Lovely pizza yum yum , made some myself on Sunday with Freinds I use the Ooni Kodak 16 as well , for my dough I use the method of Poolish , and 48 hours double fermentation , great succès .
Certainly looks good 😃 the flame looked a little smaller than I’m used to , but yeah wind can affect it , I normally have the oven facing my house in the most sheltered corner of the garden , I’ll have a closer look at the flame in mine when I fire it up tomorrow , assuming the rain holds off 😃
Here are a few clips of the flames while heating up , and cooking . I aim for about 430C on the left middle , and reduce with the dial to about 7 o'clock for cooking; followed by a few pizza photos. I'm using ~250g dough balls , and the pizza plate in these photos is 14" . I cooked 14 pizza's in about 2 hours yesterday , including 4 garlic breads. 5 people eating , a garlic bread for each of the neighbours , the final picture , is the take aways , 1.5 pizzas for my friend's lunches , and 4 going in the freezer. ruclips.net/video/IN1m8zcyi9o/видео.html
Hi! I use a solid, light wooden peel for the launch only and then use a perforated metal steel peel for rotating pizza. I just didn’t get on with metal peels for the launch as they always stuck!
well i maybe can add some info to that matter, I recently got me a Grilletta im5-HH, i always had sticking issues up to this point if i wasnt really careful and the usinng of a lot of semolina mixed with 00, since ive tried out the new machine, and getting crazy good gluten structure, there is no more sticking, im using way less semolina basically nothing on the peel only the remainder from streching. The pizza slides in like butter and releases like a charm. So maybe try to get a better gluten structure to prevent excessive sticking :) btw using the ooni perforated metal peel :)
Temperature aside, once again you’ve “nailed it”!
Hi!Thank you! 🔥🍕🔥
Perfection that's for sure. I appreciate the vlog.
Take care from Montréal, Québec 😀
Hi there! Awesome, thank you!
Lovely pizza yum yum , made some myself on Sunday with Freinds I use the Ooni Kodak 16 as well , for my dough I use the method of Poolish , and 48 hours double fermentation , great succès .
Hi - thank you! Sounds lovely - I use a biga when I’ve got time
Great looking pizza
Hi! Thank you 😋
Superb outstanding as always
Hi - thank you so much!
Certainly looks good 😃 the flame looked a little smaller than I’m used to , but yeah wind can affect it , I normally have the oven facing my house in the most sheltered corner of the garden , I’ll have a closer look at the flame in mine when I fire it up tomorrow , assuming the rain holds off 😃
Hi - thank you and thanks for checking!
Here are a few clips of the flames while heating up , and cooking . I aim for about 430C on the left middle , and reduce with the dial to about 7 o'clock for cooking; followed by a few pizza photos. I'm using ~250g dough balls , and the pizza plate in these photos is 14" . I cooked 14 pizza's in about 2 hours yesterday , including 4 garlic breads. 5 people eating , a garlic bread for each of the neighbours , the final picture , is the take aways , 1.5 pizzas for my friend's lunches , and 4 going in the freezer. ruclips.net/video/IN1m8zcyi9o/видео.html
I like to eat food. Pls put more pelati and salami i see only 4 peaces. So nice pizza 😍😍😍
Hi - I was a bit low on the salami! 😁
do you like a wooden or metal peel? I'm having problems with my metal peel with the pizza sticking
Hi! I use a solid, light wooden peel for the launch only and then use a perforated metal steel peel for rotating pizza. I just didn’t get on with metal peels for the launch as they always stuck!
well i maybe can add some info to that matter, I recently got me a Grilletta im5-HH, i always had sticking issues up to this point if i wasnt really careful and the usinng of a lot of semolina mixed with 00, since ive tried out the new machine, and getting crazy good gluten structure, there is no more sticking, im using way less semolina basically nothing on the peel only the remainder from streching. The pizza slides in like butter and releases like a charm. So maybe try to get a better gluten structure to prevent excessive sticking :) btw using the ooni perforated metal peel :)
@@GlubschiaugLP awesome appreciate the advice. I will deff try it out. I also used some cornmeal and it worked fine.
My pizza burns on top I have ooni koda nearly given up even on low
Hi - I’ve made an Ooni vid with my top tips that may help - Ooni Koda 12 Top 10 Tips! ruclips.net/video/1j4x-98IHpk/видео.html. 👍