How To Make Pizza For Beginners - Empava Pizza Oven - Smokin' Joe's Pit BBQ
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- Опубліковано 21 вер 2023
- Thank you for watching my Texas pitmaster makes pizza for the first time video. I just received my new Empava Wood Fired Pizza oven and immediately put it to use. I made the dough from scratch and everything. This Empava pizza oven did such an amazing job cooking the pizzas to perfection.
If you've been looking to get a pizza oven, I would highly recommend the Empavo Pizza Ovens.
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Lol, of course, this would come up when i am sitting here eating cold leftover pizza for breakfast. But it is one of the many signs i NEED a pizza stone or a pizza oven. Thanks Joe!
I just got a solo prime pizza oven . Love it. I have learned so much from your videos, thanks keep up the great work
Nice. Thank you for watching 👍
That pizza oven alone, in red, is savage in itself! Next pizza, do smoked chicken with your own sweet bbq sauce and some red onion. You won’t be disappointed!
Now thats a pizza oven i can live with, i make pizza on my weber kettle. nice job joe.
Hello, I come from Vietnam. Your videos are so interesting! Congratulations on your new Empava Wood Fired Pizza Oven! Thanks for sharing!
Best looking pizza i seen in a while.
Liking your "all in" mozzarella style. You handled the peel like a pro, the doming gave you away.
🤣
Looks great. Wood fired pizza is so much better than gas. I have the Dalstrong pizza cutter also. That thing awesome.
"I'm going in"...lol Another great video. The instructions and pizza, all great! Question: Do you freeze the extra dough balls for future use? If yes, I wonder how long they keep? I love pizza, but the waist line says "not too often!".
I've never frozen dough but I would say somethings might change. I'll have to try that. 👍
Joe, you make it look so easy! Love your channel. B
it looks really good
Good looking Pizza! Team sausage pizza baby!
Good looking pizza pies Joe !
Thanks Kent!
OMG! I am a pizza fiend! I gotta get one!!!!
All Right Joe, That will work, When can we expect a pizzeria coming soon.
Let me tell you, it's way easier to make pizza than bbq. 🤣
@@SmokinJoesPitBBQ Thats what I was thinking, more profitable to probably.
Absolutely...what was I thinking 🤣
Looks delicious Joe, nothing wrong with pizza on a bbq channel. I do a Chicago stuffed pizza in cast iron pans on my pellet grill all the time
Excellent job Joe!
Looks absolutely delicious.
My all time favorite pizza is Margherita pizza, followed by sausage pizza. You definitely made those pizzas great. Cheers, Joe! 👍🏻👍🏻✌️
Thanks Dwayne!🤘 I wanna try a vodka sauce pizza too.
@@SmokinJoesPitBBQ Sounds great.
Fanatastic results, Joe! As much as pizza delivery or take-out costs now, you'd probably pay for this thing in about a year or two, but it'll last you way longer than that. Damn...I wonder how long chocolate chip cookie would take in that thing? Wood fired chocolate chip cookies. wow.
I bet they would be great and ready super fast. 👌
looks good, I have the Vevor 16" Propane and i also have the walmart expert 15" wood fired one, i love both of the, i like the wood fired better, but for next year we are building a outdoor kitchen and having a wood fired pizza oven built for the kitchen, can't wait. keep up the good work, love the videos.
Looked amazing excellent job
You got my mouth watering. Looks great.
Thank you!🤘
I do a lot of Pizzas on my pellet cooker. Gives it that little bit of smoke. Yours looks amazing.
Looks really good, Joe! Try substituting 1/4 of your flour with rice flour. Also, land your cooked pies on a wire rack for a few minutes when you pull them from the oven. Those two things should help your crispness.
Thanks for the tip!
Great looking pizza Joe! And the pizza oven looks pretty awesome too! Can’t wait for future cooks! Cheers 🍻🍕
Super nice pie. great cook Recommend that you use cornmeal on semolina instead of flour. Flour burn faster,,
You’re gonna make me buy a pizza oven,!
