Top 10 Tips for the Perfect Pizza Launch Into Your Pizza Oven
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- Опубліковано 11 жов 2018
- When it comes to launching - that's getting your pizza off the peel and into your oven - we receive a lot of questions here at Ooni. If you're struggling with sticky dough that refuses to budge, our latest video on 10 Tips for Launching the Perfect Pizza is for you.
Learn all the tricks of the trade from Ooni's Experience Manager and resident launching maestro, Kevin.
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Some really useful tips there especially the last one.
4 minutes of build up to then cut to the pizza already in the oven. Come on, show the launch if it works perfectly. I demand to see the edit! :-D
Aw shucks, you're right! We've got a lot of video ideas but showing the launch is on the list :)
>kb
Well if you’d like me to do a video for you, just send me one of those beautiful looking perforated pizza peels 😅😉
The video really sucks. They did not show the launch!!!! Facepalm
@@hectormoralespeace Calm down - the video was full of helpful tips
It’s been edited out I bet 😀 come on onni your missing out on sales, I’m available at freelance for a small fee, if I can teach kids, I’m sure I could teach the adults 🤙
New Ooni owner from Scotland here. The use of 'shoogle' (my fave Scots word) just made my day 😂.
Excited to try my new oven tonight despite usual Scottish summer weather forecast ( = rain).
Let us know how your Ooni first pizza was 🍕❤
Kev, you are an absolute natural! CF x
Thank you, Caroline - I hope all is well with you!
kb
Wohooo, the hovercraft tip is a keeper! Pizzaiolo tip level guru. Thanks!
So you really want someone blowing on your food… I think not. No need for it.
@@AlanTov l thought that, do l want my friends seeing me blow onto their pizza?
What about a new product Ooni? ...Ooni small bellows!! 💖🍕
Using a 60 40 flour polenta mix it's really good
wow...hovercraft technique.....good idea and FUN. and WE like crunchy base from cornmeal or Semolina....mix with 00 flour on the peel.
It's my favourite tip and works a charm! I am sure that you will get great results this way :)
Great vid! 🍕👍
Thank you!
Nice tips...the Hover Craft method? I'm not really sure about it. But thank you for the tips! If the pizza does stick, running dental tape or string underneath may help.
Thanks!
I actually use corn meal between the pizza and the peel. Rolls right off. BUT, can smoke a little if you use too much and it gets into the oven and out from underneath the pizza.
It's a good option for sure! Whatever works for ya :) >kb
Hovercraft method...amazing. Got to try it.
Send us some photos (or even a video!) - We'd love to see them!
Further too this some more tips that people may find useful.
Try fine semolina rather than 00 for your peel, it's got a higher burn point, do not use cornmeal.
On your flour, simply choosing any 00 isn't the answer, Neapolitan dough can be made with either 0 or 00 but it needs to have the correct level of protein, generally around 12g per 100g.
Another great tip is to stretch and top on wood then drag onto your peel, and using separate peels to launch and turn to reduce carbon build up which causes the dough to stick
Mozzafella
+1. Stretch on wood, add your toppings and then drag onto the peel. This is the secret right there.
That's a great tip using semolina. I've done that for years on a chimnea I converted into a pizza oven. I ended up buying an Ooni Karu once the chimnea rusted apart over a few years.
I don’t think my guest will appreciate if I blow on their pizza in the current times 🤣🤣
Dont worry, 500 degrees in the Ooni will burn all pathogens away :)
@@janduda253Just what I thought 😊
They can always take their asses home, more pizza for you😮
A cooking show segment beckons...How cool is this!?!?!??!
Thank you Scobie!
That tip about giving it a shoogle before putting on toppings is legit. Nothing worse then giving it a shoogle with toppings and then it goes everywhere if it sticks!
We've also learned that lesson, hehe!😁
Shoogle! Great word!
Lovely
Top video ! I love my little Ooni 3. I can't be bothered upgrading..!
I am delighted to hear that you are enjoying your Uuni 3 so much. It's an awesome oven!
The other thing he doesn't show is turning the pizza while it's cooking. That's been my biggest challenge with this oven so far.
I take it out, turn it on the pallet and put it back in
Same with us, we actually started to take the stone out and turn it for the first turn. As we get better we figured that the stone wasn't hot enough and the flame too high during the cook, then came across a turntable accessory, completely eliminates the turning problem and trying to watch the back side to keep it from burning. Can't wait to install it but it sure seems like the perfect upgrade....
Wooden peel to launch with somolina flour. Pull and turn 45 degrees with then metal one. Simples.
