CRISPY Ooni Pizza UNLOCKED!

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The # 1 Ooni Pizza Oven complaint, SOLVED! The SECRET to crispy pizza!
Subscribe: / @santabarbarabaker
Preorder the Epic Outdoor Pizza Oven Cookbook: amzn.to/42GjuhA
00:27 - Preheating an Ooni Pizza Oven for Crispy Pizza
01:38 - Stretching the Pizza Dough
06:29 - Saucing & Topping
09:04 - Baking a Crispy Pizza in an Ooni Pizza Oven
14:35 - Pizza is Ready
15:01 - Success: Crispy Ooni Pizza!
Easy Ooni Pizza Dough recipe: santabarbarabaker.com/easy-oo...
Purchase Ooni Pizza Oven products through my links and help support the channel: shrsl.com/3ker6
(As an official Ooni Pizza Ovens Ambassador and affiliate your purchases help support more free content at no extra cost to you)
Homemade Ooni Pizza Unlocked: santabarbarabaker.com/crispy-...
The #1 complaint received about Ooni Pizza Ovens is that’s it’s nearly impossible to bake a crispy pizza. The center is always soggy and uncooked while the crust is burned to a crisp. I feel you. This can be a struggle. Rest assured, it can be done and it doesn’t require any hacks, modifications to your oven or any additional purchases. You just need to change the way you bake!
Ooni would like you to believe that your pizza oven is ready to bake in as little as 15 minutes. Sounds a bit too good to be true? If you want a well baked pizza with a crispy bottom of course it is. No home pizza oven is ready to crank out that style of pizza in such a short amount of time. Thermal mass won’t allow it. There is so little in these backyard ovens it will always be a bit of a struggle, but don’t go tossing it on the curb just yet.
The good news is crispy, well baked pizza in an Ooni Pizza Oven is completely within reach. These ovens are made for making pizza at home with your friends and family, it’s time to slow down. No one needs a 60-second homemade pizza. It’s a gimmick and not the makings of delicious homemade pizza.
Learn how to properly preheat your Ooni Pizza Oven to set yourself up for easy crispy bottom pizza baking. Once it’s heated use heat control and tempering techniques to make for a low stress bake. A crispy, no flop pizza slice is possible in affordable home pizza ovens. Watch the video and learn how.
The pizza in the video is made with my easy no-knead pizza dough recipe: santabarbarabaker.com/easy-oo...
I'm baking the pizza in the Ooni Karu 16 Multi-Fuel Pizza Oven: shrsl.com/3mvom
My favorite home pizza oven in the Ooni Pizza Oven lineup.
Thanks for watching!

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Опубликовано:

23 авг 2022

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Комментарии : 295

@jgriest Год назад

I wish I could live my life with half as much enthusiasm as this guy has for pizza!

@rubenjaimes1194 Год назад

Then do it . Nobody is stopping you.

@christopherwarner6590 Год назад

Yeah, wouldn't it be great?

@user-gw7hn3ib1o 7 месяцев назад

Wow, my thoughts exactly! I was asking myself how I can be more like that guy.

@actuallynotsteve Год назад

That pizza looks so much better than most people doing the Ooni RU-vid thing, thanks for sharing. Lots of sauce, crispy, looks incredible.

@halpwr Год назад

You say you're not a professional and you're still learning, but that is one of the best pizzas I've seen on the entire internet. You are a MASTER, nothing less. You are also so humble and positive, and we're so lucky to have you in our world. Please keep doing what you're doing and take us for the ride!

@Lucas-bl4ds Год назад

He still learning, he doesn’t know that you don’t flatten out to the crust for that fluffy crust that you want.

@Lucas-bl4ds Год назад

Also he didn’t simmer his tomato sauce, and also he didn’t use real mozzarella

@michaelmollica7178 Год назад

@@Lucas-bl4ds for the crispy NY style you have to roll it out.....Lucali NY has been in the top 5 pizzas in america it 's rolled out....they do cook the sauce.

@michalviktorin6758 Год назад

You do not understand pizza, that is why you cannot spot actually good pizza. That is all.

