USEFUL TIPS ON HOW TO USE A GAS PIZZA OVEN
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- Опубліковано 19 тра 2022
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In this video i show you and teach you how to properly use any gas or propane pizza oven and please listen real cartul of what i say! Also i have added some tips when coocking a pizza in a home oven.
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What issues you have when you cook the pizzas?
sometimes my dough is not cooked all the way
My biggest issues are pizza's sticking to my metal peel (no issues with wood), burning my pizzas when i use word instead of gas (bertello oven), and dough tearing when transferring from peel to oven.
I don't have a good pizza oven, maybe the Master could send me one, not used, to Poland. Yours sincerely 😊👍
@@Rayzigger same
Im new to trying to Stretch the dough by hand I'm having trouble doing it so you're videos when I pay a $147 do you send DVD videos to my home where I can review him and keep it and keep the videos
I have an Ooni Karu 16. After a great deal of experimentation I have finally come up with an approach that cooks the bottom thoroughly and also crisps the sides. Using the gas adapter I heat the stone to 750-800 degrees fahrenheit. As soon as I launch the pizza, I turn the gas down to just above the lowest setting. I then cook the pizza while rotating it until the bottom is just the way I would like it. When the bottom is done, I noticed that the sides are only light brown because of the low gas output. I then turn up the burner to full and rotate the pizza quickly to crisp up the outer edge of the pizza until it is cooked and has the desirable spots. The short amount of time this takes does not result in an overly cooked bottom. These steps lead to a perfectly cooked pizza on the bottom and sides. I hope this helps some of you struggling to get the bottom and sides cooked to perfection.
Thank for the tip, Ima try this out!
What if you heat up to 750 then you use medium flame instead?
How do you get it to 800 if Vito got to 750 after one hour at max. gas?
I never have trouble getting the stone to 800° F in just under 30 min. If I go longer I risk having the stone go to >900°. Maybe the California weather enables a faster temperature rise, but Vito also lives in California. For me the oven works as advertised.
I do this all the time! The ooni koda stone is alright. I’m getting a aftermarket stone.
Thank you. Great video. You should do the same for the home wood ovens. Door open vs closed, when to ad wood etc. Keep up the good work.
Yo Vito, this one video has taught me so much about how to use my gas pizza oven, pizzas have improved 100 percent. Thanks heaps
This is the best channel!
Congrats for your jobs!
Vito!! Thank you and would love a vid on your tips and tricks on just the ooni Kara 16 now that you've been using it a while to help us ooni owners selfishly speaking lol. Thank you for everything. You're the reason I purchased one and am now obsessed with pizza!
Thank you for the video this video I was waiting for stuff like that
Thanks Vito. Great Video. U can put the pizza after the bottom done on a pizza screen and continue cook until all done so the bottom doesnt over cook.
Boom boom No issues!!!!! When I watch your fabulous pizza tips🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Been watching since your can sauce video.....
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😍😋❤️❤️😍🌺👍
Vito,
After watching your video now My pizzas is perfect.
Love from Sweden
Thank you so much. This is great. I bought a Stoke gas oven and it has no directions for anything. Now I know about 45-60 preheat and heat down when the pizza is in and back up when it’s out.
you're my hero Vito...greeting from Indonesia
This is the answer I've been looking for...
Hi Vito. I followed one of your other videos about making bread in the woodfire oven. The bread turned out good but its a little to hard on the outside ( crust) should I just cook it less?
Great video! How did you get your hands on one of the gozney dome doors? I ordered my dome but can’t get the door yet.. any help?
Thanks Vito.
Thanks to you I make better pizza than the best restaurant in my town. Thank you, you wonderful man 💯🔥🍕
Hi vito where have you been just your video popped up hope you are well today i have prepared dough for pizza am making tommrow happy weekend 😁😁🇬🇧
perfekt thank you realy very important video for me. greetz from Germany
I live in the apartment with a small patio what would be the best gas oven to have small compact but cooks good pizza
Hi Vito thanks for the informative video.
can you please make a video of how to make a French baggett on pizza oven?
