Top pizza launching tips for Ooni pizza ovens
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- Опубліковано 19 чер 2024
- Having problems with your launch? Sick of emergency calzones? I’ve got some tips and tricks to get you launching perfect pizza every time.
Need a foolproof dough recipe? Take a look at mine: twocentspizza.uk/2021/10/07/ba...
Learning how to make great pizza can be tricky. Let me know if you've got any questions in the comments.
If you like this video and want to support my channel please use my affiliate links if you buy from Ooni. Thank you!
uk.ooni.com/?sscid=b1k5_rgd2d...
Its more to do with the dough than anything else. Your dough looks very good and strong.
Nice work, love it, terrific video and well put together! Thankyou 👍🏻🍕
Excellent tips. Looks like you have quite the Ooni setup! 😍 subbed for more. 🍕
Very helpful! Thank you so much! 🎉
Cook the pizza in the oven on a metal pizza pan for a short while to get the dough set and partially cooked, then transfer to a pizza peel and easily slide into the oven. Rotate as required and you will never have a problem with launching.
These are awesome tips, can’t wait to give these a try. I’ve been using a pizza screen to launch (using tongs to put in the oven) to avoid the sticking problem, but definitely going to try these!
Let me know how you get on mate!
You're an artist!
Just got a ooni koda and this video came in the perfect time!!! Great tips and awesome voice
Enjoy your Koda!!! 🙌
"Emergency calzone" is my favorite tip
Very good Vid. Looks like an Ooni Karu 16 multi for me. I reckon I can replicate all your moves. I subscribed and I truly hope you can keep 'em coming.
Good job, I love the video.
Thank you Jon!
Great video thanks. In a hot humid climate, how many hours min should your dough rest at room temp once out of the fridge?
Amazing tips, does it matter that I have the peel without the perforations I have the metal sheet peel?
You’re awesome
Great video. However, I wish you would turn the background volume from the video when narrating. There is a lot of clanking around and sometimes I miss what you say.
You got skills!
Thank you!
Brilliant Video..👍
Thank you Paul!
Can you link to the pizza screen you are using in this video?
I am looking for something that can withstand 700+ degree temps.
Thank you
I should have watched this video before messing up two launches on a brand new Koda 16… made a huge mess. The base broke. Felt like my dough needed more kneading based on what you said. Or maybe I stretch it wrong and it becomes super thin.
Great video and a big help thank you
Thank you! I really struggled with launching in the early days so I hope this helps!
@@twocentspizza1792 It raelly has Ive just brought a Onni Pro after using a chearper pizza oven and your video def helps with fewer mistakes so Tankyou again What I am mostly looking at doing is cooking more than just pizza so fun times ahead
@@Pitcrew1960 Ooni Pro is a brilliant oven for cooking more than just pizza. So much room! Enjoy!
Some great tips in the video. I will definitely use the bowl of Semolina as the starting point. In the past I have used flour and get the usual burn on the base.
Thank you Stephen! Always here if you need any help mate!
I really like your modifed slap technique to open the dough. I try and practice the 'traditional' neapolitan slap technique, but I hardly get it right.
I'm no good at the proper Neapolitan slap 🤣 I must make up a big batch of dough and power through it. See if I can get the hang of it!
Hi, do you have a video on how you make the dough? Yours looks so good.
Thanks
Hello! I've for a link to my dough recipe. Just shout if you need any more help.
twocentspizza.uk/2021/10/04/neapolitan-pizza-dough-recipe/
Very Helpful 👌👌
Thanks Colin!
Great video, thanks!
I have one annoying issue when I launch my pizza, when I finish stretching, my pizza shape is always perfect round, but when I launch it into the oven most of the time it became more into rectangle shape once it landed, even i always do it carefully.
Have you tried a little fine ground semolina on the peel? Should help it slide off and stay in shape - I hope!
@@twocentspizza1792 actually i always do, but i guess its a matter of 2 factors: 1) speed, 2) the angle of sliding. I'll practice more with the oven off
👌🏻
In love with those hands 💕🤗🌷
Wow, creepy and inappropriate, mate.
Mind sharing your ingredient ratios and technique for your dough balls? They look absolutely perfect.
Very helpful video, many thanks. What weight are your dough balls?
275g for those ones. Good for a 12-13" Neapolitan
What size Spoodle is that one? Good vid. Currently don't have issues launching but love see the way others do things :)
118ml (strangely precise measurement on it!)
