There's something so amazing about these videos from your home. Watching a professional chef work in a non professional kitchen is more enlightening than I think any cooking instruction I've ever seen. I am a reasonably competent cook at home and I still find myself learning...observing the way you move about around your workspace. Plus the always the well researched and scientific approach helps so much with the "why." The thing I think I'm learning more than anything is the way you flow, substituting and making mistakes and fixing, etc. These really are some of the best instructional videos out there for people who want to learn how to cook. I hope you keep doing them after this is all over. Keep em coming Kenji!
There's also a fair bit of kitchen management in the videos ... workspace arrangement, clean as you go, pantry storage ... I've been cooking for many, many years, and watching "tv chefs" since my mom put Julia Child on the set. Kenji's POV videos are the best cooking videos I've ever seen. Thank you!
I find it so much more useful than food bloggers who slowly built up the following and then set up commercial kitchens at home with industrial cookers, all kinds of devices, and then suggest I follow their recipe - even though it's no longer about the food itself, it becomes aspirational. Nothing particularly bad about that but I learned so much more from Kenji in a couple of weeks since I signed up.
@@yurymol Also so true. It's the difference between cooking shows as pure entertainment versus education (which can also be entertaining). Also, pots and pans that aren't perfectly shiny and spotless as if they've never been used! Like normal people.
@@618033988749 he posted a pizza video with the Ooni oven about a few weeks prior to this video and his pizza fell apart whilst cooking in the oven. hence the "redemption arc is fascinating". a "redemption arc" is roughly the up and down journey of a character so here, Kenji went from a shitty pizza to a very solid pizza so he redeemed him self aka redemption arc.
@@nrsair I was kicking around the idea of building an oven too, then bought the smaller Ooni Koda. We threw a party with over 30 people last summer with no problem. I'll never build a brick oven.
Saw your post on Twitter a few weeks ago, I didn't realize Ooni was making a larger version. Immediately went and preordered. Cooking pizza during the summer always heats up the house so having this as an option to cook outside will be wonderful. Thanks for the tip!
@@blzt3206 Roccbox Is $600 CAD with taxes and free shipping. It also includes a pizza peel worth $100 (CAD including taxes) making the Roccbox even cheaper. With taxes and the peel factored in, it’s the same price as the smaller Ooni Koda 13” in Canada.
you've always been my favorite food youtuber for a very long time. i was bummed out that you stopped uploading as frequently but now with this barrage of new uploads a part of me cant help but feel glad about this quarantine lel
Fantastic demonstration! You are tempting me to give one of these a try. Thanks so much for the details you include and for adding content every day. I really look forward to learning something new daily!
Kenji, Can you do a non-pizza, pizza oven video of some of the things you mentioned at the end like vegetables, steaks, chickens or game hens? Thank for the great content!
Fell asleep during the video, no offence or anything (I didn’t find it boring) it’s just i was having a “mini” anxiety/panic attack and this video was suggested to me by youtube, found it really relaxing. Earned yourself a sub kind sir.
Looks perfect Kenji! I own the Campchef one that does a pretty good job. We are thinking about building one, but with that comes permits and inspectors. The Ooni and Rocccbox both seem great.
My brother and I both loved making pizza growing up as kids, and we would have LOVED an oven like this, thanks for the videos, and for the pizza oven reviews too!
Here's my full pizza oven review from 2 years ago: ruclips.net/video/WDK762aVaMI/видео.html The ovens are actually both $499. Roccbox: us.gozney.com/products/roccbox?gclid=Cj0KCQjw17n1BRDEARIsAFDHFewsuufQPswV-WWfJ9EZ1vSNl1qBudQHLRGcsHl4JQa-i_AmZPPxifMaAoekEALw_wcB Ooni: ooni.com/products/ooni-koda-16?gclid=Cj0KCQjw17n1BRDEARIsAFDHFexQ8yDdhSA14sp4s-xOn6b0AR_yCT8Gq2_ELnL3wlfjHNb6HatuR3saApvOEALw_wcB The dough recipe is this (bakers percentages in parentheses): Combine: 360g OO pizza flour 7g salt (2.5%) Mix to dissolve: 235ml tepid water (65%) 6g instant yeast (1.75%) Combine dry and wet in a food processor and process until it forms a ball, then continue to process for 30 seconds. Alternatively, combine in a stand mixer with a dough hook and mix on low until it forms a ball. Shut off mixer. Cover and rest for 10 minutes, then restart on low and mix for 10 minutes. Cover in a bowl and let rest for 5-8 hours. Divide in half and ball up. Cover and let rise for 1.5-3 hours (both rises at room temp). Stretch, top, and bake.
