Your First Ooni Pizza - Step by Step
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- Опубліковано 27 лис 2021
- My best tips for making your first Ooni Pizza!
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This is by far the best pizza making video I’ve seen on UA-cam. Congrats you really nailed it.
Wow, thank you! I’m so glad you enjoyed it!
I just got an Ooni Karu 16 and this is exactly what I needed to see. I had so many questions about how to prepare and launch a pizza into the oven and this video covered all of them. Thanks!
Awesome Ken! I’m so glad it was helpful!
Best how to video I have seen in a long time! Excellent!
Thanks Alex!
Thank you for this tutorial! I followed your instructions for the gas Ooni to a T, and my first two pizzas came out perfectly!
Well done Tom!
Great tutorial. Have watched a dozen videos and yours is the best at explaining how to use the temp to get the end result you want. Thanks! I just unboxed my Koda 16 and am waiting for my dough to come to room temp for my first pizza.
Awesome Larry! Let me know how it comes out!
I got an Ooni pellet oven for Christmas. I read every article and (I thought) watched every UA-cam video on the subject.
My first pizza was an unmitigated disaster. It wouldn’t launch and became a mangled burnt mess in the oven. I tried two more times that night and every try was worse than the previous.
Then a day or two later, this video pops up in my recommendations. I figure I have some more learning to do so I watched it.
First of all, thank you for showing every step of the process in real time and for slowing it down from the usual 60 second cook, that helped a lot.
Following your instructions from this video, I made four amazing pizzas. Were they perfect? Of course not. I still have to hone these skills. But they were edible. Not only edible, but delicious!!! And looked very appetizing!
As far as I’m concerned, this video should be on Ooni’s official start guide. Thank you for making this video and making me believe I can make this pizza oven thing work.
What an awesome review! I’m so glad you enjoyed it and your pizzas were good. They’ll keep getting better and better!
Most helpful video for this that I've come across. Thank you!
Nice! I’m so glad!
I can’t wait to try! Ty for your help!!
You’ve got this!
soooo helpful! watched this from start to finish and had a great first experience with our Karu 12G. thank you!
Awesome Kate! I’m so glad!! I’ve got a Karu 12G too. Such a fun oven!
Thank you so much for this video! Just got a little pizza oven and had zero idea what I was doing 😂 gave it a shot and turned out perfect, loved the tips!!
I’m glad it helped!
Fantastic, such a great video. Thank you so much!
Happy to help Andre!
Great video mike
Really good job with the instruction and the demonstration. 'Fired' up for my first Ooni pizza.
I'm excited to! I can't wait to see how it goes!
I should be receving my ooni oven today. I have seen many videos of people cranking up the heat to 900F and pull a pizza out in 3 minutes... with a soggy floppy crust. To each his own, but this video confirms my thinking - that in order to develop a crunchier crust, you turn the heat down a bit and let the oven do it's thing. thank you!
Yep you got it! You can do any style in the ooni! It’s great at the hot and fast 60 second floppy Neapolitan. But I’m with you and prefer to cook a little slower
Awesome step by step video,plan on making my first pizza this weekend sometime,stay well my friend happy holidays.
Good luck! You’ve got this 💪
WOW... and double WOW ! Very well explained right to the point. I'm a first timer with a Ooni... and you made a difference for my pizzas. From Montreal Quebec. God bless you.
I’m so glad you enjoyed it!
@@rosehillsourdough I'll go with propane. BTW, which one do you suggest for best results: the 12 or the 16 inch Ooni? (performance, etc.)
@@italianskygod111 can’t beat Koda 16!
Wow. This was really helpful. I wish I watched this before I used my Koda 12 for the first time.
I’m so glad it was helpful! Tell your friends 😄😄
So well explained - thanks!!!
thank you!
What a great instructional video. Really broke it down for us true newbies.
I’m glad you liked it!
Great video! Super helpful.
Thanks Adam!
one of the best ooni how to videos
Heck yeah! Glad you liked it!
Just bought some of this dough to try in the Ooni! Great video Mike
Great video. The information was useful but what really kept me watching was your presentation style - it’s fantastic. If the pizza thing doesn’t work out for you then you should try training public speaking!
Thanks! I appreciate the feedback!
I am using the Ooni Karu 16 (wood-fired) without an IR thermometer because the Karu 16 comes with the ambient temperature thermometer, which has been really great. It might be a bit easier to control the stone temperature with wood anyway. I just make sure I get it nice and hot for about 20 minutes and then I don't have to worry about how hot the stone is because it's definitely going to be hot enough. In fact, it can be a bit hotter than necessary, but that's easy to control by either opening the door, placing a peel underneath the pizza or placing a cast iron skillet in the oven for a couple of minutes. Of course, if you don't have an oven with an ambient temperature thermometer, you'll probably need the IR thermometer.
