I made this recipe today and pizza turned out awesome...flavours were on the spot...only thing.. I had a hard time stretching the pizza dove compared to 00 flour pizza dove...any tips you want to share to make this dove more workable?
Hey, quick question for you man: you know what size those ziplock containers are? I want to get some for myself, but I’m unsure which size to get! Thanks!
For those who wants to try out this incredible recipe and follow up the instructions, right after you have a 48 hours fermented dough, put the doughs with their containers at room temp for like 2 more hours, so the dough wont be cold, the problem with a cold dough is that is very hard to shape and it tends to shrink
@@e-kaurkaur8234 About 20°C. "The American Heritage Dictionary of the English Language identifies room temperature as around 20-22 °C (68-72 °F), while the Oxford English Dictionary states that it is "conventionally taken as about 20 °C (68 °F)".
Tried this recipe for Christmas day pizza. For some reason, the dough didn't double in size when proofing, maybe 50% increase. Not sure what I did there, but went with it. Top that off, first time using the Koda 16 and...failure to launch, literally. Pizza was seriously deformed and about half the cheese and toppings ended up on the stone. That being said even deformed and with half the crust charred, the pizza actually tasted pretty good. Cooked the second one in the oven and it turned out perfect. Thanks for the video hopefully the next time will go better.
Probably the best looking pizza I have ever seen in a Ooni Koda 16. I ordered one but returned it when I found that a new oven, Halo Versa 16 came out. My only issue right now is the launch. I have been using a screen to start but then you must remove it during cooking to cook the bottom so I am going to try and launch from just the peel. Keep up the good work.
Looks great! Can you make many back-to-back pizzas without the stone decreasing in temperature? Will hold up, if I say, to make about 10 pizzas in a row?
Hi, just wanted to reach out and thank you for your videos! So well made and concise. The NY style pizza dough recipe has changed my life! Such good pizza on the ooni!!! I shared your videos with all my friends who left a pizza party and wanted to replicate. So amazing!
Great video. I’d only suggest sprinkling some corn meal on the peel and then putting the dough on the peel, and dress it there. The corn meal acts like ball bearings so the pizza won’t stick when you transfer it into the oven. Plus the corn meal that sticks to the bottom of the dough makes a nice crunch and texture to your finished pizza.
Hi, Tim. Great video, thanks for showing us how you make this dough. I would appreciate if you can share the specs of the plastic containers, they seem to be the ideal size for the dough ball size I make. Cheers!
@@KitchenCraftFood for the wheat recipe ? I have not seen the wheat recipe video or can’t find it if that’s what you mean the previous recipe for the ny dough I see that and I liked it but not seeing the wheat recipe
@@DonavanAja Ah, sorry! didn’t see the entire thread. Here a link to the whole wheat dough video: 72 HOUR WHOLE WHEAT PIZZA DOUGH | Poolish Starter ruclips.net/video/PHf5AxlsA5E/видео.html
Great dough. I made this and it was the easiest and tastiest dough so far. Good texture. It was good fresh and frozen. I made a pie at 48 hours and tossed the other dough in the freezer. 2 weeks later, I pulled the dough out in the morning and put it in the fridge. Pulled it out to get to room temp about 3 hours before stretching. Still just as good. This is the recipe I will use from now on. I am thinking about making a beer crust out of this and replacing half the water with beer and letting it autolyse for a bit.
Great video, thanks for clarifying the heating of the stone and then turning down the heat during cooking. Mine is still too much flame on low so I have to turn down the propane tank and I think I’ll get it right 👍🏼
You can actually turn the dial as if you are turning it off and this will allow you to control the flame entirely. So you don't need to change anything on your gas tank. Something Ooni should have thought of in my opinion. I've found the answer though
Nice video! After cold fermenting for 24-48 hours how long do you let it sit at room temperature, before forming out the shaping the final pizza? Edit: I just finished making two pizzas on my stone 650 deg F in the BBQ and your recipe and instructions turned out perfect! The best pizzas I’ve made yet!I pulled the dough out of the fridge two hours before making the pizzas!
I agree- it is very trendy to say Neapolitan pizza is the best-So when i'm out with a group I don't fight it. But NYC (Brooklyn) pizza is my choice. (with grande mozzarella) I think people are forced to use better/fresh mozzarella for the Neo- where finding good mozzarella for the NY style is not easy.