Hey Kenji! Thanks for the dough recipe. I was wondering though, why is the yeast percentage in other websites laughably low? I see sometimes they suggest 0.025%, which comes out to 0.15 grams of yeast for your recipe, assuming ~600g for total mass. Similarly, The PizzApp says to use 0.11 grams of yeast for your recipe at the same hydration/yeast/salt percentages for a leavening time of 8 hours at 80F. I know in the previous video you mentioned that yeast percentage doesn’t really matter, but the orders of magnitudes is pretty insane.
I see you also have the Kettle Pizza accessory for the Weber Kettle grill. I've seen you do grilled pizza on the Weber, but I'm not sure I've seen you use the Kettle Pizza before. I assume maybe with these two gas powered pizza ovens you have it's more convenient than setting up the Kettle Pizza?
Great comparison, your dough handling skills are next level. I've made more than a few accidental calzones in my Roccbox. I have the Koda 16 on order and impatiently awaiting its arrival!
I'm looking into getting either the Koda 16 or a Roccbox. I am curious since you have both if you have one that you prefer? Like if you were only able to own one which one would you choose?
Fantastic timing. I'm right on the edge of ordering a Koda 16 so to wake up to this in my subscription feed was a treat. Both the Koda 16 and the Roccbox are $500 btw.
The Ooni Koda reaches 932 degrees and can cook a pizza in 1 minute. I find that too slow. If they made one that reached 55,920 degrees, it could cook the pizza in 1 second.
I'm new to this and don't have a pizza oven. 65, just me, my wife, occasional guest. Roccbox looks perfect for us and I love the silicone, but the larger ooni looks like it will handle many more food items. Perhaps replace my outside gas grill? Bigger isn't always better but ... versatility counts too. Im in northern Florida and would like to leave it outside under a covered patio. Can't make up my mind. Won't be buying multiple ovens. Great video!!!
Sometimes it's what you want. It'll create a different, darker stock. A unbrowned chicken stock is lighter in color and in taste. Sometimes that's what you want. Most of the time I prefer stock from browned meats.
How come you like the ooni better? The other pizza looked like it cooked more even (bottom). I’d it just shiny and ‘new’ or is it quantifiable better? Thanks for the great video.
Kenji , I read that the Ooni Koda has the downside that the pizzastone is rather thin. So when making 3 or 4 or more pizzas back to back the stone cools down significantly leaving you with an undercooked "Belly" the roccbox is seemingly better in this point. Can you confirm this?
kenji you should do a 16 inch pizza. Theres not a lot of them in youtube, and for people like me (living in Argentina) its almost imposible to get a giant new york style pizza.
Standard: OO pizza flour, 65% hydration, 2-3% salt, 1-2% yeast. Either stand mixer or food processor. I prefer food processor. Let rise at room temp covered for 5-6 hours, ball up, let rise again for 1.5-3 hours, stretch and bake!
Thank you for this video. You said that you prefer the new OONI 16 to the OONI pro. Is that the current OONI pro or the previous model? I loved the burner set up on these models because it seems to act more like a wood flame coming in from two sides. I also love that I can make my larger 14 -15" pies. If I buy the pro it costs a couple of hundred dollars more and then I'd had to spend another hundred dollars for a gas burner, so I have a decision to make. I'm just curious what you don't like about your OONI pro. Thank you again for this video!
@@JKenjiLopezAlt just wondering, is this pre-recorded? because a birthday party in corona times isnt appropriate, if other people/family members are joining, right?
You mentioned the Onni Pro in the video, any comments on how it compares to the Roccbox? I prefer cooking with live fire and the large opening is appealing, what are the drawbacks with the pro?
This is perfect timing. I have been on both of their sites in the last 2 days looking for a pizza oven. I almost pulled the trigger on a roccbox after a few IPA's last night.
@@RobertRodriguez-ec5iw I ended up buying the Roccbox. It's pretty awesome even though you are limited to a 12" pizza. Takes about 30 minutes to get up to 900 degrees F, and pizzas cook in about 90 seconds. I might upgrade to their new Dome model next year.
