@@TomVoyageuk yes. I ordered the stone when I ordered the machine last week. It takes an hour to get the stone close to 850. But the bottom of the pizza doesn't burn and you can cook 3 in row without missing a beat. So might be something to consider
Yes the lesser amount of yeast is because it’s a cold proof and has more time to develop. I prefer to use less yeast as it seems to sit better in the stomach and easier to digest. A longer proof also helps develop more flavour to the dough. If possible I’ll try to use fresh yeast too!
@TomVoyageuk I'm pretty sure I once killed my yeast. Nowadays I just put a little of the water aside, mix it with salt. I had the water+yeast to the flour, mix a little, and then put the water+salt.
This is the first time I have ever made homemade pizza and I tried this recipe, this was so easy to make and the pizza came out oh so good and I was using the Ooni Karu 12. I cannot say enough about how well this pizza came out.
Hola luis! ¡Gracias por ver mis videos! ¡Tengo algunos vídeos navideños planeados para las próximas semanas! ¡Tengo muchas ganas de verlos a todos pronto en Vitoria!
I am using the most easy dough recipe ever with no kneading i only mix the ingredients in a bowl and put them in the fridge over night next day i stretch and fold the dough only one time and make a ball i let it rest for 20 minutes and make the dough balls after 4 hours at room temperature they are ready at least in summer i have seen this recipe on Vincenzos plates channel it works absolutely great the dough gets fluffy with much air in it pretty perfect in my opinion 🍕🍕🍕🍕
Hey Tom great video once again. Was wondering do you notice any difference in taste between the outdoor ooni ovens to this? Some product reviewers have mentioned it is slightly drier? Do you find any difference. Thanks
I strongly disagree (for making pizza at least). You wan't fermentation to be very slow, but hot water can significantly speed this process, kill the yeast or burn the gluten structure. The temperature of the water depends a bit on the ambient temperature. For pizza I use something between 16c up to 22c. Again I am only talking about making the pizza dough.
If i can get hold of it, i prefer to use fresh yeast (sometimes called compressed yeast) i feel it gives a much nicer dough, and doesn't sit so heavy in the stomach too. The only issue is fresh yeast only lasts a couple of weeks in the fridge.
To be honest i hardly ever knead dough by hand. the only time i do is if im making a larger quantity that is too much for the kitchen aid mixer. It's not considered kneading but i do often rest the dough for about 20 mins after mixing, then shape it by picking it up and tucking it to make a smooth ball.
Never tried the basic ooni recipe, seems a nice start for beginners. Although I must say there's a huge difference in type of flour used, the Caputo pizzeria flour is amazing 🙂 It's 00 but so much different to another 00 flour I found in the supermarket.
Thanks! And yes it's ideal for beginners although i found it a bit stiff to stretch being only 60%, i prefer 65-67% myself. For this recipe i used Caputo 00 blue four, it's the main one i use and get it in the large 25kg bags. its hard to find a good 00 flour in the supermarkets, ive only actually found it in Waitrose before in the UK
@@TomVoyageuk yeah the caputo blue/pizzeria 🙂 I have bags of 5 kg as 25kg seems a bit too much for my cooking... Have bought the caputo nuvola now and still need to try it, should be even better/airier than the blue
Yes! I did one of these dough balls with a rolling pin (didn’t film it) just to see how it turned out. You get a larger thinner base with less air bubbles, that makes for a crisper crust. It was nice actually!
Hi can you freeze this pizza dough gary
Hey tom have you tried a biscotto stone in the volt?
Hey, no i haven't, have you? 👍🍕
@@TomVoyageuk yes. I ordered the stone when I ordered the machine last week. It takes an hour to get the stone close to 850. But the bottom of the pizza doesn't burn and you can cook 3 in row without missing a beat. So might be something to consider
Well how much sugar hv u used to activate the yeast
What’s the temp and time you’ve used to bake
Hi great videos but can i just check the amount of yeast on the ooni your tube video the guy is using the same recipe but is using 7g off yeast?
Yes the lesser amount of yeast is because it’s a cold proof and has more time to develop. I prefer to use less yeast as it seems to sit better in the stomach and easier to digest. A longer proof also helps develop more flavour to the dough. If possible I’ll try to use fresh yeast too!
I am a bit surprised you put the salt directly into the yeast. Always thought that could kill the yeast!
People say that but I’ve never had a problem, tired both ways and very little difference. Try both and see which works best for you
@TomVoyageuk I'm pretty sure I once killed my yeast. Nowadays I just put a little of the water aside, mix it with salt. I had the water+yeast to the flour, mix a little, and then put the water+salt.
This is the first time I have ever made homemade pizza and I tried this recipe, this was so easy to make and the pizza came out oh so good and I was using the Ooni Karu 12. I cannot say enough about how well this pizza came out.
