Struggling with an undercooked pizza base? Try this.
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- Опубліковано 12 чер 2024
- Portable, high temp pizza ovens are very popular right now, but a common struggle is getting the bottom of your pizza cooked before burning the top and outer crust. Here's an easy technique that will help you solve that problem.
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VODKA SAUCE FOR PIZZA
(makes about a quart)
Cheap Vodka, 76g (2.67 oz. or 1/3 Cup)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1/2 tsp.
San Marzano Tomatoes, 794g (1-28 ounce can)
Calabrian Chile Paste, 15g (1/2 oz. or 2 tsp., or sub dried chile flakes to taste)
Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
Heavy Cream, 76g (2.67 oz. or 1/3 Cup)
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
DIRECTIONS
1- Simmer the vodka or medium heat for a few minutes or until slightly reduced.
2- Add the minced garlic and oregano, and cook for a few more minutes.
3- Stir in the San Marzano tomatoes and Calabrian chile paste. Continue to simmer.
4- Stir in the salt and heavy cream. Reduce heat and simmer for 20 minutes.
5- Blitz with a stick blender or break up the tomatoes by mashing them with a whisk.
6- Stir in the extra virgin olive oil, then transfer the sauce to a container and let cool.
7- Chill in the refrigerator until you are ready to bake pizza. It'll keep for about a week.
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🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
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Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
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All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
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⏰ TIMESTAMPS
Intro - 00:00
Wrong Way to Bake Pizza in a High Temp Oven - 00:20
Building the Next Pizza - 02:14
Temping out the Pizza Stone - 03:41
Correct Way to Bake Pizza in a High Temp Oven - 03:59
Showing a Properly Cooked Pizza Base - 04:53
Finishing the Pizza - 05:28
Taste Test- 06:58
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#pizza #kitchenandcraft #ooni
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Навчання та стиль
These tips probably seems like common sense to the more experienced users, but there are many (mostly newbies) who overlook what I cover in this video.
Just realised you are about to hit 100k subs soon! Congrats...I am sure you have something nice in store for us to celebrate this milestone
More pizza making of course, and some vlogging along the way. A little different from the normal programming, but hopefully enjoyable :) Thanks for the support and helping me get to 100K!
I know this sounds strange, but I actually spent 5 years perfecting my New York style pizza dough, sauce and cooking method in my home oven. To myself and family and friends it is the best pizza we had ever had, anywhere. BUT; when I saw your video on overnight pizza dough and using the Ooni Koda 16, we just had to try it. My 2 sons bought me the oven for my birthday, and it revolutionized my pizza making. The first time I tried your dough and the oven, it blew my old home oven pizzas out of the water. Man; I can’t thank you enough for taking the time and effort to share with us, you are the man. You keep things simple and straight forward and entertaining taboot. We just made 4 more pizzas last night for a total of 136 pizzas in my Ooni so far; all using your dough recipe and methods. Everything is perfect; but I admit I do struggle successfully though in keeping my outside top crust from getting to black and charred. Burnt anything doesn’t taste good so you have to stay right on top of it. I haven’t purchase a shield yet to block the flames, primarily because the videos you did on them didn’t look like they worked well or made much of a difference? My method is once I launch the pizza, it has to sit on the stone without moving it for 30 seconds to release the dough before starting the spinning process. I guess the effort is a small price to pay for amazing pizza. Thanks again for doing what you do for all of us, God bless!
Always informative and relevant! Keep up the good work!
Thanks, will do!
That 2nd pizza looks incredible 😍
Thank you!
Nice job! I have the Koda about a year. I need to UP my Temp. I used cornmeal to shape dough a few times, and it was fine. Last time though, there was too much that got in the oven and it made a Burt taste and the cornmeal caught on fire. I guess I will go back to flour. I sometimes try to make it a little firmer, you know how the first 2" flops over (that's what she said) when you pick it up. As soon as I got my Oven I added the Stainless Steel Door, makes a big difference in heat up time. BUY one if you get a Koda for 100%. Great Job as Always Sir!
This was exactly the video I needed at exactly the right time. Love your channel, thank you! 🙏👌🍕
Awesome! So glad you found it helpful. Now go and bake some delicious pizza!
@@KitchenCraftFood I am! 😜
Got my karu 16 warming up right now and will check the stone temp with an IR thermometer this time to see if the ooni led temp matches what the gun says. I've had a tough time getting that temp above 775. Let's see what happens! 🙏😋
Update...
