What I do for bigger pizzas is turn off the oven right after it goes in for about 30 seconds. Then turn it back on low and keep turning it. It feels like an art form at times haha
Nice video! Just one question. When you say that you can cook pizzas one after other, how many time for real do you mean? Lets say i use 410 celcius as standard. Like 30 secs to a minute or like 5 minutes?
Hey! This video was actually made a while ago. Since then, if you get ur stone super hot, id say in between pizzas you can wait about 1-2 minutes. When i cook my pizzas, i crank it up high, lower it down when im cooking, then crank it back up in between pizzas.
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We found a better 💡 all u have to do is put it on high like normal. Get the Stone hot after 30 mins. Then turn it down using the wall ball valve shout off handle much easier to control the heat..
@@jepgato6657 yes! i've learned a lot through the years and it has come a long way through many trials. Thank you for your videos it has helped many of us
This is such a great idea. Ive done par bakes several different ways and while this wont work in every situation, this sure will work better for certain events. Awesome video. Well done.
Very interesting video! Learned some very useful tips. Thanks very much. Just got an Ooni Volt and trying to learn the best ways to bake with it, but i think they're still useful. Sure glad i found your channel.
420g is a good number to make a pizza and satisfy the munchies! You nailed it Bro!! That pizza came out so good. A little late to the party but I subbed you here and IG
How silly. Seems to make more sense to mirror the design of a conventional grill from low being the trickle flame to high being full blast. Different pizzas take different stone temps, so for them to limit this to a Neapolitan-type cook only caters to a small group of people. And pro tip...a cheap IF heat gun is your best friend. Took me a while to dial in pre-heat times on my pizza steel w/ a 550 degree gas oven, but trial and error got me perfecting pies from thin, thick, pepperoni rolls, strombolis and garlic knots. They all take different approaches and some don't require the steel to be full blast 650 degrees hot. I think traditional NYC pizzerias aim for a stone in the 500s if I'm not mistaken. Thanks for the info!
Great trick! Thanks. Have been trying to bake baguettes which should cook for 20 minutes but after that amount of time at the lowest setting they were charcoal.
Hey man just wanted to say Ive been making pizzas at home for almost a year now and your channel played a small role in inspiring me early on and I hope your well
@@jepgato6657 no I haven't but they look perfect for cooking at home actually. I buy these Turkish bread style bases from my local fruit and veg place they work well and I wanna make my own dough this year I rekon
Man, this tip really made my day! Yesterday I had some friends over and made two 15” pizzas. Even in the lowest setting Ooni recommends, the edges got burnt, even though I have a turntable modification and kept turning the pizza continuously. I was going crazy because the pizzas were otherwise really great. I searched online and came across so many hacks. Flame guards. Inserting stainless steel pins into some burner holes. Even an additional regulator to turn the flame wash down. Yours is the easiest! I tested today morning, and it works as advertised. Can’t wait to make the really large pizzas (that’s why I got the Koda 16, and not the 12)! Thanks so much.
@@jepgato6657 I tried on a really large 16” pizza (went overboard with a 635 gm pie weight, chuckle). No burn! Nicely crisped bottom, and slight char on the edges. You’ve helped me achieve Pizza Nirvana (TM). 🙂 People like you are why internet is so valuable. 👍
VERY HELPFUL!! I also loved the pre-cook for a big group. I put them in my kitchen oven but didn't turn out crispy. I'm trying this next time. Thank you for both great tips
How many pizzas do you get out of one propane tank? I am so afraid of running out of fuel mid cook and I was curious how long a tank of propane would last with this oven thanks
I got the Ooni Fyra, and it has its quirks and a learning curve. Bottom line though it’s all worth it for the quality and flavor of pizza that you can get from a bougie pizza place in the comfort of your own home. Worth the learning and minor issues so that everyone has a memorable experience at home.
Great job. It was actually your advice on how to turn the flame down that made a huge difference on my larger pizzas. I took it one step further and on any pie 14” or more I actually shut off the over for the first 90 seconds.
Dude u literally made my month! Thank you so freaking much. I saw people on RU-vid making ny style for 6 minutes right up against the flame and i couldn’t figure out why i couldn’t go past 2-3 minutes and get the crunch i wanted in the bottom and u totally saved me from keeping another old oven that now I know i don’t need. Thank u so much!!!!
If you turn the Koda 90° would the legs still fit on the table? I realize the oven may overhang a bit but I'm wondering if I could use the table sideways?
That shrunk during launch. That looks 14.5" at most. I bought a karu 16 which is 17.5" opening and 16.7" stone. I'm thinking a full 17" pizza is possible
just used mine for the first time...after 20mins my stone center was over 700...but that was the limit of my laser so it could havw gotten hotter as more time passed
Have you ever tried par-baking just the dough without any toppings kinda like "boboli" style? I'm making pizzas for my kids bday and was planning to let kids top their own, wondering how this might work and any recommendations?
Hi Carrie! I have! I would suggest when you roll out your dough, get a fork and stick some holes to prevent the whole thing from puffing up. If you’re have kids top the pizza, perhaps get some pizza screens? You wont have to pre bake the pizzas and its extremely clean. I do wish when cooking with the screens, the bottoms cooks better
Works just fine, definitely want to make sure to don’t have air bubbles bc the dough will rise much easier without toppings. I par baked 48 pizza doughs for a catering event, they’ve hired me again every Saturday for the next 4 weeks !