Why do you pull the pizza onto the peel? Either make it directly on the peel or slide the peel underneath. Larger and heavier pizzas will tear when getting pulled.
J. Kenji López-Alt you don’t worry about it outdoors? I know redwood is fairly weather resistant. Beautiful work. I do woodworking and love working with slabs like that.
Please do a quick video on your outdoor setup. I also have a copper weber grill. I am thinking about building it into a grill/workspace, and then having an Ooni Koda on the side of it. I am trying to think of how to stack a few pizzas that are prepped to go into the oven. Do you wish it was an L shape or do you like the idea of a single long space?
Kenji, can you put out of a video talking about the stone temperature and the upper flame temperature? Logic would say that there is some perfect sweet spot of temperature differential. A lot of scientific variables that go into it and this is right up your sweet spot. Sort of a randomized controlled pizza study very similar to what you did with hard-boiled eggs.
I have the Roccbox with those typical blue rhino propane tanks. Each time the oven is running at max flame from 45-60mins. I average roughly 25+ uses. So those tanks last way longer than I expected!
What temps were the 2 ovens? Also, what are they're practical upper and lower limits? This would be useful to know for baking other styles of pizza as well as cooking other foods. Thanks
Do you find yourself cooking with wood for pizza and other foods worth while? Example meats and fish. Trying to decide whether Roccbox, koda, and the new Ooni Karu. Truly appreciate your thorough, concise, an real review.
What temp did you set the ovens to and how long did you preheat them? I'm a roccbox owner in part from your review a couple years ago. Cheers, keep up the great content and stay safe!
Hi. With Neapolitan style pizza you want either oven as hot as possible. So crank it to full and let it go for 20-30 mins to heat up the stone. Then launch your pizza and turn every 30 secs
Hey kenji! Nice vid! What about making pizza after pizza with the uuni koda 16? The heat retention is worst than in the roccbox? Need some time to throw the next pizza to heat up properly?
Kenji what’s the recipe for this ? How much is the water ratio ???? Looks superb, do you have any suggestion for making it at home or will be impossible with a 500 degree oven ? Best to you -fc
Hi Kenji, thanks for the great video! Question about the interior height of the ovens. The Ooni 16’s opening/interior does not look as tall as the Roccbox, but it’s hard to tell from the video. Can they both fit a 10-12” cast iron skillet?
It looks amazing but I think you should hydrate the dough a little bit more as this kind of pizza should be easily foldable and when you lifted it to show the bottom part, it looked like it is a bit too crunchy to really look like the neapolitan but anyway fantastic.. the colors look outstanding. You could also try the electric oven: effeuno p134h. But I would anyway like to enjoy some of your pizza
Can some tell me what the temperature capabilities for each and why doesn’t anyone ever cook a pizza other than Neapolitan. Melting cheese is the easy part, I don’t pre cook my pepperoni, sausage, onions, artichokes or other meats etc... and I’m concerned that they will not cooking them thru.
Beautiful stretch and nice patty. You even have dough trays, I thought I was the only one that had some in a home scenario. Lift that bad boy up and hold it over that flame and get that bottom char- yess. Not to shabby, Kenji. As always I’m left impressed. My friends and girlfriend are tired of me sharing your videos lol.
Hi Kenji, I see a kettle pizza there on the bottom shelf. Do you have a video on using that? I am not finding it through youtube's search bar. I have a kettle pizza that I got for christmas and I'm having trouble getting the thing properly hot enough, even with a full chimney of charcoal brickettes and a couple small chunks of hardwood. I would love a how-to video on setting it up properly!
@@JKenjiLopezAlt thanks for the response! I have been a long time fan, and actually read those when they were first written, long before I got the kettlepizza, and had forgotten about them. Ok I've re-read them all, looks like you were using way more charcoal than I am. I have been using 1 full to overflowing chimney, which I estimate to be about 6 lbs of brickettes. You got best results with 12.5 lbs and a couple of logs. Did you put all of that into the grill at once? When I put the stone and the baking steel on the thing it's really heavy and awkward to pick up again so usually I do the full chimney, pour out in a U shape around the back, then add the kettlepizza stuff on and put the lid on and let it heat up the stone for 20 minutes. By the time the stone comes up to temp my temperature is only 500 degrees or so.