I just ordered my Ooni Koda, so it should be in come September. I've been wanting a Pizza Oven for many years and finally broke down and bought it; I used to just use my regular oven set to 550. I have yet to find a pizza place that I truly love; my pizza has always dominated them, so I'm looking forward to furthering my methods with this and being able to cook pizzas at cookouts.
@@FirstLast-il6ok I've only had the opportunity to use it a few times so far before we got busy at work, but I've enjoyed the experience. It takes some getting used to; the first couple of pizzas I tried to make, I ended up hitting against the crust when trying to get underneath it and ended up catching it on fire, so I started using one metal turner to lift the pizza up before using the other to get underneath it. Some of the pizzas had this "burnt flour" taste, but if you don't use flour, then the dough sticks to the launcher, so I'm not sure what to do about that just yet. I also went out and bought a Propane Deepfryer so i can make Pizza and Wings outside.
@@SupraViperhead that's awesome. I agree it takes some getting used to. i've found that i preheat the stone full blast and then turn down the flame to the minimum or sometimes even off to get a little better undercarriage.
Looks Yummy. Thx for sharing with all the details and explaining everything. Could you please give the list of ingredients in your description box too, please. Thx in advance 🙏🙏
Love your content! Just got the Koda 16. Can I check where you got those dough containers from? Noticed they are different from the link below. Also what size is that pizza peel you used for the launch and where did you get it from? Thanks very much
Great video! I've tried so many recipes and this one hits. I actually did a 24 hour room temp fermentation (flavors and aromas were ' muy bueno ' ) + 48 hour cold fermentation.. Day 4 balled them and they were incredible!
I've been making this pizza for a while now and it's great. I'd love to make More of the dough at on time, but am unsure of the amount of yeast. I'm fairly sure the yeast doesn't double even when the other ingredients do double. can you help? Thanks
Ok, so I followed your dough directions to my best ability (didn’t have semolina, so I just compensated with extra 00 flour). I also used active dry yeast instead of instant. After 2.5hrs my dough hadn’t doubled…it had risen probably 50% or so instead of the full 100% give or take. Is that a yeast issue? Should I have activated the yeast beforehand?
love your chill demeanor. Kind of reminds me of a Glen and Friends channel. Subbed. I am waiting for my Koda 16 to arrive. Def going to be firing up some NY style pies.
Hey! Thanks for the sub! Glen and Friends is great. Super nice people. Their channel blew up after that 1886 Coca Cola recipe video. Still waiting fro my big break 😀.
Easy subscribe no doubt. Great quality video and such concise great info! I recently joined the Ooni Koda 16 fam thanks your videos, and I’m definitely trying this recipe it looks so good! Thanks again!
Good to see ppl using Ooni for other than neopolitan pizza. Just received my tiny Ooni koda 12, one thing I'm sure in, there will be many ruined pizzas to eat :D
I usually go into 14mins videos with a thought in mind "I'd watch the first couple of minutes and probably close the vid to go on with some of my other chores". But this vid ended long before that tought came up in my mind! Great vid! I'm planning to get a Koda as well as soon as I move into a new apartment with a balcony, and I'm sure your videos would come real handy to me!
Just rewatched your video and noticed your work board. It looks like a sheet of good one side plywood. Did you treat this with something like a food grade oil, and what size would you recommend? Thanks!
Great video for sure but why cook the sauce when NY style is in the oven a bit longer letting the sauce cook? Thank you, I am a new pizza maker with a Koda 16. Subbed!!!!
I am so confused! I can’t make mine like yours. I can’t get the bottom to crisp as much without burning the edges, even with the stone at 750 or even 800, plus i proofed the same way but the dough isn’t as strong as yours. I have no clue what I’m doing wrong. And I’m taking the flame as low as I can. My bottom looks like yours but is more chewy than crunchy and the edges won’t stay golden brown even if I keep it away from the flame. Do u have any ideas? If I try leaving it in for more than 3 minutes the edges will be black. I’m not sure what to do .. same oven, I’m doing what ur doing, but the edges just darken way more and I don’t know how to fix :(
Great video! Pizza looks proper. Doesn’t bend and I hear the crunch! Do you find you need to turn the heat up again between pies to get that stone hot?