@jet1748 Год назад

That’s not good pizza. Completely burned on top. I’ll forgive the rolling pin since he seems to want thin crust (rather than puffy& airy), but that burnt crust and cheese makes it a a bitter unhealthy pizza.

@jimf1842 Год назад

dude, your videos helped make my very first ooni pizza come out perfect!! Your techniques are excellent! I make mostly New Haven style pizza, and your recommendations work great!

@bryanhines8943 Год назад

Gotta agree with others, you nailed it. I just got a propane oven without a front door. In the winters, I recommend moving the front out of the direction of the cold air to make sure you can get that stone preheated to temp. I’ve been cooking pizza my whole life and I can tell you, the hot stone/steel is the most important part. It makes it crispy on bottom(obviously), but it also cooked the dough all the way through without having to rely on high temps coming from the top. This is what he masters here. Four minute cook times are better than 90 seconds with less hot stone and high temp bakes.

@scottt5484 Год назад

Feelin’ the crispy vibes duuude! Way to go dude! I’m, like, so stoked to try this man! Thanks for posting. Peace out.

@muzaaaaak 9 месяцев назад

Bro still rides a BMX bike around town. Epic pizza cook, dude. You’re super alive and enjoying life. God bless you man!

@SantaBarbaraBaker 9 месяцев назад

I wish I had a BMX bike. I cruise a RadWagon these days

@dave21802180 Год назад

I just discovered this channel… love it! It’s like hanging out with your cool cousin… that really knows how to cook! Came for the knowledge, fell in love with the vibes!!!

@alexpeter1129 Год назад

Awesome video man, gonna try out the tips this weekend! Epic hat also!

@salibots Год назад

I absolutely love your channel. Keep em coming. 🍕

@lisadeniear6932 Год назад

Great demo! Just started working on OONI Karu 16 and I appreciate the tips! Thanks again Pizza Man looks delish!

@alamandrax 6 месяцев назад

This was a great presentation! Thank you for doing this. You have a great, engaging, and entertaining style of presenting your video.

@debtozzi1 13 дней назад

I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!

@SantaBarbaraBaker 11 дней назад

This is awesome to hear! Thank you.

@pizzatherapy Год назад

Thanks so much for this great video! I love all of video tips and tricks! Please keep up the good work and this video about crispness is a gem!

@brians2811 Год назад

I’ve never cooked in ooni but as a multi generation pizzeria family descendent, another tip for crispy pizza is to go cheese down first and limit sauce. If you like a lot of sauce (and it is a little on the watery side, as it often is if skinned tomatoes are used along with paste) then cook it down a little in pan to remove excess water and then put that as desired over cheese. I guarantee the pizza will be much crispier than sauce down first.

@evandelph8052 Год назад

I've seen someone on reddit swear by brushing a thin layer of oil on the pizza before the marinara to keep it from getting moist. I can't wait to try it out! Makes sense hearing you out

@joshuajacobson2000 Год назад

@@evandelph8052 m

@SyBernot 9 месяцев назад

If my fresh sauce is too watery I just dump some of it a sieve and let it drain then add it back until I get the right amount of spread on the pie. For one of the really big cans of tomatoes I usually get about 1/2-3/4 cup of tomato juice out to get to the right consistency.

@latitude48design Год назад

Best homeade pie I have seen on the web, well done!

@anthonystitt3052 Год назад

Here's a pro tip: Keep your cheese refrigerated until you put it on the pizza, if you think your cheese is too brown. Your pizza looks amazing & you have an awesome personality.

@Steve-pg6jh Год назад

Also, fresh mozzarella is much less likely to burn.

@brians2811 Год назад

@@Steve-pg6jh complete opposite. Fresh mozzarella needs less time and will burn quicker. Also, to Anthony, to each their own but that cheese looks perfect to me, if you like a little crisp and different textures.

@Skafiskafnjak51 Год назад

or just cook your pizza faster and mozzarela should be in the bigger pieces

@fungdark8270 7 месяцев назад

@@brians2811no dude, fresh mozz has way more water in it, and cutting it in bigger pieces than shredded bagged stuff increases the time and heat it can take without browning

@bradymcphail9690 22 дня назад

Dude, superb work brah! That is exactly how I like my pizza. I don’t have an Ooni, I have a larger wood burning oven, but I still learn so much from your videos. Funny I only live about 75 miles So. of you, & was brought up in Lompoc. Thank you for your channel. Thank you for sharing!