There's something so amazing about these videos from your home. Watching a professional chef work in a non professional kitchen is more enlightening than I think any cooking instruction I've ever seen. I am a reasonably competent cook at home and I still find myself learning...observing the way you move about around your workspace. Plus the always the well researched and scientific approach helps so much with the "why." The thing I think I'm learning more than anything is the way you flow, substituting and making mistakes and fixing, etc. These really are some of the best instructional videos out there for people who want to learn how to cook. I hope you keep doing them after this is all over. Keep em coming Kenji!
There's also a fair bit of kitchen management in the videos ... workspace arrangement, clean as you go, pantry storage ...
I've been cooking for many, many years, and watching "tv chefs" since my mom put Julia Child on the set. Kenji's POV videos are the best cooking videos I've ever seen. Thank you!
@@lizcademy4809 YES! This is what I meant by flow. It's so informative.
I find it so much more useful than food bloggers who slowly built up the following and then set up commercial kitchens at home with industrial cookers, all kinds of devices, and then suggest I follow their recipe - even though it's no longer about the food itself, it becomes aspirational. Nothing particularly bad about that but I learned so much more from Kenji in a couple of weeks since I signed up.
@@yurymol Also so true. It's the difference between cooking shows as pure entertainment versus education (which can also be entertaining). Also, pots and pans that aren't perfectly shiny and spotless as if they've never been used! Like normal people.
I dont think he will do as many becUse he wont have as much spare time
The J Kenji Lopez-Alt pizza redemption arc is fascinating.
YO @
J. Kenji López-Alt I!! That looks like a custom webber table top. Got a link to a blog or example to see the exact measuremens?!?! Love IT!!!
MrDW72 homemade. It’s all 4x4 and 2x6 with some IKEA metal stuff added.
I don't get it.
@@618033988749 he posted a pizza video with the Ooni oven about a few weeks prior to this video and his pizza fell apart whilst cooking in the oven. hence the "redemption arc is fascinating". a "redemption arc" is roughly the up and down journey of a character so here, Kenji went from a shitty pizza to a very solid pizza so he redeemed him self aka redemption arc.
you're not going to make me buy a pizza oven Kenji, its not happening.. OH GOD WHAT AM I ORDERING
Resist!!
Christmas Crustacean other side of the coin, I think Kenji just saved me from building a brick oven in my back yard
@@nrsair I was kicking around the idea of building an oven too, then bought the smaller Ooni Koda. We threw a party with over 30 people last summer with no problem. I'll never build a brick oven.
Sold out in Canada, I'm safe for now!
Christmas Crustacean , alternative outcome after two years: Pizza oven for sale. Been used only twice, still in excellent condition.
Made pizza yesterday, I bought the ooni one because of your advice, it is amazing, so quick.
Saw your post on Twitter a few weeks ago, I didn't realize Ooni was making a larger version. Immediately went and preordered. Cooking pizza during the summer always heats up the house so having this as an option to cook outside will be wonderful. Thanks for the tip!
I love that your videos are both super informative & interesting but somehow also super soothing and could be used as a sleep video!
Love the little tricks you surprise us with in your videos, like fast forwards and now this splitscreen share of realtime baking!
Imagine not having one, but two pizza ovens
I think I see more underneath that bench... 6:39
My problem with these is that you can only cook one pizza at a time... unless...
@@redyellowpink01 At 2 minutes or less a pizza I think you'll be just fine serving the neighbourhood.
Pretty sure he didn’t have to buy them all but were “review copies.”
He made a video reviewing them
The Roccbox is $500 and the Ooni Koda 16" is $500 on preorder. The Ooni 13" is $329.
Ah, so probably $749 Canadian. Fuck.
@@blzt3206 oof that hurts
@Blzt .... I just got a Roccbox on Amazon.ca for 600ish with tax included.
@@blzt3206 Roccbox Is $600 CAD with taxes and free shipping. It also includes a pizza peel worth $100 (CAD including taxes) making the Roccbox even cheaper. With taxes and the peel factored in, it’s the same price as the smaller Ooni Koda 13” in Canada.
You should try throwing a pizza steel in it instead of the stone to see if it shows any improvement.
We demand a treat for Shabu
you've always been my favorite food youtuber for a very long time. i was bummed out that you stopped uploading as frequently but now with this barrage of new uploads a part of me cant help but feel glad about this quarantine lel
Dude have your neighbours been having a party for the past 2 days?