I'm pleased to hear it! 👍🍕
Hola Tom quiero ver videos de pizza para Navidad, haber si lo puedo ver para cuando vengas por aquí, espero verte dentro de pocos dias
Hola luis! ¡Gracias por ver mis videos! ¡Tengo algunos vídeos navideños planeados para las próximas semanas! ¡Tengo muchas ganas de verlos a todos pronto en Vitoria!
😢 OH NO! I'M NOT FIRST!🥺😫 LOL. At least I'm not last 😊 Great video Tom.
I am using the most easy dough recipe ever with no kneading i only mix the ingredients in a bowl and put them in the fridge over night next day i stretch and fold the dough only one time and make a ball i let it rest for 20 minutes and make the dough balls after 4 hours at room temperature they are ready at least in summer i have seen this recipe on Vincenzos plates channel it works absolutely great the dough gets fluffy with much air in it pretty perfect in my opinion 🍕🍕🍕🍕
Awesome video!!
Thank you!
Hey Tom great video once again. Was wondering do you notice any difference in taste between the outdoor ooni ovens to this? Some product reviewers have mentioned it is slightly drier? Do you find any difference. Thanks
Another excellent educational video Tom 😊
Thanks so much
Which are the cheeses you’ve used
Fior de Latte Mozzarella - i buy in bulk and freeze it usually
Gonna give this one a go on Christmas Eve when I get my 12g. Cheers for the tips and videos, helped me decide which one I wanted to go for.
I'm glad I could help, How did you first cook go?
@@TomVoyageuk really well thank you. Just need to work on trying to get the base a little thinner but otherwise spot on.
Glad to hear it, Luckily pizza is a good thing to practice 😋
30c watter ? Don't do that :) dough needs time to develop ;)
30c is OK, just don't use much hotter or you can risk killing the yeast
I strongly disagree (for making pizza at least). You wan't fermentation to be very slow, but hot water can significantly speed this process, kill the yeast or burn the gluten structure. The temperature of the water depends a bit on the ambient temperature. For pizza I use something between 16c up to 22c. Again I am only talking about making the pizza dough.
you can watch this video where world champion pizza chef comments about water temperature: ua-cam.com/video/iRlHjUxazhw/v-deo.html
I usually use oil/butter to smoother the dough
that oven cooks about as fast as the pizza in BTTF2
Why can’t the bigger scale handle fractions…why have two scales? My OXO handles it.
Don't know, My knowledge of scale mechanics is limited 😋
I’m really struggling with the yeast. Do you recommend just active dry yeast?
If i can get hold of it, i prefer to use fresh yeast (sometimes called compressed yeast) i feel it gives a much nicer dough, and doesn't sit so heavy in the stomach too. The only issue is fresh yeast only lasts a couple of weeks in the fridge.
Is there a way to freeze this dough so it can be used kind of quickly
Yes just freeze after you ball up the dough, then to defrost leave in the fridge overnight and make sure it’s at room temp before you bake 👍🏻
Hi Tom, I use a stand mixer and don’t knead the dough. Would you recommend I do knead it? Thanks, great vids
To be honest i hardly ever knead dough by hand. the only time i do is if im making a larger quantity that is too much for the kitchen aid mixer. It's not considered kneading but i do often rest the dough for about 20 mins after mixing, then shape it by picking it up and tucking it to make a smooth ball.
@@TomVoyageuk top man - that’s saved me a ton of work! The Kitchen Aid is a marvellous thing. I really appreciate you replying. Cheers Tom
Place make Chicago tavern style pizza.
Is that different to the deep dish Chicago style?
Never tried the basic ooni recipe, seems a nice start for beginners. Although I must say there's a huge difference in type of flour used, the Caputo pizzeria flour is amazing 🙂 It's 00 but so much different to another 00 flour I found in the supermarket.
Thanks! And yes it's ideal for beginners although i found it a bit stiff to stretch being only 60%, i prefer 65-67% myself. For this recipe i used Caputo 00 blue four, it's the main one i use and get it in the large 25kg bags. its hard to find a good 00 flour in the supermarkets, ive only actually found it in Waitrose before in the UK
@@TomVoyageuk yeah the caputo blue/pizzeria 🙂 I have bags of 5 kg as 25kg seems a bit too much for my cooking... Have bought the caputo nuvola now and still need to try it, should be even better/airier than the blue
Any chance for a Christmas Pizza recipe? Wanting some ideas with December coming!
Great idea! Like a turkey and cranberry recipe!? Or maybe pigs in blankets! 😋😋😋
Either! Go wild@@TomVoyageuk
Sir we can roll pizza dove by roller
Yes! I did one of these dough balls with a rolling pin (didn’t film it) just to see how it turned out. You get a larger thinner base with less air bubbles, that makes for a crisper crust. It was nice actually!