🤣 It's a great investment. You'll never want to order pizza once you make your own. 🤘
@@SmokinJoesPitBBQ oh for sure homemade is the only way to go once you’ve done it, then add the wood fired aspect and dang I have some shopping to do. Such problems to have, haha
Hi, when you shape the pizza dough on the work surface and also on the pizza peel, try using finely ground durum wheat semolina instead of flour. I think that works much better.
Yes sir, I couldn't find it anywhere. 👍
@@SmokinJoesPitBBQ I buy Bob's Red Mill semolina flour in 1.5 pound bags at Kroger for making pasta. I’d be surprised if Albertsons doesn’t carry it. You may have to look in the health food section. It’s definitely not on the shelves where King Arthur, Gold Medal and other bread flours are sold. If you don’t want to use any extra flour on the bottom of your pizza, try using a pizza screen. You can pull the pizza screen out of the oven after about 30 seconds so that the pizza is directly on the deck if you want a darker crust. This is what I do.
@@Lettuce-and-Tomatoes nice!
Yea buddy ...nice video big dogg ..pizza looks 🔥...
Great job joe it makes me want to buy one.😀
Good looking pizzas! That’s a nice oven too. I’m filming my first pizza cook today on my Gozney Roccbox. I like your dough recipe 👍🏼👍🏼
Thanks brother Ric. That dough was so easy to make and really tasty too. 👍
Looked great Joe. Corn meal works great on the peel also. Pizza slides right off.
You had me at Pizza. Those looked great Joe and that pizza oven looked pretty cool as well.
Looks awesome. I'm still trying to figure out as well how to make the bottom crisp up more as well. One thing i did from other tips i heard was to put the mozzarella in a strainer in the fridge to drain out some of the moisture, and that has helped a lot.
Also the link didn't work for me
I use my Vision Kamado i fire it up to 500 to 550 degrees comes out great,
Your wife is right. It's pronounced RAY-ohs. I've been to the restaurant. Also, I checked the Empava site and I don't see any gas fired pizza ovens.
Lol but you can do whatever you want this is your pizza lol damn joe you sound like bob ross 😂 pizzas look great bud 🍻
2:20 you shouldn’t add sugar. The dough will ferment longer, gaining more flavor. The sugar will make it rise too fast. But you need to make the dough the day before, or even a few days before. Also, the salt should be added after the yeast/water solution is incorporated with the flour. Just my 2 cents from working at a pizzeria for 10 years.
Definitely needs some work. I would not add sugar for a number of reasons. Sugar is hygroscopic, it attracts water, weakens the gluten structure, and feeds the yeast, thus slowing down fermentation. It basically throws everything out of balance. Some people recommend using sugar for low temperature ovens in order to help with browning. A few other pointers, flour has to be weighed in order to be precise the the hydration. Not to keep adding flour during the process, so to not alter the hydration. Too much oil being introduced into the dough. 102 F water is too warm, it will over activate the yeast. The dough doubled in size in 20 minutes cause the water was too warm. Pizza flour, or Typo 00
is more suitable...
@@CoolJay77 as to the weighing, especially since he has the scale right there. With baking, I always weigh. And in grams too.
I should've just thrown it in the trash.
@@SmokinJoesPitBBQ I'm pretty sure it tasted good. I did not mean to offend you , Joe. You could take it as a constructive criticism. I like your channel, you do great work with BBQ. Those are just couple
basics in pizza making that caught my attention.
Let's gooooo
I'd say maybe use less wood but still awesome video brother
Thank you for watching my pizza video. If you're interested in buying this Empava pizza oven, please use this link and discount code for 8% off.
kitchenappliancestore.com/?ref=9uJzOZu5Htm5jE
Discount Code SMOKINJOE
Awesome pizza, Joe! That oven looks beautiful, and is a great addition to your setup. I hope you show more cooks with it👍😊
Thanks Bobby! I definitely have a few more vids planned. 👍
How hot are you running that?
I ran it at 450° but to be honest, it needs to run closer to °500 maybe even 600°.
@@SmokinJoesPitBBQ
Right. That would give you a crispier bottom
The tiles weren't hot enough
Another great video, Joe! Maybe you could do a video showing how you keep your vast collection of smokers and grills stored and in cooking shape? Thanks!!!
Umph