Yeah bro his neighbours are rude for making that much noise
gonna say, i was like why they having a huge party.
Right? I mean I live in the middle of a city an my neighbors aren't even that loud outside.
@@erentunal886 It's rude to enjoy yourself at a seemingly reasonable time?
Made on same day? duh?
I’m a kenji enthusiast
ok
ok
Me too
Fantastic demonstration! You are tempting me to give one of these a try. Thanks so much for the details you include and for adding content every day. I really look forward to learning something new daily!
Kenji, Can you do a non-pizza, pizza oven video of some of the things you mentioned at the end like vegetables, steaks, chickens or game hens? Thank for the great content!
That'd be nice
He does Miso-Glazed Salmon and vegetables in this video with the Roccbox ruclips.net/video/51GpBG4iJcA/видео.html
Fell asleep during the video, no offence or anything (I didn’t find it boring) it’s just i was having a “mini” anxiety/panic attack and this video was suggested to me by youtube, found it really relaxing. Earned yourself a sub kind sir.
I will get my roccbox at the end of the month. ❤️
My first pizza oven.
Thanks for the comparison between both models. 👍
Looks perfect Kenji! I own the Campchef one that does a pretty good job. We are thinking about building one, but with that comes permits and inspectors. The Ooni and Rocccbox both seem great.
I have been researching outdoor pizza ovens and especially eyed the Ooni Koda. Thank you for this slick demo.
Great demo video! I own the Roccboxx and I love it! Making pizza for me and the kiddo tonight
How you pronounce "Ooni" is how you would pronounce oven in Finnish, "uuni".
The company was called before "Uuni" but they had to change their name, I don't know why. And they are Finnish
@@jususceasar yes, at least the husband is.
@@jususceasar the subreddit still is called /r/uuni
Mitä ootte mieltä, pitäskö lähtee torille?
That doesnt help me at all lol
My brother and I both loved making pizza growing up as kids, and we would have LOVED an oven like this, thanks for the videos, and for the pizza oven reviews too!
“They’re both around $300”
*Meanwhile* $500
Awesome, thanks Kenji, I was considering both and this really helps.
did you end up getting one?
Here's my full pizza oven review from 2 years ago: ruclips.net/video/WDK762aVaMI/видео.html
The ovens are actually both $499.
Roccbox: us.gozney.com/products/roccbox?gclid=Cj0KCQjw17n1BRDEARIsAFDHFewsuufQPswV-WWfJ9EZ1vSNl1qBudQHLRGcsHl4JQa-i_AmZPPxifMaAoekEALw_wcB
Ooni: ooni.com/products/ooni-koda-16?gclid=Cj0KCQjw17n1BRDEARIsAFDHFexQ8yDdhSA14sp4s-xOn6b0AR_yCT8Gq2_ELnL3wlfjHNb6HatuR3saApvOEALw_wcB
The dough recipe is this (bakers percentages in parentheses):
Combine:
360g OO pizza flour
7g salt (2.5%)
Mix to dissolve:
235ml tepid water (65%)
6g instant yeast (1.75%)
Combine dry and wet in a food processor and process until it forms a ball, then continue to process for 30 seconds. Alternatively, combine in a stand mixer with a dough hook and mix on low until it forms a ball. Shut off mixer. Cover and rest for 10 minutes, then restart on low and mix for 10 minutes.
Cover in a bowl and let rest for 5-8 hours. Divide in half and ball up. Cover and let rise for 1.5-3 hours (both rises at room temp). Stretch, top, and bake.
Hey Kenji!
Thanks for the dough recipe. I was wondering though, why is the yeast percentage in other websites laughably low? I see sometimes they suggest 0.025%, which comes out to 0.15 grams of yeast for your recipe, assuming ~600g for total mass. Similarly, The PizzApp says to use 0.11 grams of yeast for your recipe at the same hydration/yeast/salt percentages for a leavening time of 8 hours at 80F.
I know in the previous video you mentioned that yeast percentage doesn’t really matter, but the orders of magnitudes is pretty insane.
What dough recipe did you use? Like how these turned out for a same-day dough.
I'd like to know also
Me too :)
Can you do a video of your same day Neapolitan dough from this video please? Love your content. Thanks a bunch. Have a great day
I didn't even know til watching your show yesterday that there was such a thing as a pizza oven that I could buy and use at home, now I want one.