The read-out on the ooni led stone temp display is basically the lowest temp from all the areas on the pizza stone. My IR therm gun ranged anywhere from a few degrees lower than the ooni temp to about 100+ degrees more than the ooni stone temp depending on where I aimed the laser. Obviously, closer to the source of the fire, the hotter the reading.
Good to know! 😅
Thank you❤
Wow, so that's why. I'm a pretty good cook but this had me confused, Thanks so much 🙏 ☺
Tried my Ooni 16 for the first time (before finding your video) the top was perfect but my bottom was raw. I'll use your recommendations, thanks!
thank you so much!!! i got a pizza oven for christmas and i lit my first pizza on fire on accident and it still ended up underbaked 😗 these tips helped me a lot!!!!
Love your videos man! Would love to see your take on a New Haven pie
You're definitely right that a longer preheat is the key to a better crust, but I think it's more about getting the stone completely saturated with heat for a long period of time rather than getting the top surface of that stone up to a certain temperature. In fact, in my Koda 16, there are definitely surface temps that will result in instant blackening of the crust. I pretty much don't go over 750F and I've noticed the problem go away, but like 850F surface temp would be instant blackened and burnt crust. I've heard that the Karu can do hotter surface temps though. Must be something different with the stone's ability to transfer heat. In either case, the absolute most important thing is saturating the stone with heat for a long period of time. Then it actually has enough heat to transfer into the crust and cook it correctly.
Yep. A longer pre-heat gets that stock stone hot from top to bottom. In the Karu 16, I have to run it at a higher temp, then when I baked in my old Koda 16...about 50F hotter. I have a biscotto stone for that oven, and I'm considering cutting the "wings" off of it to fit my Karu. I'd probably run that stone at a slightly lower temp because it does such a good job at retaining heat.
congrats on the upcoming 100k milestone
Much appreciated!
Hi, great video and great oven! The results I am getting from my Bertello Grande are no where near this nice. Question, at 4:11 you didn't turn the pizza at all, did you just cut those parts or the Karu actually yielded that pizza with 0 rotating?
Good tip, Tim! I like to put a little layer of parm down before the sauce and then dust it again before firing. It is like two octaves of flavor. For those without an OONI oven, a pizza steel preheated for 30 minutes in a 500F oven gives good results in about 5-8 minutes. Not quite as good, but any pizza you make at home (from scratch) is going to taste better.
Thanks for sharing the info on baking with a steel!
Very good
great video! going to try heating mu oven a little longer/ hotter!
Hey there! Thank you…excellent video. Informative and to the point. Got my Ooni 12 a few months ago(charcoal/wood burning) and my pizzas typically look like your first one. Very good but lacking that under crunch. I let the oven heat up about 20-25 and it’s typical 700-750 so another 5 minutes or so should do the trick. January Ohio weather takes more time lol. Subscribed! 👊🏻
Great Vid i am going to have to try this ive been struggling and darn near ready to throw the dam thing away i am going to try this. any tips on how to shape the dough?
Curious Tim - what hydration is this dough? And could it contribute to the temp/cook time?
I’m interested in getting a biscotto stone for my ooni Karu 16. I want a completely cooked bottom without so much char. Is this the best way to go? Or will the biscotto have other effects? Thank you
Thanks for this been wondering about this only one question: Italian pizza chefs in Italy cook their pizzas at high temperatures too and the bottom base is somewhat soft still like the pizza at the end of the video no?
This meeting could of been an email….😂 good tip - appreciate the tip, will try it out
Do you have the baffels on the inside of the oven adjusted... That is the next thing I am going to try. Haven't been able to get my stone hotter then 550 600f
100%! Initially, the pizza stone wasn't hot enough. He then checked with infrared thermometer to ensure hot enough and BOOM....perfect AND perfect bottom (this time)!! Great job!
Thanks so much!
Mate, I love when you make pizza❤️❤️❤️❤️
Always appreciated!
My setup is quite different, but if I get my stone over 650F it burns the bottom of my pizza immediately. Smokes and blackens and gets super bitter.
My setup is different. I have a stone on my gas grill and I have added a burner under a second stone about 4 inches above my pizza. The bottom stone is heated from the built in gas burners below. Both stones are big green egg brand ceramic stones. Other stones crack. The big green egg stones are super high quality ceramic.
It ends up looking like the ooni and other pizza oven with the flames just over the pizza.
If I launch the pizza at 650f on the bottom stone it comes out great. Top browns with small black spots and bottom gets nice and dark.
I had to make a metal rack to hold up the top stone and I also had to cut out a small opening in the back for the top burner. I came up with a splitter off the propane tank and the burner I bought from Amazon has its own control I attached to the splitter.