Come sempre 6 il migliore sul web, un saluto da Torino👍😃
Great video but the pre heat would use alot of gas. Pizza looked very good. I use gas and also a home made wood oven using a modified Weber kettle copy. Does taste better with wood. Laser thermometers are definitely a must for cooking. Never trust what the oven gauge says. Cheers n thanks for posting
Great stuff! I will often just put a pizza with no toppings on it for the first one, then drizzle some olive oil and garlic to just munch on since the first one is the “tester”…this way I don’t waste all my toppings…
Hi Vito. I have a fyra 12 ooni. I don't understrand, the mozzarella is not cook proprely every time even the dough is perfect. My fire is to hot or not enough?
Where did you get the tray for toppings?
Hi Vito, I want to ask about the ooni stove, a great stove, I wanted to know if the firewood tank is filled after burning wood, how best to clean it. For example, with a stove I will work on firewood all day, and every time the dishes under the firewood are filled with the remains of burnt wood. Please answer, this is very important, thank you in advance
It's missing adore from pizza party, great gaz oven. By the way I love your channel :)
Where do you get the gozney doors from???
I use my gas grill and a low hood bought off amazon for making pizza on a grill. I leave the gas on for maybe 5 minutes to heat the enclosure then use a heavy pizza pan, no stone, and put it over two lines of the bbq set to max. I made a front cover by cutting a thick disposable aluminum turkey pan because the hood doesn’t come with one. So for the first minute I don’t turn the pan. During the second minute I turn it twice. I shut off the two burns under the pan after 2 1/2 minutes otherwise it will burn the bottom. I leave the side burnrrs on to cook the top for an additional 5 minutes, turning occasionally. Do not cook longer than 13 minutes as the garlic will lose its flavor.
How much heat does this pizza oven radiate @vitoiacopelli? Meaning how hot is the dome to the touch and how how does it get in front and around the oven? I like the oven, but I have some space constraints, so I'd like to know how close one can put this to an insulated wall and/or window
Voto sei numero 1👍
In down out up ! I learn fast
I live in a small apartment with a small patio what gas oven will cook good pizza but small and compact for a small space
Great job, as usual, Vito! I've been using a Ooni Koda 12 for about a year, and I settled on a similar technique. The only difference is that you preheat for much longer, as I've been using 20 minutes. The real challenge with an oven like the Koda is that the back of the stone is much hotter than the part near the opening, and it's a race between the bottom front of the crust to firm up enough to turn with a peel versus the crust closest to the flame burning.
Koda 12 performs alot better at full flame. Heat stone to 380°C at center, lower flame to minimum, prepare pizza, put it in as far from flame as possibile and rise flame to max, 3 turns 180°, 90°, 180° . Each turn should be done in a shorter time its something like 20, 15 and 10 sek.
Just turn the stone around. I do that with mine. Take it out and spin it round. You get a more consistent temp across the stone
@@mre-wan4787 I've thought of that. Isn't that a bit dicey, with the stone being about 7-800F?
@@peterdesmidt8742 Bro can I use ooni type pizza oven for business? If not can you please explain why and suggest me one if you can?
@Andrew Wang You have a different oven....why think mine works best doing the same thing? I've made hundreds of pizzas in my oven, and I'm sure there's room for improvement, but following Vito's suggestion works best for me, i.e. turning the burner to low after launching the pizza....
Alora thank you🍕🍕🍕😍
Pizza yang enak, crispy dan lezat.
how hot should the stone be for new york style pizza ?
Vito,
Would love to know your opinion on what gas oven is the best for NY style pizzas. Not Neopolitan. NY pizza needs to be cooked at much lower temp and some of the small gas ovens even on low gas will still get too hot after the first cook. Graci
Ooni Karu
From now on, I will check the temperature of my NERD Pizza Steel, prior to cooking the pizza, and I'll dial back the temperature knob while cooking the pizza. Thank you for the tips.
What do you think about Saputo Stones from Napoli?? No more black bottom, right?
Certainly, here's a more concise version of your comment:
Hi Vito, Your videos are fantastic, and your passion really shines through. I tried making pizzas with a cheaper wood-fired oven, but it was challenging to maintain the temperature. I'm interested in your Gozney oven, and I'd appreciate it if you could share the model number for the one you use. Is it duel fuel? Thanks for your inspiring content!
Can I use Ooni oven for business? If not please tell me why?
Dome Rope Sealed Door you are using with open flame?
i use the ooni Koda 16 and my biggest complaint is no door to help trap the heat when pre-heating the stone. i'll probably end up fabricating a damper for the opening and i'm thinking about taking a peanut grinder to cut the two flanges off the stone at the outer end so i can rotate the stone front to back to even up the cooking/cleaning cycling. it's like, why wouldn't you make a square stone so that it could be used in all four directions when cooking? it don't make no sense : /
Hi Vito, fo you have any tips of using Caputo Saccorosso 00 flour ?