Really love the videos. Thank you. Very interested to see how the Karu 16 goes vs Koda 16
I see you also have the Kettle Pizza accessory for the Weber Kettle grill. I've seen you do grilled pizza on the Weber, but I'm not sure I've seen you use the Kettle Pizza before. I assume maybe with these two gas powered pizza ovens you have it's more convenient than setting up the Kettle Pizza?
Idk when J Kenji Lopez-Alt became the coolest chef in the WORLD, but I’m glad he did. I learn so much about cooking watching his channel!
Great comparison, your dough handling skills are next level. I've made more than a few accidental calzones in my Roccbox. I have the Koda 16 on order and impatiently awaiting its arrival!
I'm looking into getting either the Koda 16 or a Roccbox. I am curious since you have both if you have one that you prefer? Like if you were only able to own one which one would you choose?
@@kelton1338 They’re both great ovens. I use the 16 more because I can cook larger pizzas. That’s the only reason.
Fantastic timing. I'm right on the edge of ordering a Koda 16 so to wake up to this in my subscription feed was a treat. Both the Koda 16 and the Roccbox are $500 btw.
Make that $600 for the Koda 16 at this point.
Kenji’s solid wood table looks amazing
The Ooni Koda reaches 932 degrees and can cook a pizza in 1 minute. I find that too slow. If they made one that reached 55,920 degrees, it could cook the pizza in 1 second.
Did you graduate from business school with really good grades?
Which is almost as fast as I can eat a pizza.
The math checks out, Kowalski
I'm new to this and don't have a pizza oven. 65, just me, my wife, occasional guest. Roccbox looks perfect for us and I love the silicone, but the larger ooni looks like it will handle many more food items. Perhaps replace my outside gas grill? Bigger isn't always better but ... versatility counts too. Im in northern Florida and would like to leave it outside under a covered patio. Can't make up my mind. Won't be buying multiple ovens. Great video!!!
Unrelated question, is there any benefit to browning my chicken before making stock? Also those pizzas looking amazing.
Browning protein before making stock results in a darker, more intense stock, IIRC from one of his older videos.
Sometimes it's what you want. It'll create a different, darker stock. A unbrowned chicken stock is lighter in color and in taste. Sometimes that's what you want. Most of the time I prefer stock from browned meats.
Thanks for the responses!
@@ndookie depends on what you're using the stock for. Used in recipes with more 'robust' flavours I'd say brown the chicken.
Even if you don't brown the whole chicken make sure to roast the bones, it makes a world of difference!
That's a beautiful weber kettle table. I'd like to find plans and make one. I just purchased the roccbox, used it once. It's going to be fun.
How come you like the ooni better? The other pizza looked like it cooked more even (bottom). I’d it just shiny and ‘new’ or is it quantifiable better?
Thanks for the great video.
This video was hugely helpful as I decide between both units. Thank you.
dang that table is gorgeous
It is!
Been debating which one of these to buy, so thank you for your review, which helps!
Thanks for this video. I like my Ooni, and I'd love to see more videos / guidance / recipes on cooking other things in the pizza ovens.
This is the second video I have watched from you. Great videos! Good information!
Thanks for sharing your experiences with these pizza ovens...
They both look good enough to eat. Great job Kenji.
What table are you using? The table under the ooni and rocbox looks great and has good working room and hooks to hang accessories.
this is what i’ve been waiting for
Kenji , I read that the Ooni Koda has the downside that the pizzastone is rather thin. So when making 3 or 4 or more pizzas back to back the stone cools down significantly leaving you with an undercooked "Belly" the roccbox is seemingly better in this point. Can you confirm this?
buy a thicker pizza stone if you don't mind the extra money. That will fix the issue.
Chef, your skill set is so impressive. Another great video.
very good indeed!! thank you for this video dude, it's exactly what i was looking for, THANKS!
Good video! I will go for the Koda only because it has a bit more room to turn the pizza, otherwise, they are on par.
Kenji, do you still rock the KettlePizza / Baking Steel combo, or is that obsolete in your mind given the evolution of home pizza ovens?
kenji you should do a 16 inch pizza. Theres not a lot of them in youtube, and for people like me (living in Argentina) its almost imposible to get a giant new york style pizza.
Thanks so much ! I have been considering the new Ooni 16 !
What's your same-day Neopolitan dough recipe?
