Moin and Gluten Tag. Hope you enjoyed this tutorial, feel free to ask questions here. I will do my best to respond. Here's the link to the pizza calculator: pizza-calculator.the-bread-code.io/. Here are the official regulations where everything is documented very detailed: eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF. Happy baking and may ze Gluten be with you.
I got the koda as well. Also go with 20 seconds then about 10 or so turning. I've been keeping the nozzle at about 7oclock to 8. What do u recommend? I found the bottom cooks good that way. Was interested to see u go full flame.
Fellow german pizza geek here. Great video and a really good explanation. However, there are a few small things you could optimize to make even better pizza at home. 1. The hydration. As you said the 55-60% hydration is official and traditional. However, this hydration works best when you cook the pizza in a wood fired oven (or a gas fired ooni etc.). In a home oven, the pizza will dry out due to the longer cooking time. To prevent that from happening and to get a crust that is as airy and light as possible, I'd recommend bumping the hydration up a notch to 63-70% depending on the flour used. Only do that for the home oven though as a high hydration dough will burn even more easily in a very hot oven. 2. Bulk vs individual fermentation. This is something I learned very recently while reading "The elements of pizza". Bulk fermenting your dough for a long time and dividing it into dough balls only for the last proofing will give the gluten network too much time to structure itself. If it's too structured, you will get a very chewy dough and many small airbubbles, but not a light crumb with big air bubbles in it. The suggestion here is to divide the dough into balls after the first 2 hours of fermentation. Some italians even do it after 15 to 20 minutes. It requires more space as you will have to rest each ball individually, but will heavily improve the texture 3. It's a minot point and mainly based on preference. But if you want to get those fresh white blobs of mozz in a home oven, you can add the mozz halfway through the bake to prevent it from melting down completely and becoming orange. Hope this helps to make even better pizza :)
@@the_bread_code also you could do like Adam Ragusea and use the mozz straight out of the fridge, (break it up into little bits first then return to the fridge); the colder the cheese the less quickly it will separate and go oily
Thank you for writing this out. My home oven goes up to 300 °C and 70 % hydration dough works fine, recently I tried bumping it up to 80 % (high gluten pizza flour) just out of curiosity and yes the crust was even better, but it's much harder to work with the dough and also it sticked much more to the parchment/baking paper. I don't have yet made myself a launch peel so I could bake directly on the stone :-)
Great suggestion! I agree with the 63+% hydration part and the halfway mozzarella. Using a pizza stone, I heat my oven for 1 hour at 550º C, then add the pizza with just the pizza sauce for about 9 minutes. Then I take it out, add the mozzarella and set it to broil on high right until the cheese starts bubbling. Then I take it out and add the basil. One thing I'll change in the pizza sauce shown in this video is add some basil leaves in it.
I love your ‘random German-ness’ - don’t ever change. Thank you for all you share - you are a very kind and generous and sweet man and a joy to watch and listen to. 😁🤝💖🙏 This was utterly fascinating, thank you. 🤩
American German here. Been making pizza for about two years now and they come out great. Well, most of the time. What I do with my Ooni and now Roccbox is turn down the temperature all the way right after popping it in. That way I have more time to control the cooking. Still they all get cooked in about 90 seconds. Sometimes one side cooks faster than another (wetter ingredients, thicker crust, more air pockets etc.) , so I have to turn it unevenly to compensate. This is why I wouldn't want a self turning table. Plus it's sort of fun to turn the pizza and watch it cook. I also have my oven just about shoulder level. I find this much easier to look into without hunching and easier to turn. Viel Spaß beim Kochen.
I just watched like 10 of your bread making videos and after baking like 20 bread thought to myself:” damn these tips are gonna help my pizza dough so much as well”. And here you are making one of the best pizza dough tutorials. Vielen Dank!
I would recommend getting a turning pizza peel. It is that specific tool that is made for turning the pizza while it is cooking in the oven. That would for sure help with the process 👌🏽
You did a really nice job on this video. Normally, I don't have the attention span for such a long video, but I was captivated by it and stayed to the very end. I agree with you that the Ooni oven is tricky, and I honestly prefer to use an oven and stone. My trick is that I use two ovens for each pizza. My standard gas oven goes to 500F (260C), and I pre-heat my stone for about an hour. 5 minutes or so before putting the pizza in the oven, I turn on the broiler to add some heat to the stone surface. I also pre-heat my Breville Smart Oven Air using the Pizza setting to maximum 480F (229C), and put a rack in the top and bottom position. At about 4 minutes into the bake, I transfer the pizza from my standard oven to the bottom rack in the Breville and cook for about a minute (or as long as needed to assure the leopard spotting on the crust), then transfer the pizza to the top rack to leopard spot the top. Seems like a lot of work, but it's really quick and comes out perfect every time. If I'm doing multiple pizzas, the transfer to the second oven allows me to re-heat the stone in the main oven under the broiler and put my next pizza in almost immediately. I can do 4 pizzas in about 20 minutes if I'm focused, although the last one usually requires a little more time in the Breville due to the stone in the main oven losing some heat. Keep making great videos.
Moin Keith. Thanks for the comment and details on how you bake. Very interesting. It shows that you have to adjust your setup. Nobody has the perfect setup. I'll try simplifying everything a little bit with a cast iron pan. Let's see how it will turn out 😎
I can see that you put in lots of work hours into pizza making and the results are great Napolitana pizzas. I like the steel plate better than the stone. Thank you for the video. I will definitely be following you.
I followed your method exactly like you showed, used your pizza calculator and the dough came out perfect. Nice, light and airy, with some hollow pockets in the crust once cooked. Thanks, this is my new go to method for making pizza dough. I cooked mine in my home oven, once I had the pizza base shaped, I put it in the oven on a thin steel tray with some baking parchment on it. I left it in there for approximately 1 minute until the base started to show a slight change in colour then took it back out and added the tomato sauce and toppings and cooked it till done. I find if I don't put the pizza base in first for a bit the base doesn't crisp up all the way into the the centre of the pizza using my oven. I just thought I would mention this tip for those who are using a home oven and like a crispy base on their pizza.
Thank you very much. Also great idea what you did there with the oven, very good. Need to try this too. Right now I personally prefer to use a cast iron, as it makes the whole process very easy.
@@the_bread_code I tried the cast iron method today, I think this will be my new go to for pizza. I think it is better than my previous method, the reason being is the thickness of the outside layer, cooking in the oven seems to create a thicker toasted layer, where as with the cast iron, this created a much thinner crispy layer. Just thought I might save you the trouble of trying my previous method.
Just got my Ooni 16, and tried your dough recipe, got great results!!! I'm a member of the Ooni Community on Facebook, and have shared this link with many pizza freaks out there, so I hope they have a look at this video and give it a try. Danke für the tips! And a tip from me: Instead of blending the tomato sauce, I've had success just mushing it with my hand (you can use a rubber glove if you'd like). This gives the sauce a more lumpy and rustic feel (also on the tongue) instead of smooth paste. Also, I'm quite sure that the sauce is less watery seeing as some of the liquid stays in some of the tomato clumps...so a less wet bottom crust.
This is the best tutorial and logic explanation I’ve ever seen! I just started doing pizza napolitana, so much room to improve yet but will report on my progress. Next we will be trying the pizza stone on the Kamado grill, which quite resembles the wood oven. And I managed to get OO flour from Napoli, 15% gluten. Can’t wait to try it with your recipe. Also, loved the label maker touch :)
My thoughts exactly! This channel is EXACTLY what I am after! I have sooo many questions as I learn about this, and these videos are answering all of them!
Your channel truly is f***ing awesome! Just discovered (subscribed) and I totally dig it. You cover and explain all the essential details that most other tutorials fail to mention. Probably because they have no clue at all or they just do not understand. Thanks for the semi-professional approach on home baking. I look forward to future content. Keep it up. Cheers from a German in exile.
@@the_bread_code Haha Moinsen! I took a sourdough baking course a couple of years ago. It was super interesting but I tend to forget all that stuff. Your videos fresh up my recollection. Have a great day. BTW also Nordisch by Nature (HH)
Man you delivered another wunderbar video! I love your work! And that pizza looks amazing. (i'm Italian and I was weaned with pizza - and wine). For the little ooni oven: try using a "turning pizza peel" it's a round metal peel smaller in diameter than the pizza and it helps rotating the pizza directly inside the oven. No need to bring it out. Just a suggestion.. Next video "napolitan sourdough vs baker's yeast pizza"? Ciao e grazie!
Ciao Andrea. Grazie! That truly means a lot coming from an Italian. I think this oven is just not meant for the turning peel. It is too small. I have tried a few times and never really managed it :-D. I will try again. Also - yes - great idea for a video. I will keep that in mind :-)
I can’t thank you enough for this video. I couldn’t understand why using 60% hydration for my all purpose flour over 12 hours resulted in a dough I couldn’t handle!
Moin Beverly. Awesome. You are most welcome. Yes, this is what many people don't include in the recipes. I know this video is quite long, but I feel the details are really what matter!
The Bread Code So I found out the 00 flour I’m using is 11% protein. I have strong bread flour which is 13-14%. I want to use up my 00; what ratio would you advise I mix with the bread flour. Also would you advise 58% hydration? Thank you and you now have a new subscriber 😊
@@Bevieevans8 Moin. I would advise to just go tipo 00 all the way :-). Go for 55% hydration. If you see the dough is too stiff, add a little more water. You can also go directly for bread flour. I use it all the time and then go for more around 65% hydration. The more hydration in the home oven, the better. Cheers!
oh we do love you man...your must be a very good engineer...as you are a bread/pizza god thank you for all your very informative videos and you are also very honest, that makes you divine material...we thank heavens for you ...way to go
Hi Hendric! I know it’s two years later, but a very small, long handled paddle or spatula, or tongs, would allow you to rotate that pizza without using your hands to turn the pizza. The spatula would slide in under one side of the pizza and the motion of drawing it toward you will turn the pizza and you can then pull out the spatula and push the pizza back. 🍕 Thanks for all the detail in your videos! And thanks for including all the not perfect parts. Those are super valuable too! Glutentak!! 🍕 🍕 🍕
Love your dough making and handling, and the great detail you go into showing every step! I love my Ooni. I've probably made over 400 pizzas in it. Have you tried getting the smaller "turning peel" so you can just rotate the pizza inside the oven instead of removing it for every rotation? It takes a bit of skill, but once you get the hang of it it's easy and fast. Nice pizzas! They really look great. I do pretty much exclusively sourdough crusts. I know it's not genuine neapolitan, but it tastes sooooo good and people always seem to prefer the naturally leavened pizzas to the ones with commercial yeast. Keep it up!
For the gas oven to turn the pizza you should use a smaller round peel made for this purpose. You could also just take the pizza out and turn it using thermic gloves, you shouldn't burn yourself ! Also when I make my pizzas when it's hot I use fresh water from the fridge for the dough to slow the fermentation. Nice channel btw, from a french also engineer passionate with pizza and sourdough bread !
Moin Star. Thanks for the excellent comment. Excellent idea what you mention regarding the water. I use this trick a lot myself. Greetings to France! Cheers.
