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Uh oh! If your dough isn't rising - you might want to check that your yeast is active! If you're having trouble, you can send our team a message for some help at support@ooni.com 🙂
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.
Thanks for your feedback! There are multiple methods for making the different styles of pizza. This is one way that we enjoy and definitely recommend if you're looking for a fluffy DSP! If you prefer another method, that's ok too! 💛🍕
You can definitely adjust this for another Ooni pizza oven! 🔥 You can follow our recipe here: ooni.com/blogs/recipes/bar-style-pizza. With a regular oven, you may need to go for a lower temperature and cook the pizza for longer!
Thanks for the feedback! You can follow this recipe: ooni.com/blogs/recipes/bar-style-pizza. If you have a regular oven, you will need to use a lower temperature and bake your pizza for longer.
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!
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.
Hi there! So sorry to hear that you've had trouble with your oven. Please do shoot us a message at socialteam@ooni.com and we're happy to troubleshoot with you! 🍕
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.
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!!
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!
Thanks so much for your feedback! Send us a message at socialteam@ooni.com if you're looking for tips or check out our many other RU-vid videos for getting your oven fired up to start cooking with it 💛
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.
It happens to all of us! 😅Check out our "Top 10 Tips for the Perfect Pizza Launch Into Your Pizza Oven", it should help! You'll nail it next time, practice does make progress 💪.