Anyway, it works well, but could be very dangerous if set up wrong. The entire gas grill gets way hotter than normal, which my Webber seems to be able to handle. I also had to craft some parts to keep the lid open at a few different heights depending on how high I have the flames up. High flames need more air or the burner will either go out or kinda starve for air.
I also have developed a technique for throwing a handful of apple chips on the top stone when I launch the pizza and it tends to add a nice Smokey flavor. Sometimes I place a thin sheet of metal with some holes in it over the wood chips after they start to burn to get them to smolder nicely.
Use a bench scrapper for the flower on the counter
Where did you get the pastry board?
I use to live in NY, loved Wegmans! Lol
I really love your videos! Thanks for representing RVA too! I have to ask- what brand/maker is that badass Japanese knife that you use?
Thanks for the support! Always love hearing from other Richmonders. That Gyuto was made by Anryu Knives.
@@KitchenCraftFood Thanks for the reply! Keep up the great work!
The bottom at 1:35 wasn’t that underbaked. It looks slightly underbaked but definitely edible. Also, 850F for the stone seems a bit too high and 900F is definitely too high. The second pizza base looked too cooked for me lol. I guess it’s a matter of preference. 750F stone is what I aim for.
No matter what you do, if your stone is 850-900 the flour is burning and the bottom is ruined
To clarify, that may only be with the stone that comes with the karu. But in my karu, nothing can cook well at 850+
I have the Karu 16 too. When cooking with gas, I pre-heat the oven for 25-30 minutes. But if I cook the pizza at a stone temp of 850, I always get a burned bottom. My dough is usually 63-64% hydration. You and other more experienced bakers recommend 800 plus stone temp but it doesn't work for me. I'm trying to improve my pizzas by using tips from more experienced bakers, but I'm stuck on this one. Any suggestions. Thanks.
LOVE YOUR CHANNEL..SUBSCRIBED..Try putting a lil less sauce and cheese (even though I like it the same way you do) to possibly not get so much of a flop. I just made some 65% hydration dough and will try it on my Alpha hybrid Friday...first cook on this new oven. I tried your other recipe (reduced crema and caramelized onion) and it was a hit..
Thanks for the support! My son likes less sauce, but I on the other hand, like a little bit more. A man set in his ways I guess. Have fun with that Alpha!
What I keep coming across is my crust is fully cooked on bottom and around perimeter super crunch on the perimeter but in the middle of the crust it’s raw yet the outside is beyond charred in some cases and the heat is on low as it goes after pre heating the stone . I threw away 4 pizzas yesterday because it looked cooked all the way throughout even on bottom but inside still had a layer of raw dough even though it’s not thick at all .
Hey Tim... Love your videos!! You always provide great advice and precise explanations. One question, I noticed that you're using two different peels in this video. You're launching with a perforated peel and then removing the pizzas with a non-perforated peel. Is there a reason for doing that? 🤔
Thanks Jeff, and good observation. Yes, I was using two peels because the "turning" peel, gets warm and can cause the dough to stick sometimes if using it as a launching peel too. At some point, I've transition to a legit turning peel, but I don't have the technique down yet :)
I would also add, a perforated peel when launching a pizza allows any excess bench flour to fall off before going in the oven. It prevents excess flour from burning on the underside.
Removing the cooked pizza with perforated or non-perforated won’t make much of a difference IMO.
Nice and clear video 👍very good info for any beginner or someone upping their pizza game. Though it kills me to hear about the vodka sauce, a drink that is meant to taste like nothing.. :)
Maybe you could set us up with a red wine sauce margherita recipe? Or something experimental could be interesting. Since red wine goes beautifully with pizza as well, cheers from Finland!
"Creative sauces for your pizza" sounds like a great idea for video content. Thanks for the suggestion!
Do you recommend getting a turner, or is it find without it?
Also, do you recommend perforated or just the solid one
A legit turning peels seem great, but I’ve yet to nail down the technique. Regular peels do the job. I’ve had success with both the perforated and solid versions, but if I had to pick, I’d go perforated. It’s helpful to shake off any access bench flour underneath the pizza before launch.
Wonderful video. Which dough recipe for the dough was this ?
Thanks for watching! This is my overnight dough made with all-purpose flour. ua-cam.com/video/qp_TWFbUx7c/v-deo.html
@@KitchenCraftFood thanks for your reply much appreciated.