This is a fantastic video. Why has no one ever told us all these hints??? Thankyou, I think you've just saved my Pizza life hahaha
Happy to help! Let us know if you have any questions! ✨
Nice video
What is the song in the background?
If you do get the pizza stuck on the peel, run a length of dental floss between the peel and the dough.
He shows everything less what we want..the lunch LOL
Launch*
I've been cheating and starting them on pans which I remove part way through the bake. I'm starting to practice the launch more often as I need to perfect the operation. Thanks for this video.
If you need help drop me a DM on Facebook or IG
What is the difference between Ooni and Uuni? 😳
I bought a Uuni 3. Is that a copy from China?
I am glad that you found it useful. Following these tips will definitely help you to cut out the pan and get your pizzas cooking a bit quicker!
We recently changed our name. You can read about it here: ooni.com/blogs/news/we-are-now-ooni
@@oonihq749 I've been using these tips and have had a few good launches and one surprise calzone. So overall not bad!
The launch is trivial if the pie can slide around the peel. If it sticks to the counter, or if you are prepping it on the peel itself and is sticking, then almost certainly you will run into some issues. It's so heartbreaking when it happens, and I have developed anxiety over it, lol.
We feel you! It can be frustrating when pizza making doesn't go to plan, but practice truly does make perfect! And even if a pizza doesn't go exactly how we want it, there's a high chance it still tastes delicious. 🍕
#10 4 the win
Question can this be used inside on the counter like it shows in this vid?
Hi Chris! Ooni Pizza Ovens are designed and certified for outdoor use only. This video was filmed at Ooni HQ, which is situated in an industrial warehouse designed for this purpose with sufficient ventilation. Hope this helps!
I used storebought dough and it did stick badly each time I’ve tried so far. I’m ordering 00 flour, and I will try letting the dough sit longer at room temp, but I also saw another video recommending parchment under the dough. I’m not sure it would slide out any easier than the peel would, but is this a bad idea to try in the Ooni?
Hey there! Parchment paper will burn in the oven, and you shouldn't need it. Our team has lots of great tips and tricks to help with sticking. Please send us a message at support.ooni.com and we'll be glad to help! 💛
the Ooni pizza recipe states "Whisk the salt and yeast into the warm water" to activate the yeast. I always thought that yeast does not like salt. And the activation should happen without salt...
I read that and thought....NO!!!!! Plus why didn't they just state what the temperature of the water should be rather than the crazy technique of mixing boiling water with cold water.
I have just purchased OONI Karu 16 wood/charcoal oven in South Africa. I would also like to order the Gas burner but have been told they are not available in South Africa. Please advise
We are so glad you were able to purchase the Karu 16! At this time, we aren't able to sell gas products in SA but do keep an eye out for any changes! 💛
@@Oonihq is this a new change? Just wondering since I recently heard of a new proposed rule here in America, ie: no gas in new builds. Disgusting if you ask me. Chefs need fire, so do home chefs!
So is this new for SA or not?
@@MoanAhLisa Hey! Thanks for your comment 🔥🍕. It's not a new thing, no, we just haven't yet been able to launch this product in SA! Our teams are working hard to be able to launch it soon 🍕❤
@@Oonihq very glad to hear that! Thank you for your reply.
I would not pinch holes back up, My experience is that it will reopen when cooking and leave sauce on your cooking surface. Its fine on steel, but i can imagin its bad on stone.
Really depends on the dough, personally I've never had a hole reopen while baking. I've definitely torn the dough while in the oven and made a mess thou!
I'm admittedly pretty damn terrible at launching my pizzas and with working dough period. I really need to get better at it. My Ooni Karu 16 is amazing. My dough skills...not so much.
As long as you're giving it a go, you're already on the right track! As we always say here at Ooni HQ, practice makes perfect. 😉🍕
can you make a video about how to not burn the bottom if you’re making multiple pizza’s (10 min with 5 min between pizza’s)
Hello Finn 🍕Thanks for your suggestion!
Ooni Pizza Ovens oh sorry I meant making 1 pizza and then finishing it and then shaping the next one and then repeat, and do that with like 10 pizzas, I hope this makes sense
Yes! That is a little bit of a panic I almost need someone to keep the flame hot while I make the next one. Otherwise it gets too chemically.
Wish I would have seen this video ‘before’ ... should be mandatory before making your first pizzas ... I agree - it’s not HARD but you MUST still follow many of these tips or it’s disaster - I think the only one I am cautious about is flour use - yes you want the bottom floured but too much flour will burn / blacken crust - I used to turn both sides of my dough into flour - not a great idea
also corn meal can work as well.