That is a good looking pie! Great tip on preheating full heat then lowering the heat before you launch the pie on the stone. I'm ready to pull the trigger on this oven and glad you made a video on cooking NY style in this oven, everyone else is showing the Neapolitan style which I'm not a fan of
Thanks! Glad you found this video informative. Not going to lie, baking anything other than Neapolitan-style in this type of oven requires a bit more finesse with time and temp. The pizza in this video was good, but not 100% thrilled with the results. The base was a bit too thick for me and I didn't get the flop I wanted. Practice, practice, practice 🙂.
@@KitchenCraftFood Would say it would be best to fire the oven at the highest temp to get the stone nice and hot then lower the temp right before you launch the pie in the oven, or fire the oven around medium heat or whatever it takes to get the stone around 700-750 degrees, then launch the pie in the oven? I thought your second pie was a litter overcooked, the first one looked good, but it seemed like you liked the 2nd pie better. You had more toppings on it too
Did you end up getting this oven? I love both NY and Neapolitan, and that why I'm looking at this or the new Bertello Grande. I like that they seem to be able to cook great versions of either styles. I don't really see that on any other ovens in this price range.
@@josephnardino1678 I have not bought the oven yet. Actually I’m looking now at the Gozzney Dome. If you haven’t seen the sub and then definitely check it out. They are on backorder right now but for $2000 you get a beast of an oven, both gas and Wood. Plenty of room for two pies
Hello Sir. New subscriber here. Definitely picked up some tips. Thank you so much. I have the Ooni Karu 16 and struggling with my dough a little. 3 quick simple questions. Can I freeze the dough in balls after the first 3 hour proof…or can’t I, I live alone and it’s a lot. Once you take it out from the 2nd 48 hr. Proof, how long do I rest it for before building…20-30 mins…?and last, I NEED one of those round pizza cutting boards, please where can I get one. Thank you again…..
Which pizza peel are you using to launch the pizza? Neither of the two peels listed in the description are the one you are using here. It looks wide and thin, vs Oonis which seems pretty thick to me.
Is the sugar just to help with browning of the crust, or is this exact amount required as food for the yeast? I really love this recipe, but would like to cut back on the amount of sugar, as the crust was just a bit too sweet for my tastes.
Thank you very much for sharing this. I'm going to be getting the OONI 16 late this summer, but I really wonted to make a more traditionally pizza, now I can.
Great video. I've attempted several pizzas now in my Ooni Koda but really struggling with the pizza getting stuck to the peel on launch! Will try the semolina and flour mix.
Give the pizza a gentle shake immediately after placing it onto the peel. The pizza should slide around a bit without sticking. This should help as well.
Hello Chef... Best pizza dough recipe I've made so far. Thank you very much ! One question, if I want to double or triple the number of dough balls, is it just simple multiplication calculation of the ingredient amounts by the number of batches I want to make or is there another calculation I need to perform?
I have a few questions about this dough recipe. I wrote down measurements as you were adding them, but do you have the actual written recipe? You mention bread flour, is the Caputo 00 ok, or should I specifically use a bread flour? Maybe there is and I just can’t see it, but is there flour on your board when you first turn it out of the first mixing bowl? And lastly, I have the Ooni Frya, how many 12” pizzas do you think this dough will make, or should I double it as I want to make at least 5?
Believe it or not, Boars Head deli mozzarella works great, it's very low moisture and tastes great! Have them cut a chunk for you that you can grate yourself.
Thanks for the great pizza insights! Would u recommend using a dough docker to help keep the crust thin? Also if I wanted to add diastatic malt powder to this recipe, would it be worthwhile and do u recommend a certain amount? Cheers! 🍕 🍻
So..... do you always lower the flame , when launching the pie into the oven? Also... what temp do you recommend the stone to be at, before launching? Thank you.
@@KitchenCraftFood so… I’ve been making trivia now for a few weeks and… everyone loves it !! Question…. If I want to double the recipe, is it “double everything”. I’m thinking the yeast should NOT be doubled. Thank you
Hi, I must have missed what your whole wheat test dough was composed of. Can you add the recipe to your video notes? Your videos are great and inspiring me to try some different dough recipes. Thanks!
Which of your dough fermenting processes do you prefer, room temp or cold? Differences in taste & handling between the two. I just bought a Gozney Roccbox oven (12' Pizzas max). Haven't tried it out yet but i'm getting anxious. I follow your channel and prefer to make your dough.
I love the both types of dough, but my preference is for room temp fermentation. This is purely because my fridge is jammed with a bunch of stuff so it's always a game of Tetris when making room for dough containers 😂.