I made this today and it came out perfect!!! Thank you so much for the recipe and the detailed step by step instructions. Thank you for the pizza calculator too:)
Truly agree with you. Baking pizza with Ooni pizza oven is so tricky. I used Ooni Karu, and been pacticing alot dealing with wood, fire, and the best timing to put the dough inside the pizza oven. In my case the pizza oven should be preheated at least 35 mins until the pizza stone reached 430 celsius for 10-15 mins. For this stage i have to use lots of woods 😬😬😬 Let the dough inside with the door closed for 20 second, and then turn the dough every 10-15 seconds also with door closed until the desired outcome. So the total baking time is around 1.5 - 2 mins. The first dough was always not perfect, the bottom was still undercooked. But after that the pizza were awesome 😍
Moin Rika. Thanks a bunch for the excellent comment. Wow - truly wood fired? Do you notice it in terms of taste? Do you have a slight wooden aroma on the final product? I need to try this too. Happy baking!
The Bread Code what I’ve noticed is the burnt crust and pizza bottom have an earthy flavor ☺️ i can say it‘s so worth it baking pizza with wood fire although it took so much effort and it’s also costly because of the amount woods that‘ve used during heating the oven 😅.
"Good night Mr. Dough" :) Very nice tutorial, your method is very fine. I got 1 tipp for everybody who wants to use Buffalo mozarella: As it has more water than normal moza, I recommend to rip/cut it to pieces about 30 minutes before baking, put it aside in a bowl. Then start baking your Pizza, and add the buffalo only for the second half of bakin-time, after you have gently squeezed out even a bit more of the whey/water. The final minutes are enough to make it melt nicely, and you prevent your pizza getting limp. (Maybe not necessary for the Pizza-oven)
@@the_bread_code Ich liebe wenn Leute Pizza so hingebungsvoll zubereiten, und es gibt so viel kleine Geheimnisse rund ums Backen! Endlose Alchemie, haha! Cheers dude ;)
@@BobbySpiessVienna Haha, thank you. Yep, I fully agree. I am right now editing my video of my trip to naples. I was visiting a famous pizzaiolo there. It's going to be fun!
Thank you very much for detailed tutorial. I learned that I used much more water in pizza dough. I could not make perfect one. Today I got very good one. I did I used sample method which is fun.
Hello, I’ve been following your channel for the bread making and was quite pleasantly surprised when you decided to make pizza. I’ve been making pizza outside on a gas portable pizza oven and the one I use is quite easy to master. I follow the Neapolitan pizza recipe. The oven I use is by Pizza Party shop in Tuscany, Italy. Although it was already mention in a previous comment, you need to purchase a turning peel which you make your pizza endeavours much easier. Thanks for the wonderful videos.
Moin John. Awesome, you are most welcome. This is actually how I got started with bread baking. I was making pizza before I started the sourdough journey. Ok - I will try again with the turning peel :-).
Some tips for the ooni oven. Turn the heat back a quarter of a turn from the knob before you put the pizza in. A turning peal works great to turn it in the oven itself. I liked the video! Good job 👏
Moin Joris. Thank you very much. Excellent idea. That's how I am doing things currently as well. I don't use the turning peel though. I need to train it a little bit. I feel this oven is just too small for it. What model do you have?
@@the_bread_code I use the same one as you. The Koda. Turning it inside is a bit of a practice but I have the feeling the result is better not having to get it out of the oven every 20 seconds. Though yours looked great. I have some problems when the dough is too relaxed and it tears. What's your experience?
@@jorisf.3108 Moin Joris. Just try to reshape the pizza balls. That's possible with yeast. You have to wait a little bit until they are relaxed again. This makes it very easy when using yeast, with sourdough this would not work.
I've found best success turning the heat all the way down once the pizza is in. Far easier to control things...Then I turn the heat all the way back up while I'm preparing the next pizza.
@@the_bread_code put the pizza in the oven with just tomato sauce for 3-6min then complete with the mozzarella and the other toppings. works great for me
Moin! Thanks for convincing me to subtitute my stone for a steel, I love spending money. Forming and resting the dough balls a second time on the counter is a great tip I will definitely use. For getting better pizza from a home oven I have followed the advice of Ken Forkish and started using 70% hydration. It makes the dough a little trickier to handle, but it is definitely worth it. Gives the pizza more time before getting too dry. Also, pre-baking with only tomato sauce and then finishing with toppings greatly improved overall taste while still getting the rim dark enough.
Moin PoisonedWeepings. Awesome, thanks for the comment. Maybe a worthy consideration could be to use steam in the oven, just like when you bake sourdough. Just an idea maybe hehe. Definitely need to try this 😎. The steam should also make it cook faster, as you have more energy in the air.
After buying a large steel on ebay and paying a ton for for shipping, my brilliant wife told me I should have gone to my local welding shop, paid less, no shipping, and I could have customized it including a drilled hole for hanging. Consider that next time.
Moin and Gluten Tag! I bought the Ooni Karu because I wanted a wood-burning pizza oven. I've baked 9 pizzas in my first 6 days and they've all been great. I cook my pizzas at about 850 F. I appreciate your cast iron recipe and can't wait to try it. SD pizza dough requires much more attention and I don't think it's worth it at this time. I'll get back to you at pizza #100.
Moin Danvil. Yep, 100% agree. Sourdough pizza is much harder to time. That's why I prefer the slow fermented yeast one. Please do. Have fun with your oven.
Hi! Thank you very much for this great video. I'm a pizza geek and found your video very informative, great detail in each of your explanations. Although I do not make neapolitan style, rather NY style, you explain techniques that are awesome. Greatly appreciate it. Pizza cheers!
Moin Rolo. Thank you very much! I think you can definitely use the same technique for the dough. The long slow fermentation is the key to make a very delicious pizza.
Fantastischer Guide! Die German ENGINEER Attitüde kommt einfach gut, denn ich bin selbst auch jemand der immer hinterfragt warum wird etwas so gemacht wie es nieder geschrieben steht. Ich weiß jetzt warum mein Teig nicht so schön hochgeht und woran ich noch feilen muss! Bei der Suche nach einem Pizzaofen habe ich Modelle gesehen wo die Flamme nicht nur am Ende des Ofens brennt wodurch angeblich nur einmal drehen notwendig wird. Eigentlich sagt der Ingenieur doch „form follows function“ Aber bei einer Pizza spielt das Design eben doch eine gewisse Rolle, haha! Danke vielmals
you probably need to make smaller sized pizzas to be able to use the turning peel more effectively inside your Ooni? I greatly appreciate all this content you're sharing, btw. am learning a lot from it. nice to see fellow SW engineers get technical with things other than code :D good luck with Naples! hope you could take us with you through upcoming videos :)
Moin heyjethy. Yep. I guess I would need to make them smaller, just like you said. That's also why I introduced the size option in the calculator I built originally 🤣. Yes - will keep you posted on the progress. It's going to be a lot of fun.
Hi Bread Code, I have been watching your channel for a while, and I must say it is one of the best on UA-cam for artisan bread/pizza baking. This is yet another great tutorial on how to make Neapolitan pizza. Wow, such a great looking dough with nice and airy texture... I wonder if you have ever tried to use this exact same dough for bread. I realize that the hydration is lower than that of standard artisan bread, especially if you do it with only 55% hydration as you recommend for flour with 10% protein content, but still, I think that such a great looking dough would make an excellent yeast loaf.
Moin Tothpianopeter. Thanks for the feedback, that means a lot, seriously! Yes, you are right, those are going to be excellent loaves of bread as well. The long slow fermentation creates incredible taste :-). I sometimes bake left-over pizzas like that. Definitely worth a video too.
@@the_bread_code Thanks for your reply. I will try to make a bread with this dough. I also make sourdough, but there are days when I prefer the mild and yeasty flavor of a yeast bread, and this sounds like a great recipe due to the long slow fermentation.
@@the_bread_code I agree. BTW, I just made your pizza recipe for lunch. It turned out fantastic, I wish I could attach a picture of it to show you. I baked it in a cast iron skillet. I am amazed by how much such a small amount of yeast can do! I followed the recipe and used only 0.05% dry yeast for a 60% hydration dough with 10% protein content AP flour. I mixed the dough in the evening, and in the morning it was tripled in size! And it's not that hot here where I live. I was worried that it might over proof, but it came out perfect. Thank you again for this great recipe!
amazing pizza mate! you did a great job. Everybody thinks is easy to operate the oven, but you need a lot of experience (try & error) to make a great pizza.
Hello, just wanted to thank you so much for this video!! I’ve been making sourdough bread and other baked goods for a while but hadn’t found a good tutorial for neapolitan pizza, until this one…My pizza was absolutely perfect and delicious, everyone love it!! I made it twice already and the second time was as great. I’m lazier than you haha so used my stand mixer for kneading ;-) And we love white pizzas, so I made a topping similar to the flammekueche one but with onions/schallots cooked in white wine, and added cherry tomatoes, burrata and basil yumm :-) (oh and the calculator was great too!!)
I normally make pizza in the regular oven with a steel stone on the highest tray. I preheat it for an hour at max temperature and when I introduce the pizza I turn on the grill function. That helps get those "black/burnt spots" and the result is quite good. Btw, Vito has a recent video about how to use that fancy oven... I don't have a garden, so I stick to my home regular oven 😃
Moin Jose. Thanks again for all your excellent comments. Have you tried baking the pizza with steam? That could help with the darkening maybe? So many more cool experiments to try hehe.
Your written version on github says to break up the balls, put in the fridge for 6 hours, then 2 hours on the countertop before the bake. I did this version and just put the balls in the fridge after the 12 hour bulk ferment and WOW! The dough balls are looking like cloud pillows! I'll let you know how they come out Seems like a great recipe, thanks.
Someone else may have already suggested this, but you need a pizza spinner tool. It is a long handle with little prongs at the end that bend down, and you just reach in and rotate the pizza. No need to remove the pizza from the oven to rotate it. There is a Facebook page for Uuni Pro with good tips. Thank you for all the great videos
Awesome. I'll be covering a pizza steel, stone and Pizza oven. But you could also just make the Pizza on a tray as well. Would work too 👍. Feel free to send more questions. Happy baking.
The Bread Code they were amazing !!! I never (never) succeded pizzas like i did this time. My only regret is that i didn t make enough (i used your algorithme to mesure the pourcentage and It was perfect) because i put 200 grammes per pizza but i should have put 250 like you said in your vidéo !! Thank you again !!
@@rosemarylincoln2583 I just took a quick look at this video, and he is fermenting in the fridge, but not overnight. He said it was just for a few hours. I apologize I jumped the gun on answering you. I'm very familiar with sourdough bread, but not sourdough pizza and didn't realize I was responding to a question on one of his pizza videos. Please forgive me!
Overnight on the counter! And, if you don't want to bake directly the next day, once you see the dough has risen by around 50%, you can store it in the fridge for up to 2 weeks. Then just take the dough out, form your pizza balls and wait another 3-5 hours until the dough is nice and stretchy. Works really well for daily pizza.
