I make an amazing GF pizza dough, but I always feel like it needs a lot more heat to really poof and for it to get a crisp to the crust. Seeing this makes me want to buy one to try it out!
@@LightSpinAngler Absolutely! I swear by Caputo's GF Flour. You can find recipes here on UA-cam, but I've made changes that I think impact the dough greatly. First, I add 50 grams of Expandex (a modified tapioca starch). It really helps to add a better stretch to things. I also add a tablespoon of sugar, as yeast likes to eat and it helps it. I also don't add as much water, but will dribble in more if needed to get to a consistency that is not dough and not batter (1/2 way in-between). Gluten free flours need more liquid and then time to absorb. You will need a stand mixer with the hook attachment, a whisk, and a scale. The scale is non-negotiable. Also, this dough starts of sticky, and I've broken some wooden/silicone spatulas. In the bowl of a stand mixer whisk together: 500g flour 50g Expandex modified tapioca 1 T yeast 1 T sugar Scant T salt Pour into a glass measuring cup and warm (I do them for 1 minute in the microwave: 40 g olive oil 425 g water (up to another 75g reserved) Turn on the mixer to 3, and add water/oil mixture. Scrape. Scrape. Scrape. Add more liquid if needed to free dry pockets. Turn to 7 and mix for 5 minutes. Not batter. Not dough. But kinda both. Scrape down the sides, and cover with a dishcloth. Let rise in a lightly warmed oven (on for 2 minutes, then off) for 30. Pizza now? Sprinkle extra Caputo's on surface with a couple of pinches of baking powder. Knead dough to bring together and shape into whatever size pizzas you want. (I get 3 10-12" pizzas). Put on parchment paper and let rise covered in wrap for 30-45 minutes. Par bake off the crusts before topping for 5 minutes. Then top and bake for 7-10 minutes at highest temp you can do. I do mine at 450 in a toaster oven or 500 in the big oven--both on convection. Pizza later? Put into an airtight container, lightly top with olive oil to keep from drying out. Stick in the fridge for up to a week. I always par bake, which is a great thing to do the first day. Then you can just top off the par baked crusts. I also have just grabbed the dough out of the mixing bowl, shaped one crust quickly, and par baked at 450 (the highest my convection toaster oven goes, which is perfect for pizza) for five minutes right away. I just get a better crackle when I really knead the dough with the baking powder and flour and let them rise. Once you do this this a few times, these instructions are really simple. I just keep my ingredient list in my phone now. And I am busy AF, so I usually just make it, one rise, shape, par bake, top, bake, and eat. That's about 45 minutes to 1 hour stem-to-stern.
if you wanna get close to these results on a conventional home oven theres a little trick that works for me... just keep in mind i am in europe so i dunno how much different our conventional ovens are to yours overseas and i am also on celsius... but anyway... bottom heat + fan heat at max, crank it up and let it preheat LONG. my oven is labeled to 275°C which is an easy 125°C too short of the 400°C minimum you should have for some serious pizza. you need freaking high temps and your average home oven wont cut it so pop it to max and build up heat like crazy. then you switch to fan heat + top coil and get that coil blazing hot too. at this point i could feel my entire kitchen warming up, so ... pop your pizza in right under the coil, top most slot and keep your eyes on the pizza cause we're talking about 4-6 minutes here. 30 seconds too long and your sauce dry which is just horrible.. try to keep your toppings low, because you will be burning a few high spots closest to the coil. I only started using this method 2 days ago. my room for improvement is huge especially on the dough side but as a total newbie, the oven settings are really great and did half the job. next will be with my newly arrived pizza stone. results were amazing and proved to me you can at least get EXTREMELY close to original italian style pizza with a freaking average home oven... this is gonna save me money over the decades.
