I perfectly agree that high temperature cooks the pizza better, but the bottom of the real Neapolitan pizza should be much darker than this. The bottom of both your pizzas are not well cooked, as seen in minute 15 of your video, especially the one you put in the high temperature oven. I think you should have given more time to the oven to preheat the stone well. I don't mean to sound sarcastic or impolite, but you need to study this oven a little more.
@@M-a-k-o@M-a-k-o what style? Neapolitan pizza has got precise, deposited, and registered standards, regardless of the "style". In Italy they study it and get tested before getting a certificate and claiming that it's authentic, and made according to the standards. The bottom of this pizza would immediately fail the test. Do your research. But if you don't have the time, I can send you a link. Ciao.
@@M-a-k-o Surprise surprise, I am Italian citizen from the Abruzzo province from my mother's side. I lived and worked there for most of my life. Beside my original line of work, I was a partner in an certified Neapolitan pizzeria for 10 years. Would you like me to send you a copy of my passport and CV too?!!! What do you know about pizza may I ask?
Thank you Ramon for another great video🏆 I personally prefer the 250 °C because I do not like the typical charred look of the Neapolitan pizza. I use a hydration of 62% with 00 flour at a temperature of 280 °C. If I want my pizza more crispy I bake it for 2 minutes first before adding the toppings.
The whole 'pizza oven' craze is nonsense. I've been cooking pizzas since I was but a boy and I learned long ago that all you have to do is change hydration levels of your dough with a few other modest changes to adjust to the lower 500 or 550 degree F lower temperatures of a standard North American kitchen oven. I laugh at all my friends who've purchases expensive pizza ovens when they come over to eat pizza at my house. :)
Hi! I’m Curious as it’s not always easy to buy flours which can absorb high amounts of water. What do you do to get an excellent pizza cooked in a home oven at about 250C? Thank you
I haven't finished this yet, but this is awesome stuff. I have been pushing off the idea for a pizza oven... maybe this is the sign from the pizza godz to get one. ASAP 😅
If you enjoy making your own pizzas go for it! I don't regret mine at all, my partner prefers our home cooked pizza nights over takeaway now 🎉 and it was fun going through the trial and error to improve them each time, go for it
Wow. I was literally searching this yesterday. I know many places that cook 550, 625, 700, and 800+. I noticed New York has a dark overall brown with blistering instead of leaparding. I just don’t know what temperature that occurs at. My Ooni recommends 750F according to their official website. I actually prefer the same for my Neapolitans
I find that if I put a little more sugar and a bit of olive oil in my dough it usually helps give a more uniform brown and crispness to my pizzas. I have an ooni Koda 16. I aim for 450C in the middle of the stone and once I launch the pizza I turn the flame down to not quite the lowest it will go. Give it a turn as soon as you can though otherwise you get a burnt section on the outside of the base where you first launch it onto the hottest part of the stone, but 450C usually gives a nice crispy base before the toppings/crust starts burning
Oh and if it looks like the bottom isn't cooking as fast as the toppings/crust, just turn the flame off completely. The longer you keep it in there the crispier the whole pizza gets, you just run the risk of burning the cheese, crust etc.
@@fattlane1866 thanks. I have the Koda 16 as well. I don’t use semolina and I hate the burnt flour so I try to launch at 400c to 420c. I was actually really surprised to see Ooni’s official recommendation for temp in the Koda 16 was 399C or 750F I cook on low for about 90 to 105 seconds. I try to do the first rotation after 30 to 40 seconds. It burns in one spot fast if I don’t.
If room temp is too hot, say, 30 degrees c. Is there anything should be adjusted in order to get to the same result you have for your dough-such as cooler water? Less water?
@@Glance852 There's a rule of thumb for pizza dough temperature, known as rule 55. It says that the sum, in degrees Celsius, of the room temperature, flour temperature (assumed to be the same as room temp generally) and water temperature equals 55, which would give relatively consistent results at the end of mixing. 30°C of room temp would be too hot, as you'd need -5°C for the water temperature, so you'd probably need to start with ice-cold water, and then somehow refrigerate the bowl containing the dough. You can for example try to put the bowl in a cooler, and put an ice pack in the cooler, or even on the lid covering the bowl. I did such an experiment once, and using a Bluetooth thermometer, I had the dough start at 26°C, drop in 2.5 hours to 11°C, then progressively creep up to 25°C over the next 10 hours.
Well, most people know that when it comes to oven temperature, you use either C or F. As a matter of fact, I'd bet anyone who reads or watches these videos already knows as well.
Sir, 850C in your title instead of 850F (454C)
15:03 perfectly cooked. No believe me, its not perfectly cooked, its undone The stone was not hot enough.
I perfectly agree that high temperature cooks the pizza better, but the bottom of the real Neapolitan pizza should be much darker than this. The bottom of both your pizzas are not well cooked, as seen in minute 15 of your video, especially the one you put in the high temperature oven. I think you should have given more time to the oven to preheat the stone well. I don't mean to sound sarcastic or impolite, but you need to study this oven a little more.
Quote: "you need to study this oven a little more" You are obviously incapable of disagreeing with style.
@@M-a-k-o@M-a-k-o what style? Neapolitan pizza has got precise, deposited, and registered standards, regardless of the "style". In Italy they study it and get tested before getting a certificate and claiming that it's authentic, and made according to the standards. The bottom of this pizza would immediately fail the test. Do your research. But if you don't have the time, I can send you a link.