@@the_bread_code thank you. I have had varying results with sourdough pizza and usually go back to yeasted. I have this one on the go though so will see… many thanks for all your great information.
When I cook Neapolitan pizza in my electric home oven I use a steel. I used stones before but, besides the fact they don't conduct heat as well, the one I had didn't handle the broiler very well and actually broke into three pieces. For the pizza steel I just contacted a local welder and asked him to cut and edge dress a 3/8-inch piece of mild steel. I gave him the measurements I needed to make the steel fill an entire oven shelf. It's kind of heavy but it gives me a lot of surface area to work with. Best of all, it only cost $40. I just cleaned and seasoned it like you would a cast iron skillet and it has worked great. In preparation, I set my rack on the second slot from the top. This gives me the room I need to work but still gets me close enough to the broiler. I then go into my oven's calibration settings and turn the calibration up as far as it will go (in my case doing this adds an extra 35 degrees F). This allows me to get my oven to 585 degrees F. I start my oven an hour to an hour and a half early which gives my oven tons of time to get to temperature and allows the pizza steel heat all the way through. About 10-20 minutes before I start cooking I turn the high broiler on. Using this method I am able to get the black leopard spots on the bottom. If I need to cook more that two pizzas I usually cook the first two then let the oven rest for about 10 minutes to let the surface of the steel recover its temperature. If I don't do this the remaining pizzas wont have the black leopard spots. They're still delicious but I love a little bit of char on my pizzas. Also, because my home oven doesn't get anywhere close to the temperature a traditional wood fired pizza oven can I make my dough about 68-70% hydration allowing for more oven spring. With that said, your crust sprung great so I don't know that I would change a thing. I hope some of this helps give you some ideas. If you try turning your calibration up don't forget to make a note of where it was and be sure to set it back when you're done. Thank you for the video.
Moin jeepthangjim. Thanks for the excellent comment! That sounds very good. I have also tried cooking with a cast iron recently and have to say this is my favorite home oven pizza so far. Even better than the steel. I cook it on the stove, then transfer to the oven. It is perfect in every way. Will revert with more notes. Happy baking.
Moin Jacques. I don't freeze them. I divide them and then let them at room temperature. Then I make Pizza after Pizza. If the elongated too much I just reshape them. Hope this makes sense 😎
@@stanvanillo9831 Yep. That will work perfect. In the fridge I recommend around 4°C, this will completely halt the yeast's fermentation activity. Never heard about freezing, interesting idea as well. Thanks!
Thank you so much for sharing your knowledge, enthusiasm, quirky sense of humour and eternal happiness. After watching your videos, I always feel a lot happier myself. Your spoken English is outstanding however I would like to respectfully make a correction to a word you use in most of your videos. When you put a small amount of dough in a container so you can monitor your dough’s fermentation progress, you call that small amount of dough a “probe”. The word ‘probe’ is not correct in this context. A better word would be ‘sample”. You are using a sample of the main dough batch as a monitor. There are many words that can be used but “sample” would probably be the easiest to understand for your multilingual audience. This comment is by no means a criticism, it is just a friendly suggestion 😀 Love from Donna in Australia xx 🇦🇺
With the home oven and the steel, try this trick. Use the highest possible position in the oven, so pizza is as close to the broiler as possible. Leave the door of the oven open (you can close it while prepairing the pizza, to preserve electricity, but open the door 15 seconds before loading pizza in), and check if the broiler is red hot (turned on). You want to trick your oven sensor to think broiler needs to continue heating up the oven, and not to turn off. This way, I bake my pizzas at around 2 - 2:30 minutes, and get proper contrasted leoparding. Also, I noticed you don't spread olive oil on the rim of the pizza. You should do that in any case (pizzaiolos do it that way).
Bravo! well done and excellent dough (even if I prefer a slightly higher hydration). I suggest also you have a look at the effeuno p134h + biscotto saputo. It's a "domestic" electric pizza oven that reaches 450C-500C, easy to operate and with the additional "biscotto", which is much better than normal stone, you get a perfect bottom.
Moin. Thanks for the comment. Yes, that makes a lot of sense. The % hydration also depends a lot on the flour. Do you also get a Leopard pattern on the edge of the pizza using that oven? Thanks!
You can also add a motor to a round and hack to oven that way it rotates(I have seen this done). Cook around 430-450C and lower flame to 3/4 when you first launch pizza in. For easy rotating just get a rotating peel, which is smaller and circular that way no need to remove the pizza from the oven. Lastly I personally bring the pizza closer to the front edge when cooking it that way I have a margin of error so I don’t burn the crust accidentally because sometimes when placing the peel to remove it you can push a bit to the front and get burnt a burnt crust.
Moin Hussein. Thanks for the feedback. I need to experiment using the turning peel. I have just been in Napoli in a pizza school, here everyone does it like this. However they typically take out the pizza, rotate in front of the oven, then back inside. I will give this another shot. That video will be upcoming soon. Thanks for the tips!
The pizza stone under the broiler trick works very well - I have my stone much closer to the element than shown here. Leave the door open a crack so the thermostat doesn't turn the oven off. Allow the stone to reheat maybe 60sec between pizzas. The more modern ovens with a pizza setting work well too.
That pizza looks great! Quite jealous right now... 😉 I also upped my pizza game with the Koda. Indeed, It does take practice to operate but hey, I don't mind when I can eat pizza! 😜 I generally preheat the Koda on full wack for about 20 min. When I'm ready to launch the pizza, I turn the heat all the way down + a slight twitch back up to hit the sweetspot (if that makes any sense). For turnig the pizza, I recommend using a turning-peel. It adds yet another small learningcurve but to my opinion, it gives more control. But make sure not to poke open your pizza from the bottom side, then it's a messy ordeal... 🤫
Thanks for the comment. Okay, I need to try the turning peel more often. Do you have a good video you can recommend on how to operate it? Cheers and thanks!
There is a good video of Vito Iacopelli on how to turn a pizza with a turning peel. Of course, he's baking in a big wood fired oven, so make sure not to make your pizza's to big. You need a bit of room to maneuver in your tiny Koda... 😉 ua-cam.com/video/_uAxYAxtlSA/v-deo.html Cheers from Belgium
Nice tips for cooking with the koda. I would have used your link if I hadn't ordered it months ago, should receive it in the following days. For those interested in the koda: expect delays, but I hope it's worth it!
Very cool video. Bread Code rules for sourdough bread and pizza pie. My great surprise last night was with 2 x 250 g yeast dough pizzas by the BC Pizza Calculator Baked at 500 F no fan in GE oven (common to USA). Pizza stone close top as possible. Excellent crust with black bubbles. Position of shelf, stone is so important to get heat radiated from top of oven. In South End neighborhood of Boston Picco makes great neopolitano pies which are my bench mark. Sehr gut, and Moin gluten uber alles.
I don’t own an Ooni but am researching it. One tip I see a lot is too preheat on high but turn down to low before starting the bake. This seems to give you a bit more room for error. That might only be possible with the propane models though.
Moin Cormac. Yep, that's pretty much what I have been doing now too. Turn to minimum. Bake for 30 seconds. Take out, max heat again, then rotate every 12 seconds onwards, that does the trick.
I've been loving the bread videos and have been baking some sourdough for my family of the quarantine. I would love to learn more about all of the different types of breads and what makes them unique. I also want there to be some sort of app where you can select which type of bread, and it would give you a comprehensive guide with timers that adapt to different variables like room temperature and flour protein. This would probably be very complicated, but very cool nonetheless.
Thanks for the excellent comment. Great idea indeed :-). I can recommend you to check out the table I built before: table.the-bread-code.io/. It's quite good to see how sourdough behaves depending on the temperature.
For the gas pizza oven, you could try using 2 wooden or metal crepe spatulas to turn the pizza while in the oven. It'll at least keep your fingers cool
You nailed that last pizza!!👋👋 I just got my Ooni Korda 16, and you need to practice. Do you have a dough recipe that has a crisper bottom? Also can you show your cut pieces of pizza to see the inside the crust? It looks very airy!😋😋
Moin Keale. Thank you very much! For that I would recommend that you preheat the oven to max. Then turn it off and just let the dough sit there on the stone for a minute. Rotate it after 30 seconds. Then turn on the heater again. It should do the trick.
Danke für die ausführlichen Erklärungen. Helps a lot. Mein Teig braucht also weniger Hefe, längere Teigführung und kaum Mehl bei der Bearbeitung. Kennst die Backöfen von Manz? Bäckerofen mit Stahlboden für den Haushalt. Hab mir einen auf Rollgestell in die Speisekammer gestellt und kann ihn jederzeit am Tisch oder auf der Terrasse betreiben. Manz Backtechnik in Creglingen- für mich ein Eldorado an Equipment, Kursen und Geräten.
For the Ooni, buy a turning peel, 7 - 8" is perfect, that is what I use. You can get them on Amazon. This allows you to turn the pizza constantly while the pizza is in the oven.
I am Italian and I cook the pizza in a hot pan and the edge with a cooking torch, since the home oven does not reach the right temperatures. And if you have a stand mixer you can totally skip the fold ,but make sure that the gluten is developed and not let the dough go over 29 degrees celsius. for the sauce it is better to leave it coarser and mash it with your hands, and I usually add olive oil and fresh basil.
Moin Flavio. Grazie for the tips. That makes a lot of sense :-). Why should the sauce be left coarser? Does it help with the taste? Blow torch is a great idea too. Cheers!
The Bread Code in order not to burn the pizza, you need the shovel that you see in this video at minute 7, it is an Italian video where he explains the mistakes not to be made with this oven, I think there are UA-cam subtitles. ua-cam.com/video/rrkdy9CYXkE/v-deo.html
Great video, I have a similar outdoor pizza oven (with woodchips) and the same problem. Usually I use some tin foil to shield the pizza on the flame side from the direct heat. (So some loose tin foil partly under and partly hanging over the pizza on the side pointed towards the flames).
Moin Willem. Awesome, making pizza with wood must be amazing. The scent in the air, then a beautiful pizza, delicious! Try baking it a little further from the flame until the bottom of the pizza is cooked. Then you can easily rotate it whenever needed. Let me know if that works :-).
Your technique is very good, similar to making ciabatta bread. I have the same problem timing the pizza in the Ooni type oven. Try using these: Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners. They make the turning much easier. It is still not easy, though, to get the timing and temperature just right. I'm still working on it. Thanks for a nice tutorial.
Thanks for the comment. They look very helpful. For me what worked best was to reduce the heat at the start a little bit. Then start turning after around 30 seconds, heat up again. Especially in my tiny oven, there is not a lot of place.
Haha yes. Ours turned out delicious. I need to try out baking with a cast iron maybe. Then heat it in the stove, transfer to the oven 🤔. Maybe this could work 😎
Great video! Thanks for sharing the tricks 👌🏽 I understand that you used convection oven for the steel and the stone, but would you be kind enough to confirm the temperature? 🍕
Like your video and your pizza looks amazing. There's a video out there on UTube for a pizza oven hack where the poster made a turn table for his oven to rotate the pizza so he does not have to keep turning it manually. He used a BBQ rotisserie motor and replaced the stone with a round one. You might want to look into it. I'm seriously thinking about buying a pizza oven also. Looking at the Ooni Pro (gas version), the Roccbox and the Ooni Koa 16. Right now I tried baking on a stone, the round Lodge cast iron pizza baker and a Emile Henry pizza stone. Nice results with all 3 but I do favor the Lodge cast iron. The Emile Heney is great but the side handles get in the way of launching the pizza. I'll use it for bread. Look up the motor hack, you might just like it. Cheers!