Only thing that's stopping me from buying one is the fact that it isn't certified for Natural Gas and they only suggest Propane unlike other brands. :(
@@jamesayers1481 It's not about flavor, it's about the oven wilting the leaves and turning them into mush. If you want basil flavor, add dried basil to your tomato sauce. Basil pesto is raw for the same reasons. Heat destroys the light green freshness and fragrance of the leaves
Yeah, I love this channel, but this pizza wasn't up to his standards. The burnt sections while still having very pale crust right next to it seems like a red flag for maybe the spacing of the cooking area. Also the undercarriage looked like a frozen pizza. I thought he had a different brand of pizza oven like this that did way better with wood pellets
@@ItsMichaelDavislopsided burner does it no favors, and if the stone is not heated independently of that flame on the left it’ll never get to a good temp for the crust.
@@joecal2360 The Ooni works great an comes in a variety of sizes so there's something for everyone. Even the Roccbox by the same company is only 500 and makes 12-13 in pizzas
@ricardorodriguesrr18 I use my regular oven set to 500 with a steel pizza stone on the bottom rack. I preheat the oven then slide the pizza onto the steel. It takes 5mi to get a crisp crust. My weber gas grill also gets to 500 so I do the same
try cheese instead ion sauce, diced zucchini and caramelized onions and mushrooms, sausage or ground beef, and another layer of cheese on a millet flour crust for me
I’m glad you bought quality ingredients because if you’re gonna pay 500-1000$ for a one specific item of food you gotta at least make something with ingredients better than Costco . You all must agree with me
@@ItsMichaelDavisyou’re trying to compare one of his first cooks with a brand new appliance to cooks with ovens he’s used plenty of times. Each oven is different
I’m completely stoked for you having this oven
The Gozney Arc versus your Ooni Koda is ESSENTIAL content!
I don't think the arc is doing much if you still have to rotate it.
@Dhilan100 wait you don't have to rotate the other one.
You can barely even tell he got paid to say all that. Bravo!
Looks amazing
Soft and crunchy
I'd love to see how these do with naan/if one can figure a way to get a naan in there
How does the new oony electric pizza oven fare?
I make an amazing GF pizza dough, but I always feel like it needs a lot more heat to really poof and for it to get a crisp to the crust. Seeing this makes me want to buy one to try it out!
Can you share your tips. I normally make Bobs redmill tapioca starch to make cheese bread and pour it in hot cast iron.
@@LightSpinAngler Absolutely! I swear by Caputo's GF Flour. You can find recipes here on UA-cam, but I've made changes that I think impact the dough greatly. First, I add 50 grams of Expandex (a modified tapioca starch). It really helps to add a better stretch to things. I also add a tablespoon of sugar, as yeast likes to eat and it helps it. I also don't add as much water, but will dribble in more if needed to get to a consistency that is not dough and not batter (1/2 way in-between). Gluten free flours need more liquid and then time to absorb. You will need a stand mixer with the hook attachment, a whisk, and a scale. The scale is non-negotiable. Also, this dough starts of sticky, and I've broken some wooden/silicone spatulas.
In the bowl of a stand mixer whisk together:
500g flour
50g Expandex modified tapioca
1 T yeast
1 T sugar
Scant T salt
Pour into a glass measuring cup and warm (I do them for 1 minute in the microwave:
40 g olive oil
425 g water (up to another 75g reserved)
Turn on the mixer to 3, and add water/oil mixture.
Scrape. Scrape. Scrape.
Add more liquid if needed to free dry pockets.
Turn to 7 and mix for 5 minutes. Not batter. Not dough. But kinda both.
Scrape down the sides, and cover with a dishcloth.
Let rise in a lightly warmed oven (on for 2 minutes, then off) for 30.
Pizza now? Sprinkle extra Caputo's on surface with a couple of pinches of baking powder.
Knead dough to bring together and shape into whatever size pizzas you want. (I get 3 10-12" pizzas).
Put on parchment paper and let rise covered in wrap for 30-45 minutes.