@@zombi3907 don’t use cornmeal
anyone else notice that huge fly on the cutting board at 2:10?
Well spotted! His name is Alfonso and he's the office pet ;)
It won’t eat much
Where can I found the dough recipe?
Hi! :) You can find the dough recipe here: ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
I can't believe Ooni hired a model for this video!
You're too kind :)
Calzone IS pronounced Cal-zone-ee! I knew it. Here in the states they say cal-zone. Kind of like they say gyro rather than Yee-row.
one word, "semolina".
It definitely makes a world of difference! 🔥
Pizza dough recipe plz plz plz plz😢😢
Hi Amit! We've got tons of recipe videos posted on our channel, and you can also check out our Classic Pizza Dough (and lots of other fantastic recipes) over on the Ooni website: ooni.com/blogs/recipes 🙂
@@Oonihq plz brother I'm form Pakistan I use your recipe in my small fast food setup 😑😑😑😑
Most of these tips are useful, but the bit about letting your dough come to room temp is too general, and not necessarily always true. Dough styles can vary in moisture content quite a bit, and there's no one perfect temp for all different styles. Every formula is different.
Nope. Room temperature is best
@@gwato82 And your evidence for this conclusion? Can you cite even one authoritative article or anything to back up this claim?
@@dirkdiggler9482 I've eaten alot of pizzas dats my education ya get me fam. Different flours, different water acidity levels, different yeasts. I don't need a scholar to tell me what my taste buds can. Dough should be room temperature for best launch and taste.
@@gwato82 Obviously, dough need to be at room temp when it’s topped and launched. I’m talking about fermentation temp.
@@dirkdiggler9482 you fermenting it?
You missed the actual "Launch" lol
a SHOOGLE nice tip
Why did they not show the launch? I wanted to see the wrist action. Accelerate forward before pulling back or only on pull back, like pulling a tablecloth out from a set table? I'll definitely try the hovercraft technique (don't spit on your pizza while doing it)
Thanks for the feedback! We can certainly look in to a video which will show this more clearly :)
Beautiful looking pizza even better looking guy
but you did everything EXCEPT launching!
00 flour? have nothing graded with numbers in Norway. We have all purpose flour, and many type of brad flour
00 flour is a very finely ground flour, the use of this allows you to achieve a thin base for an awesome pizza! Keep an eye out for any very fine flour brands in your local grocery store and this should do the trick! :)
I NEED OONI IN MEXICOOOOOOOO!
We'd love for you to get one! Have you tried a shipping forwarder? You can order from our website and have them transfer it to you :)
It’s just a pizza🤗
It's NEVER just pizza.... pizza is life! 😁
Edited the actual launch. I guess it just looks to awkward and complicated. You have to put the pizza way in their and shake like a madman.
This guy is as handsome as he is knowledgeable about pizza. ie very.
You're talking about me yea 😁
Good tips but you didn't actually show the launch
Good catch! If you'd like to see these similar techniques in action, one of our official Ooni Ambassadors, Mike, launches his pizza using our techniques for our Ooni Fyra here: ua-cam.com/video/xsR_swHGGEA/v-deo.html
JIP! You jipped your audience out of watching you launch that perfect pizza! Why in the world would you cut that our?! Lol good tips though ... I guess 😉
the dough dont seem to been done properly therefore the lumbs and the wavy surface also you need to practice and add less flour under the pizza cause it prevents if from cooking if you add to much and pizza turns bitter also he didnt show how the bottom of the pizza look sad
Hello 🍕 Thanks for your feedback, we will make sure to show the bottom of the pizza in every video, from now on👨🍳 Please visit our website to read the full classic pizza dough recipe: ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect 🍕
@@Oonihq good to hear that im interested in buying one oven for home use but results vary from video to video im a chef with knowledge of Italian cuisine, i saw some mistakes therefore i commend on them pizza dough should look like a mozzarella ball the only decent oven i've seen with excellent pizza result is the wood oven review from pizza chef vito iacopelli
Hello again 🍕we always value the feedback we receive, so once again thanks - constant improvement is definitely a key component at Ooni💪 We are super delighted to know you are considering an Ooni, if you need more info please do let us know! 🍕
You didn't actually explain the "launch" technique, itself!
Hi! Thank you for your reply! We have a great article explaining the launch technique, please check it out here: support.ooni.com/en_us/how-do-i-launch-my-pizza-off-of-my-peel-and-into-my-oven-Bk9d00Ozo
Step 6 - Hold your peel inside your oven just above your baking stone.
Shake your peel back and forth slightly while pulling it back out of the oven to slide your pizza onto the baking stone.
