Congratulations for anyone who received a pizza oven over the new year! I was in that position not so long ago and want to help you accelerate your pizza making ability with some tips I wish I knew when I started… Let me know if you have any questions in the comments below :) Oh, and sorry for any blustery moments on the mic, I was filming in the beautiful wilds of Northumberland!
Thank you so much for these videos! There are tons of lessons out there. However, I've decided I will exclusively follow your series. I watched those pros with their tough-to-master stretching/slapping techniques and didn't think I could pull that off. Your videos give me hope. And your pizzas looks totally professional. If I can get to that level, I will be so thrilled. Will stay patient and keep it simple indeed. Getting the Koda 16 soon 🙂
This is one of the BEST videos out there on the Ooni 16!! But show your face, man! It is a bit disturbing watching a headless horseman the whole time. Great tips!
Thanks so much for the support Daniel. I try to make the videos for people like me who not so long ago didn’t know much about pizza making but are really passionate. I hope they achieve that :)
Hi mate just ordered a koda 12. Wondering your advice on best way to cook the pizza? Eg how long in the oven, what to do with the flames etc would be very grateful for your advice! Is it basically the same as your koda 16 method ?
Did you ever had the problem of some toppings Not cooking at all? I always have the problem of salami and roni Not cupping at all. Im heating up with the Gas fully turned on ~500C and turning it almost completely down before launching to avoid burning the crust. Besides that my pizzas come out perfectly fine. Greetings from Germany 🇩🇪
Gluten tag Sir! I would say two things are driving this issue. You are launching when the oven is too hot. I always recommend launching at 430C as you will still get a great rise but the pizza can stay in a little longer to ensure the toppings and dough get an even cook. Secondly you may be applying the toppings cut too thick. They should be pretty thin otherwise they stand little chance of crisping up in such a short time. In pizzas like a classic New York pie that has a longer cook time they cup more easily because they are in there 5-7 minutes. But if you are doing a 2 minute pizza in the ooni it’s more difficulty to achieve that unless they are razor thin. Of course making sure you don’t have a soggy sauce and cheese will also help. I hope that works for you. Cheers! 🥂
Low moisture mozz is just a question of grating whatever mozz you like and then letting it dry a bit. It will dry unevenly, but if you bag it up and seal it, the moisture level will equalize throughout the cheese.
Really good question Sir, as many talk about the ‘secret’ low flame setting. When launching a Neopolitan style at 430C/806F it works perfectly well on the ‘normal’ low flame option. So that’s what I invariably use. The secret option is helpful however if you have some more delicate topping that is easy to burn, or a style that needs a longer bake time but I generally don’t need to use it for the classic pizza options I make.
Thank you very much for your reply. Let me summarize what I understood. You heat up the oven on max flame until you reach a stone temperature in the center of 430 degree. Afterwards you turn your regulator completley to the left (low flame) and lunch your pizza which must be turned every 30 seconds.
I have tried the settings but i think for the Koda 12 they are to low becaus the flame is only on one site at the back of the oven.I Have received better results with a 80% flame an to turn the pizza after 15 seconds. However I still have some issues to take the dough balls out of the glass container and to keep the shape of the dough ball.
@@robertlikesfood4572 yes it sounds like the Koda 12 needs a slightly different technique. Good to know! For releasing the dough from the circular container you need a rounded rubber spatula. Absolute game changer… ease it around the edges and then let the dough fall out under its own weight.
Good vidéos but on my koda 16 at 430 celsius pizza is not good to high température burn on bottom in 45 seconds and not good , 360 / 380 celsius Maximum
Interesting Laurent. I find if I move the pizza regularly it’s not an issue with burning, but I guess at the lower temp it means it needs less movement. Worth experimenting. Cheers!
@@trwpizza3021Thanks for the replay. I got my ooni16 and my preferment is in the fridge. Will be making my first pizza on friday. I'll be waiting for your video hopefully with some updates and tips. Salute from germany.
@@trwpizza3021 i cane from Gshock to pizza channel and here yuh also left this project for another ..... why r running from places to places bro..... when will yuh b coming pls let us knw or status upload ..
