🔴LIVE: Neapolitan Pizza in Ooni Koda 16⎮Review
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- Опубліковано 14 сер 2020
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Finally after a long time i'm set to go live streaming and today we will make togheter a perfect neapolitan pizza at home and also i will review live the ooni koda 16, i never use this oven befor so i will make my first ever pizza napoletana in this oven in front of all of you! please come in this live and also i will present you my new live streaming set my from scratch from me.
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
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PEELS: amzn.to/35HDYd1
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I made your 50 pizza recipe, it was the best pizza we ever made on a grill. Thx for your great videos.
my first live streaming in italy take a look of this outstanding review
vito iacopelli Been a long time subscriber and loving all your videos. Keep up the great work and the pizza fun. 🔥👨🏻🍳🍕😎😎😀👍
Excelente Vito, no pude ver el vivo pero me encantó el lugar, y mucho más las pizza 🍕, voy mejorando las mías, con tus técnicas ¡🤣 🍕🍕🍕♥️♥️♥️
Ciao da Toronto, auguri per tutti ha fato
I was planning on buying the Ooni but wasn’t sure yet but now that I’ve seen a pro use one and love it, I’m going to pick it up. 😊
Can you link the metal peel you used in this video? Thank you :)
Thank you Vito for everything about the pizza
Everything is perfect 👍
Oh Vito! You really brought me into making my own neapolitan Pizza! Always got the problem with the wet and sticky dough... but I'm getting there with your tips! Thank you
I have the Ooni Fyra which works with wood pellets. It's awesome. Just cooked 9 pizzas today, my friends loved it.
Awesome!!! Good looking pizza!!!! Nice little oven!!
Thanks Vito!!!!!
We wish you the best!!!!
I love my Ooni. I was so excited when I saw you joined the Ooni Facebook group. I have learned so much from you Vito!
Amazing vision Vito thank you for sharing this
Canotto. I learned that from Vito a few months ago and decided it's my favorite.
He addressed how to deal with the hot corner in the 16. I don't have a 16. I think I would go for the Pro before I get a Koda 16. For now the Koda and Fyra keep me busy.
This video is full of other tips, like the ideal size of the spatula and how to check if a pizza is done, to name two. And the details of making a Bari style pizza were covered. The Maestro may have addressed how to make a Bari style in an earlier video, but there are hundreds of videos I think on the channel, so I may have missed it.
Loved the video Vito. Great to see you use the ooni koda 🙌🙌🙌
This is the guy to have around for having some good time and good pizza.
Greetings from Greece ♥️🇬🇷
I love ur videos they are very very helpful please dont stop them 😭😭😭 you are the best !!
Depuis que je vous suis, je fais des pizzas pro😋 thank you for all lessons, you're the best teacher, gracie mile, ciao ciao👍
Great Video again! I own the small version of this oven - Poolish is resting in the fridge for tomorrow. Family & Pizza! Most important things in life!! 🍕🍕🍕
Vito, you are the king of Pizza UA-cam right now man... Keep it up, the hard work is paying off!
I really love to eat pizza with my family..thank u vito for teaching me how to make perfect dough by using polish or biga...now i made my dough nice when making pizza last night...keep it up n god bless you n your family...
Great vid , I had poor quality on live but just watching it back now with good quality 👍🏻👍🏻👌🏻🔥
Love your channel! From Montana USA
Vito .. you are the best .. Grandee 👏👏👏👏👏👏
Love this live show! Your enthusiasm is fantastic! Thanks for doing these videos Vito.
Beautiful job Vito!!
i own a koda 16. It's incredible. I have to move quick or it will burn. No more than 30 seconds on the initial cook. Also, there are tricks to put the oven on low heat. There's a video that will show you. It's basically turning the knob towards shutoff but not turning it all the way off.
You rock! Utah is Vito crazy
Extremely hyped for your streams !! Do you recommend this oven over the Ooni S3?
Vito, there is a hack for using that oven. I heat mine to 900. Launch, and then turn the gas knob up like you are turning it off. But just turn it to as low as it can go, cooks the crust and the tops evenly in my opinion. Great video, and thabk you for your knowledge, it is much appreciated
Great Job Maestro !!!!
Once again, amazing video vito:
1 question, what should be the ideal dough temperature to strech and make the pizza?
I tried your Poolish recipe but I messed up by adding too much OO flour on next day. I added more water and it was good! But I’m doing it again to make it right! You give me hope! Love my Ooni 16 kids.
*I think I would stay in Italy forever.* I really really really love that oven. Please please please put a link where to buy. This will help us who cannot afford to make a real brick oven. I am so glad you mentioned why you need to close pizza ball. Now I understand one of my mistakes why my pizza dough never los nice and soft and giggly like a woman.