Moin Mike. Yep, I saw that video too, it is excellent. I feel many issues would be solved if I did a product upgrade 🤣. Now I just need the money haha. Let me know which oven you opt for, would be very curious.
Nice video. A few simple improvements to consider: You overworked the tomatoes for the sauce though. When you removed the lid of your blender you could see how the water had separated from the flesh. Next time, add 1% salt by weight and either crush by hand (the traditional way) or use a stick blender to target and blend each whole tomato for no more than 2 seconds. No need to move the stick blender around or keep the button pressed; just pulse the button a few times for each tomato for a split second. You’re looking to break up the tomatoes to release their flavour but retain some texture and avoid liquidizing them. It’s also better to pop any large air bubbles in the crust before you launch it, otherwise they’ll just turn into burned blisters which can add unwanted bitterness to the crust. Same goes for the flour when you’re pressing out your base prior to topping: use semolina instead of flour because it won’t alter the hydration of your pizza like flour does, it also allows the base to keep from sticking to the bench or your peel. Sprinkle a small amount of semolina on your bench when pressing and then swipe it all away before doing the final few presses so that as little of it as possible is added to your bake. This will allow the press to work well without adding bitterness through flour. Looking forward to seeing the next revision!
For the gasoven, you should try to use a smaller Pizza lifter Thingy (Pizzaheber) that has das halt or even less the diameter of the so. You will be able to turn the Pizza inside the oven much more easily.
Great tutorial! thanks. I want to try to bake it on my gas grill (310 C maximum temp) with a steel stone, wish me luck. By the way, do you think dry/fresh yeast and sourdough makes pizza different? I love the idea of sourdough pizza, but when I used just dry yeast I liked it more. Maybe adding both next time?
Moin Alberto. Excellent idea too. I never managed to get a really good result from the Gas BBQ. I feel the problem is the heat mostly coming from the bottom. Maybe if you only have one burner on the side active? Let me know how it goes :-)
I saw a video of a professional pizzaolo using a ooni coda and he had significant problems with burning as well. He baked his pizza on the palette to not burn the bottom... I think it's safe to say that this oven has issues. I still only have my normal household oven. Baking takes longer and is far from perfect but it's OK if you know how. I pre-bake dough and tomato sauce before adding the other ingredients to not burn them, but it also requires good timing.
Moin Sir Diealot, yep, I think they improved quite a few aspects on the newer iteration of the oven. That was definitely needed. At home I also love using a cast iron. It transfers the heat very fast and allows to bake an amazing pizza. I do it exactly the same way you mentioned.
I use the Ooni Karu and it's been a wonderful experience everytime. Of course you have to tame it but yeah, just like pro pizzaiolos in their brick ovens, you have to turn the pizza around and be quick but that's part of the fun ;-)
Fantastic video! Now I NEED a steel stone. I make pizza at home a lot, and start it off in a very hot cast iron skillet on the stove before transferring it to the oven broiler. This gives me the much covered dark spots on the bottom, but you have to work super fast getting the sauce and toppings on before the bottom starts to burn and be very careful putting the dough in the pan. I've never had any luck using a baking stone either, which his why I prefer using the cast iron skillet despite what can go wrong. I'm also curious now if there are any cast iron pizza pans. If yes, then I'll probably get both the steel and cast iron. Also, a huge kudos for stressing San Marzano tomatoes. How awful it is to make a beautiful fermented pizza dough, only to then ruin it with inferior tomatoes.
Moin Nunya. Thanks for the excellent comment with so much valuable information. Yes, that's a great idea too to get the dark spots by using the stove. Transferring the dough must be super tricky then, yep. I like to do that for a more american style pizza. I add lots of cheese and it also gets burnt on the side, very delicious. I add semolina flour and some oil to the cast iron, place the dough inside, heat it on the stove, rotating the cast iron, then into the oven close to the broiler to finish.
OMG you should totally build your own oven! I'd love to see that (if you are willing to share your experience on your channel :)) PS. Thank you for this content. I love it.
I haven't read through the 695 comments, so forgive me if these suggestions have already been made. We have the Ooni Koda 16" and love it. I do not find it hard to operate at all and my results are far superior to what I get in the regular oven with a pizza stone. I see two issues for you. It looks like you have the smaller size Ooni (or your pizza is really big). The bigger 16" size allows wiggle room to turn the pizza without getting too close to the fire and burning it. Second, you are using the wrong kind of peel to turn it. A "turning peel" works much better. It is smaller and round. You can easily turn the pizza in the oven without taking it out and turning it with your fingers. The Ooni turning peel is $60 usd but I got one on Amazon for about $20 usd. I'm sure you don't want to invest in the bigger Ooni at this point, but the turning peel will really help you. Also, making your pizzas smaller would probably help avoid burning.
Hello from Slovenia! First congrats on your channel. And of course I have a question. Do you have any experience in making Finnish sourdough flat bread Ruisleipa? I was traveling in Finland this summer and I was absolutely amazed by this bread. The color of the bread was dark brown, so I guess they use a different type of rye flour that I can came across in my country. So if you have any tips I would be very gratefull. Vielen Dank and keep going!!!
Moin Denis. Thanks for the comment! I just researched a little bit and it seems it is just made from regular whole rye flour. Maybe it is baked for a little longer? We have something similar in Austria/Germany, it is called "Winschgauer". Have you seen that before? Cheers!
You have the science of pizza making down pretty good. For help with using your outdoor oven and any other techniques you might want to try on You Tube watch Vito Iacopelli, johnny di francesco and leo spizzirri. Vito has a review of the oven you have and makes a pizza in it. I was in the pizza business a long time ago and I have watched and learned a lot from all three of these master pizza chefs. Just a suggestion from a fellow pizza maker.
Danke für deine vielen Tipps. Ich habe mir den Ooni Koda16 geschenkt und denke er ist viel einfacher zu bedienen. Die Pizza muss nur einmal rotiert werden und ich kann die Hitze etwas regulieren. Zum rotieren benutze ich eine kleinere runde Schaufel, das geht viel besser. Zum Einschiessen habe ich mir den Luxus einer Pizzaschaufel mit Löchern geleistet. Hat ein Gewehr gekostet, ist aber das Geld wert. Mein Problem ist einzig das ich bald kugelrund bin. Ich mag dein TShirt! Grüsse aus der Schweiz! Jacqueline
Great video, I want to make pizza with my sourdough starter and I was wondering why you are using yeast to make your pizzas and not your starter? Thanks!!
Moin and Gluten Tag. Hope you enjoyed this tutorial, feel free to ask questions here. I will do my best to respond. Here's the link to the pizza calculator: pizza-calculator.the-bread-code.io/. Here are the official regulations where everything is documented very detailed: eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF. Happy baking and may ze Gluten be with you.
how did it not over-ferment during the night?
Because of the low % of yeast that we are using :-)
I got the koda as well. Also go with 20 seconds then about 10 or so turning. I've been keeping the nozzle at about 7oclock to 8. What do u recommend? I found the bottom cooks good that way. Was interested to see u go full flame.
@@bza2356 I go full flame these days. 30 seconds low flame to cook the bottom, then full flame again and rotating the pizza fast. Works very well!
Hi sir .... Thanks for everything you do ... I have a question how do bubbles work in the dough??? Can you help me for that
Fellow german pizza geek here. Great video and a really good explanation. However, there are a few small things you could optimize to make even better pizza at home.
1. The hydration. As you said the 55-60% hydration is official and traditional. However, this hydration works best when you cook the pizza in a wood fired oven (or a gas fired ooni etc.). In a home oven, the pizza will dry out due to the longer cooking time. To prevent that from happening and to get a crust that is as airy and light as possible, I'd recommend bumping the hydration up a notch to 63-70% depending on the flour used. Only do that for the home oven though as a high hydration dough will burn even more easily in a very hot oven.
2. Bulk vs individual fermentation. This is something I learned very recently while reading "The elements of pizza". Bulk fermenting your dough for a long time and dividing it into dough balls only for the last proofing will give the gluten network too much time to structure itself. If it's too structured, you will get a very chewy dough and many small airbubbles, but not a light crumb with big air bubbles in it. The suggestion here is to divide the dough into balls after the first 2 hours of fermentation. Some italians even do it after 15 to 20 minutes. It requires more space as you will have to rest each ball individually, but will heavily improve the texture
3. It's a minot point and mainly based on preference. But if you want to get those fresh white blobs of mozz in a home oven, you can add the mozz halfway through the bake to prevent it from melting down completely and becoming orange.
Hope this helps to make even better pizza :)
Moin Finn. Awesome, thanks for all the amazing ideas! Will definitely keep them in mind for my next pizza.
Good tips! I always wondered about the timing of forming the dough balls.
@@the_bread_code also you could do like Adam Ragusea and use the mozz straight out of the fridge, (break it up into little bits first then return to the fridge); the colder the cheese the less quickly it will separate and go oily
Thank you for writing this out. My home oven goes up to 300 °C and 70 % hydration dough works fine, recently I tried bumping it up to 80 % (high gluten pizza flour) just out of curiosity and yes the crust was even better, but it's much harder to work with the dough and also it sticked much more to the parchment/baking paper. I don't have yet made myself a launch peel so I could bake directly on the stone :-)
Great suggestion! I agree with the 63+% hydration part and the halfway mozzarella.
Using a pizza stone, I heat my oven for 1 hour at 550º C, then add the pizza with just the pizza sauce for about 9 minutes. Then I take it out, add the mozzarella and set it to broil on high right until the cheese starts bubbling. Then I take it out and add the basil.
One thing I'll change in the pizza sauce shown in this video is add some basil leaves in it.
I love your ‘random German-ness’ - don’t ever change. Thank you for all you share - you are a very kind and generous and sweet man and a joy to watch and listen to. 😁🤝💖🙏 This was utterly fascinating, thank you. 🤩
Sank you very much, that truly means a lot. There is so much more to try out when making pizza at home. I will keep you posted 🤓
American German here. Been making pizza for about two years now and they come out great. Well, most of the time. What I do with my Ooni and now Roccbox is turn down the temperature all the way right after popping it in. That way I have more time to control the cooking. Still they all get cooked in about 90 seconds. Sometimes one side cooks faster than another (wetter ingredients, thicker crust, more air pockets etc.) , so I have to turn it unevenly to compensate. This is why I wouldn't want a self turning table. Plus it's sort of fun to turn the pizza and watch it cook. I also have my oven just about shoulder level. I find this much easier to look into without hunching and easier to turn. Viel Spaß beim Kochen.
I just watched like 10 of your bread making videos and after baking like 20 bread thought to myself:” damn these tips are gonna help my pizza dough so much as well”.
And here you are making one of the best pizza dough tutorials. Vielen Dank!