I bought 25kg and try some for 60% hydration
And it turns so dry than usual when i use another flour . And it keeps having holes when stretching so i have no choice using rolling pin .
With saccorosso try higher hydration. I used to make 70% i had. Try 65% first if you don’t have experience with higher hydration. And ferment in fridge 2 days with it very easy.
Vito, do
You have any recommendations on a good fresh mozzarella cheese to use that will not create too much water on top of the pizza while it’s cooking?
Thank you
Try draining the mozzarella in a strainer overnight before you use it.
Hey Vito, how about using pizza dough to make Italian 12 inch sub rolls (crispy crust and soft inside)with Italian bread taste.. cook it in the oven them make your best sub sandwich or sandwiches (sausage, meatball, Italian meats).
Vito, activa los subtítulos en Español porfavor! 🙏
Hello Vito, can I add eggs to the pizza dough.
Any tips on how to manage gas AFTER you eat too much pizza?
Did you precook the meats on the pizza before you put on the pizza
Buona Searta mastro Vituzzu da Deal UK.
Wow, looked like you had a lot of pizza ovens. Why don't you do review videos on all of them? I'm sure people would appreciate the content. Great video as always.
Vito, thanks for another great video. Where did you get the table top rack holding your ingredients? This is the first time I've seen it in one of your videos.
From ooni
9:50 Oops..😂 did you burn your beloved Dome with the door?😢😂
Thanks!
BRAVISSIMA
Thank you Rocco!!!
Hi All I received my dome a few days ago and the stand yesterday and me and my nephew was putting the dome on the stand and noticed that these little silica balls were dropping through the top onto the Pizza stone. Has anybody else had this issue and what are these little silica balls? There is a big pile of them underneath the chimney tube. I can take them out of my hand, but I also can push them through the front onto the stone. Don’t make sense to me why these balls didn’t drop all over the place in shipping
If the first pizza is a sacrifice, does it need to have topping on it?
Hi Vito, do you have a more private channel to share feedback? Best!
Hey Vito! How does it work with wood? Do I follow the same principle of flame down, pizza in, add more wood, pizza out?
From my experience so far with the Ooni Karu 16, I find it takes about 20 minutes to get it to the right temperature. I get the temperature up to around 700 or higher and then keep adding wood every time the temperature starts to drop. Once 20 minutes have passed, the oven should be hot enough (I only use the ambient thermometer and make sure the oven ambient temperature is around 750 Fahrenheit after 20 minutes). At that point, you can add a couple small pieces of wood to get a flame going and just as the flame starts to recede is when you launch your pizza. Before adding the next pizza, you will add a couple pieces of wood again and wait until the flame starts to recede and then launch the pizza. Hope that helps.
No wood is different actually you need to have flame all the time
@@vitoiacopelli grazie!
@@sacadosify thanks for sharing!
In fact we need is a master class of bake pizza using wood because is hard to master really
Hey Mr. Vito Latinit Gary has a question if I take your if I take your master home courses for I believe it's a $147 do you is it all online or do you send videos cause it looks like I don't know if it's videos 15 lessons if video you send to the person for 147.00
It’s an professional online pre made course
@@vitoiacopelli reason why i need the videos in stead on line because with video i can go back To refresh my mind Doing it online without the videos in hand once the on line coarse is over there nothing to refer to refresh my mind im a home cook not a Professional if i could instead doing it on line can you do the video so i can buy your video sir to keep at home
How many pizzas can cook the Dome in a row without dropping temperature?
And how many in 1 hour?
Will you be getting a Zio Cirro 80?
I do have one already in Italy
what oven do you recommend honestly: Ooni Karu or Gozney Dome?
I have the same question.can someone help me?
Hi Vito, with my ooni koda the main issues or having the bottom too cooked or/and the crust burned, which in both cases results in a bad taste. I also experienced that semolina or flower can catch fire on the stone ☺️ From now on I will pay more attention to the température of the stone. Cheers, from Belgium, Sébastien
From my expearience with koda, you need to keep stone at 370-380°C anything above will burn the bottom of your pizza. Im making my pizzas at full flame for less than a minute, if you like to use Vito's low flame technic, 380 at stone may be too much.