I’d recommend an IR thermometer even with the Karu 16!
180 degree turn :)
I won a ooni 12" gas on lottery website. Can't wait to try it. Very helpful.
I loved the video has my full support
🙏🙏
Excellent video
Love this video. Love your calm demeanor….reminded me of Bob Ross, lol, just a little bit.
Great video, I've been struggling making pizza in my Koda 16 gas oven, hopefully this will help.
Thanks! And good luck! You’ve got this 👍
Gosh I could watch you all day. Great video now giving it a try😬
You’ve got this!
I enjoyed your video it wasn’t redundant and it showed me good techniques
I’m glad you enjoyed it!
Unreal dude, thanks so much. I was about to throw this thing out the window when came across this!
Oh no! Don’t throw it out the window! You’ve got this!
Thank you for this video. Tremendous help on my first Ooni pizza bake.
I’m so glad you enjoyed it!
the ch pizza was artful great video tutorial
I’m glad you enjoyed it!
well done sir great video...learned a lot getting the 16 soon duel fuel..thank you
Awesome!!
Standing ovation ❤❤❤!!!
Thank you so much!
This is super helpful! I’ve turned 2 into piles of mess so far from trying to turn too early. Watching for the color shift should help with trying to pick it up for the first turn
Awesome Dan! I’m so glad it was helpful!
Incredible insights
Thank you so much! I was the head of engineering for 3 years at ooni, you think I’d know a few things 😂
I wish I would have scene this video yesterday when l made pizza in my koda 16, cold pizza dough is a nightmare to stretch but by the 4th pizza l came to a similar method but yours will be the one l use next time as my pizzas had more of an amoeba shape than a circle. Thanks for the great tips.
I’m glad it was helpful! And don’t worry if it’s not a circle, just call it artisan and charge more for it 😂
Seen
Just got my Koda 16 on Black Friday sale. I think I'm going to try some Trader Joes dough for my first bake. Looking forward to our first pizza party!! I also got the cast iron plate to try steaks in the oven.
TJs dough is exactly what I had in mind when I made this video! Follow the tips and you’ll be golden. Also, best steak I’ve ever had came out of an Ooni. NY strip at room temp. Salt and OO. 45 seconds maybe each side. 10 minute rest. Black pepper to finish. It was incredible.
@@rosehillsourdough Thanks for the tips! Can't wait.
How it's going? Steaks any good?
Very helpful for first time pizza
I’m glad you enjoyed it!
Man it took me most of the video to figure out what Ooni was lmao. I thought it was some hipster pizza style and was wondering why you were going as basic as store-bought dough.
I just use corn meal to prevent sticking and launch from a cookie sheet in a standard oven.
If things stick just put something big and flat on top, like another cookie sheet and flip it. Let gravity unstick and flower up everything before flipping again.
I strongly recommend checking the pizza slides before and after topping it.
I find granulated garlic burns and tastes bad if it gets on the crust. I think its fine on the sauced area. That or garlic salt (very very little) added to the dough recipe is pretty good. I add oregano, coriander and cumin to my dough. So good.
I agree with all the comments below, best video I've found. I too had a disaster my first time, and will be trying again this weekend. I do have one question ... I only have a metal peel, is it better to have the bamboo peel for making and launching? Thanks again for the great video!!
Hi Lynn! So glad you enjoyed it! I do think a bamboo or wooden peel is easier to use than a metal peel for a launch. The metal peel means you just need to work more quickly. The bamboo or wooden peel buys you a bit of time. Use the dredging technique and don’t be afraid to get that whole dough ball coated in semolina and you’ll be fine! Have a great second first try!
You’re good 😊
Love the video - just tried my first pizza today in my new Ooni Koda, using Trader Joe’s store-bought dough - everything was going great, cooked it “low”, but the dough just did cook well and/or through - any thoughts or suggestions, much appreciated - keep up the great work
Trader Joe's dough is a great starting point, but it sticking or not cooking well is a universal problem among Ooni owners. I'd recommend getting dough from a local pizza shop (they are usually happy to sell it) or making your own using one of the recipes on my website. It takes a little extra planning but is worth it!
Awesome! I’m so glad!
I regret watching this video after my first attempt at making an Ooni pizza. When I tried this yesterday, it looked like a scene from a slapstick comedy because the first thing that went wrong was that I melted the front of my IR thermometer meter when I tried to get a temperature reading. Because I had also almost burned my hand in my attempt to measure the temperature, I turned the heat down and ended up making a pizza that was undercooked because I still kept my cooking time to 1 minute even though I had lowered the temperature. On the bright side, I was able to launch my pizza successfully; something I was never able to do before.
Thanks to all of the videos that I have watched (including yours), I have a better idea of what I have been doing wrong for years when making pizza from scratch. Until only recently, I used to use a rolling pin to stretch out my down.