Move fast, but don’t panic! 🍕😊
i dont understand why you filmed everything EXCEPT the launching
Even prior to Covid, that "Hover Technique" is kind of gross. Love the video, but post-Covid I would never even consider blowing under a pizza that I intend to serve to other people.
Fair enough! You can definitely use our 'Hover Technique' for your own pizzas. Fortunately, we have alternative methods for distributing flour at the base of your pizza if you'd like! 👍
No more Hovercraft in a covid world.
Shoogle is not Scottish spelling.
We do love a proper shoggle! 🍕
@Ooni Perhaps.
But in Scottish the letters “OO” together are never seen.
Instead “IU” can be seen for instance in the word ‘cuideacht’.
If they are trying to intimidate first time pizza makers then job well done! I’m scared to even cook on this thing after their so called helpful videos. 😢
Hi Juan! We are so sorry you feel this way, this is definitely not our intention. Please feel free to send us at message at support@ooni.com and we would love to help with any questions you have!
Too much flour on the peel will burn once inside the oven
Couldn't have said it better ourselves!
Remember people, pizzas can smell fear. If you're afraid, they WILL stick to the peel.
Never let your pizza dough know your next move. 🍕
I'm not eating hovercrafted pizza
You're not? But it's the latest, coolest thing! All the cool kids are doing it.
Dude - you look like you’ve never eaten pizza
You're right - people never seem to associate a body builder's physique with pizza. It's my 8 pack that confuses people.
Ooni is completely compatible with a healthy diet and pizza can also be as healthy as it is delicious.
Thanks for the feedback - Kevin (the guy in the video :) )
@@Oonihq Yo Kev - I'm currently saving my hard earned moolah for the Ooni Karu. First pizza will be with a wholemeal base in honour of your healthy ways.
The "Hovercraft Technique" would never fly in a restaurant. That's actually pretty gross.
You could actually fart some gas under there and it wouldnt harm anyone. Those ovens get to 500degC. Nothing bad survives! 😂
Are for sure not these days.... #covidsucks!
Hay Mr Experience Manager. Why does the Ooni 3 cover absolutely suck? Using it as a "carrier" with the handles is a disaster.
Hi! We can certainly help out with this so that you can take your Ooni 3 on the go. Please reach us at support@ooni.com and we can offer some advice. You can also check out the following video which shows how best to pack up and go:
ua-cam.com/video/PvbCy9ZMczA/v-deo.html&lc=Ugy5HyJ3XSopne-YZDB4AaABAg
>kb
The “music” in the background on your videos adds nothing positive and is distracting. I never understand the point when instructional videos do this. My wife agrees, ditch the music.
Hey! Sorry to hear that the music was distracting for you! We'll pass on your feedback to the team. Thank you 🍕😊
Where was the ***LAUNCH*** ??!? Come on!
launching pizza video...didn´t show the launch....:)
I don't hate this video but HOWWWW do they manage to NEVER even show an actual launch.....
Good catch! If you'd like to see all of our pizza launching tips in action, please feel free to watch one of our Ooni Ambassadors, Cody Splane, launch our Neo-Neapolitan Pizza Dough here: ua-cam.com/video/RqfWLmMEXqk/v-deo.html
The video really sucks. They did not show the launch!!!! Facepalm
That is GROSS! Who wants to eat that pizza after you blew your germs underneath it??? Sure, someone will say the heat from the oven will kill the germs, but you're a PIZZA MAKING COMPANY, and that's the best you can come up with?
This is a commonly used technique in the pizza world, so we can't take credit for coming up with it ourselves. We do appreciate the feedback though!
Jesus, you’re recommending that people blow under pizzas? Does hygiene mean nothing to you. You also don’t need any flour on the peel, and you should top your pizza before putting it on the peel. Sorry author, but that video is clueless. And you didn’t even show a launch 😂
Thank you for your feedback! 😊
Awful demo
Hello, sorry to hear that this hasn't helped with your difficulties in launching your pizza. Let us know if you would like some personalised advice over at support.ooni.com - we'll be so happy to help!
"here at Ooni HQ...." Just another invention turned modern and designer and Snow-flake-ESK. These people have no idea how to make pizza. So they are telling people to blow under their pizza and buy two pizza peels? If you want to eat pizza in your garden in the summer, save the hassle and use a voucher code for dominos. No clean up, no fuss and No dramatically £. This is Just another garden toy which can sit next to everyone's Eglu and Weber BBQ.
You sound like fun to be around :)
Teapadh leat for the good tips ar aon nós. 😺