I can tell there is a learning curve to the Ooni 16" oven but worth experimenting with. Something to note as well. Keep the pizzas to 12" to 14" max. Easier to handle and rotate into a cooler zone. This isn't about trying to cram a big pie into the oven. It's about craft and the right doneness. It took me 20-30 pies to figure out the right dough, the right heat (it's adjustable) the perfect hydration to heat variable and go light on the sauce and toppings.
Great video. I would recommend placing the pizza on a wire rack when you remove it from the oven, in order to let the moisture escape from the crust. This helps it keep crispy and not get soggy from the escaping steam.
looking at the back of the package, the recipe calls for 2 cups of flour or 232g, and 3/4 cup water or 170g. 170g divided by 232 is 73% hydration. However if we go by the volumetric measurements, 3/4 cup divided by 2 cups is 37.5% hydration. I don't think either one of those is accurate, looking at the dough you are handling. What hydration did you use for this video?
We're sorry to hear that! A major cause of soggy bottom in pizza is too many toppings on the pizza or toppings that are too wet. This weighs down the dough and prevents it from cooking through evenly. Another cause can be that the oven is too hot so the edges of the pizza are baking and browning faster than the middle has time to cook through. We hope this can help! -👩🍳Morgan
Try using a little less water or add a bit more flour to the dough. Depending on what your environment humidity is will dictate dough hydration levels. It could also be too much sauce that is too heavy in body. The sauce needs to be from a only crushed tomato base with seasonings, no tomato paste in it.
Hey, Audrey! You could certainly bake your sourdough in a convection oven! From one of our blogs, "At higher temperatures with water in the bottom, it's a good setting for baking artisan breads: quick oven spring and usually a better crust." And here is the full blog 👉 (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) Happy convection-baking! 😄 -🥐Lily
It definitely takes more time to get good at using, but it really can make pizzas that are better than what you can get in a home oven. But hey, I've had plenty of delicious oven pizzas too so whatever floats your boat!
I bought my Ooni 2 years ago. I had pretty good success using a baking steel in a home oven, but seriously, the Ooni does take it to a new level (once you get the hang of it). I am saddened when it gets too cold outside to use it and I have to move back inside.
Hi there! You'll find the full recipe for Neapolitan-Style Pizza Crust, including the temperature, here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe. The recipe includes tips from our bakers and we're happy to answer any questions you may have 🧡 Happy pizza party 🍕🥳 -🍮Nicole
@@KingArthurBakingCompany This recipe is for a standard oven, not a Ooni, which has a different temp profile. The whole point of these outdoor ovens is you are able to obtain a higher temp and get results that are better than in a normal kitchen.
@@Geeksmithing I noticed the same thing. There's a few other comments I could make based on my own experience but I get that's not what most people are coming to this video for.
LOL... How did you get sauce on your peel before you even made a pizza? I am looking forward to watching King Arthur Flour use an Ooni. Ooni is a game changer and this baking channel is pretty good.
I can tell there is a learning curve to the Ooni 16" oven but worth experimenting with. Something to note as well. Keep the pizzas to 12" to 14" max. Easier to handle and rotate into a cooler zone. This isn't about trying to cram a big pie into the oven. It's about craft and the right doneness. It took me 20-30 pies to figure out the right dough, the right heat (it's adjustable) the perfect hydration to heat variable and go light on the sauce and toppings.
Those are all solid tips, John! Thanks for sharing! -👩🍳Kat
right hydration for oonis and goznys are 60%?
Great video, but I wish you would have included temperatures, which should have been easy to do with the temp gun there....
Thank you Martin! Great video! I was not sure if I wanted an outdoor oven… but now I want one! 🥰 Tour pizzas look delicious!
Great video. I would recommend placing the pizza on a wire rack when you remove it from the oven, in order to let the moisture escape from the crust. This helps it keep crispy and not get soggy from the escaping steam.