Thank you 🙏🏻
This is one of your best videos ever, so well explained, pragmatic and detailed.. keep up the good work
Glad you liked it! Thank you!
I would recommend getting a turning pizza peel. It is that specific tool that is made for turning the pizza while it is cooking in the oven. That would for sure help with the process 👌🏽
You did a really nice job on this video. Normally, I don't have the attention span for such a long video, but I was captivated by it and stayed to the very end. I agree with you that the Ooni oven is tricky, and I honestly prefer to use an oven and stone. My trick is that I use two ovens for each pizza. My standard gas oven goes to 500F (260C), and I pre-heat my stone for about an hour. 5 minutes or so before putting the pizza in the oven, I turn on the broiler to add some heat to the stone surface. I also pre-heat my Breville Smart Oven Air using the Pizza setting to maximum 480F (229C), and put a rack in the top and bottom position. At about 4 minutes into the bake, I transfer the pizza from my standard oven to the bottom rack in the Breville and cook for about a minute (or as long as needed to assure the leopard spotting on the crust), then transfer the pizza to the top rack to leopard spot the top. Seems like a lot of work, but it's really quick and comes out perfect every time. If I'm doing multiple pizzas, the transfer to the second oven allows me to re-heat the stone in the main oven under the broiler and put my next pizza in almost immediately. I can do 4 pizzas in about 20 minutes if I'm focused, although the last one usually requires a little more time in the Breville due to the stone in the main oven losing some heat. Keep making great videos.
Moin Keith. Thanks for the comment and details on how you bake. Very interesting. It shows that you have to adjust your setup. Nobody has the perfect setup. I'll try simplifying everything a little bit with a cast iron pan. Let's see how it will turn out 😎
I can see that you put in lots of work hours into pizza making and the results are great Napolitana pizzas. I like the steel plate better than the stone. Thank you for the video. I will definitely be following you.
I followed your method exactly like you showed, used your pizza calculator and the dough came out perfect. Nice, light and airy, with some hollow pockets in the crust once cooked. Thanks, this is my new go to method for making pizza dough. I cooked mine in my home oven, once I had the pizza base shaped, I put it in the oven on a thin steel tray with some baking parchment on it. I left it in there for approximately 1 minute until the base started to show a slight change in colour then took it back out and added the tomato sauce and toppings and cooked it till done. I find if I don't put the pizza base in first for a bit the base doesn't crisp up all the way into the the centre of the pizza using my oven. I just thought I would mention this tip for those who are using a home oven and like a crispy base on their pizza.
Thank you very much. Also great idea what you did there with the oven, very good. Need to try this too. Right now I personally prefer to use a cast iron, as it makes the whole process very easy.
@@the_bread_code and I will try use a cast iron 😅
@@the_bread_code I tried the cast iron method today, I think this will be my new go to for pizza. I think it is better than my previous method, the reason being is the thickness of the outside layer, cooking in the oven seems to create a thicker toasted layer, where as with the cast iron, this created a much thinner crispy layer. Just thought I might save you the trouble of trying my previous method.
Just got my Ooni 16, and tried your dough recipe, got great results!!! I'm a member of the Ooni Community on Facebook, and have shared this link with many pizza freaks out there, so I hope they have a look at this video and give it a try.
Danke für the tips!
And a tip from me: Instead of blending the tomato sauce, I've had success just mushing it with my hand (you can use a rubber glove if you'd like). This gives the sauce a more lumpy and rustic feel (also on the tongue) instead of smooth paste. Also, I'm quite sure that the sauce is less watery seeing as some of the liquid stays in some of the tomato clumps...so a less wet bottom crust.
Moin David. Awesome, thank you very much for sharing. This means a lot, seriously! Also great tips, yep, will use them on my next bake.
I became a fan of your channel. More educative and fun than any other. I look forward to seeing a recipe for Samsun Pidesi. Good luck with the oven.
Moin Tugrul. Thanks a bunch! Is that very similar to regular Pide?
The Bread Code Yes similar.
This is the best tutorial and logic explanation I’ve ever seen! I just started doing pizza napolitana, so much room to improve yet but will report on my progress. Next we will be trying the pizza stone on the Kamado grill, which quite resembles the wood oven. And I managed to get OO flour from Napoli, 15% gluten. Can’t wait to try it with your recipe. Also, loved the label maker touch :)
Moin Laura Alberti, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
@@the_bread_code thanks!!!! I wonder, for the pizza you made, what type/brand flour did you use?
@@lauraalberti1978 Hi Laura. I was using "Mulino Padano": blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html
Engineers! Open source! Calculator! SI units! A regulatory manual dedicated to Pizza! Yes!
Moin YunJi. Haha, thanks a bunch. Feel free to send a pull request!
You don't have to be an engineer to appreciate a little OCD when it comes to making pizza :)
My thoughts exactly! This channel is EXACTLY what I am after! I have sooo many questions as I learn about this, and these videos are answering all of them!
Your channel truly is f***ing awesome! Just discovered (subscribed) and I totally dig it. You cover and explain all the essential details that most other tutorials fail to mention. Probably because they have no clue at all or they just do not understand. Thanks for the semi-professional approach on home baking. I look forward to future content. Keep it up. Cheers from a German in exile.
Moin Phatcat. Sanks for the nice words. I'm trying haha. I fee understanding is much easier than just blindly following a recipe. Cheers from Hamburg.
@@the_bread_code Haha Moinsen! I took a sourdough baking course a couple of years ago. It was super interesting but I tend to forget all that stuff. Your videos fresh up my recollection. Have a great day. BTW also Nordisch by Nature (HH)
Man you delivered another wunderbar video! I love your work! And that pizza looks amazing. (i'm Italian and I was weaned with pizza - and wine). For the little ooni oven: try using a "turning pizza peel" it's a round metal peel smaller in diameter than the pizza and it helps rotating the pizza directly inside the oven. No need to bring it out. Just a suggestion.. Next video "napolitan sourdough vs baker's yeast pizza"? Ciao e grazie!
Ciao Andrea. Grazie! That truly means a lot coming from an Italian. I think this oven is just not meant for the turning peel. It is too small. I have tried a few times and never really managed it :-D. I will try again. Also - yes - great idea for a video. I will keep that in mind :-)
I can’t thank you enough for this video. I couldn’t understand why using 60% hydration for my all purpose flour over 12 hours resulted in a dough I couldn’t handle!
Moin Beverly. Awesome. You are most welcome. Yes, this is what many people don't include in the recipes. I know this video is quite long, but I feel the details are really what matter!
The Bread Code So I found out the 00 flour I’m using is 11% protein. I have strong bread flour which is 13-14%. I want to use up my 00; what ratio would you advise I mix with the bread flour. Also would you advise 58% hydration? Thank you and you now have a new subscriber 😊
@@Bevieevans8 Moin. I would advise to just go tipo 00 all the way :-). Go for 55% hydration. If you see the dough is too stiff, add a little more water. You can also go directly for bread flour. I use it all the time and then go for more around 65% hydration. The more hydration in the home oven, the better. Cheers!
The Bread Code thank you. I’ll try this tonight. You are very kind sharing your bread knowledge 😀
I can’t thank you enough. Just baked my pizza using 55% hydration as you suggested and wow! it’s good!
The best pizza video ever i really enjoyed and learned ,, i will try it for sure at home,, thanks for sharing,, shout out from Colombia!!!!
Moin Hugo. You are most welcome. Cheers!
oh we do love you man...your must be a very good engineer...as you are a bread/pizza god thank you for all your very informative videos and you are also very honest, that makes you divine material...we thank heavens for you ...way to go
Hi Hendric! I know it’s two years later, but a very small, long handled paddle or spatula, or tongs, would allow you to rotate that pizza without using your hands to turn the pizza. The spatula would slide in under one side of the pizza and the motion of drawing it toward you will turn the pizza and you can then pull out the spatula and push the pizza back. 🍕 Thanks for all the detail in your videos! And thanks for including all the not perfect parts. Those are super valuable too! Glutentak!! 🍕 🍕 🍕
This is just amazing, man! Thanks for the thorough explation, you've gained a subscriber.
Moin Mariano. Sank you very much. Cheers from Germany!
Love your dough making and handling, and the great detail you go into showing every step! I love my Ooni. I've probably made over 400 pizzas in it. Have you tried getting the smaller "turning peel" so you can just rotate the pizza inside the oven instead of removing it for every rotation? It takes a bit of skill, but once you get the hang of it it's easy and fast. Nice pizzas! They really look great. I do pretty much exclusively sourdough crusts. I know it's not genuine neapolitan, but it tastes sooooo good and people always seem to prefer the naturally leavened pizzas to the ones with commercial yeast. Keep it up!
Yes! I have a turning peel now. Makes it a lot easier!
I love to understand things as well, and thanks for sharing the scientific mechanisms and knowledge behind things!
For the gas oven to turn the pizza you should use a smaller round peel made for this purpose. You could also just take the pizza out and turn it using thermic gloves, you shouldn't burn yourself !
Also when I make my pizzas when it's hot I use fresh water from the fridge for the dough to slow the fermentation.
Nice channel btw, from a french also engineer passionate with pizza and sourdough bread !
Moin Star. Thanks for the excellent comment. Excellent idea what you mention regarding the water. I use this trick a lot myself. Greetings to France! Cheers.
This, definitely grab a turning peel for rotating the pizza while in the oven.
Love how u explain it so detailed about the protein content and the water ratio
I made this today and it came out perfect!!! Thank you so much for the recipe and the detailed step by step instructions. Thank you for the pizza calculator too:)
Awesome. You are most welcome!
Truly agree with you. Baking pizza with Ooni pizza oven is so tricky. I used Ooni Karu, and been pacticing alot dealing with wood, fire, and the best timing to put the dough inside the pizza oven. In my case the pizza oven should be preheated at least 35 mins until the pizza stone reached 430 celsius for 10-15 mins. For this stage i have to use lots of woods 😬😬😬 Let the dough inside with the door closed for 20 second, and then turn the dough every 10-15 seconds also with door closed until the desired outcome. So the total baking time is around 1.5 - 2 mins. The first dough was always not perfect, the bottom was still undercooked. But after that the pizza were awesome 😍
Moin Rika. Thanks a bunch for the excellent comment. Wow - truly wood fired? Do you notice it in terms of taste? Do you have a slight wooden aroma on the final product? I need to try this too. Happy baking!
The Bread Code what I’ve noticed is the burnt crust and pizza bottom have an earthy flavor ☺️ i can say it‘s so worth it baking pizza with wood fire although it took so much effort and it’s also costly because of the amount woods that‘ve used during heating the oven 😅.
"Good night Mr. Dough" :) Very nice tutorial, your method is very fine. I got 1 tipp for everybody who wants to use Buffalo mozarella: As it has more water than normal moza, I recommend to rip/cut it to pieces about 30 minutes before baking, put it aside in a bowl. Then start baking your Pizza, and add the buffalo only for the second half of bakin-time, after you have gently squeezed out even a bit more of the whey/water. The final minutes are enough to make it melt nicely, and you prevent your pizza getting limp. (Maybe not necessary for the Pizza-oven)
Moin Bobby. Excellent idea, thanks for sharing. I will definitely try that!
