doing. Great video!
Nice duuuude....you worked quickly which is the key...you take care of bidness then close the door and keep the heat high. If peeps have an issue with bubbles in the middle of the pie and want less sauce the solution is a simple dough-docker....you use lightly on the middle part of the pie and you'll have zero issues. Super great work here though. Nicely done!
Literally a perfect looking pizza
“Work when we want. Make pizza when we want, that was the peel bro”
If you're having some issues with the cheese getting a little too much color before the crust is done, maybe experiment with bigger sized cheese shred toppings. Looks dank though!
I like the fat shreds for sure. I recently bought a potato grater for this reason. Works pretty well.
You can also refrigerate the cheese, little hack
Can also "chill" the cheese in the freezer for 10-15 min before putting on pizza before launching (courtesty of Kenji Lopez), or alternately can bake dough with sauce on it for a couple of minutes just enough so the bottom crisps and the top bakes a bit, then remove and top with cheese and other toppings for last few minutes of bake. The whole milk moz tends to leak oil more than the part-skim (ala NY style), so a 50/50 or even 75/25 mix helps reduce the oil. These tips are admittedly meant more for home kitchen ovens that are limited to 500-550-600 range temps, but may also have some utility with these higher-heat pizza ovens.
@@ronc4146 Excellent tips! As a home baker with nothing more than a kitchen oven and a baking steel, I try to use all the hacks I can
Love it crisssssspy
How about doing a crispy bottom with the wood fired Ooni?
Is that flour he's scattering around, or something more addictive?
Dude that pizza is a 9.9... a little drizzle of olive oil and its a 10!... You are a pizza ninja..
Dude, that's one of the best looking pizzas, I'm totally going to following your lead with my pizza this weekend. Thank you!
Great job on that pizza!
Delicious pizza
I am new to pizza but somehow I make extra delicious pizza in my DIY pizza oven
Oh man every one loves my chewy and crispy thin pizzas
Looks like sallys apizza from new haven ct! Love your channel !
i slice my motz cheese for my ooni pizzas, it melts slows and gives you more time to crisp up the bottom without buning the cheese... try it out..