Can't wait to try again!
Thank you for making and posting this video!
Oh man Rick! We’ve all been there. Keep on pushing!!
Well done! Much appreciation for this - really helfpul. Question: Why did you prep and place the first pizza on the Bamboo pizza peel, and then for the garlic bread you prepped on the marble directly and then used the perforated metal peel to transfer and place?
Just to show a couple different options! I prefer the bamboo prep as I use the bamboo to prep and the perforated to retrieve. Lots of folks like the transfer method, and it’s especially nice if you on only have one peel
i love this
I’m so glad!
@@rosehillsourdough very helpful! Makes me confident to try my Ooni tonight!
@@willyyy6982 you’ve got this!
@@rosehillsourdough made it for the whole family! It went great! Made like 10 small pizzas for everyone! I can’t wait to make more!
@@willyyy6982 awesome job!
I use corn meal just on my peel. I find the the pizza slides really easy because corn meal is tiny balls.
Best tutorial! Oo you do a dessert pizza?
I sure do! A really nice one is butter and brown sugar down with marshmallows crushed Graham crackers and chocolate chunks. But go with a very very low flame or even no flame at all. You can parbake the crust too. The marshmallows go up fast 🔥
Just got my Ooni 12" gas oven, and my first bake will be using dough I made with gluten-free Antimo Caputo pizza flour (wife is allergic to wheat). I'm living on the edge! I hope I can keep it from sticking to the peel. Gonna flour it good and cornmeal the peel. Wish me luck!
If you’re going with cornmeal and using that gluten free flour (for allergy reasons) I’d go for a longer bake (6 minutes or so) with low or no flame and a stone temp of around 650F! Good luck!
@@rosehillsourdough yep, I think you are right. Edges were a bit dark, bottom light, and inside slightly doughy, but all in all, it was still better than any GF pizza we've had anywhere else! Thanks for the response and the great starter video!
@@Gruuvin1 you’ll just keep getting better and better!!
Excellent video, thank you. One idea: can we place the pizza on a baking sheet and cook it like that in the oven to avoid the transfer risk? Might catch fire though, not sure but have you ever tried?
Do you mean parchment paper? You can cut a piece of parchment paper to fit so it won’t burn but you’ll want to remove it. Best tool is actually something called a pizza screen which is made from aluminum or stainless steel. But again you’ll want to remove it so the bottom can bake. That’s more for a slower style. I’d recommend just practicing the launch. You’ve got this!
Yes parchment paper is what I meant; sorry poor wording on my side. Thank you for the response. I agree I should probably just practice more. The 4th Pizza I did was quite good actually. Once you start to understand what is going wrong, you can rectify; then in the evening I watched your video so I think the 5th one will be much better. Again thank you for the video; it is rare to watch videos that tell you how to do things and also tell you "the why" so you get it.
Turning the peel over to cut the pizza is a good tip. I haven’t started yet & I don’t know if I would’ve cut on the peel, but that’s timely advice just in case. Just got a Fyra - how important is the pre- first cook “seasoning”? Nobody mentions it except the Ooni instructions. Cheers
It’s good just to learn how to use the oven and burn off any residual oils from manufacturing
I wish I'd come across your video sooner, I've had a few burnt pizza's so far. I'll be trying closing the baffle on my next cook on my Karu 12G. Where did you get the garlic granules from?
Happy to help! I grab it at Trader Joe’s now!
This video gave me the confidence and tips i needed to embark on my first pizza in the Ooni Koda12. Thank you!
Coupla tips I'd share with other newbies:
Don't skimp on the stretching; make sure you've got your dough thin enough so that it will cook all the way thru before the top is at risk of burning.
By preheating full blast for only 15-20 minutes, then turning to low after launching, it seemed to be the perfect temperature (ie, it's OK to try your luck without a thermometer).
Have fun, everyone!
@7:29 "if you've got a metal ring, take the ring off." At least now I've got something to explain to my wife why I've taken my ring off! ;) This video is fantastic and should be in every pizza lovers playlist.
Hi. After defrosting the pizza dough and you don't use all of it - can you put back in the fridge and repeat the cycle again the next day? Thanks
It really depends on the dough and how far along you got in the defrosting. In general I say use leftover dough for focaccia, fougasse, or parbake the rounds and freeze them for a later pizza making!
Ive had my oven since june and maybe im particular stupid but....it really is trial and error and something that you have to feel via experience.
I think Ive nailed it now but still sometimes the launching fail due to whatever.
I think its part of the fun while super frustrating when failing. It sure is a learning curve and not like baking bread.
Also the flour is a major factor. I tend to go for various caputos. The purple give some really airy chrust when fermenting more than 24 hours. Alway use tipo 00 or durum
Dont start with Lacopellis poolish or Biga dough as a first-timer
You’re not stupid! It’s a new skill and takes time. And you’re absolutely right you have to go with the flow and learn from doing it over and over again!