@Big_Chicken 17 дней назад

Great videos man! I just got my oven & I'm getting ready to go in. Ordered your book this morning to. Keep Sling'N them pies brother 🤙

@SantaBarbaraBaker 15 дней назад

Thank you. I hope you enjoy it, there's some really tasty pies in there.

@jab3879 Год назад

Jeff Spicoli, pizza master! loved this

@gregorykarimian3813 4 месяца назад

😂

@TBilbr01 Год назад

Dude! That looks amazing! Love the tips. I turn off the flame on my Koda 16 and let the pizza chill on the hot stone for a minute or two to brown up the bottom real nice. Thanks for keeping the videos coming! Gotta love that SoCal pizza lifestyle!

@SantaBarbaraBaker Год назад

The Koda 16 is more difficult to nail but the same principles apply. I do a shorter turn down temper, typically turn it down while topping, then bake on low. I go completely off sometimes too.

@kevinwallack Год назад

So on koda 16, you don’t do screaming hot all the way up until launch? You get the stone to 900+ then low zone, then start stretching? I’m concerned it would cool down too much during stretching (but I’m in FL).

@SantaBarbaraBaker Год назад

@@kevinwallack No the opposite, the Koda 16 cools down faster since it doesn’t have a door. I turn it down when I top the pizza. Adjust the turn down time according to your environment and work speed.

@Zursen Год назад

You can also turn off the flame completely if you're only cooking 1 pizza. Turn off the heat so the toppings / cheese sstops browning, but the residual heat from the hot stone will crisp up the base further and the dry heat remaining will crisp up the crust too!

@SantaBarbaraBaker Год назад

For sure. I do exactly that in some vids. If you’re only making one pizza, all good.

@requiredname5250 Год назад

Good stuff, I enjoy your videos. Love making thin and crispy in my Ooni too!

@peterkelly419 Год назад

Great job, dude. Looks great 👍🏼

@tom_something Год назад

If you like toasty brown cheese on top, then I don't have any advice, because that cheese looks nice and toasty and brown. But since you brought it up, you can put the cheese _under_ the sauce if you're using low-moisture cheese, and that will protect it a bit. I know this might sound like some Chicago-style deep-dish business, but the cheese will find its way through the sauce up to the top in the end as long as you're not putting like a gallon of sauce on top. By the time it gets there, it'll be melty but not as brown and toasty. It can be hard to spread sauce across grated cheese, because the cheese roles up along the spreading ladle. If there's some mixing, that's totally fine, of course. Non-uniformity is the hallmark of homemade food. But in this video, it looks like we're dealing with home-grated cheese, maybe from a block. That's great (grate LOL) because the cheese can be any shape you want, of course. When I put sauce on top of the cheese, instead of the other way around, I like to make really broad slabs of cheese, nice and thin. If you put sauce on top of them and then try to spread the sauce with the bottom of a ladle, those slabs of cheese stay right where they are. And then as the pizza bakes, the cheese will rise and peek up through the sauce while staying stretchy. I just want to reiterate that there's nothing wrong with brown, toasty cheese on a pizza. Brown, toasty cheese is delicious. I'm not criticizing that, or criticizing anything really. Just offering an option with the same equipment and the same ingredients and almost the same process, since the comments were mentioned.

@cleo_travels 4 месяца назад

That crunch bite! Oh my! I love your enthusiasm. Researching to buy one in the next week and appreciate this content. I'm from Michigan and we do love our Detroit style but I love the crispy crust more! Thanks brother from salt free, shark free Lake Michigan (West Michigan). Peace.

@brucemark Год назад

That looks absolutely perfect to me!

@matthewjamesduffy Год назад

Looks amazing! Great tips with the Ooni!

@postandfly 9 месяцев назад

Great result and great channel dud, best regards from Mexico

@illletmyselfout.8516 Год назад

I've been doing the same recently as I got a bit tired of Neapolitan style and wanted a bit more crunch. It's all about the stretching and the heat

@zachp7684 5 месяцев назад

Thanks for the tips Flea!!! Good stuff.