Nice video. Only thing I would say is that the Koda 16 is really a tool for high heat Neapolitan style pizzas. I have one and love it for that (steaks too,) . That said your home oven on max temp (550 usually) with a baking steel is probably a closer replication to the average NY pizzeria oven....eliminating the need for the temp control you showed. For those using a Koda I would highly recommend a slotted metal peel to keep excess flour out of the oven. That stuff burns and and requires you to scrap it out.
Agreed, it's easier to get a solid NYC style pizza in a conventional oven. Any of the Ooni ovens truly excel at higher temp, Neapolitan-style pizza, but it's always fun to try something different.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Gotta say, my fav was the bonus pizza made with my whole wheat "test" dough. Definitely in the top three that I've made this year!
Is your son named alton if so tell him I said hi he is I'm my online class
Tim, can you share the recipe for your whole wheat dough. I'd love to give it a shot. Thanks!
I made this recipe today and pizza turned out awesome...flavours were on the spot...only thing.. I had a hard time stretching the pizza dove compared to 00 flour pizza dove...any tips you want to share to make this dove more workable?
Hey, quick question for you man: you know what size those ziplock containers are? I want to get some for myself, but I’m unsure which size to get! Thanks!
@@slugger88 inside diameter is about 6”. Height is about 2.25”. Volume is 3.5 cups.
For those who wants to try out this incredible recipe and follow up the instructions, right after you have a 48 hours fermented dough, put the doughs with their containers at room temp for like 2 more hours, so the dough wont be cold, the problem with a cold dough is that is very hard to shape and it tends to shrink
What is the room temperature .?? Sometimes it’s cold here.
@@e-kaurkaur8234 About 20°C. "The American Heritage Dictionary of the English Language identifies room temperature as around 20-22 °C (68-72 °F), while the Oxford English Dictionary states that it is "conventionally taken as about 20 °C (68 °F)".
You've made me. a pizza god amongst my peers. Your NY style dough recipe is perfect.
Did this recipe on my koda 16 tonight and it was my best cook so far. Amazing job Kitchen & Craft!
Tried this recipe for Christmas day pizza. For some reason, the dough didn't double in size when proofing, maybe 50% increase. Not sure what I did there, but went with it. Top that off, first time using the Koda 16 and...failure to launch, literally. Pizza was seriously deformed and about half the cheese and toppings ended up on the stone. That being said even deformed and with half the crust charred, the pizza actually tasted pretty good. Cooked the second one in the oven and it turned out perfect. Thanks for the video hopefully the next time will go better.
Probably the best looking pizza I have ever seen in a Ooni Koda 16. I ordered one but returned it when I found that a new oven, Halo Versa 16 came out. My only issue right now is the launch. I have been using a screen to start but then you must remove it during cooking to cook the bottom so I am going to try and launch from just the peel. Keep up the good work.
Want to sell my Koda 16 and get the Halo. Wasn't available in Canada when I got the Ooni. Wish I would have waited.
I open the top and launch the pizza, makes it easy and I don't think I loose much heat.
Looks great! Can you make many back-to-back pizzas without the stone decreasing in temperature? Will hold up, if I say, to make about 10 pizzas in a row?
Hi, just wanted to reach out and thank you for your videos! So well made and concise. The NY style pizza dough recipe has changed my life! Such good pizza on the ooni!!! I shared your videos with all my friends who left a pizza party and wanted to replicate. So amazing!
That’s awesome! Glad this dough is working for you and thanks for spreading the word.
Great video. I’d only suggest sprinkling some corn meal on the peel and then putting the dough on the peel, and dress it there.
The corn meal acts like ball bearings so the pizza won’t stick when you transfer it into the oven. Plus the corn meal that sticks to the bottom of the dough makes a nice crunch and texture to your finished pizza.
Tim, it is always necessary to give the baker's percentage on hydration of your dough so that you cn scale the recipe.
Good call John! I updated the recipe in the description box to include baker's percentages. Past baking videos have been updated as well.
Hi, Tim. Great video, thanks for showing us how you make this dough. I would appreciate if you can share the specs of the plastic containers, they seem to be the ideal size for the dough ball size I make. Cheers!
They seem to be the 28oz Ziploc brand that you can buy at any grocery store. I use the 5 cups square ones and they’re very nice.