Thanks for your helpful Info
Hi from the Bronx!! I'm so glad I just found.
Ima buy this oven when i build my outdoor kitchen
Queria muito um forninho desse na minha casa! seria pizza que não acaba mais.
Awesome!!!! i was waiting for a ooni video!!! Thank you. I have problems when i do my pizza with ooni. Which dough did you use? Come hai fatto? i never was able to stick it to the shovel... but i also use the standard small shovel.
Please let me know how you did the dough an which flour you used before you put it on shovel
Damn that oven is a dream 😍
Brilliant videos keep them coming 🍕🍕🍕🍕
This is the best pizza channel itsa back!👌👌👌
Hmm... interesting looking little oven. Cool review!
That must not be flour he’s sprinkling around. He JACKED
Haha I and my kids love watching you!! Uncle Vito Maestro!
"Chicken Alfredo? I don't do Chicken Alfredo. I'm sorry." HAAAAAAAAAAA!
I pre order this oven too, can't wait to try both pizza barese and Neapolitan on it
Effeuno better choice
I envy you Vito, leaving the US to go back home with my family more often.
Vito, I didn't think the connection was as terrible as some are saying on here. You had a few interferences along the way but overall it came out pretty good. Maybe the connection issue isn't always on your end but on the viewers end too. Keep up the great work! Congrats on 300K!!! 🎉
hey, which fridge you use for dough cold fermentation for big plastic boxes?
Well done vito! Great videos :) what percentage of poolish in the final dough do you find the best?
Good afternoon Vito! I just purchased this oven it is coming in the mail soon. My wife is a carpenter and I would like to know if you could sketch up the plans that you used to make the table?! It looks so beautiful I would like to make one for our family also.
Oh...hohohohoho!! That first pizza! Wow! Yum!!!
where can I find recipe for this dough from this video and how long is fermentation time?
Outstanding 👏
Hi Vito,
Thank you for your Videos, i enjoy them very much!
Can you also do a detailed review of the Zio Ciro Oven?
And show us the wood option also?
Thanks a lot!
You are amazing!!
Te Effeuno oven is 150 dollars more expensive and I think it is more versatile, it can bake all styles of pizza and breads, as it allows to control temperature both top and bottom. What do you think @Vito
Pizza 🍕 that was fast ! Great Thx !
Grazie Mille Vito! Can you share your ingredient measurements for the 16 dough balls?
Great video vito 👌🏼
Since we have the little ooni koda, my family has to eat everyday Pizza... 🤣😂🤣
I am awaiting the Koda16 and new to pizza. IF I were to buy a peel for the koda 16 would you go with gi metal or koda perforated peel. It GI metal what handle length 23.60inch or 47inch? Looking for the most fool 😳 proof peel for a newbie.
When I take my dough box out of the fridge, there is a lot of water in the bottom that really causes problems. I use a large Tupperware box with a lid. The bottoms of my dough balls get soaking wet. I realize it's condensate but I'm not sure of the best way to combat it. The box should be airtight, correct?
Thank you
Good job!!!!
Hi Vito, have you tried an Ooni Koda 12? What were your major pros and cons compared to the 16?
Beautiful
Congrats on 300k subscribers. Just about 4 months ago you had around 100k if that.
Just got done with church. Have a blessed evening, Vito. Sorry I missed you again today.
Hola desde Nicaragua, soy un apasionado de hacer pizza pero aun no logro hacer una masa como esa, he practicado y no tengo suerte, me gustaria saber como hace ña masa tan genial, te felicito.
As a barese don't even try to make chicken pizza!! I love your videos and I m trying next week to use ooni at my restaurant... I miss you in LA my friend
Hey Vito. Nice video! What do you prefer ooni koda original or ooni koda 16? Keeping in mind orginal is 150 usd cheaper!
BRAVO!
Hey Vito. Good video. Do you recommend using semolina for stretching the pizza? :)
Have a koda 12inch and it makes amazing pizza
LOVE YOU VITO
Ciao Vito!!! Can You Maybe make a Video of all the Original Italien pizza Styles with the differences between Them? Like napolitan Pizza, Bari style, Roman Style,... (dont know if there are more Styles But i guess in northern italy there may be some and also on the big Islands?)
Saludos desde España!! Love your Channel! Ciao Maestro!!
Anche io farò oggi la pizza Sei troppo bravo👍
Love your channel ! Have you moved back to Italy permanently ? Where do you live ? Would love to visit your studio when I visit Italy next year .