Par bake off the crusts before topping for 5 minutes.
Then top and bake for 7-10 minutes at highest temp you can do. I do mine at 450 in a toaster oven or 500 in the big oven--both on convection.
Pizza later? Put into an airtight container, lightly top with olive oil to keep from drying out. Stick in the fridge for up to a week.
I always par bake, which is a great thing to do the first day. Then you can just top off the par baked crusts.
I also have just grabbed the dough out of the mixing bowl, shaped one crust quickly, and par baked at 450 (the highest my convection toaster oven goes, which is perfect for pizza) for five minutes right away. I just get a better crackle when I really knead the dough with the baking powder and flour and let them rise.
Once you do this this a few times, these instructions are really simple. I just keep my ingredient list in my phone now. And I am busy AF, so I usually just make it, one rise, shape, par bake, top, bake, and eat. That's about 45 minutes to 1 hour stem-to-stern.
you gotta really blast pizza with high heat to get that italian style down. 400°C (celsius, not fahrenheit) is kinda minimum.
if you wanna get close to these results on a conventional home oven theres a little trick that works for me... just keep in mind i am in europe so i dunno how much different our conventional ovens are to yours overseas and i am also on celsius... but anyway...
bottom heat + fan heat at max, crank it up and let it preheat LONG. my oven is labeled to 275°C which is an easy 125°C too short of the 400°C minimum you should have for some serious pizza. you need freaking high temps and your average home oven wont cut it so pop it to max and build up heat like crazy. then you switch to fan heat + top coil and get that coil blazing hot too. at this point i could feel my entire kitchen warming up, so ... pop your pizza in right under the coil, top most slot and keep your eyes on the pizza cause we're talking about 4-6 minutes here. 30 seconds too long and your sauce dry which is just horrible.. try to keep your toppings low, because you will be burning a few high spots closest to the coil. I only started using this method 2 days ago. my room for improvement is huge especially on the dough side but as a total newbie, the oven settings are really great and did half the job. next will be with my newly arrived pizza stone. results were amazing and proved to me you can at least get EXTREMELY close to original italian style pizza with a freaking average home oven... this is gonna save me money over the decades.
@@kosmique mine goes to 287C. I do that for a long time and prebake the dough it normally comes out good enough for me.
Funny I watched a gozney sourdough bread pizza recipe from gozney this morning. Didn’t realize the oven she baked it in was their brands!
What time should we come by for pizza ?
Basil goes on after mate
Didn’t seem to be cooking even - one side top and bottom crust was really light.
He didn't preheat enough IMHO
Can you make new haven pizza in it?
Basil goes on after it’s cooked. Heat destroys the flavor.
as long its cooked under 60 seconds, its okay, but i like before an after
looks exactly like a pixar pizza!
Can we call a spade a spade. The crust caught.
I want your pizza crust recipe
Only thing that's stopping me from buying one is the fact that it isn't certified for Natural Gas and they only suggest Propane unlike other brands. :(
🔥🔥🔥🔥
Pizza is your god. Hell awaits
Basil goes on a pizza AFTER cooking
Many Italian chefs will disagree ¯\_(ツ)_/¯
No they wouldn't. It's well-known you put fresh basil on after the pizza is done baking. Have you ever made pizza?
@@austin.....I should’ve worded my comment differently, in Italy I talked to a couple chefs that put basil on both before and after for both flavors
@@jamesayers1481 It's not about flavor, it's about the oven wilting the leaves and turning them into mush. If you want basil flavor, add dried basil to your tomato sauce. Basil pesto is raw for the same reasons. Heat destroys the light green freshness and fragrance of the leaves
Do it like you like it
#ad I assume?