@richardkurtz9661 Год назад

The pizza looks fantastic. Jersey guy in Florida needs this.

@DeeB17 Год назад

100% perfect color/cook in my opinion. Nice work!

@andrewamarone9578 Год назад

Beautiful pie! From New Haven and that looks right up our alley. If people think thats too dark they should go buy some doughy dominos. Well done!

@rbiv5 Год назад

You bring up some great points. I think the combination of using a strong flour, with a lower hydration when using an oven like the Ooni is really key to making this happen. In my home oven I find a strong flour, high hydration produces a crispy crust.

@robertoreilly6660 Год назад

Yes lower hydration equals crispier crust

@acf894 Год назад

If you bake on a steel at 550 in your home oven I find my 1 c water to 3 c flour recipe makes a very nice crispy crust. I also let it cold ferment in the fridge for a minimum 24 hours before making a pie with it.

@MrBadSmash 26 дней назад

Just stumbled on this channel looking for a recipe for my new Ooni because I'm experimenting and practicing but I really just wanna say what up from north SB county! This channel is about to become my pizza go-to just to support a local dude!

@paDdywitha 10 месяцев назад

Great commentary. You’re good at explaining things bc you include the “why”

@jf7885 11 месяцев назад

Love your channel. Was gifted a wood pellet Ooni and got a lot of useful info on your channel. Once I get better I’m going to buy the Ooni model you have

@Robster6480 Год назад

This is the only type I do in my Ooni. I love it!

@andrewarbogast1 Год назад

My favorite combo is 60-62% hydration, cornmeal for dusting and a roller to flatten

@carlesmonalb Год назад

The tonda romana pizza has a hydration of 55%, I have tried to make it with my Ooni Koda leaving the temperature as low as possible during cooking and I have had very good results.

@vguzm001 Год назад

Great video! Any tips on how to keep the stone hot after a pizza or two? My fist pizza is amazing and then the rest are not as crispy. I even allow up to 10 minutes in between pizzas but never gets hot enough.

@coryharris05 Год назад

The people saying that pizza is too dark are wrong 😂😂😂. Looks perfect

@RichardNutman Год назад

Have you tried part cooking the dough, taking out then adding the wet stuff and put it back in. I keep meaning to give this a go

@IamCheflife Год назад

I love the brown caramelization it’s what makes it Al Forno to me good job Buddy cheers mate 🍻

@cheftuan Год назад

Awesome video and pizza my dude. Respect.

@DAWanamaker Год назад

AWESOME video! Thanks for your great instructions! A humble ask: would you be willing to post the dough recipe?

@SantaBarbaraBaker Год назад

No secrets, the recipes are all on my website

@40russia Год назад

I do 65% hydration for my dough. I get the stone to 950 deg. I have an Ooni Koda 16 and it gets ripping hot. takes about 20 -30 minutes. Then I turn down to that low setting past the detent. I turn back to high after each pizza to fire that stone again. Works like a charm!

@matthiaslipinski2826 Год назад

I have the same oven and do it exactly as you describe it.

@teklife 9 месяцев назад

that pizza actually looked really good. looks like new york style the way it came out.

@devinthomas4866 Год назад

Looks amazing brother!!

@brucemark Год назад

Just a shade over 5 min for that bake (5:04)- fantastic pie!

@squirrelavengerr31 Год назад

love the california vibe, bro. Awesome video!!

@rbiv5 Год назад

I learned from a Neapolitan pizzaiolo that if you want your pizza more soft, pliable and tender as you said, use olive oil. If you want it more crispy, use canola oil. I can say this is true in my home oven from my testing. I have not added oil to my dough when using with my Ooni. Always concerned of burning the pizza. I've seen more people use oil and diastatic malt in their Ooni's with good results. I've started malting at 1-2% and the results are great. Maybe I'll experiment with 1% canola oil...

@SantaBarbaraBaker Год назад

Oil in general will make your pizza softer, switching the type isn’t going to change that. I no longer add any additional malt to my dough as I use malted flour, it’s an easy way to get it in the mix.