Ciao.
@@MounirShowreel 100% right the bottom is way too white and i even dont like the colouring of the crust it looks undone too
@@MounirShowreel Mounir sounds very Italian😂
@@M-a-k-o Surprise surprise, I am Italian citizen from the Abruzzo province from my mother's side. I lived and worked there for most of my life. Beside my original line of work, I was a partner in an certified Neapolitan pizzeria for 10 years.
Would you like me to send you a copy of my passport and CV too?!!!
What do you know about pizza may I ask?
Thank you Ramon for another great video🏆 I personally prefer the 250 °C because I do not like the typical charred look of the Neapolitan pizza. I use a hydration of 62% with 00 flour at a temperature of 280 °C. If I want my pizza more crispy I bake it for 2 minutes first before adding the toppings.
Hi thanks for the video. I would like to know if you use warm water or cold water. Thanks
It got THIS HOT?! W that thing? Wow I want one now!
My pizza oven gets to 800F
Hahaa corrected to Fahrenheit
The whole 'pizza oven' craze is nonsense. I've been cooking pizzas since I was but a boy and I learned long ago that all you have to do is change hydration levels of your dough with a few other modest changes to adjust to the lower 500 or 550 degree F lower temperatures of a standard North American kitchen oven. I laugh at all my friends who've purchases expensive pizza ovens when they come over to eat pizza at my house. :)
Hi! I’m
Curious as it’s not always easy to buy flours which can absorb high amounts of water. What do you do to get an excellent pizza cooked in a home oven at about 250C? Thank you
corn-e-chonnay looks delicious!
I haven't finished this yet, but this is awesome stuff. I have been pushing off the idea for a pizza oven... maybe this is the sign from the pizza godz to get one. ASAP 😅
If you enjoy making your own pizzas go for it! I don't regret mine at all, my partner prefers our home cooked pizza nights over takeaway now 🎉 and it was fun going through the trial and error to improve them each time, go for it
I'm eating pizza rn
Yes, I want to bake my pizza at 850°C, so it can glow red and I can measure the temperature with a pyrometer !
🤣🤣🤣🤣 fixed
@@glutenmorgentvenI personally won't eat pizza unless it's incinerated in an 850C oven 🧐🧐
Gluten mirgen, what kind of cheese shall I use? Thank you very much!
The best for this kind of pizza is fresh Italian mozzarella. If you can get buffalo milk polpetta even better.
what was different?
Wow. I was literally searching this yesterday. I know many places that cook 550, 625, 700, and 800+. I noticed New York has a dark overall brown with blistering instead of leaparding. I just don’t know what temperature that occurs at.
My Ooni recommends 750F according to their official website. I actually prefer the same for my Neapolitans
I find that if I put a little more sugar and a bit of olive oil in my dough it usually helps give a more uniform brown and crispness to my pizzas. I have an ooni Koda 16. I aim for 450C in the middle of the stone and once I launch the pizza I turn the flame down to not quite the lowest it will go. Give it a turn as soon as you can though otherwise you get a burnt section on the outside of the base where you first launch it onto the hottest part of the stone, but 450C usually gives a nice crispy base before the toppings/crust starts burning
Oh and if it looks like the bottom isn't cooking as fast as the toppings/crust, just turn the flame off completely. The longer you keep it in there the crispier the whole pizza gets, you just run the risk of burning the cheese, crust etc.
@@fattlane1866 thanks. I have the Koda 16 as well. I don’t use semolina and I hate the burnt flour so I try to launch at 400c to 420c. I was actually really surprised to see Ooni’s official recommendation for temp in the Koda 16 was 399C or 750F
I cook on low for about 90 to 105 seconds. I try to do the first rotation after 30 to 40 seconds. It burns in one spot fast if I don’t.
I think I would like the convention oven to bake
It’s 80 degrees in October in Chicago…absolutely miserable. My oven doesn’t go on until it’s below 60 outside. 🥵👎
May the Gluten be with you!
If room temp is too hot, say, 30 degrees c. Is there anything should be adjusted in order to get to the same result you have for your dough-such as cooler water? Less water?
Try to cold ferment the pizza balls.
@@glutenmorgentven the one-hour test didn’t work for both 65% and 70%. What’s that mean
@@Glance852 There's a rule of thumb for pizza dough temperature, known as rule 55.
It says that the sum, in degrees Celsius, of the room temperature, flour temperature (assumed to be the same as room temp generally) and water temperature equals 55, which would give relatively consistent results at the end of mixing.
30°C of room temp would be too hot, as you'd need -5°C for the water temperature, so you'd probably need to start with ice-cold water, and then somehow refrigerate the bowl containing the dough.
You can for example try to put the bowl in a cooler, and put an ice pack in the cooler, or even on the lid covering the bowl. I did such an experiment once, and using a Bluetooth thermometer, I had the dough start at 26°C, drop in 2.5 hours to 11°C, then progressively creep up to 25°C over the next 10 hours.
A fridge would be simpler, but I rarely have enough room for my pizza dough...
Bavarian music in background ....... hum !
Please use scientific units. F is for, well, I won't be rude.
Well, most people know that when it comes to oven temperature, you use either C or F. As a matter of fact, I'd bet anyone who reads or watches these videos already knows as well.
Pizza was invented before the metric system existed.
850°C???
Corrected