@@the_bread_code Ich liebe wenn Leute Pizza so hingebungsvoll zubereiten, und es gibt so viel kleine Geheimnisse rund ums Backen! Endlose Alchemie, haha! Cheers dude ;)
@@BobbySpiessVienna Haha, thank you. Yep, I fully agree. I am right now editing my video of my trip to naples. I was visiting a famous pizzaiolo there. It's going to be fun!
Thank you very much for detailed tutorial. I learned that I used much more water in pizza dough. I could not make perfect one. Today I got very good one. I did I used sample method which is fun.
Your dough enthusiasm is infectious.
Moin Michael Crumpton, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Beautiful dough!! I’m slowly getting better. Every step is so much fun!
Thank you very much. You can also use the same dough and just bake it as a bread. Will also work :-)
Hello, I’ve been following your channel for the bread making and was quite pleasantly surprised when you decided to make pizza. I’ve been making pizza outside on a gas portable pizza oven and the one I use is quite easy to master. I follow the Neapolitan pizza recipe. The oven I use is by Pizza Party shop in Tuscany, Italy. Although it was already mention in a previous comment, you need to purchase a turning peel which you make your pizza endeavours much easier. Thanks for the wonderful videos.
Moin John. Awesome, you are most welcome. This is actually how I got started with bread baking. I was making pizza before I started the sourdough journey. Ok - I will try again with the turning peel :-).
The one I like the best is from Gozney Roccbox in the UK. BTW I'm watching your videos from Montreal, Canada
Some tips for the ooni oven. Turn the heat back a quarter of a turn from the knob before you put the pizza in. A turning peal works great to turn it in the oven itself.
I liked the video! Good job 👏
Moin Joris. Thank you very much. Excellent idea. That's how I am doing things currently as well. I don't use the turning peel though. I need to train it a little bit. I feel this oven is just too small for it. What model do you have?
@@the_bread_code I use the same one as you. The Koda. Turning it inside is a bit of a practice but I have the feeling the result is better not having to get it out of the oven every 20 seconds.
Though yours looked great.
I have some problems when the dough is too relaxed and it tears. What's your experience?
@@jorisf.3108 Moin Joris. Just try to reshape the pizza balls. That's possible with yeast. You have to wait a little bit until they are relaxed again. This makes it very easy when using yeast, with sourdough this would not work.
I've found best success turning the heat all the way down once the pizza is in. Far easier to control things...Then I turn the heat all the way back up while I'm preparing the next pizza.
Thanks a lot for sharing all this work, you are brilliant. I'm gonna try my first home made pizza this weekend using your instructions! Yay!
Moin Passg1. You are most welcome. Let me know how that goes. Happy baking.
Two minutes in a pan, then into a normal oven (broiler). Works perfect for me. A life-changing experience! :-)
Moin Andrej. Excellent point. Yes, I will make a video on this as well. I hope it works out the way you mentioned :-)
@@the_bread_code put the pizza in the oven with just tomato sauce for 3-6min then complete with the mozzarella and the other toppings. works great for me
@@freedomnacci3313 Yep - I did the same thing in my other video with a cast iron: ua-cam.com/video/HSEdU6_fscs/v-deo.html. It came out very well!
Here, me too. Never did a Pizza on a stone again. Pan and oven rocks.
Thank you for such a comprehensive explanation, I like the "scientific method", hopefully will work for me. Cheers
Moin! Thanks for convincing me to subtitute my stone for a steel, I love spending money. Forming and resting the dough balls a second time on the counter is a great tip I will definitely use. For getting better pizza from a home oven I have followed the advice of Ken Forkish and started using 70% hydration. It makes the dough a little trickier to handle, but it is definitely worth it. Gives the pizza more time before getting too dry.
Also, pre-baking with only tomato sauce and then finishing with toppings greatly improved overall taste while still getting the rim dark enough.
Moin PoisonedWeepings. Awesome, thanks for the comment. Maybe a worthy consideration could be to use steam in the oven, just like when you bake sourdough. Just an idea maybe hehe. Definitely need to try this 😎. The steam should also make it cook faster, as you have more energy in the air.
After buying a large steel on ebay and paying a ton for for shipping, my brilliant wife told me I should have gone to my local welding shop, paid less, no shipping, and I could have customized it including a drilled hole for hanging. Consider that next time.
I absolutely love this video - an engineer approach in making a pizza :D
Moin Milan Domonji, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Such a good video ! Interesting about the pizza oven, seems so easy on the ads (of course), thanks for the great great content, cheers from France
Moin and Gluten Tag V Lacape, you are most welcome! Feel free to reach out with more questions! Happy baking.
Moin and Gluten Tag! I bought the Ooni Karu because I wanted a wood-burning pizza oven. I've baked 9 pizzas in my first 6 days and they've all been great. I cook my pizzas at about 850 F. I appreciate your cast iron recipe and can't wait to try it. SD pizza dough requires much more attention and I don't think it's worth it at this time. I'll get back to you at pizza #100.
Moin Danvil. Yep, 100% agree. Sourdough pizza is much harder to time. That's why I prefer the slow fermented yeast one. Please do. Have fun with your oven.
Hi! Thank you very much for this great video. I'm a pizza geek and found your video very informative, great detail in each of your explanations. Although I do not make neapolitan style, rather NY style, you explain techniques that are awesome. Greatly appreciate it. Pizza cheers!
Moin Rolo. Thank you very much! I think you can definitely use the same technique for the dough. The long slow fermentation is the key to make a very delicious pizza.
Fantastischer Guide! Die German ENGINEER Attitüde kommt einfach gut, denn ich bin selbst auch jemand der immer hinterfragt warum wird etwas so gemacht wie es nieder geschrieben steht. Ich weiß jetzt warum mein Teig nicht so schön hochgeht und woran ich noch feilen muss!
Bei der Suche nach einem Pizzaofen habe ich Modelle gesehen wo die Flamme nicht nur am Ende des Ofens brennt wodurch angeblich nur einmal drehen notwendig wird.
Eigentlich sagt der Ingenieur doch „form follows function“ Aber bei einer Pizza spielt das Design eben doch eine gewisse Rolle, haha! Danke vielmals
Danke!
Nothing to comment, but the Mozart' s Figaro piece makes me laugh SOO much ! Absolutely amazing !
😂 😂 😂 thank you 🙏🏻
you probably need to make smaller sized pizzas to be able to use the turning peel more effectively inside your Ooni?
I greatly appreciate all this content you're sharing, btw. am learning a lot from it. nice to see fellow SW engineers get technical with things other than code :D
good luck with Naples! hope you could take us with you through upcoming videos :)
Moin heyjethy. Yep. I guess I would need to make them smaller, just like you said. That's also why I introduced the size option in the calculator I built originally 🤣. Yes - will keep you posted on the progress. It's going to be a lot of fun.
@Wessel van Waas Thanks!
Hi Bread Code, I have been watching your channel for a while, and I must say it is one of the best on UA-cam for artisan bread/pizza baking. This is yet another great tutorial on how to make Neapolitan pizza. Wow, such a great looking dough with nice and airy texture... I wonder if you have ever tried to use this exact same dough for bread. I realize that the hydration is lower than that of standard artisan bread, especially if you do it with only 55% hydration as you recommend for flour with 10% protein content, but still, I think that such a great looking dough would make an excellent yeast loaf.
Moin Tothpianopeter. Thanks for the feedback, that means a lot, seriously! Yes, you are right, those are going to be excellent loaves of bread as well. The long slow fermentation creates incredible taste :-). I sometimes bake left-over pizzas like that. Definitely worth a video too.
@@the_bread_code Thanks for your reply. I will try to make a bread with this dough. I also make sourdough, but there are days when I prefer the mild and yeasty flavor of a yeast bread, and this sounds like a great recipe due to the long slow fermentation.
Definitely. Yes. Sometimes I prefer the yeast flavour as well. It depends on what kind of meal you are serving.
@@the_bread_code I agree. BTW, I just made your pizza recipe for lunch. It turned out fantastic, I wish I could attach a picture of it to show you. I baked it in a cast iron skillet. I am amazed by how much such a small amount of yeast can do! I followed the recipe and used only 0.05% dry yeast for a 60% hydration dough with 10% protein content AP flour. I mixed the dough in the evening, and in the morning it was tripled in size! And it's not that hot here where I live. I was worried that it might over proof, but it came out perfect. Thank you again for this great recipe!
amazing pizza mate! you did a great job. Everybody thinks is easy to operate the oven, but you need a lot of experience (try & error) to make a great pizza.
Moin pufarinu, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Hello, just wanted to thank you so much for this video!! I’ve been making sourdough bread and other baked goods for a while but hadn’t found a good tutorial for neapolitan pizza, until this one…My pizza was absolutely perfect and delicious, everyone love it!! I made it twice already and the second time was as great. I’m lazier than you haha so used my stand mixer for kneading ;-) And we love white pizzas, so I made a topping similar to the flammekueche one but with onions/schallots cooked in white wine, and added cherry tomatoes, burrata and basil yumm :-)
(oh and the calculator was great too!!)
I normally make pizza in the regular oven with a steel stone on the highest tray. I preheat it for an hour at max temperature and when I introduce the pizza I turn on the grill function. That helps get those "black/burnt spots" and the result is quite good.
Btw, Vito has a recent video about how to use that fancy oven... I don't have a garden, so I stick to my home regular oven 😃
Moin Jose. Thanks again for all your excellent comments. Have you tried baking the pizza with steam? That could help with the darkening maybe? So many more cool experiments to try hehe.
@@the_bread_code with steam? Never thought of it but will try it 😃
Anyway, I'll wait for a Schnitzel-pizza video 😜
Hey, for better speed with the Ooni Koda, use a turning peel, it's easier and faster to turn the pizza. Great job!
Thank you, noted!
Your written version on github says to break up the balls, put in the fridge for 6 hours, then 2 hours on the countertop before the bake. I did this version and just put the balls in the fridge after the 12 hour bulk ferment and WOW! The dough balls are looking like cloud pillows! I'll let you know how they come out Seems like a great recipe, thanks.
Hey Danvil. Yep. The one on Github is a little outdated. The one here on YT is newer.
@@the_bread_code The pizza dough came out really great with the github recipe, thanks.
Nice content. I hope your channel keep growing. Keep improving the script, cinematic, and editing.
I will try my best. Thank you very much for the nice words. Cheers!
Someone else may have already suggested this, but you need a pizza spinner tool. It is a long handle with little prongs at the end that bend down, and you just reach in and rotate the pizza. No need to remove the pizza from the oven to rotate it. There is a Facebook page for Uuni Pro with good tips. Thank you for all the great videos
Thank you. Will check this out. I just feel that this oven might be a little too small to properly turn. But I will try 😎
What a great video you are very thorough as I am an engineer as well and understand your OCD
Saturday is my anniversaire and i was planning to make pizza au levain for every body so thank you !!! It is perfect !!!!
Awesome. I'll be covering a pizza steel, stone and Pizza oven. But you could also just make the Pizza on a tray as well. Would work too 👍. Feel free to send more questions. Happy baking.