Just made pizza last night with another round of that whole wheat test dough. So good! *Video incoming!*
What’s the recipe?
@@DonavanAja written ingredients/measurements are in the description box below the video.
@@KitchenCraftFood for the wheat recipe ? I have not seen the wheat recipe video or can’t find it if that’s what you mean the previous recipe for the ny dough I see that and I liked it but not seeing the wheat recipe
@@DonavanAja Ah, sorry! didn’t see the entire thread. Here a link to the whole wheat dough video:
72 HOUR WHOLE WHEAT PIZZA DOUGH | Poolish Starter ruclips.net/video/PHf5AxlsA5E/видео.html
Great dough. I made this and it was the easiest and tastiest dough so far. Good texture. It was good fresh and frozen. I made a pie at 48 hours and tossed the other dough in the freezer. 2 weeks later, I pulled the dough out in the morning and put it in the fridge. Pulled it out to get to room temp about 3 hours before stretching. Still just as good. This is the recipe I will use from now on. I am thinking about making a beer crust out of this and replacing half the water with beer and letting it autolyse for a bit.
Cool twist with the beet idea. Let me know how it turns out!
I tried this recipe and it worked great. Thanks for the video 👌👍
Happy to share. Happy holidays!
I love this Gentleman he is a pro awesome.
Great video, thanks for clarifying the heating of the stone and then turning down the heat during cooking. Mine is still too much flame on low so I have to turn down the propane tank and I think I’ll get it right 👍🏼
Yeah I always burn the top and leave the bottom raw because of that, so it was nice to know that
You can actually turn the dial as if you are turning it off and this will allow you to control the flame entirely. So you don't need to change anything on your gas tank. Something Ooni should have thought of in my opinion. I've found the answer though
Nice video! After cold fermenting for 24-48 hours how long do you let it sit at room temperature, before forming out the shaping the final pizza? Edit: I just finished making two pizzas on my stone 650 deg F in the BBQ and your recipe and instructions turned out perfect! The best pizzas I’ve made yet!I pulled the dough out of the fridge two hours before making the pizzas!
Thanks for the video. I find adding the water first before the flour cuts down on mixing time. Subscribed.
Worked in NYC years ago, so this style pizza is one I enjoy. Will try this recipe. Great video!
Awesome! Thank you!
I agree- it is very trendy to say Neapolitan pizza is the best-So when i'm out with a group I don't fight it. But NYC (Brooklyn) pizza is my choice. (with grande mozzarella) I think people are forced to use better/fresh mozzarella for the Neo- where finding good mozzarella for the NY style is not easy.
I'm from NY and nothing beats a NY slice!
you are lucky man u can enjoy the real bliss anytime u want
Everything was hugely helpful the way you explained it all in stages and I might just get that oven
I just ordered my Ooni Koda, so it should be in come September. I've been wanting a Pizza Oven for many years and finally broke down and bought it; I used to just use my regular oven set to 550.
I have yet to find a pizza place that I truly love; my pizza has always dominated them, so I'm looking forward to furthering my methods with this and being able to cook pizzas at cookouts.
The Koda is a blast. A Iittle bit of a learning curve at first, but you'll love it.
How are you liking it?
@@FirstLast-il6ok I've only had the opportunity to use it a few times so far before we got busy at work, but I've enjoyed the experience.
It takes some getting used to; the first couple of pizzas I tried to make, I ended up hitting against the crust when trying to get underneath it and ended up catching it on fire, so I started using one metal turner to lift the pizza up before using the other to get underneath it. Some of the pizzas had this "burnt flour" taste, but if you don't use flour, then the dough sticks to the launcher, so I'm not sure what to do about that just yet.
I also went out and bought a Propane Deepfryer so i can make Pizza and Wings outside.
@@SupraViperhead that's awesome. I agree it takes some getting used to. i've found that i preheat the stone full blast and then turn down the flame to the minimum or sometimes even off to get a little better undercarriage.
Looks Yummy. Thx for sharing with all the details and explaining everything. Could you please give the list of ingredients in your description box too, please. Thx in advance 🙏🙏
great video... I was looking on how to stretch the dough. I am going to try it.
Hi..this is best video, that I look, that explain how doit mass for pizza. Congratulations man...