@gchomuk 4 месяца назад

I just bought a Gozney Roccbox, but I haven't made a pizza in it yet. I've been using my kitchen oven since last December. I roll my crusts as thin as I can get them. The pizza you made is exactly the style I like in my pizza. Thin and crispy. Often called Chicago tavern style. (I'm in the Chicago area). Great job on that pizza.

@JasonTor Год назад

Dude, that's one of the best looking pizzas, I'm totally going to following your lead with my pizza this weekend. Thank you!

@Ckproduction03 Год назад

This isn’t convenient for everyone but putting it on the grill after is what I’ve done for years and it’s fast and gets it crispy. Love this method though

@SantaBarbaraBaker Год назад

The Cheeseboard in Berkeley puts their pies on a flat top to crisp after they bake them. It's not a crazy idea. Still though I feel like you shouldn't have to heat up multiple appliances just to cook a pizza.

@RichardNutman Год назад

I like the idea of the wire rack, so it doesnt steam itself on the bottom. Have you contemplated putting an extra stone in or a thicker one for more thermal mass?

@SantaBarbaraBaker Год назад

I may swap out the stone out at some point. It would help.

@davidwood6581 2 месяца назад

several things i love about this video but the main one is that I now no longer feel bad that I never get my ooni to cook a pizza in 90 seconds as they claim

@joshwilliams9124 4 месяца назад

Looks great!

@bloozedaddy Год назад

Nice duuuude....you worked quickly which is the key...you take care of bidness then close the door and keep the heat high. If peeps have an issue with bubbles in the middle of the pie and want less sauce the solution is a simple dough-docker....you use lightly on the middle part of the pie and you'll have zero issues. Super great work here though. Nicely done!

@user-gw7hn3ib1o 7 месяцев назад

Bought your book in appreciation for your excellent videos. Thank you!

@SantaBarbaraBaker 7 месяцев назад

Thank you! I hope you dig it!

@user-gw7hn3ib1o 7 месяцев назад

@@SantaBarbaraBaker great book but I really miss some pictures! I think that's the single drawback of the book

@SantaBarbaraBaker 5 месяцев назад

Just more pictures in general? Or more specific types? Like technique? Pizzas in the process of being built? Thanks!

@user-gw7hn3ib1o 5 месяцев назад

pictures of the pizzas specifically (all receipes should have a photo of the final product IMHO)@@SantaBarbaraBaker THANKS!

@SantaBarbaraBaker 5 месяцев назад

@@user-gw7hn3ib1o Thanks! Feedback is always helpful. The amount of pictures in a cookbook typically comes down to the publisher’s budget.

@billquade1997 Год назад

Looks fabulous!!! I am a huge fan of crispy pizza!!!. I just purchased a 16” Koda but haven’t found the right recipe for thin and crispy pizza yet! Can you share your recipe for thin and crispy pizza using an Ooni pizza oven?

@bgnPrinceton Год назад

Link is in the description.

@overnightclassic2 Год назад

it's not the recipe, it's your skill and practice where it counts. You can make a thin and crispy with just the ooni classic recipe and regular all purpose flour

@windy_city_beerman 3 месяца назад

Great video. Thanks!

@Chaseh1616 11 месяцев назад

Do you recommend the Ooni Koda 12?

@leolehrer-small2611 Год назад

This video is so inspirational man. I live in New Haven and Pepe's is my favorite pizza that I've ever had. I've tried to re-create it for so long and haven't nailed it, and I've also spent years on the internet searching for how other people have re-created Pepe's, and you are the first person I have seen that actually makes a pie that looks almost exactly like Pepe's. It's incredible. Looks so good. I have one question: have you been able to do this same preheat and cooling process using wood in the Ooni? I like the idea of using wood but I imagine it is harder to control the temp, so I'm curious if you've experimented with that too. Thanks for the help!

@SantaBarbaraBaker Год назад

Thank you. This style just might be my favorite to eat. Yes, I have fired the oven using both wood and charcoal with the goal to create something New Haven like in style. It didn't work that well as it's hard to get the entire oven deck fully heated without moving the fire box around which is not ideal. With gas you just turn it all the way up and the flame will wrap all the way to mouth heating the whole deck easily and then you can just turn it down with the turn of a knob, with wood or charcoal pulling that off is way more of a chore. I found it burned through a ton of wood or charcoal too, felt wasteful. I will say it is pretty fun to play around with the different fuels and makes for a fun bake, but way less convenient and the pies overall I find don't taste/bake as well (for what I like). The wood/charcoal combo seemed better for something closer to Neapolitan or "wood fired artisan" for lack of a better term.

