I'm getting much better with my ooni pizza oven but there were 3 or 4 really good tips in this video that will immediately take things up a notch... Thank you!
Incredibly valuable advice. You highlighted just about all of the pitfalls in this short video and should be viewed by anyone new to pizza making. Thanks for making it and sharing it with us.
Thanks! A well-done instructional. I use a pizza screen which solves a lot of problems. Restaurant supplies stores have them, and they are fairly inexpensive, my 12 in. cost me $3.25 and still in good shape after 4 years. Something I am going to try today is using an aluminum foil shield for the first part of the baking process. If it works I am going to let everyone know.
Always mix semolina with a mix of 00 to stretch your pizza, the nice thing about a semolina is it gives you a bit of a roll or slide off the peel - vs. a cornmeal which really smokes in your home oven. I actually use 60% (00) and 40% semolina for my dusting (same dusting for fresh pasta)
I find that using flour only when stretching the dough can burn more easily and cause a bitter taste to the crust. I use a 50/50 mix of semolina and flour for stretching my pizzas, and I put just enough semolina on my peel so that I can easily rub my hand around on the peel before I put the pizza on there.
Great tips. We are new to this game. We have a Blackstone pizza oven that rotates automatically. We use Boboli pizza crust for now at a low heat, but the bottom of the boboli seems to want to char up too quickly before everything else is melted. We are using precooked sausage for now. How do we get it where we don’t burn the bottom of the Boboli crust.
Thanks! Cook it in a lightly oiled pan. If you want it crispy on the bottom, sear it directly on stone for last minute or two. Pre-cooked can be on a stone for the length of a pizza bake.
Great video. Just got an Ooni and not a beginner bread baker. Struggling to figure out why my high hydratino dough was a bit doughy in center. I think it's your tip of the stone needs to be over 750! Thanks!
It's really all about ratios. If you have thicker dough it can handle more veggies. If you have thinner dough, you have to be careful how many raw veggies you use. I like a sausage onion and peppers pizzas and I coat them in olive oil, cut them thin and top the pizza with a medium covering of them I would say.
I'm getting much better with my ooni pizza oven but there were 3 or 4 really good tips in this video that will immediately take things up a notch... Thank you!
Awesome! It's a learning process but sounds like you are right where you need to be.
Fantastic presentation!! Kudo’s to you and your editor. Thank you for taking the time to put this video together and all the helpful tips!
Thanks a lot! Low budget... so I'm the editor too :)
Incredibly valuable advice. You highlighted just about all of the pitfalls in this short video and should be viewed by anyone new to pizza making. Thanks for making it and sharing it with us.
Really appreciate it. That was the goal!
Thanks! A well-done instructional. I use a pizza screen which solves a lot of problems. Restaurant supplies stores have them, and they are fairly inexpensive, my 12 in. cost me $3.25 and still in good shape after 4 years. Something I am going to try today is using an aluminum foil shield for the first part of the baking process. If it works I am going to let everyone know.
Thanks for sharing.. I've had the oven for 1.5 years now so learned most of this the hard way. But you are spot on with all of your advice.
Thanks a lot. Me too!
Great tips! Thank you! I had no idea on a lot of those, especially the preshredded cheese and the oil and sugar in the dough. Thank you!
You’re welcome. Good luck 👍🏻
Thank you so much! We are going to use all of your advice as our first run with the wood fired Mexican grill didn't go so smooth
Awesome, good luck!
What instant thermometer do you like?😊
great video with succint and clear information. most videos are a waste of time; yours are not. thank you.
Thanks! I'm not an overtalker :)
Thanks for the tips! I just got a Ooni and can’t wait to experiment with it!
No problem. Awesome, good luck!
Always mix semolina with a mix of 00 to stretch your pizza, the nice thing about a semolina is it gives you a bit of a roll or slide off the peel - vs. a cornmeal which really smokes in your home oven. I actually use 60% (00) and 40% semolina for my dusting (same dusting for fresh pasta)
I'll try that. My mix usually has a little bit of Semolina in it. It is definitely slick.
Thank you !! Burned the heck out of my new ooni pizza - you literally hit everything I was doing wrong
No problem. You'll be crushing it now!
thank you so much
You're welcome!
Top man! Thanks very much mate. REALLY useful. Subscribed
You're welcome. Thanks for the kind words!
thank you. hoping this solves my recurring issues
No problem. Good luck!
I find that using flour only when stretching the dough can burn more easily and cause a bitter taste to the crust. I use a 50/50 mix of semolina and flour for stretching my pizzas, and I put just enough semolina on my peel so that I can easily rub my hand around on the peel before I put the pizza on there.
Great tips. We are new to this game. We have a Blackstone pizza oven that rotates automatically. We use Boboli pizza crust for now at a low heat, but the bottom of the boboli seems to want to char up too quickly before everything else is melted. We are using precooked sausage for now. How do we get it where we don’t burn the bottom of the Boboli crust.
Thanks! Cook it in a lightly oiled pan. If you want it crispy on the bottom, sear it directly on stone for last minute or two. Pre-cooked can be on a stone for the length of a pizza bake.
Well done! Thank you.
You are welcome. Thanks for watching!
Great tips from American dad. 👍
Ha, I must be in Seth MacFarlane's head. Everyone thinks I look like Quagmire too.
All great tips!
Thanks so much 🙏🏻
super helpful. thanks!
You're welcome 👊🏻
Thanks for the tips...
No problem!
Very Helpful - Thanks
You're welcome!
Well done !
Thank you!
Thank you ❤
You are welcome!
I live in Rissia near the tundras. I brought my dough to room temperature, but it failed.
dough is a funny thing. Keep at it!
I sold my ooni, I simply could not get a better pizza then in my oven with my pizza steal.
Forgot to add adjust the dough’s hydration. Higher temp cooks than home oven.
Thank you!!!!! I think I'll cook pizza on low 😊
Good luck!
tq
You got the vegeta guy in the background - how come / are aware?
Our bottom always burns on our pizza how could we fix this
Hmm, what are you using to slide the pizza off the peel?
Great video. Just got an Ooni and not a beginner bread baker. Struggling to figure out why my high hydratino dough was a bit doughy in center. I think it's your tip of the stone needs to be over 750! Thanks!
Why don't pizza joints have to pre-cook their vegetables?
It's really all about ratios. If you have thicker dough it can handle more veggies. If you have thinner dough, you have to be careful how many raw veggies you use. I like a sausage onion and peppers pizzas and I coat them in olive oil, cut them thin and top the pizza with a medium covering of them I would say.
My problem is that I cannot get the flour off my dough when launching and my stone burns the flour on my dough and my kitchen smells awful. Help!
Let me know if this video helps! ua-cam.com/video/5IVWdj3LJgk/v-deo.html
@@pizzachannel
Thank you! All I need to do now is practice the technique.
My pizza burns on the edges before its cooked properly on the top
Are you using semolina? Also, if you have a 16" oven, try not putting it so close to the burner.
@@pizzachannel thanks
No more store bought dough😢
❤🎉❤🎉🎉🎉❤🎉🎉🎉❤🎉❤🎉🎉❤
Appreciate it!
Very helpful tips but what a really weird speaking cadence.
Sometimes saying nothing is better.
@@patiacat1 And yet, here you are
I agree
Internet =world wide... Try mention Celsius
The pauses... the pauses