Thanks for sharing your tip, Danski! We agree that it's important! -🥐Lily
Ahhh Martin. My sourdough sage. Thanks for the tips brother
King Arthur Baking Company (and Martin!) + Ooni = awesome collab. More, please. 🤠
And I say this as an apartment dweller that can't own an Ooni. 😭 Living vicariously thanks to Martin and UA-cam. 😄
Great tips and video,thank you
looking at the back of the package, the recipe calls for 2 cups of flour or 232g, and 3/4 cup water or 170g. 170g divided by 232 is 73% hydration. However if we go by the volumetric measurements, 3/4 cup divided by 2 cups is 37.5% hydration. I don't think either one of those is accurate, looking at the dough you are handling. What hydration did you use for this video?
Always go with grams, volume cannot be used for hydration. -🍮Kat
@@KingArthurBakingCompany but neither of those is accurate. It's neither 73% nor 37%. Your labelling is off. What is the hydration of Martin's dough?
Hi there! Is there a particular reason you don't think that 73% is the correct hydration? That's pretty standard. -🍮Kat
@@KingArthurBakingCompany that dough doesn't look nearly wet enough to be 73%. But if you say it is I'll believe it.
This was helpful after i have done half a dozen baking sessions already
We're thrilled that we could help, B! 😊 Is there a certain tip in the video that was most helpful? -🥐Lily
@@KingArthurBakingCompany 825degree temp. Spin pizza after 30-60 seconds
That's great! Thanks for sharing 😄 -🥐Lily
I'm struggling to get a crispy bottom in the Ooni, even after using the KA recipe. Any tips?
We're sorry to hear that! A major cause of soggy bottom in pizza is too many toppings on the pizza or toppings that are too wet. This weighs down the dough and prevents it from cooking through evenly. Another cause can be that the oven is too hot so the edges of the pizza are baking and browning faster than the middle has time to cook through. We hope this can help! -👩🍳Morgan
Try using a little less water or add a bit more flour to the dough. Depending on what your environment humidity is will dictate dough hydration levels. It could also be too much sauce that is too heavy in body. The sauce needs to be from a only crushed tomato base with seasonings, no tomato paste in it.
the struggle is real....no matter how I try all these tips and tricks
Try sitting closer.
Is a convection oven ideal for baking sourdough bread ? Thanks
Hey, Audrey! You could certainly bake your sourdough in a convection oven! From one of our blogs, "At higher temperatures with water in the bottom, it's a good setting for baking artisan breads: quick oven spring and usually a better crust." And here is the full blog 👉 (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) Happy convection-baking! 😄 -🥐Lily
@@KingArthurBakingCompany - thank you for your reply!
You're welcome! 🍞 -🥐Lily
Saw the short came to find the full video
A hot kitchen oven seems like a lot less work and burned crust. Your pizzas look excellent with your constant vigilance!
It definitely takes more time to get good at using, but it really can make pizzas that are better than what you can get in a home oven. But hey, I've had plenty of delicious oven pizzas too so whatever floats your boat!
I bought my Ooni 2 years ago. I had pretty good success using a baking steel in a home oven, but seriously, the Ooni does take it to a new level (once you get the hang of it). I am saddened when it gets too cold outside to use it and I have to move back inside.
Kitchen oven really produces different product. There's huge difference between pizza cooked for 1-2min and +8min
Temp????
Hi there! You'll find the full recipe for Neapolitan-Style Pizza Crust, including the temperature, here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe. The recipe includes tips from our bakers and we're happy to answer any questions you may have 🧡 Happy pizza party 🍕🥳 -🍮Nicole
@@KingArthurBakingCompany This recipe is for a standard oven, not a Ooni, which has a different temp profile. The whole point of these outdoor ovens is you are able to obtain a higher temp and get results that are better than in a normal kitchen.
@@Geeksmithing I noticed the same thing. There's a few other comments I could make based on my own experience but I get that's not what most people are coming to this video for.
Katasrofa!
2:51 - 3:31 had to switch the pizzas because you burned the crap out of it didn't you?
LOL... How did you get sauce on your peel before you even made a pizza? I am looking forward to watching King Arthur Flour use an Ooni. Ooni is a game changer and this baking channel is pretty good.