@leolehrer-small2611 Год назад

@@SantaBarbaraBaker Thanks for the response! That makes sense that its harder to control temps and get an even bake. I've seen a couple videos of people building a rotating stone in their ooni, so I may see if I can do that as a possible solution

@wallybeep Год назад

Browned cheese? Rolling pin? I’m sorry. These are just dead wrong. Genuine pizza makers would be horrified. Indeed, the point of a Napoli-style pizza is about as far from this as possible. Sorry. This is bad advice.

@HH-le1vi Год назад

@@wallybeep he's asking about New Haven style pizza. Not Napoleon style pizza.

@wallybeep Год назад

@@HH-le1vi Sure, Then don’t cook it in an Onni. This is not what this oven is designed to do.

@adnans3222 Год назад

I'm glad Ooni made you an ambassador, because honestly you've been carrying their brand with the content you make dude. Amazing!

@SantaBarbaraBaker Год назад

Thanks 🤙🏻That’s nice to hear as they’ve never seemed very interested in it.

@joshwilliams9122 Год назад

Agree 100%, Santa Barber Baker is my go to for Ooni content! Enjoy your energy man!

@michaelmollica7178 Год назад

Just discovered your channel , amazing work... I'm not a super fan of the 90 second Neo pizza, love your method for a thin crispy maybe 4 minute NY style pizza...thanks for your work your action is as good as your word.

@parodog 2 месяца назад

One thing you can try if you want the cheese melted and not browned, Par cook the pie with only the sauce. Pull it out and add the cheese then go for it. Pizza looked awesome.

@troydavid4660 6 месяцев назад

i would go even slightly browner. luv it crispy

@quant_solutions Год назад

Looks fantastic 😊

@ahmedchaker9693 Год назад

Hello please share a link to this recipee. I am confused to find it in your website. Please exact link for exact recipee of this video. Thanks

@mrsmartypants_1 4 месяца назад

Definitely a good looking pie.

@joehowarth8093 Год назад

To get an even spread of sauce, after dumping the sauce in the middle you make a circular motion from the center to the outside of the dough getting bigger each time you go around pushing the sauce from the middle to the outside. Made pizza for years at my restaurant down the shore….

@Quackfly Год назад

Banging video as always dude. I'm sure you've been asked about why did you change from the koda?

@SantaBarbaraBaker Год назад

100x easier to make a pizza like this.

@TicklerDude Год назад

I cook my pizza on the Ooni Koda 16 with a low-slow flame to get the best crispy crust. I don't care if it takes 3 minutes because i don't need to have a pizza cook in 60 seconds with black and burnt crust

@SantaBarbaraBaker Год назад

Yeah I’m not sure why anyone needs to bake a pizza in 60 seconds at home.

@MrGonzoron 10 месяцев назад

Great job on that pizza!

@davidiseri539 2 месяца назад

Good vibes and awesome pizza! 🍕

@robaxelsson530 Год назад

The upper surface gate hot FAST. The stone gets the heat sucked out of it from the first pie.. trick to keep the stones constantly at a good higher temp… add another pizza stone AND a electric element under the stones…to heat them from the bottom

@oconnellbob 4 месяца назад

Rock on! Love you're video!

@deanadam1955 Год назад

Love your bakes. Almost decided we're getting an ooni, the other option would be to build an oven but like the portability of an ooni. When we cook on our home oven I heat several stones, one to build on, a fresh one for cooking and then leave it on there for 5 min or so after. Appreciate you can get a crisp base without that but wondered if the extra heat on the base for longer woukd compliment your bake or dry it out?

@SantaBarbaraBaker Год назад

What do you mean by “extra heat?” With this particular oven I’m not finding you need to run 2 of them with different temps just to bake one pizza but that can helpful with the Koda.

