I noticed in the early part of your video the temp balance was much more towards the top, then in your "May" video the balance was more equal. This mirrors my experiences. At the hotter temps like I use (750F+) the heat balance needs to be more towards the top.
I tend to keep it on the default, but if I see the top cooking too fast I move it to the bottom but like you say I also move it to the top, it depends on my toppings! 😁🍕🔥
The burnt crust at the bottom may come from excess flour on the stone left from the stretching of the dough. The burning on the toppings may come from setting the balance heat incorrectly. That’s what I have noticed with me.
I don't think the type of cheese was causing the problem cooks not to rise properly. It was a sourdough starter or yeast issue. The bakes where the dough performed seemed to come out right. Using the roccbox I've experienced similar issues.
Really interesting video thank you. I am going to splurge on a ninja 8 in 1 oven for pizzas, do you still think it cooks a great pizza. The costs of other ovens here in Australia make the Ninja a reasonable choice. Thank you
i use recipe for neapolitan style pizza and it is so good. 1kg flour 00 600 ml cold water 30g salt 20g sugar/honey little bit of olive oil 1g yeast or 0,3g instant dry yeast when u make the dough let it sit for 2h to mature and then do the balls , when u have the balls cover them in container or whatever u have and let them sit for 24h/48h
Hi! For these high heat ovens I use this recipe: 500g pizza flour, 300g water, 9g salt (dissolved in part of that water); 1-2g yeast (dissolved in other part of that water) 🍕🔥
Hi! This is our vid showing the pizza cooks from March 2023 to now using the Ooni Volt 12 and what I've learnt from the journey! 🍕😀
I noticed in the early part of your video the temp balance was much more towards the top, then in your "May" video the balance was more equal. This mirrors my experiences. At the hotter temps like I use (750F+) the heat balance needs to be more towards the top.
I tend to keep it on the default, but if I see the top cooking too fast I move it to the bottom but like you say I also move it to the top, it depends on my toppings! 😁🍕🔥
The burnt crust at the bottom may come from excess flour on the stone left from the stretching of the dough. The burning on the toppings may come from setting the balance heat incorrectly. That’s what I have noticed with me.
Great tip!
Your pizza looking better day by day 😊. Ready for pizza parlor ?
Thank you!! 🤣🤗
I don't think the type of cheese was causing the problem cooks not to rise properly. It was a sourdough starter or yeast issue. The bakes where the dough performed seemed to come out right. Using the roccbox I've experienced similar issues.
Really interesting video thank you. I am going to splurge on a ninja 8 in 1 oven for pizzas, do you still think it cooks a great pizza. The costs of other ovens here in Australia make the Ninja a reasonable choice. Thank you
Hi -yes, the Ninja cooks super pizza! 🍕
Also if I may a Biscotti Stone works so much better than the stone that comes with the oven. I replaced mine and I have had great pizzas with it.
That's a great idea!
Whats your dough recipe ? I use store brought and its like a cracker 😂😂
i use recipe for neapolitan style pizza and it is so good.
1kg flour 00
600 ml cold water
30g salt
20g sugar/honey
little bit of olive oil
1g yeast or 0,3g instant dry yeast
when u make the dough let it sit for 2h to mature and then do the balls , when u have the balls cover them in container or whatever u have and let them sit for 24h/48h
@rumunooff5r357 awesome thank you so much ! How many balls will it make or how many grams should one ball be for 12 inch ooni oven ?
Hi! For these high heat ovens I use this recipe: 500g pizza flour, 300g water, 9g salt (dissolved in part of that water); 1-2g yeast (dissolved in other part of that water) 🍕🔥
@@ThinkFitMind 6 balls 280g +-