Easy Homemade Pepperoni Pizza in the Ooni
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- Опубликовано: 29 июн 2024
- Its hard to beat a homemade pizza especially when you have a great pizza dough recipe . Crunchy on the outside and soft in the middle. The pizza dough uses only a handful of ingredients and can be made two days in advance.
For the Sauce I used:
1 28oz can crushed tomatoes
1 14 oz can tomato sauce
1 TBS Dried Oregano
Salt to Taste
There will be a lot of leftover sauce that can be used for pasta or meatballs.
The pizza dough ingredients are shown at the bottom of the video. 
Развлечения
My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: ruclips.net/channel/UCj9n1adcUwsUOCDMHHnYCMA
I always look forward to your pizza video's. You do a great job explaining your process and reasoning for those who are watching that don't have the pizza making experience. 😆
Thanks Pete!
You are becoming a pizza master Mike! The effort you put into making the perfect pizza dough is unbelievable. I definitely wanted the pepperoni on that pizza. Looks so dang good! Outstanding! Cheers brother!
Another great video, loving the size of pizza oven
This looks great! We'll have to copy this recipe for sure!
Dang that looks good. Well done.
Nice video!! I will try this soon :) thank you again for sharing… subscribed to your channel ❤️😀
Good lookin' pizza. I love that mixing bowl.😎👍
I use one of your old dough recipes and a ooni sauce recipe...finally made some pizza that tastes like home.
Awesome; thanks. Will try your recipe on my Primo and pizza stone.
What a perfect bloody pizza!
That bird is very excited about the pizza
That’s funny. The birds do seem to like watching me cook out there
8.2 ...... you know if you know.
Hey Mike, Im tempted to try out this new recipe, how do you like it compared to the previous NY style recipe with the Caputo Americana flour?
My original recipe is better but this is an alternative for those who can’t source the Caputo Americana
@@WeekendWarriorBBQ Thanks for the heads up, yeah your original recipe is awesome. I actually tweaked the hydration of the original recipe up a few % to about 59% hydration and it made a big difference (for the better). I used about 420g of water vs 393g with the original recipe.
Excellent! Yeah I need to re-do that recipe with a higher hydration. I'll give 420g a try the next time I make it.
So if you had more of them to do is there any adjustment available so they can be less dark on the crust or topside ?
Good question. The way to deal with that is to make a smaller diameter pizza. At 16” the crust is right next to the fire in the back. If you went with a 12” that would t happen
@@WeekendWarriorBBQ- No kidding, nice to learn something new 👍Thanks Mike !
just curious could i use bread machine bread flour for this recipe and use the recipe for deep dish pizza??? just curious is all
This would not be a good deep dish recipe but you can use any kind of bread flour you want
@@WeekendWarriorBBQ i was asking because bread machine bread has a higher protein level than most other bread flours. but thank you
Can you tell me about the wooden vessel you are using?
Hi Mitchell. Its called a dough trough. This was made custom for me by a very talented wood worker named Van Owens from South Carolina.
I love those ovens, but they are so dang expensive. Can Ooni hook us up with a 75% off discount code or something?
Nick, I’m going to show how to do this over a fire pit pretty soon. You don’t need the expensive oven.
Nick for what its worth...every now and then amazon offers them at interest free monthly payments thats how i got mine.
@@Jaykav99 sure, but they are still $700+
Need low carbs high protein for a while. That belly fat of mine. >.< Time to lay off the carbs and sugar for a time.