Love your content! Just got the Koda 16. Can I check where you got those dough containers from? Noticed they are different from the link below. Also what size is that pizza peel you used for the launch and where did you get it from? Thanks very much
Are you stretching your dough from the fridge or room temping? Thanks
Great video! I've tried so many recipes and this one hits. I actually did a 24 hour room temp fermentation (flavors and aromas were ' muy bueno ' ) + 48 hour cold fermentation.. Day 4 balled them and they were incredible!
This is perfect to me. Really good ideas of new York style.
Awesome. Just one question. How much fresh yeast? :)
Hi thanks for the video one question
How long before you make the pizza, you take the dough, out from the fridge?? . Thanks
13:43 Happy with this pizza 🍕 even the train conductor agrees 👍
just what i was looking for...thank you friend
Love your videos i have watched everyone of them and liked them all
Amazing skills! Any tips on making a delicious vegan pizza with the Ooni?
Does the 2 day ferment counter the high gluten content of the bread flour?
In a way. The extended fermentation relaxes the dough which makes it easier to stretch.
I've been making this pizza for a while now and it's great. I'd love to make More of the dough at on time, but am unsure of the amount of yeast. I'm fairly sure the yeast doesn't double even when the other ingredients do double. can you help? Thanks
Ok, so I followed your dough directions to my best ability (didn’t have semolina, so I just compensated with extra 00 flour). I also used active dry yeast instead of instant. After 2.5hrs my dough hadn’t doubled…it had risen probably 50% or so instead of the full 100% give or take. Is that a yeast issue? Should I have activated the yeast beforehand?
love your chill demeanor. Kind of reminds me of a Glen and Friends channel. Subbed. I am waiting for my Koda 16 to arrive. Def going to be firing up some NY style pies.
Hey! Thanks for the sub! Glen and Friends is great. Super nice people. Their channel blew up after that 1886 Coca Cola recipe video. Still waiting fro my big break 😀.
Easy subscribe no doubt. Great quality video and such concise great info! I recently joined the Ooni Koda 16 fam thanks your videos, and I’m definitely trying this recipe it looks so good! Thanks again!
Good to see ppl using Ooni for other than neopolitan pizza. Just received my tiny Ooni koda 12, one thing I'm sure in, there will be many ruined pizzas to eat :D
Hi,If I use Onni Karu , can I bake New York style pizza?
This is what brings me happiness
Glad I could put a smile on your face 🙂. Stay well!
@@KitchenCraftFood you too👌
I usually go into 14mins videos with a thought in mind "I'd watch the first couple of minutes and probably close the vid to go on with some of my other chores".
But this vid ended long before that tought came up in my mind!
Great vid! I'm planning to get a Koda as well as soon as I move into a new apartment with a balcony, and I'm sure your videos would come real handy to me!
Awesome. Glad to hear you think my stuff is helpful! Welcome to the community!
Hi, Can you advise how to baked this pizza with only using regular oven?
Nice...can we cook base and keep in fridge
Just rewatched your video and noticed your work board. It looks like a sheet of good one side plywood. Did you treat this with something like a food grade oil, and what size would you recommend? Thanks!
Great video! Can I ask where you bought your apron? ❤
Great video for sure but why cook the sauce when NY style is in the oven a bit longer letting the sauce cook?
Thank you, I am a new pizza maker with a Koda 16. Subbed!!!!
Excellent video. Both pizzas look perfect.
Love this recipe. How can I make this recipe to yield 30 dough balls?
You make it look so easy. Well done.
Could I go 72 hours? Rather than 48. You have the best cooking channel!
I am so confused! I can’t make mine like yours. I can’t get the bottom to crisp as much without burning the edges, even with the stone at 750 or even 800, plus i proofed the same way but the dough isn’t as strong as yours. I have no clue what I’m doing wrong. And I’m taking the flame as low as I can. My bottom looks like yours but is more chewy than crunchy and the edges won’t stay golden brown even if I keep it away from the flame. Do u have any ideas? If I try leaving it in for more than 3 minutes the edges will be black. I’m not sure what to do .. same oven, I’m doing what ur doing, but the edges just darken way more and I don’t know how to fix :(
Great video! Pizza looks proper. Doesn’t bend and I hear the crunch! Do you find you need to turn the heat up again between pies to get that stone hot?