Standard: OO pizza flour, 65% hydration, 2-3% salt, 1-2% yeast. Either stand mixer or food processor. I prefer food processor. Let rise at room temp covered for 5-6 hours, ball up, let rise again for 1.5-3 hours, stretch and bake!
Beautiful cooking, great looking Pizzas, really dig that Ooni
Really liked the video and appreciate you taking the time. Would have been nice to see what your temperature gauges indicated for each pizza.
Thank you for this video. You said that you prefer the new OONI 16 to the OONI pro. Is that the current OONI pro or the previous model? I loved the burner set up on these models because it seems to act more like a wood flame coming in from two sides. I also love that I can make my larger 14 -15" pies. If I buy the pro it costs a couple of hundred dollars more and then I'd had to spend another hundred dollars for a gas burner, so I have a decision to make. I'm just curious what you don't like about your OONI pro. Thank you again for this video!
more pizza content pls. these two ovens are great.
Are his neighbors really loud, or is he having a party in the background?
Birthday party.
@@JKenjiLopezAlt Thank you for replying, Im gonna tell my Kids about this moment 😅😅
@@JKenjiLopezAlt just wondering, is this pre-recorded? because a birthday party in corona times isnt appropriate, if other people/family members are joining, right?
@@georgseide9764 party police
simon KAl don't think any of these are pre-recorded, he seems to just record every day and upload within the same day or the day after
Well done! Did you use regular AP/HGF flour or did you go 00?
You mentioned the Onni Pro in the video, any comments on how it compares to the Roccbox? I prefer cooking with live fire and the large opening is appealing, what are the drawbacks with the pro?
This is perfect timing. I have been on both of their sites in the last 2 days looking for a pizza oven. I almost pulled the trigger on a roccbox after a few IPA's last night.
Did you ever pull the trigger on one? I’ve been debating both brands as well and would love to know which one you picked and how it’s working out?
@@RobertRodriguez-ec5iw I ended up buying the Roccbox. It's pretty awesome even though you are limited to a 12" pizza. Takes about 30 minutes to get up to 900 degrees F, and pizzas cook in about 90 seconds. I might upgrade to their new Dome model next year.
Great video! Quick question, do you have the reference for this ‘metal with holes’ pizza peel?
It's a "Roccbox Pizza Peel", included with the Roccbox, or available from Gozney (gozney.com/products/roccbox-pizza-peel)
Hi, nice video. Could you please tell me how much it takes to cool down each oven . Thanks
Your name genuinely sounds like a saxophone model lol (loving the daily uploads btw)
Chef Lopez low-key flexing and redeeming his pizza skills 😂♥️
Why do you pull the pizza onto the peel? Either make it directly on the peel or slide the peel underneath. Larger and heavier pizzas will tear when getting pulled.
Uh tell us about that incredible table and bench seat set holy moly
Made it from a single large redwood slab.
J. Kenji López-Alt you don’t worry about it outdoors? I know redwood is fairly weather resistant. Beautiful work. I do woodworking and love working with slabs like that.
always enjoy your videos!
Please do a quick video on your outdoor setup. I also have a copper weber grill. I am thinking about building it into a grill/workspace, and then having an Ooni Koda on the side of it. I am trying to think of how to stack a few pizzas that are prepped to go into the oven. Do you wish it was an L shape or do you like the idea of a single long space?
Kenji, can you put out of a video talking about the stone temperature and the upper flame temperature? Logic would say that there is some perfect sweet spot of temperature differential. A lot of scientific variables that go into it and this is right up your sweet spot. Sort of a randomized controlled pizza study very similar to what you did with hard-boiled eggs.
How many uses can you get out of a single gas canister on each?
I have the Roccbox with those typical blue rhino propane tanks. Each time the oven is running at max flame from 45-60mins. I average roughly 25+ uses. So those tanks last way longer than I expected!
What temps were the 2 ovens? Also, what are they're practical upper and lower limits? This would be useful to know for baking other styles of pizza as well as cooking other foods. Thanks
Do you find yourself cooking with wood for pizza and other foods worth while? Example meats and fish. Trying to decide whether Roccbox, koda, and the new Ooni Karu. Truly appreciate your thorough, concise, an real review.
What temp did you set the ovens to and how long did you preheat them? I'm a roccbox owner in part from your review a couple years ago. Cheers, keep up the great content and stay safe!
he mentioned he preheated for 45 min
Hello Fellow Roccbox owner because of Kenji video a few years ago!