What part of the stone do you temp? I have the Koda and it has a considerable gradient
Center of the stone
Notice you still run the stack with gas, do you have it capped off?
thanks for the video but anything higher than 750 F will leave char marks on my koda 16. Very frustrated when trying to bake multiple pizzas. You had the Koda 16, have seen your videos. What would you say its best temp for that model. by the way your dough is great. Mine is still weak. too much heat and humidity
In the Koda 16, I ran the stone at about 825°F. You have really soak the stone in heat before baking with it. Long pre-heat time!
@@KitchenCraftFood thanks, appreciate the response
Great video! A question: I made pizza according to your 65% hydration recipe and it turned out too chewy for me. How do I make it softer - 70, 75% hydration or less time in the oven, or by any other means? Thank you Tim! Long time fan from Ukraine.
Hey Max! You have indeed been a long time supporter, and I thank you very much for that. In regards to you question, here's a list of things to keep an eye on when making dough:
- Hydration percentage (yes, you could increase the percentage, and this might solve your problem)
- Check the protein content of your flour (Higher percentages can yield a chewier crust)
- Try new or different yeast (If your yeast is old, it will not be as active)
- Don't overwork the dough (this makes the gluten too tight)
- Make sure you fully proof the dough. Gluten development and yeast actively suffers from under-proofing.
Hope that helps a little. Much love to you and Ukraine! 🇺🇦🇺🇦🇺🇦
Hi Max!
Try out Pieter Städler online calculator
P.S. Слава Україні!
Thank you and God bless!
try lowering your hydro to 62% it should help with the chew.
30 minutes burning gas just to indirectly heat the stone is too much waste of gas. I think they should consider redesigning the device by adding some lines of flames under the stone to heat it faster therefore saving gas and time.
4:32 amazon arrived
How long did you fermentate your dough? By the looks, 24hr dough, then ball, let ball rest 24hr and thenn open it and pizza
And this is just an estimate thru my experience. I work with gas oven (also done with electric, i like gas more) in a professional kitchen. Pizza is life
You've discovered your Emeril "BAM!" line: "I'm Chef Tim. Screw it. Let's bake."
Thanks for pointing that out Chris. I'm going to use that line in every video moving forward.
What EMS you have set on the thermometer?
I don't see any way to adjust that on this Ooni thermometer, but I'm going to assume the default is around 0.95.
Thank you. But the real interesting Question ist: What does the buttom look like of the third Pizza without waiting after the second one??? Does the stone have enough heat?
My problem with the Koda 16 is, that only the first Pizza have a well done cooked bottom.
It would be very fine when you can make a video how to manage 5-10 Pizzas for a pizza party
This is the reason why I graduated to a wood fired oven. I was disappointed with the performance of my portable pizza oven for the exact reason you noted. I routinely cook several pizzas (6 to 8 most weekends) on a single firing. If I plan appropriately I can cook a couple loaves of bread or some fruit galettes with the residual heat in the oven.
Sometimes I like to make a bunch of the first pizza you made.. when guests come crank to 850 deck temp and cook the pizza again without flame.
When entertaining, you end up bake pizza instead of hanging with friends and family. Your technique solves that issue. Thanks for sharing.
@@KitchenCraftFood exactly.. plus my family prefers a crispier NY style and this makes them more crispy. Also I have a roccbox.. so much smaller pizzas
We are cooking with gas on the smaller ooni pizza oven, and so far it has been a complete bust after 4 attempts. I noticed in your video you are cooking with gas leaving the door on and chimney in place which contradicts ooni directions. Any thoughts?
I noticed that Amazon arrived at 4:30 so we should be expecting another new oven review soon? 🍕
Haha. Nice catch!
Can ANYONE help me understand why my pizza dough comes out of the oven white?! The crust is not browning. Bottom is cooked but no color.
Am I reading that correctly? $133 per lb for pregrated DOP cheese? I pay $11.99/lb at costco for the big block. I pay $8.99/lb at lidl
No, it's $22/lb. at Wegman's near my house. I'm not surprised Costco and Lidl are less than half the price for larger pieces.
@@KitchenCraftFood oh 22 is not bad
My issue is the bottom cooks fine its the dough under the toppings that is still undercooked
That first sacrificial pizza was almost too good for this experiment, I would have done it with the simplest of margheritas, hope you cooked it anyway a bit more and ate it later :) Common sense but informative video indeed
Oh yes, when I turned the oven off, I tossed it back in so the stone browned the bottom a bit more 👍.