Salut Sébastien i have ooni Karu with gas attachement. What I do sometimes if stone temp is very high: i place my turning peel on the stone for 5-10 second then I place the pizza. That way the stone temp lowers.
@@zietom i bake my pizza on 450 degrees. Use a laser. Point it in the middle. When cooking turn the flame down to 1/3 or slightly less. Turn around after 30 seconds. Use little/almost no semolina (not regular flour), extremely important.
@@deleder557 450°C ? Looks like your using biscotto stone.
@@zietom no, no biscotto. Regular stone. Koda 16. Runs for 30 min or so before using it.
I am a beginner, can I use a pizza screen? 🙏🥰💕
It took 20 minutes to say these three things, #1. Heat the oven for at least 45 min so the stone will reach at least 600o or more. #2. Turn your oven to the lowest setting as soon as you put the pizza in the oven. #3. Repeat #1 and #2 if you're doing more than one pizza.
Uma otima atualização para qualquer desses fornos é trocar a pedra refratária por um biscotto di sorrento.
80% dos problemas de queimar o fundo da massa serão resolvidos e pode colocar uma pizza após a outra que o lastro não perde temperatura.
Greetings from Bavaria
Buongiorno vitooo sei bravissimo 🌃🤩😍👏👏👏👏
Non vedo l'ora di venire a gustare L tua favolosa pizzaaaa🤗🤩😍🤣
Gnam Gnam
19:42 " thank you guys for watching " we say NO thank you for those great tips.
Fantistico!
Too much flour on the bottom of the crust will cause it to burn. Thanks for the tip regarding changing the flame when cooking the pizza.
The G oven door has vents in it. Why do you need to crack the door open?
Vito, could you please do a video on outside wood burning brick pizza oven… Grazi Vito
How you put pizza inside over ,for me it’s always stick on big spoon
OMG, how many pizza ovens maestro?
The bottom on the first, and second pizza did not appear much different to me
That's why I make a Marinara Pizza first to level the oven.
I think its amazing that Vito came to America and started a bunch of businesses while assimilating to the ways of America!
Vito, we are still waiting to know what brand that orange oven is. It looks like Lamborghini orange 🧡 😁
It's Zio Ciro Nano
“Let’s start to make the pizza.”
Hello Vito, can I put egg in the pizza dough to make it more tasty. Your reply would kindly be appreciated .
The bottom line is you need to experiment with the temperature to determine when the oven is cooking the bottom adequately without burning the top. 750-825° works for me.
👍👍👍
Logically you should not drop the temperature when you put the pizza in the oven, because in this case the top should be cooked faster and the bottom should not have time to be burned. Can you experiment this idea? Do not drop the temperature but keep it shorter in the oven.
It's the opposite. Less time in the oven means the crust will still be soft/soggy but the top will burn. The concept of turning down the temp (after preheating to the max) is to allow a longer bake time for the bottom of the pizza to make sure it's firm enough, without overcooking the toppings.
How did you manage to get a door
He's only like the best pizzaiolo in the world! He's entitled to a door!
My Omni does not toast the bottom of my pizza the crust is fine but not the bottom I’m kind of disappointed. My doe is really good I use all your tips thank you!
You need to preheat your oven! Try 20 min at high.
I’ve been preheating for 15 minutes I’ll try 20
@@sfax what do you mean by preheat?
@@vitob5898 fire up the oven and leave it on for 20 minutes before you actually cook anything in it.
Gozney says do not use the door with live fire or gas on.
Based on the result of the pizza bottom, I can say the stone should be 400-450F
Hi Vito 45 mins to one hour to preheat the oven ?,, Are you sure ?. With my Ooni I am at 450 degrés Celsius (850 F) after 25 mins….
Which ooni..? He got only 750 after one hour on Karu 16.
Still waiting for that Gozney door…
Not alone there Brian
Info I have from Gozney is Steamer available summer 22: Oven door late summer 22 😢
Nice and crounchy
Respectfully, the ooni koda 16 gas is wayyyy too hot after 30 minutes on the highest setting even without a door to keep the heat in.
Source- just burnt the life out of a pizza.
Lol I've been there!!
What tip can you give, my oven reaches so hot that it burns my cheese, it cooks in 90 seconds. The stone can go 500 Degree Celsius.
14:21 That is not the right side
😍😍😍😘🤤🌹❤️