Hi. With Neapolitan style pizza you want either oven as hot as possible. So crank it to full and let it go for 20-30 mins to heat up the stone. Then launch your pizza and turn every 30 secs
@@KiiwehGFX You'll burn the shit out of your pizza if you turn it every 30 seconds on full flame in the roccbox.
TheSyntheticOmega 30 seconds is a rough estimate from initial pizza launch, of course you would have to keep eyes on the pizza and turn accordingly.
you are a master with the iphone filming!
Hey kenji! Nice vid! What about making pizza after pizza with the uuni koda 16? The heat retention is worst than in the roccbox? Need some time to throw the next pizza to heat up properly?
Great Vid. Could you post a video or link to your dough and Neapolitan pizza recipe? Thx much!
They both look great! Could you share the dough recipe pls?
Yes, great video and info, what kind of peel is that ? Thx again
Yes I second that question. What is the brand name of the pizza peel that you are using?
It's a "Roccbox Pizza Peel", included with the Roccbox, or available from Gozney (gozney.com/products/roccbox-pizza-peel)
Could you do a video on your same day dough? Love all the content.
Kenji what’s the recipe for this ? How much is the water ratio ???? Looks superb, do you have any suggestion for making it at home or will be impossible with a 500 degree oven ? Best to you -fc
What made you get rid of the pro? On paper it seems like the best since it’s the least unitasker of the bunch
Great job on this vid!
Hi Kenji, thanks for the great video! Question about the interior height of the ovens. The Ooni 16’s opening/interior does not look as tall as the Roccbox, but it’s hard to tell from the video. Can they both fit a 10-12” cast iron skillet?
Yes.
It looks amazing but I think you should hydrate the dough a little bit more as this kind of pizza should be easily foldable and when you lifted it to show the bottom part, it looked like it is a bit too crunchy to really look like the neapolitan but anyway fantastic.. the colors look outstanding. You could also try the electric oven: effeuno p134h. But I would anyway like to enjoy some of your pizza
Thanks! I am debating between the both of them?
Can some tell me what the temperature capabilities for each and why doesn’t anyone ever cook a pizza other than Neapolitan. Melting cheese is the easy part, I don’t pre cook my pepperoni, sausage, onions, artichokes or other meats etc... and I’m concerned that they will not cooking them thru.
Hi, can I ask you which type of cameras are you using? Thanks
I've seen people making pizza in a cast iron skillet and then put in the broiler to finish off. How does that compare to using one of these ovens?
Good review, thank you! You’re a cool guy
I think you burned a pizza. Hey, you're a Super Multitasker!!! Awesome work!!!👏👏👏👍👍👍🔥🔥🔥
Weird question....what type of cheese did you use? Doesn't look like fresh mozzarella.
Awesome Review, Thanks!
Beautiful stretch and nice patty. You even have dough trays, I thought I was the only one that had some in a home scenario. Lift that bad boy up and hold it over that flame and get that bottom char- yess. Not to shabby, Kenji. As always I’m left impressed. My friends and girlfriend are tired of me sharing your videos lol.
Great video just want ask which one is better I'm in the market for a portable pizza oven just want to here your opinion thank you
Hi Kenji, I see a kettle pizza there on the bottom shelf. Do you have a video on using that? I am not finding it through youtube's search bar. I have a kettle pizza that I got for christmas and I'm having trouble getting the thing properly hot enough, even with a full chimney of charcoal brickettes and a couple small chunks of hardwood. I would love a how-to video on setting it up properly!
Check my articles on Serious Eats from around 2010 or so.
@@JKenjiLopezAlt thanks for the response! I have been a long time fan, and actually read those when they were first written, long before I got the kettlepizza, and had forgotten about them. Ok I've re-read them all, looks like you were using way more charcoal than I am. I have been using 1 full to overflowing chimney, which I estimate to be about 6 lbs of brickettes. You got best results with 12.5 lbs and a couple of logs. Did you put all of that into the grill at once? When I put the stone and the baking steel on the thing it's really heavy and awkward to pick up again so usually I do the full chimney, pour out in a U shape around the back, then add the kettlepizza stuff on and put the lid on and let it heat up the stone for 20 minutes. By the time the stone comes up to temp my temperature is only 500 degrees or so.
Have you ever added up ingredients and cost of fuel to cook a single pizza? Wondering how much you save vs eating out