@deanadam1955 Год назад

@@SantaBarbaraBaker perhaps longer heat is a better phrase. So with our kitchen oven we've got our stones heated to say 250 degrees, we build on one, then transfer to a new stone in the oven and then sometimes transfer to a new one again to let it sit on the bench. Gets a super crispy base for a kitchen oven and I wondered if it was a useful habit to continue in an ooni.

@overnightclassic2 Год назад

@@deanadam1955 No need to do taht. You can get the ooni stone as hot as you want

@Magic_Meezy Год назад

Bro!!!! Thats how I like it great lookin pie

@SilverShadow2LWB Год назад

Thanks for all the tips. There certainly is a learning curve on each of the different oven brands. Your insight is invaluable. I can hear that English is your second language, where is your accent from? Thanks and looking forward to more videos.

@SantaBarbaraBaker Год назад

California

@SilverShadow2LWB Год назад

@@SantaBarbaraBaker oops, I should have recognized the coastal surfer dialect common to Isla Vista, Ventura, San Diego. Sorry no offense. Is that pocketed shirt available as merch or where can I get one? Thanks

@mrb2917 14 дней назад

@@SilverShadow2LWB lol, herb

@rfox2014 Год назад

Love it crisssssspy

@lelanixon3248 7 месяцев назад

Dude! That pizza looks amaze balls! When you were turning it and then taking it out one handed I found myself yelling ooooo be careful!🤣 Obviously you knew what you were doing. Great video!

@Greenbeanhead 9 месяцев назад

Literally a perfect looking pizza

@natalinopascuzzo8345 Год назад

I liked the dome because find it was easier to manœuvre the pizza and the dome has the flame on the side👌👍

@keithbrookshire Год назад

That's a great looking pie.

@davevisse 11 месяцев назад

Your stone looks so nice and clean. How often should I pop it out and clean it? Mine has "pizza scars" from my learning. Love the vid...learned a lot. And yes, "we don't like stems" LOL

@SantaBarbaraBaker 11 месяцев назад

It should clean itself for the most part. If you’re pre-heating properly most everything should burn off. If there’s thick crusty stuff burnt on I’ll scrape it off with a silicone scrapper.

@1212puppielover Год назад

Looks great, similar to New Haven apizza perhaps?

@overnightclassic2 Год назад

You bring up a huge point. Koda 16 when you lower the flame it does not roll across the ceiling. Karu 16 you can lower the gas burner quite a lot and the flame still rolls across the top.

@SantaBarbaraBaker Год назад

Someone commented that the Koda 16 is “baking by blowtorch.” Even turned down it’s still a blowtorch. It’s a different design and hotter than the Karu 16 burner and I don’t find that to be a good thing.

@Bigheadedwon Год назад

A good workaround for the Karu 16, the Karu 12's gas burner will fit. If you're trying to do longer bakes at lower temps, you'll still get plenty of heat for an NY style 4-6 minute bake. But you'll have a much smaller flame so the top won't get dark as quickly.

@overnightclassic2 Год назад

@@Bigheadedwon I thought that but I see no point. Even the low flame settings of the karu 16 roll over the ceiling well enough

@KathyLongo Год назад

Were you using Propane. We use just the wood same ooni, so we want the bottom crispier the top is perfect, so what should the stone be and then the back what should that be? Are you closing the the flute in the back or anything?

@SantaBarbaraBaker Год назад

Propane is they way to go. It takes too much wood to keep the stone hot.

@tararyan8046 Год назад

"People call it grease...I call it love"

@Yakena1 Год назад

That's super bomb of a cook!

@lisafallo4304 Месяц назад

How about doing a crispy bottom with the wood fired Ooni?

@jeffmonroe9716 16 дней назад

I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video! Thanks

@SantaBarbaraBaker 15 дней назад

Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.

@gregp4716 Год назад

i slice my motz cheese for my ooni pizzas, it melts slows and gives you more time to crisp up the bottom without buning the cheese... try it out..

@picklemetimbers3003 Год назад

Pizza looks fire. I want one.

@josephmotta2269 Год назад

Looks like sallys apizza from new haven ct! Love your channel !

@SainiBadwalUSA Год назад

Delicious pizza I am new to pizza but somehow I make extra delicious pizza in my DIY pizza oven Oh man every one loves my chewy and crispy thin pizzas