Hey Vito, I just started following you. Let me tell you, i was thinking about buying this ooni 16 oven but after watching closely your review, i think the ooni oven is too dang hot. Even if you’re watching out and moving the pizza around it keeps burning. I don’t think is the right oven for me. Anyway, va tutto bene !!!
Hello Vito, Greetings from Brazil. Your channel is very cool.
Basically the pizzas here are very similar to yours but I would like to see you make a Brazilian style pizza. Pizza with stuffed edge. We usually use curd or creamy cheddar.
Do you accept the challenge??
Congratulations on the channel. I'm a big fan and I make your recipes every week.
Grande!!!!
Amazing
Try the Gozney pizza oven. It’s amazing!
Can you tell us where to get a wooden dough proofing box?
Grande Vito!
I have the ooni koda the 12” I love it!
Me also and I absolutely love it too 😀
Can the temperature be regulated lower from the 900’s down to like 600 degrees in order to make NY style pizza if desired?
Guys in your experience, can you use the oven for a small pizza place? Is it a good idea?
@@MR-xw7mc You absolutely can! It makes a pizza in under 80 seconds, that's blazing fast! If you have under 20 orders/hour you should be well set with an oven like this.
@@jbn4353 I think so. There is no thermostat but you can regulate the gas up and down I beleive
Sul TOMETO SUASSSS mi hai fatto morire...grandissimo maestro!! Il tuo Italo Americano è fantastico
Sono anche venuto alla tua pizzeria in L.A nel 2018...tu non c'eri, ma ho conosciuto una signora simpaticissima (forse tua madre/zia??) 😊😊😊
I use an Ooni Karu at my restaurant in the United States and we've used it for months now. We only use the wood tray, no gas attachment. Absolutely love the oven. It's smaller than the Koda and can't do a pizza larger than 12 inches. Legally we can only use it outdoors, it does not have a UL listing so the Fire Marshall turned us down for indoor use, even if we had it under our hood vent.
How do you manage the fire when you have to make many pizzas right after each other? Is someone on standby taking care of that? I can’t manage to bake them and keep an eye on the fire by myself if I need to make a lot of pizzas.
@@tatedominguez sorry, Tate, just realized you replied. The Ooni ovens are small so they're not great for high production requirements. Each pizza is roughly the size of the entire stone so after 2 or 3 you'll need to give it time to fully come back up to temp. I use a combination of wood chunks and chips. The chunks are great for keeping the heat and flames going and the chips are good to quickly flare up when I put in a pizza. As soon as I finish one, I drop in a few more chips to keep the flames going. After cooking a few ill add on another chunk and within 5 minutes I'll have the heat back where it needs to be (400°C center of the stone is what we've found works best for the ooni).
Vito. Could you please tell me what weight do you recommend thin crust pizza like for 20cm between 25cm. How many grams do you offer ?
Vito ! Why is my dough balls keep sticking to the top of trays ( over proofing ) in my fridge ?
@15:46 What is the style of the pizza which is prepared at lower temperatures? Sorry, my ear can not make out what Vito Iacopelli is saying. I looked through the comments and also did an internet search but did not find an answer.
Vito is the ooni koda safe for inside the house ?
if you have trouble with changing lighting conditions maybe you could try "Auto ISO" Perhaps setting your volume to auto might solve the changes in volume a bit as well. (or a different Mic?) >It would help a lot if you could do a video on using Biga in a home situation. Maybe 3 pizza's and for use in an ordinairy ovem (300C). The recipe posted here is different then the recipe in the video (twice the size). Is there a video missing? haha. well message is the same LOL
I would like this pizza
You lucky guy. I’m still waiting for this oven. Deliveries seem to be difficult during these strange times...
Nice well done .. how much the pizza dough weight?
Tnx Vito maestro! Special hello to woman behind you...what a questions😅
I love Ooni
Hello, Vito love the videos! When I was in Roma near the Trevi at a Pizzaria they used 00 and 0 and it tasted great. What do you think would be a good mixture 75% 00 and 25% 0 if I was going to copycat the recipe?
yes no problem
Just use 00 there is plenty of protein in the flower already.
Great video! What is the crustless pizza called? Can someone help please?
Ciao Vito, where can we buy your Madia? and costs! Gratzia mille
Hi thanks for this nice content, u did contribute to my pizza preparing skills, u r so wonderful and i wish u all the best. how can i buy this oven did they ship to Middle East
THAT SMILE ON 17:13 WAS REALLY AWESOME, BRO
Hello, I only speak Arabic, I would have liked to translate your videos, because I love pizza and I am learning it during this period, but I watch the video and I understand by luck, thank you 🙏🏾