That is a good looking pie! Great tip on preheating full heat then lowering the heat before you launch the pie on the stone. I'm ready to pull the trigger on this oven and glad you made a video on cooking NY style in this oven, everyone else is showing the Neapolitan style which I'm not a fan of
Thanks! Glad you found this video informative. Not going to lie, baking anything other than Neapolitan-style in this type of oven requires a bit more finesse with time and temp. The pizza in this video was good, but not 100% thrilled with the results. The base was a bit too thick for me and I didn't get the flop I wanted. Practice, practice, practice 🙂.
@@KitchenCraftFood Would say it would be best to fire the oven at the highest temp to get the stone nice and hot then lower the temp right before you launch the pie in the oven, or fire the oven around medium heat or whatever it takes to get the stone around 700-750 degrees, then launch the pie in the oven? I thought your second pie was a litter overcooked, the first one looked good, but it seemed like you liked the 2nd pie better. You had more toppings on it too
Did you end up getting this oven? I love both NY and Neapolitan, and that why I'm looking at this or the new Bertello Grande. I like that they seem to be able to cook great versions of either styles. I don't really see that on any other ovens in this price range.
@@josephnardino1678 I have not bought the oven yet. Actually I’m looking now at the Gozzney Dome. If you haven’t seen the sub and then definitely check it out. They are on backorder right now but for $2000 you get a beast of an oven, both gas and Wood. Plenty of room for two pies
@@Silverpinstudios that is a beuatiful oven
Hello Sir. New subscriber here. Definitely picked up some tips. Thank you so much. I have the Ooni Karu 16 and struggling with my dough a little. 3 quick simple questions. Can I freeze the dough in balls after the first 3 hour proof…or can’t I, I live alone and it’s a lot. Once you take it out from the 2nd 48 hr. Proof, how long do I rest it for before building…20-30 mins…?and last, I NEED one of those round pizza cutting boards, please where can I get one. Thank you again…..
The bacon and broccoli looks delicious. I have a bunch of home cured bacon in the freezer that I now have plans for.
Thanks! Yeah, that whole pizza was my fav between the two.
Which pizza peel are you using to launch the pizza? Neither of the two peels listed in the description are the one you are using here. It looks wide and thin, vs Oonis which seems pretty thick to me.
Is the sugar just to help with browning of the crust, or is this exact amount required as food for the yeast? I really love this recipe, but would like to cut back on the amount of sugar, as the crust was just a bit too sweet for my tastes.
How long do you wait to make your pizza from the fridge
Thinking about buying that pizza oven looks amazing
It’s a blast to use. Bit of a learning curve though. I still screw up pizza here and there 🤣.
You need the mixer attachment that grates cheese. I have the KitchenAid one and it grates a block of cheese in about a minute. It changed my life.
Great video! Thank you for all of the tips.
Great Recipe... thank you. Quick Question though...
When do you pull the dough out of the fridge? How many hours before you want to cook?
@@rrrrr5102006 Thanks! About an hour should be good.
Thank you very much for sharing this. I'm going to be getting the OONI 16 late this summer, but I really wonted to make a more traditionally pizza, now I can.
what is the size of that plastic bowl scraper and where can I get one? and what size are those plastic proofing containers? Thank you.
Thanks and Recommended for all
Agree about the cheese. Even the sliced cheese has weird coating on it. Always buy the block!
Great video. I've attempted several pizzas now in my Ooni Koda but really struggling with the pizza getting stuck to the peel on launch! Will try the semolina and flour mix.
Give the pizza a gentle shake immediately after placing it onto the peel. The pizza should slide around a bit without sticking. This should help as well.
@@KitchenCraftFood Thank you! I did exactly this and it's the most successful batch of pizzas I've done so far, worked a treat!
Hello Chef... Best pizza dough recipe I've made so far. Thank you very much ! One question, if I want to double or triple the number of dough balls, is it just simple multiplication calculation of the ingredient amounts by the number of batches I want to make or is there another calculation I need to perform?
Did you let the dough come to room temp after the cold ferment and before shaping it?
Yep. I let it rest at room temp for an hour or so before stretching.
I have a few questions about this dough recipe. I wrote down measurements as you were adding them, but do you have the actual written recipe? You mention bread flour, is the Caputo 00 ok, or should I specifically use a bread flour? Maybe there is and I just can’t see it, but is there flour on your board when you first turn it out of the first mixing bowl? And lastly, I have the Ooni Frya, how many 12” pizzas do you think this dough will make, or should I double it as I want to make at least 5?
What's a difference with the neapolitan style of pizza??