The Bread Code they were amazing !!! I never (never) succeded pizzas like i did this time. My only regret is that i didn t make enough (i used your algorithme to mesure the pourcentage and It was perfect) because i put 200 grammes per pizza but i should have put 250 like you said in your vidéo !! Thank you again !!
Your videos are excellent thank you. Can I just confirm the dough is fermented overnight on the counter and not in the fridge?! Thanks again
He ferments overnight in the fridge. 🙂
@@simplybeautifulsourdough8920 thank you. I had seen that in the sourdough videos but not in this one?!
@@rosemarylincoln2583 I just took a quick look at this video, and he is fermenting in the fridge, but not overnight. He said it was just for a few hours. I apologize I jumped the gun on answering you. I'm very familiar with sourdough bread, but not sourdough pizza and didn't realize I was responding to a question on one of his pizza videos. Please forgive me!
Overnight on the counter! And, if you don't want to bake directly the next day, once you see the dough has risen by around 50%, you can store it in the fridge for up to 2 weeks. Then just take the dough out, form your pizza balls and wait another 3-5 hours until the dough is nice and stretchy. Works really well for daily pizza.
@@the_bread_code thank you. I have had varying results with sourdough pizza and usually go back to yeasted. I have this one on the go though so will see… many thanks for all your great information.
When I cook Neapolitan pizza in my electric home oven I use a steel. I used stones before but, besides the fact they don't conduct heat as well, the one I had didn't handle the broiler very well and actually broke into three pieces. For the pizza steel I just contacted a local welder and asked him to cut and edge dress a 3/8-inch piece of mild steel. I gave him the measurements I needed to make the steel fill an entire oven shelf. It's kind of heavy but it gives me a lot of surface area to work with. Best of all, it only cost $40. I just cleaned and seasoned it like you would a cast iron skillet and it has worked great.
In preparation, I set my rack on the second slot from the top. This gives me the room I need to work but still gets me close enough to the broiler. I then go into my oven's calibration settings and turn the calibration up as far as it will go (in my case doing this adds an extra 35 degrees F). This allows me to get my oven to 585 degrees F. I start my oven an hour to an hour and a half early which gives my oven tons of time to get to temperature and allows the pizza steel heat all the way through. About 10-20 minutes before I start cooking I turn the high broiler on. Using this method I am able to get the black leopard spots on the bottom. If I need to cook more that two pizzas I usually cook the first two then let the oven rest for about 10 minutes to let the surface of the steel recover its temperature. If I don't do this the remaining pizzas wont have the black leopard spots. They're still delicious but I love a little bit of char on my pizzas.
Also, because my home oven doesn't get anywhere close to the temperature a traditional wood fired pizza oven can I make my dough about 68-70% hydration allowing for more oven spring. With that said, your crust sprung great so I don't know that I would change a thing.
I hope some of this helps give you some ideas. If you try turning your calibration up don't forget to make a note of where it was and be sure to set it back when you're done. Thank you for the video.
Moin jeepthangjim. Thanks for the excellent comment! That sounds very good. I have also tried cooking with a cast iron recently and have to say this is my favorite home oven pizza so far. Even better than the steel. I cook it on the stove, then transfer to the oven. It is perfect in every way.
Will revert with more notes. Happy baking.
First of all, excellent presentation, I would have liked to see how you freeze the remaining dough balls ? Bravo!
Moin Jacques. I don't freeze them. I divide them and then let them at room temperature. Then I make Pizza after Pizza. If the elongated too much I just reshape them. Hope this makes sense 😎
@@stanvanillo9831 Yep. That will work perfect. In the fridge I recommend around 4°C, this will completely halt the yeast's fermentation activity. Never heard about freezing, interesting idea as well. Thanks!
Very detailed tutorial loved it! Danke
Thank you so much for sharing your knowledge, enthusiasm, quirky sense of humour and eternal happiness. After watching your videos, I always feel a lot happier myself.
Your spoken English is outstanding however I would like to respectfully make a correction to a word you use in most of your videos. When you put a small amount of dough in a container so you can monitor your dough’s fermentation progress, you call that small amount of dough a “probe”.
The word ‘probe’ is not correct in this context. A better word would be ‘sample”. You are using a sample of the main dough batch as a monitor. There are many words that can be used but “sample” would probably be the easiest to understand for your multilingual audience.
This comment is by no means a criticism, it is just a friendly suggestion 😀
Love from Donna in Australia xx 🇦🇺
Moin Donna. Haha, thank you. Also thank you for the English lesson. Seriously, please do this all the time, this is the only way how I learn :-)
You have done an excellent work. When will you show us how to make Foccacia, or Schiacciata?
Thank you! Hopefully one day!
I love your detailed approach!
Sank you very much. Shoot all your questions my way. Cheers!
@@the_bread_code No questions needed :) I just need to buy a pizza stone or a steel ;)
With the home oven and the steel, try this trick. Use the highest possible position in the oven, so pizza is as close to the broiler as possible. Leave the door of the oven open (you can close it while prepairing the pizza, to preserve electricity, but open the door 15 seconds before loading pizza in), and check if the broiler is red hot (turned on). You want to trick your oven sensor to think broiler needs to continue heating up the oven, and not to turn off. This way, I bake my pizzas at around 2 - 2:30 minutes, and get proper contrasted leoparding.
Also, I noticed you don't spread olive oil on the rim of the pizza. You should do that in any case (pizzaiolos do it that way).
Bravo! well done and excellent dough (even if I prefer a slightly higher hydration). I suggest also you have a look at the effeuno p134h + biscotto saputo. It's a "domestic" electric pizza oven that reaches 450C-500C, easy to operate and with the additional "biscotto", which is much better than normal stone, you get a perfect bottom.
Moin. Thanks for the comment. Yes, that makes a lot of sense. The % hydration also depends a lot on the flour. Do you also get a Leopard pattern on the edge of the pizza using that oven? Thanks!
Very informative video 👌🏾👌🏾but You don’t have to rotate the stone during preheating. I have a karu and use gas.
You can also add a motor to a round and hack to oven that way it rotates(I have seen this done). Cook around 430-450C and lower flame to 3/4 when you first launch pizza in. For easy rotating just get a rotating peel, which is smaller and circular that way no need to remove the pizza from the oven. Lastly I personally bring the pizza closer to the front edge when cooking it that way I have a margin of error so I don’t burn the crust accidentally because sometimes when placing the peel to remove it you can push a bit to the front and get burnt a burnt crust.
Moin Hussein. Thanks for the feedback. I need to experiment using the turning peel. I have just been in Napoli in a pizza school, here everyone does it like this. However they typically take out the pizza, rotate in front of the oven, then back inside. I will give this another shot. That video will be upcoming soon. Thanks for the tips!
The Bread Code the learning curve might seems hard but very rewarding nonetheless 😋
Definitely! Baking bread is so satisfying.
The pizza stone under the broiler trick works very well - I have my stone much closer to the element than shown here. Leave the door open a crack so the thermostat doesn't turn the oven off. Allow the stone to reheat maybe 60sec between pizzas. The more modern ovens with a pizza setting work well too.
That pizza looks great! Quite jealous right now... 😉 I also upped my pizza game with the Koda. Indeed, It does take practice to operate but hey, I don't mind when I can eat pizza! 😜
I generally preheat the Koda on full wack for about 20 min. When I'm ready to launch the pizza, I turn the heat all the way down + a slight twitch back up to hit the sweetspot (if that makes any sense).
For turnig the pizza, I recommend using a turning-peel. It adds yet another small learningcurve but to my opinion, it gives more control. But make sure not to poke open your pizza from the bottom side, then it's a messy ordeal... 🤫
Thanks for the comment. Okay, I need to try the turning peel more often. Do you have a good video you can recommend on how to operate it? Cheers and thanks!
There is a good video of Vito Iacopelli on how to turn a pizza with a turning peel. Of course, he's baking in a big wood fired oven, so make sure not to make your pizza's to big. You need a bit of room to maneuver in your tiny Koda... 😉
ua-cam.com/video/_uAxYAxtlSA/v-deo.html
Cheers from Belgium
Nice tips for cooking with the koda. I would have used your link if I hadn't ordered it months ago, should receive it in the following days.
For those interested in the koda: expect delays, but I hope it's worth it!
Moin WarfarA. Ah, thank you very much! Hope you enjoy the oven. I find operating takes some time to learn. But the pizza is amazing.
Very cool video. Bread Code rules for sourdough bread and pizza pie. My great surprise last night was with 2 x 250 g yeast dough pizzas by the BC Pizza Calculator Baked at 500 F no fan in GE oven (common to USA). Pizza stone close top as possible. Excellent crust with black bubbles. Position of shelf, stone is so important to get heat radiated from top of oven. In South End neighborhood of Boston Picco makes great neopolitano pies which are my bench mark. Sehr gut, and Moin gluten uber alles.
Haha. Thank you very much! Glad the video worked out.
I don’t own an Ooni but am researching it. One tip I see a lot is too preheat on high but turn down to low before starting the bake. This seems to give you a bit more room for error. That might only be possible with the propane models though.
Moin Cormac. Yep, that's pretty much what I have been doing now too. Turn to minimum. Bake for 30 seconds. Take out, max heat again, then rotate every 12 seconds onwards, that does the trick.
Moin Simon. We should meet up and geek about the physics of baking 🤣
I've been loving the bread videos and have been baking some sourdough for my family of the quarantine. I would love to learn more about all of the different types of breads and what makes them unique. I also want there to be some sort of app where you can select which type of bread, and it would give you a comprehensive guide with timers that adapt to different variables like room temperature and flour protein. This would probably be very complicated, but very cool nonetheless.
Thanks for the excellent comment. Great idea indeed :-). I can recommend you to check out the table I built before: table.the-bread-code.io/. It's quite good to see how sourdough behaves depending on the temperature.
For the gas pizza oven, you could try using 2 wooden or metal crepe spatulas to turn the pizza while in the oven. It'll at least keep your fingers cool
Excellent idea, thanks. I will try zis.
You nailed that last pizza!!👋👋 I just got my Ooni Korda 16, and you need to practice. Do you have a dough recipe that has a crisper bottom? Also can you show your cut pieces of pizza to see the inside the crust? It looks very airy!😋😋
Moin Keale. Thank you very much! For that I would recommend that you preheat the oven to max. Then turn it off and just let the dough sit there on the stone for a minute. Rotate it after 30 seconds. Then turn on the heater again. It should do the trick.
Thanks, I'll be using my Korda 16
I love the details so that we can make adjustments. BTW I am an engineer too who loves to bake 😅
My pleasure 🙏🏻
Danke für die ausführlichen Erklärungen.
Helps a lot.
Mein Teig braucht also weniger Hefe, längere Teigführung und kaum Mehl bei der Bearbeitung.
Kennst die Backöfen von Manz?
Bäckerofen mit Stahlboden für den Haushalt.
Hab mir einen auf Rollgestell in die Speisekammer gestellt und kann ihn jederzeit am Tisch oder auf der Terrasse betreiben.