Honestly doesn't look good and the appliance is way overpriced
Yeah, I love this channel, but this pizza wasn't up to his standards. The burnt sections while still having very pale crust right next to it seems like a red flag for maybe the spacing of the cooking area. Also the undercarriage looked like a frozen pizza. I thought he had a different brand of pizza oven like this that did way better with wood pellets
@@ItsMichaelDavislopsided burner does it no favors, and if the stone is not heated independently of that flame on the left it’ll never get to a good temp for the crust.
@@zugmeister314you just have to leave the flame on for a bit to heat the stone, Vito reviewed this oven and got great leoparding on the bottom
Ho Yeah 🍕
And it's only $1000!! That's a mere 3 times more expensive than other home pizza oven alternatives that will deliver the same result!!
... 🤨
i'm new to pizza ovens, which ones would you recommend ?
@@joecal2360 The Ooni works great an comes in a variety of sizes so there's something for everyone. Even the Roccbox by the same company is only 500 and makes 12-13 in pizzas
my dream
A hot oven and a steel pizza stone works well for me. Outdoors, my weber gas grill is perfect.
What do u mean?
@ricardorodriguesrr18 I use my regular oven set to 500 with a steel pizza stone on the bottom rack. I preheat the oven then slide the pizza onto the steel. It takes 5mi to get a crisp crust. My weber gas grill also gets to 500 so I do the same
@@thixotropic447cool
I could never get the grill to work for pizza. The bottom gets burnt before the top is done.
I miss brothers green
finally an american making and eating non-american style pizza. you did it the right way. that pizza looks extra good.
try cheese instead ion sauce, diced zucchini and caramelized onions and mushrooms, sausage or ground beef, and another layer of cheese
on a millet flour crust for me
Nice. . Is the whole stand needed ?
The funny thing is you can just use your grill withba stone and get a better result.
Pizza stone that fits your grill, monitor the temperature with an IR thermometer gun. Works great.
Grill doesn’t have any heat coming down from above, so bottom of pizza gets burnt while top is undercooked.
@ggbfree not true at all. I always cook in my grill and it comes out perfect.
I’m glad you bought quality ingredients because if you’re gonna pay 500-1000$ for a one specific item of food you gotta at least make something with ingredients better than Costco . You all must agree with me
Is it me or was the cheese not melted???
Funny how it has to be turned because of the bad single-side flame design
Should have a lazy Susan inside so you can spin the pizza
Would become a blazy susan very quickly
omg😋😋😋😋😋😋
for pizza lovers that want to take up their entire kitchen with this and use it rarely
Price is insane for a single-use appliance
you dont buy this if you dont make it regularly. pretty easy to understand
@@01domit’s just a comment, and obviously just my opinion. Your snark isn’t necessary.
How much is it?
@@SicariusWolf eight hunnid
it's not just a pizza oven, it's a very hot oven. you can use it for much more other than baking pizza.
But the results depend upon the dough.
Great oven demo .. but why does everyone feel the need to burn the edge crust we work so hard to create? Enjoy the new Arc!
That crust looks dank!
burnt does not automatically equal Neapolitan
Burnt clown alert 🤡🤡
For $800 I’m sure it does a great job👍🤣👍
It clearly doesn't. There are dramatically better pizza ovens at and below that price. Even ones he has personally used on this channel perform better
@@ItsMichaelDavisyou’re trying to compare one of his first cooks with a brand new appliance to cooks with ovens he’s used plenty of times. Each oven is different
@@ItsMichaelDavis which pizza ovens would you recommend ?
sooooooo... how are you thin?
Bit burntt
My childhood memories pizza and arcades
deeply concerning how little cheese is on that naked, sad, little pizza
God loves you! John 3:16✝️
Didnt like it
You're not stretching your dough enough. That's why it looks like a plus sized model wearing a baby's T-shirt.
First
All for 1499$
Nah bruh. That’s the s1 u poppin off about. This is the arc xl. $799 at Home Depot.
I get the same result in an oven with my broiler
No you don't. Your oven does not heat up to approx. 800 degrees and bake a pizza for 1-2 minutes.