@@twocentspizza1792 Ah that'll be 4 fl oz American, they've converted it to real measurements for us XD Many Thanks.
Any tips for those few pizzas that want to stay stuck to the metal perforated peel? What can be done before it tears to pieces and cheese gets on the stone. I'm laughing just thinking about it.
Liked the video, definitely some tips there, mainly on my dough and proving time. Still left me with questions though. 🤦♂️
Ask away and I'll answer!
@@twocentspizza1792 I normally make pizza on Saturday. I start the dough after lunch and is has a single prove until about 6pm when I start cooking. Results are usually good, thin and crispy is how we like them, but I sometimes have trouble stretching the dough. Should I prove for longer? Double prove? Your thoughts are most welcome.
Also, the video itself, you were a bit quiet / flat. I do a bit of voiceover work and happy to offer tips.
@@derekrowe6443 all tips gratefully received! Well out of my comfort zone with this so I appreciate any pointers.
I always double proof my dough - once in bulk and then a second time in balls. The balls will need 4-6 hours to relax. Are you balling straight away after your mix?
@@twocentspizza1792 I have tried balling up before proving but it didn't make much difference so I generally split as I'm about to cook. I only make 2 each time. I'll try and give myself more time... Will DM you with tips / ideas for the vids.
@@derekrowe6443 definitely worth trying again. Ball straight after the mix for the full 6 hours. That'll give the dough time to relax and it should stretch out easily. Giving the dough longer to proof would be ideal. But just cut down the yeast so you're not over proofing
Beautiful set up!👍 here’s my Ooni pro pizza trailer set up😊🍕🔥
Just checked it out! Cool set up!!
@@twocentspizza1792 Aw thanks!👍
@@twocentspizza1792 I like your gas fired Fyra I believe…I’ve been thinking gas would be a better option for my trailer. I don’t think they make the gas attachment for the Pro anymore. I like your oven better than the Koda 16, love the glass door! Just looks nicer. Is the stack still used with the gas option? I guess you can always close the damper…
@@TheArtisticGardener777 I think they're still making the pro burner. Drop Ooni a message and see what they say. I think they've stopped manufacturing that oven but pretty sure they'll keep supporting the accessories. And yes - stack on, cap off and there's some vents in the door that you fully open. Much easier than a wood cook for service! Definitely worth looking at. It's the Karu 16. I have got the Koda 16 as well and I'll be running them side by side for service
@@twocentspizza1792 their Black Friday web site says they’re still selling the Pro, but the gas burner attachment is “sold out”. And yes, I saw your oven, the Karu 16, and that’s definitely the beast!😊. Honestly, I don’t have any business buying another pizza oven right now. My pizza trailer gig is really just an occasional side gig that ends up making little or no money for a whole lotta work(and fun and good pizza!), but it’s a challenge. Anyway, really impressed with what I see on your end! Cheers!👍
Hi! I just got an ooni fyra and launching got a bit problematic with cream instead of tomato sauce. Any tip for that?
Also, whats your dough recipe and proofing scheme? It looks absolutely delicious
How much yeast do you use per 1 kg of flour? Your dough grow so much and are full of air.
Good video, only issue i have is when i prep the pizza its perfectly round. When i launch it loses its shape, sometime becoming more oval. I know i am not over loading the pizza with toppings and i also use semolina. Maybe not enough? not sure what else i could be doing better. Maybe the dough itself isnt strong enough.
Sounds like you're doing all the right things Ben. What dough weight are you using and what size are you stretching to?
@@twocentspizza1792 250g classic Neapolitan style and go to about 12inch
@@benl8177 ok try upping your dough weight to 275g. My guess is that you're stretching the dough a little too thin for that size pizza and that's why it's not quite able to hold the shape.
What dough recipe did you use?
Just below the Ooni oven is a digital thermometer (not the hand held one), kindly let me know where i can get one like that, what brand please.
Amazon has them for like 20 bucks.
That's what it looks like when you make pizza's for a living.
Sounds like a beginner guide, looks like a pro????
I don't understand, why not just launch the pizzas off of the Ooni bamboo 16" pizza peel instead of transferring to the metal expensive Ooni peel.
Why are you whispering?
why are you whispering
Please consider getting a proper microphone. I can’t hear you