Love my Koda, need to get the Karu next
I'd say the left one is just right and the right one is overcooked : )
I thought you were going to slap that first pizza on a grill or large skillet to finish cooking the bottom. I thought that was going to be the point of the video 😂
I have preheated my Stoe oven but the bottom is still raw. I give up.
Which oven do you have?
Stoke pizza oven ( gas)
Vodka cream... probably considered sacrilege. Inclined to try it out.
Lovely surroundings btw.
Yr makin gourmet chit fr sure, but what u sayin were just fkd if we only got 500 degree equipment?
Par baking??!!
THAT SECOND BAKE STILL LOOKED TOO FLOPPY
It’s Neapolitan style pizza. It will have flop by design.
Pizza was way too limp. bottom shows black spots meaning stone was too hot, not necessary to have ANY burn marks.
Thanks for your opinion!
You have 17 missed calls from Stomach cancer
Ok
30 minutes to heat up the stone is ridiculous. We had a pizza party using an Ooni oven, and the first pizza was fine, but the second one was not. I waited 5 minutes between the first and second pizza. Waiting 30 minutes between pizzas is stupid. It is a poorly designed product, imo. Next time, I'm going to bake the bare crust first, take it out, flip it and top it, then bake.
Pretty much every countertop pizza oven that I've tested (15 of them) takes about 30 minutes to preheat the stone properly. A cordierite stone, or pizza steel in a conventional oven takes even longer.
Not sure what Ooni model you were using, but I just tested the recovery time on the Koda 12 in the following video (at minute 13:15) and it took just over 5 minutes to get back to temp. ua-cam.com/video/ovOlVAyXdVo/v-deo.html.
@@KitchenCraftFood thanks for taking the time to reply. It was a Koda 12, and it's possible that it was less than 5 minutes. When several kids are ready with their pizzas, 5 minutes feel like forever. Many pizzas came out raw in the middle.
Yeah, there are workarounds like waiting longer, but it defeats the purpose of buying a specialized pizza oven that touts being able to bake a pizza in 2 minutes. There is no way that a thin pizza stone can duplicate the heat capacity of real pizza oven with its thick stone floor.
Although it may not be traditional, I think pre-baking the base is the way to go. Also makes topping the pizza less stressful. You don't have to worry about it sticking to the peel.
That was kinda hot how the pizza just slid on the pan
Pizza is sexy 😍
thank you!
Very welcome!
Soggy pizza
Yep, Neapolitan-style pizza is soggy.
@@KitchenCraftFood I found that the hardway, I bought a roccbox and made pizza but I would cut the dough in half and make it thin as possible to get a crispy bottom, 800 degrees on stone.
@@slackerzsincity8822 Love me some thin crust too.
I have to tell you I really love your videos but the continuous runny nose sniffles take away from the food experience. Antihistamine is needed
Never heard that complaint before. Believe me, I'm on more than one allergy med. The Southern U.S. is rough certain times of the year.
Your pizza is over cooked on the bottom in my opinion.
To each their own.
Made pizzas, expecive, lot of trouble, never as good as a professional bought pizzas. Waste of time I always buy my pizzas.
Well, practice makes perfect. The journey is as fun as the destination is delicious 🙂.
It's not about the destination, but rather about the journey itself.
It might be a bit of a surprise for you, but making pizza on your own might feel rewarding 😉
@@AndrewZubachuk Exactly!
@@KitchenCraftFood No!
It's a great video. But this is a "One Percenters" problem. These ovens are so expensive, and they require so much space to operate them and store them, that 99% of the audience can't own them.
But, hey, it's a good video.
Lisa, thank you for your point of view. I can't speak to price, or whether or not I consider an appliance like this expensive. That's subjective and it depends on an individuals personal situation. If one loves to make pizza, and can afford to own a grill, then I can only assume that same person could probably splurge on a small pizza oven.
Regarding size, these ovens can get pretty small. For example, the Ooni Koda 12 measures roughly 24 x 16 x 12 inches. If you have a tiny outdoor space, this oven will fit. No need to buy a table large enough to make pizzas next to the oven (like I do in my videos). Use your kitchen counter instead. For storage, just cover the oven in place. Heck, I take this little oven along while camping, and we're incredibly tight on space, but we make it work.
Keep in mind, that what I demonstrate in my pizza videos can be directly applied to conventional ovens. The information is useful whether or not you own an ooni, Roccbox, Stoke, etc.
I never thought that pizza making would become the most popular subject on my channel. To my surprise, it has, so I'll continue to provide this content as well as other dishes and cooking techniques.
Again, thanks for the comment, and I hope you stick around for more videos.
-Tim