Do you throw flour on the pizza shovel as well?

Absolutely rubbish recipe! Don’t waist your time! Dough haven’t grown at all!!!!! 👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻

I can't believe your company saw the result of that video, edited it, and said "let's publish it." If an Ooni is your only oven, top the dough with everything right away and cover it with foil at a low heat (after letting the stone heat up). The toppings will hold down the dough, then the final bake after removing the foil will crisp the cheese and pepperoni. Did this guy even test this out before filming? Every pepperoni sunk to the middle and he's just going with it "this looks great." If this helps anyone, make an 80% hydration dough (focaccia) and, if you must cook in an Ooni, heat the stone, then top the dough (cheese, then sauce and pep) and cover with foil and check after a few minutes. When the dough has risen and the cheese is melted, pull off the foil and let those flames curl the pep and brown the cheese, turning as needed.

Can you share the recipe for the pizza dough you are using in the video?

What is your suggestion for people who don't have the ooni volt? Regular oven or oven with a pizza stone?

What are your cooking suggestions for people without a ooni volt? Could you do the regular oven or oven with pizza stone?

Left over pizza dough - WHAAAATTTT ?!?!?!? ;)

Nancy be my mom, sister, auntie, grandma next life time please 🙏🏻 ❤ I love love love you ❤

"Carmalised" Gordon Ramsey: THAT'S BURNT YOU MOTH%$#$

Does Ooni sell those pans though? 🙂

Williams Sarah Lopez Sarah Williams Laura

Yep! It’s pretty good! I also have propane kit,but just used charcoal briquettes. Totally different flavour, amazing . If you’re using wood I would recommend apple or hickory. Maybe hard maple. If you’re on the fence for this pizza oven. Get one!

Watch from india 🇮🇳 😅 😊😊👍👍

Anche io sono un uomo che si è sempre fatto desiderare di più e

I have one of those🤔

I have seen the sticky dough situations happen more when it is quite hot outside. I dont fiddke too mych with dough once shaped. A bit olive oil on dough, cheese and then little sauce and toppings. Less is better. And I use simple cornmeal on metal peel with holes.

Rodriguez Matthew Martin Barbara Davis Mary

Miller Lisa Young Charles Hernandez Kimberly

A big when Harry met Sally YES! YES! YES!

Onni oven is beast. I had italian pizza recipe from italian shef. And made my first pizza. It was better than ALL pizza in my city.

I wish you FINISHED this… not seeing the finished product sucks. Looove her tho.

Stay away from this brand. It don’t even get nearly hot enough no matter what I do. Fucking waste of money.

Should i light my top oven fire or below fire ?

This looks amazing!!!

You know people think im crazy to like this type of pizza? Literally anytime i order a pizza without cheese, they look at me like a serial killer.

Keep toppings - including sauce - at room temperature too. Cold toppings on room temperature dough = sticking too.

My only complaint is how the legs wont lock when you stand em up. Other than that its a pretty cool portable pizza oven

Great tips, thank you. Having changed to using semolina to dust the peel and surface for preparing pizza has been the most significant improvement for me. The benefit of semolina is that it burns at a much higher temperature and you don't get that horrible burnt taste that you do from using regular flour to do the "dusting". Really enjoying my Ooni which I've owned for a couple of years now. Cheers, David

All very nice. But your ovens on the flame side burn the pizzas too easily. You should provide or design a flame breaker to mitigate the problem. I am very happy anyway Owner of karu 16

A family member has celiac and is gluten free. I've found that corn meal works great for the prep area & launching peels for both GF and regular dough.

The black spatula where is this available from. Thanks.

Thank you for the tips!

Could you make a video how to use the turning peel properly?

I prefer prepping the pizza on a lightly floured kitchen top and then transferring to an aluminium peel. Much easier to stretch and flip the base with more room and very easy to transfer the pizza with a decisive thrust of the thin peel, maybe lifting slighlty the front edge of the pizza with the free hand. At very least, less washing up!!

Thanks for the tips, Many times my pizzas have stuck to the peel. These tips will give me new confidence, thank you.

Silverton refers to Israel. What would this depraved and pariah state be without stealing the flavors and national dishes of the first people of that land that my Israeli professor and historian Shlomo Sand call the Palestinians who ironically are the first Israelites, not some bunch of Russians, Ukrainians, Polish, Germans who converted to Judaism and suddenly claim that they are Semites like the Natives of Palestine. If. Silverton is really interested in flavors and food she needs to understand the culture behind it, but that’s so unlikely. She’s a simple minded- ignorant American as many Europeans think of Americans ! I think she should start by learning where Pizza, Pasta and Sorbet came from, who brought them to the Italian peninsula. Doubt she has a clue! She should start by reading ‘ Mangiamo Arabo Senza Saperlo ‘ ( we eat ‘Arabic ‘ without knowing it ) by one of Italy’s most famous authors . What a lost and superficial country is the U.S!

I have a karu 12. Mine doesn't look as cool as this one

Videos like this are a waste. Show me how it works, how hard/easy it is to load with fuel, slide the pizza in. I don't need some artsy fartsy video.

Mine gets used 3x a week in the summer and is starting to be unclean-able.

To raw

Is this irish?

Mine is getting delivered this week, can't wait

yeah screwed this part up big time, even if it was my first time at this. Yeah I screwed up my first pizza didn't put enough cornmeal on the wooden peel, half went in the oven the other half hung out the oven LOL.

Is there a recipe for the bread loaf itself? I have an Ooni Karu and would like to make this

Great video, really useful before our first attempt this evening 🍕