Does the pizza sauce usually taste this salty?
What kind of peels do you use?
Is your dough cold or room temp when you're working it?
Great explanations! Always enjoy your videos! Have a good one! 👍🏼
Beautiful dough good job love it 😊
After the 48 hour of cold fermentation in the refrigerator, did you leave the pizza dough outside in room temp for a couple of hours ?
Only for about an hour.
I need that pizza oven in my life. Broccoli and bacon sounds like an amazing pie!
It's so good! Hands down one of our favorite pizzas.
@@KitchenCraftFood I am a big fan of white pies with broccoli and sausage. Rappi works great too!!
This looks amazingly delicious, thank you for sharing!
My pleasure 😊
How long do you let your dough sit after pulling it from the fridge and making your pizza?
About and hour
Believe it or not, Boars Head deli mozzarella works great, it's very low moisture and tastes great! Have them cut a chunk for you that you can grate yourself.
That's exactly what I use! I grab a few thick slabs from the deli counter at my local market.
@@KitchenCraftFood oh cool! Great video!
Great content and quality! Question if you don't mind...what kind of board/wood do you use on your stainless table?? Thanks!!
Thanks for the great pizza insights! Would u recommend using a dough docker to help keep the crust thin? Also if I wanted to add diastatic malt powder to this recipe, would it be worthwhile and do u recommend a certain amount? Cheers! 🍕 🍻
why is this guy so likeable? love this video
13:42 Even the train driver in the distance was very happy with the results.
That kitchenaid mixer. Is it a DC or AC voltage model? I'm considering one for my pizzas. Thanks for the video!
How did you get your flame that low? The low setting on my Ooni seems like a way bigger flame than that.
I watched a video on this the other day, you have to start turning it off but not all the way, will go low!
Push the dial in and rotate clockwise instead of counter-clockwise. This allows you to lower the flame considerably.
@@KitchenCraftFood Game Changer. I guess this is why people read the manual? :)
So..... do you always lower the flame , when launching the pie into the oven? Also... what temp do you recommend the stone to be at, before launching? Thank you.
Yeah, I lower the flame to varying degrees based on the type of pizza I'm baking. Stone temp for NYC-style is around 700-750F.
@@KitchenCraftFood so… I’ve been making trivia now for a few weeks and… everyone loves it !! Question…. If I want to double the recipe, is it “double everything”. I’m thinking the yeast should NOT be doubled. Thank you
How much active dry yeast should I use if instant yeast not around?
I think it's perfectly fine to use the same amount. Just bloom it in a little bit of the water before adding it to your flour.
How warm is the water
Excellent video, thanks!
Glad you liked it!
Can you keep the oven down around 600 if you wanted to?
I would like to make more of an American pizza. I guess that's what it's called
@@mickeyflanagan4019 yes, the oven has a dial that allows you to control the intensity of the flame.
Appreciate the tutorial,
Take care from Montréal, Québec 😀
Hi, I must have missed what your whole wheat test dough was composed of. Can you add the recipe to your video notes?
Your videos are great and inspiring me to try some different dough recipes. Thanks!
Hey Mark! I’m actually shooting a video on that whole wheat dough recipe as we speak. Should be up by next weekend!
Which of your dough fermenting processes do you prefer, room temp or cold? Differences in taste & handling between the two. I just bought a Gozney Roccbox oven (12' Pizzas max). Haven't tried it out yet but i'm getting anxious. I follow your channel and prefer to make your dough.
I love the both types of dough, but my preference is for room temp fermentation. This is purely because my fridge is jammed with a bunch of stuff so it's always a game of Tetris when making room for dough containers 😂.
awesome video thank you for sharing
Do you use the "hack" to turn the flame so low? (turning the knob between the high and off position)
Yep. Sure do!
Nice video. Only thing I would say is that the Koda 16 is really a tool for high heat Neapolitan style pizzas. I have one and love it for that (steaks too,) . That said your home oven on max temp (550 usually) with a baking steel is probably a closer replication to the average NY pizzeria oven....eliminating the need for the temp control you showed. For those using a Koda I would highly recommend a slotted metal peel to keep excess flour out of the oven. That stuff burns and and requires you to scrap it out.
Agreed, it's easier to get a solid NYC style pizza in a conventional oven. Any of the Ooni ovens truly excel at higher temp, Neapolitan-style pizza, but it's always fun to try something different.