Manz Backtechnik in Creglingen- für mich ein Eldorado an Equipment, Kursen und Geräten.
For the Ooni, buy a turning peel, 7 - 8" is perfect, that is what I use. You can get them on Amazon. This allows you to turn the pizza constantly while the pizza is in the oven.
I am Italian and I cook the pizza in a hot pan and the edge with a cooking torch, since the home oven does not reach the right temperatures.
And if you have a stand mixer you can totally skip the fold ,but make sure that the gluten is developed and not let the dough go over 29 degrees celsius.
for the sauce it is better to leave it coarser and mash it with your hands, and I usually add olive oil and fresh basil.
Moin Flavio. Grazie for the tips. That makes a lot of sense :-). Why should the sauce be left coarser? Does it help with the taste? Blow torch is a great idea too. Cheers!
The Bread Code leaving the sauce coarser helps the texture in the mouth and the visual one. Try it and let me know how it turns out!
@@flaviogiglia9830 Turned out excellent. Did it yesterday, it was very delicious. Thanks!
The Bread Code in order not to burn the pizza, you need the shovel that you see in this video at minute 7, it is an Italian video where he explains the mistakes not to be made with this oven, I think there are UA-cam subtitles.
ua-cam.com/video/rrkdy9CYXkE/v-deo.html
@@flaviogiglia9830 Thank you!
Great video, I have a similar outdoor pizza oven (with woodchips) and the same problem. Usually I use some tin foil to shield the pizza on the flame side from the direct heat. (So some loose tin foil partly under and partly hanging over the pizza on the side pointed towards the flames).
Moin Willem. Awesome, making pizza with wood must be amazing. The scent in the air, then a beautiful pizza, delicious! Try baking it a little further from the flame until the bottom of the pizza is cooked. Then you can easily rotate it whenever needed. Let me know if that works :-).
Your technique is very good, similar to making ciabatta bread. I have the same problem timing the pizza in the Ooni type oven. Try using these: Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners. They make the turning much easier. It is still not easy, though, to get the timing and temperature just right. I'm still working on it. Thanks for a nice tutorial.
Thanks for the comment. They look very helpful. For me what worked best was to reduce the heat at the start a little bit. Then start turning after around 30 seconds, heat up again. Especially in my tiny oven, there is not a lot of place.
So amazing, thanks for the video! Can‘t wait to try this recipe at home 😋... though only with a regular home oven 😔. But let’s see 😁
Haha yes. Ours turned out delicious. I need to try out baking with a cast iron maybe. Then heat it in the stove, transfer to the oven 🤔. Maybe this could work 😎
This is great. Love the detail
Thank you 🙏🏻
Great video! Thanks for sharing the tricks 👌🏽 I understand that you used convection oven for the steel and the stone, but would you be kind enough to confirm the temperature? 🍕
Moin Anthimos. Thanks for the excellent question. It's around 270°C in my oven. That's the max my oven supports :-).
Like your video and your pizza looks amazing. There's a video out there on UTube for a pizza oven hack where the poster made a turn table for his oven to rotate the pizza so he does not have to keep turning it manually. He used a BBQ rotisserie motor and replaced the stone with a round one. You might want to look into it. I'm seriously thinking about buying a pizza oven also. Looking at the Ooni Pro (gas version), the Roccbox and the Ooni Koa 16. Right now I tried baking on a stone, the round Lodge cast iron pizza baker and a Emile Henry pizza stone. Nice results with all 3 but I do favor the Lodge cast iron. The Emile Heney is great but the side handles get in the way of launching the pizza. I'll use it for bread. Look up the motor hack, you might just like it. Cheers!
Moin Mike. Yep, I saw that video too, it is excellent. I feel many issues would be solved if I did a product upgrade 🤣. Now I just need the money haha. Let me know which oven you opt for, would be very curious.
@@the_bread_code ::
Nice video. A few simple improvements to consider:
You overworked the tomatoes for the sauce though. When you removed the lid of your blender you could see how the water had separated from the flesh. Next time, add 1% salt by weight and either crush by hand (the traditional way) or use a stick blender to target and blend each whole tomato for no more than 2 seconds. No need to move the stick blender around or keep the button pressed; just pulse the button a few times for each tomato for a split second. You’re looking to break up the tomatoes to release their flavour but retain some texture and avoid liquidizing them.
It’s also better to pop any large air bubbles in the crust before you launch it, otherwise they’ll just turn into burned blisters which can add unwanted bitterness to the crust.
Same goes for the flour when you’re pressing out your base prior to topping: use semolina instead of flour because it won’t alter the hydration of your pizza like flour does, it also allows the base to keep from sticking to the bench or your peel. Sprinkle a small amount of semolina on your bench when pressing and then swipe it all away before doing the final few presses so that as little of it as possible is added to your bake. This will allow the press to work well without adding bitterness through flour.
Looking forward to seeing the next revision!
For the gasoven, you should try to use a smaller Pizza lifter Thingy (Pizzaheber) that has das halt or even less the diameter of the so. You will be able to turn the Pizza inside the oven much more easily.
Great idea. Thanks!
Great tutorial! thanks.
I want to try to bake it on my gas grill (310 C maximum temp) with a steel stone, wish me luck.
By the way, do you think dry/fresh yeast and sourdough makes pizza different?
I love the idea of sourdough pizza, but when I used just dry yeast I liked it more. Maybe adding both next time?
Moin Alberto. Excellent idea too. I never managed to get a really good result from the Gas BBQ. I feel the problem is the heat mostly coming from the bottom. Maybe if you only have one burner on the side active? Let me know how it goes :-)
@@the_bread_code Maybe I can try to bake the first one with central burner off, and sides at maximum. grazzzie.
I saw a video of a professional pizzaolo using a ooni coda and he had significant problems with burning as well. He baked his pizza on the palette to not burn the bottom...
I think it's safe to say that this oven has issues.
I still only have my normal household oven. Baking takes longer and is far from perfect but it's OK if you know how. I pre-bake dough and tomato sauce before adding the other ingredients to not burn them, but it also requires good timing.
Moin Sir Diealot, yep, I think they improved quite a few aspects on the newer iteration of the oven. That was definitely needed. At home I also love using a cast iron. It transfers the heat very fast and allows to bake an amazing pizza. I do it exactly the same way you mentioned.
I use the Ooni Karu and it's been a wonderful experience everytime. Of course you have to tame it but yeah, just like pro pizzaiolos in their brick ovens, you have to turn the pizza around and be quick but that's part of the fun ;-)
Fantastic video! Now I NEED a steel stone. I make pizza at home a lot, and start it off in a very hot cast iron skillet on the stove before transferring it to the oven broiler. This gives me the much covered dark spots on the bottom, but you have to work super fast getting the sauce and toppings on before the bottom starts to burn and be very careful putting the dough in the pan. I've never had any luck using a baking stone either, which his why I prefer using the cast iron skillet despite what can go wrong.
I'm also curious now if there are any cast iron pizza pans. If yes, then I'll probably get both the steel and cast iron. Also, a huge kudos for stressing San Marzano tomatoes. How awful it is to make a beautiful fermented pizza dough, only to then ruin it with inferior tomatoes.
Moin Nunya. Thanks for the excellent comment with so much valuable information. Yes, that's a great idea too to get the dark spots by using the stove. Transferring the dough must be super tricky then, yep. I like to do that for a more american style pizza. I add lots of cheese and it also gets burnt on the side, very delicious. I add semolina flour and some oil to the cast iron, place the dough inside, heat it on the stove, rotating the cast iron, then into the oven close to the broiler to finish.
OMG you should totally build your own oven! I'd love to see that (if you are willing to share your experience on your channel :))
PS. Thank you for this content. I love it.
Moin Juan. First I need to build a house then 🤣. You are most welcome. Cheers!
Approved from Campania, seems really delicious!
Grazie. Never been to Campania. But I definitely have to go sometime soon.
Great video, one question. When you leave the dough out overnight should be out on the counter or in the bread proof mode my oven has?
Both works. If it's cold in your kitchen then proof mode could work 👍
I haven't read through the 695 comments, so forgive me if these suggestions have already been made. We have the Ooni Koda 16" and love it. I do not find it hard to operate at all and my results are far superior to what I get in the regular oven with a pizza stone. I see two issues for you. It looks like you have the smaller size Ooni (or your pizza is really big). The bigger 16" size allows wiggle room to turn the pizza without getting too close to the fire and burning it. Second, you are using the wrong kind of peel to turn it. A "turning peel" works much better. It is smaller and round. You can easily turn the pizza in the oven without taking it out and turning it with your fingers. The Ooni turning peel is $60 usd but I got one on Amazon for about $20 usd. I'm sure you don't want to invest in the bigger Ooni at this point, but the turning peel will really help you. Also, making your pizzas smaller would probably help avoid burning.
Hello from Slovenia! First congrats on your channel. And of course I have a question. Do you have any experience in making Finnish sourdough flat bread Ruisleipa? I was traveling in Finland this summer and I was absolutely amazed by this bread. The color of the bread was dark brown, so I guess they use a different type of rye flour that I can came across in my country. So if you have any tips I would be very gratefull. Vielen Dank and keep going!!!
Moin Denis. Thanks for the comment! I just researched a little bit and it seems it is just made from regular whole rye flour. Maybe it is baked for a little longer? We have something similar in Austria/Germany, it is called "Winschgauer". Have you seen that before? Cheers!
For more accurate temperature reading you may want to adjust the emulssivity on your IR thermometer to 0.98 for Dough
Good tip, thank you very much.
You have the science of pizza making down pretty good. For help with using your outdoor oven and any other techniques you might want to try on You Tube watch Vito Iacopelli,
johnny di francesco and leo spizzirri. Vito has a review of the oven you have and makes a pizza in it. I was in the pizza business a long time ago and I have watched and learned a lot from all three of these master pizza chefs. Just a suggestion from a fellow pizza maker.
Btw... I normally eat much later in the day, but your drooling video made me hungry :)
Thanks and also - sorry 🤣
Can’t stretch how Germain this video is hahaha. Very good video. We can definitely hear the passion you have for pizza. 😂
Its brilliant and thank you very much!
Danke für deine vielen Tipps. Ich habe mir den Ooni Koda16 geschenkt und denke er ist viel einfacher zu bedienen. Die Pizza muss nur einmal rotiert werden und ich kann die Hitze etwas regulieren. Zum rotieren benutze ich eine kleinere runde Schaufel, das geht viel besser. Zum Einschiessen habe ich mir den Luxus einer Pizzaschaufel mit Löchern geleistet. Hat ein Gewehr gekostet, ist aber das Geld wert. Mein Problem ist einzig das ich bald kugelrund bin. Ich mag dein TShirt! Grüsse aus der Schweiz! Jacqueline
Moin Jacqueline, danke für den Kommentar. Ah sehr cool, den hätte ich auch gerne! Viel Spaß beim Backen!
You are the great man! Thank you!
Great video, I want to make pizza with my sourdough starter and I was wondering why you are using yeast to make your pizzas and not your starter? Thanks!!
So far I have only been making it with yeast as that's done like that in Naples :-). But sourdough also works!