I started with Iocapelli's poolish for my first try with my Ooni Karu 12. Six awesome pizzas, with the best tasting crust anyone in my family can remember having tasted.
Just curious if the Semolina Flour you use for drenching the dough causes any burning on the pizza stone, which is what I have experienced. TY
It only burns if you put on too much or the stone is too hot. If you just dredge the dough and not add an excessive amount, you'll be fine!
Is it best do start of with a wooden peel? Cause I can’t ever get my dough pizza to spin like that. I do but frozen pizza dough from Brooklyn at my super market in Long Island. Maybe I need more flour? But it seemed you didn’t even use a smidge.
I prefer the wooden or bamboo peel for launching for sure. And use that dredging flour trick! That will help a lot
Do you ever use a docker on the dough?
It depends on the style. I’ll dock dough that’s going in a pan but not on a stone
Can you use corn meal to dredge with? Or should we use the flour and then put a little corn meal on the peal to stop sticking?
Only use cornmeal for specific styles that call for lower temps. Corn meal will burn at high temps. Go with semolina or just more flour
would it not have been easier to just keep the temp up & take out sooner?
Hey! Which step are you referring to? The baking? If so it totally depends on the style you’re making and for Neapolitan style yeah absolutely just keep it cranked but for someone’s first pizza, the heat and speed of and ooni is often something to get used to so I keep it low and slow for the first one 👍
The dredging flour 🤯🤯🤯. #protip
So is the dredging flour just semolina? Thanks.
Use semolina if you have it. Otherwise bread flour is great!
Thanks so much for the reply. So semolina to stop it sticking? You don't know how much this has helped, thanks so much.
@@kcdow yeah either will help with stickiness, semolina more so as it very good at absorbing water. Also try the smooth side down technique. And really best advice is just nail the proof. That will limit sticking
I usually buy the dough from a local supplier which I found in my town which saves loads of hassle. Thanks so much for the replies, I'll give you a sub now.
@@kcdow thanks! Glad you’re here!
Thats not “burned”, thats called “char” and its a good thing
My stone never get 800 degrees any ideas why? I’m running propane
Which oven? And how long were you preheating for? Also what part of the world are you in?
Koda 16 . I live in Indiana!@@rosehillsourdough
@@Familyguy1262how long are you preheating for? The US Koda 16 shouldn’t have any issue hitting temps. The only thing could be if your flame is too blue. That may require a small change to the air intakes which customer support would be able to help you with
glad i found this as my first go with raw dough was a comedy - not enough flour dusting and too thin a pizza meant it didnt slide in and out smoothly, leaving an abortion by the time it got onto the plate! we've all been there as novices no doubt
Yes we have! We’ve all been there!
Get the pizza stone up to temp(600F), then turn the flame down to low. Put pizza in oven and rotate as required while cooking. DON'T fall for the gimmick of trying to cook a pizza in 60 seconds at 750F.
No gimmicks! I’ve cooked many 60 second Neapolitan styles on both these ovens. Just need a good flame, an 850F stone, and the right dough. But. I do prefer a 650-750f with a lower flame and 2-6 minute bake
@ticklerdude. nah you’re full of it. drop a pizza on an ooni stone at 600f and you’ll have uncooked doughy crust and burned up toppings.
Why do wood even have a door but gas ovens dont
What's with the metric system? This guys sounds American but comes off european. Still good video. Thanks.
Metric is super popular among bakers and pizza makers 👍 Just easier for dough making
All infrared temp guns use both.
You used a different oven on your second bake. It's another first bake.
Can you please settle this. Are oonis engineered to run at max flame at all times? That is my belief
Absolutely! They can run on the high setting on gas for hours without issue
@@rosehillsourdough But I mean is that technically how the flame is balanced to cook? I'm under the opinion that lowering the flame when cooking in all ooni ovens (over gas) is wrong and that the top of the crust does not cook as well? My karu 16 cooks flawless at max flame and I was wondering if others are the same.
@@overnightclassic2 you have to balance the top and bottom heat to get the style you want. At 450C+ stone temp you need the flame on high or the base will burn before the top is done. At temps under 450C on the stone you need to turn the flame down and allow it to cook for longer (like I show here) or even sometimes turn the flame off. It’s all dependent on the style you want to make
@@rosehillsourdough Ahh that's why. I bake at 820f or close to 450c. I cook closer to 70 seconds though I like my neapolitans soft
@@overnightclassic2 then yep you’re good to go running on high!
Burned allways 😢
Lol 360. Haha. More like 180.
Room temperature means nothing unless you specify what that means 65 is why different than 80. Both are room temp..4 hours at 80 is a disaster.