DeLallo Pizza Dough Kit Cooked in an Ooni Koda 16

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Tonight at Twelfth Avenue Cuisine we are making pizza in the Ooni Koda 16 using DeLallo Pizza Dough Kit. This kit is made of 00 flour, yeast, salt, sugar, and sourdough dehydrates. Combine the flour mix and yeast (in a separate envelope), and add 300 grams of warm water. Stir until flour mix and water are in a shaggy ball, then knead for 3 minutes until a soft ball is formed. Proof for 45 minutes, divide and ball. You can make 4-200 grams dough balls for 2-10 inch thick or 4-10 inch thin pizzas. This package is made for the home oven to be cooked at 450 F.
The DeLallo Pizza Dough Kit dough comes together in minutes, is easy to handle, and has a nice rise. The dough is perfect for beginning pizza makers, kids learning to make pizza, and all levels of pizza makers who are in a hurry to have pizza when you have no dough in the refrigerator or freezer. The “sourdough dehydrates” gives the dough a nice flavor. The DeLallo Pizza Dough Kit dough has a nice chew and is tasty. The flour is not really made for the high temperatures of the Ooni pizza ovens, so keep an eye on your pizza to prevent burning.
The DeLallo Pizza Dough Kit does not make a true Neapolitan style pizza.
When would Twelfth Avenue Cuisine recommend using the DeLallo Pizza Dough Kit?
Great dough for pizza night when the family wants to make pizza together.
An easy option when you get your Ooni pizza oven and can’t wait to use it but are not comfortable making your own dough.
Anytime you are tired and hungry, and want to satisfy your pizza fix but don’t have dough in the refrigerator.
www.delallo.co...
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Опубликовано:

16 окт 2024

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Комментарии : 38

@JohnByrneatPoetsandQuants 3 года назад

While you can make this in 45 minutes, if you give it a bit more time, it's even better to handle and better to taste. I let it rise for at least two hours and often refrigerate over night. You get a much better rise out of the dough that way. And I tend to make three rather than four pizzas because I like my dough a bit thicker. Works out perfectly and I have never burned the crust.

@TwelfthAvenueCuisine 3 года назад

John, thanks for the tip. I have another package so I will give it a try. It is good dough to have in hand if you have hungry kids and adults or have guests coming. I thought it was easy to handle so a good dough for beginners. Thanks for sharing abd watching. 😄 Laurie.

@harold7239 Год назад

I appreciate you and your efforts to share this experiences with the Oonie community.

@TwelfthAvenueCuisine Год назад

Harold, thanks for the compliments. We have had a great time with our Ooni.

@deakemarschall2992 3 года назад

I see what you did there.... you darkened the crust so it would bring out the smoky, oak flavor of the wine. And I'm glad you showed that a dough mix can make a good pie. Once I get my Ooni, I know I will be trying similar steps to make a quick meal.

@TwelfthAvenueCuisine 3 года назад

Deake, thanks for checking in. Another viewer told me there are several 1 hour pizza dough recipes if I search for them. When you want to make a scrstch dough try the "Easy Homemade Dough from the Guys at Roberta's" and the biga recipe. We posted both on our channel, but the biga is easy to handle, not sticky, and so easy to stretch out. The DeLallo is easy, too. I hope you can share some pictures of your pizzas when you get your Ooni. Laurie.

@rbiv5 3 года назад

Nice Job, Bill and Laurie. I wanted to mention something which has helped me tremendously with my Ooni. As you know, these ovens run very hot and I was burning a lot of pizza's when I made my dough balls between 200 grams and 240 grams. I noticed when I made my dough balls 250 grams they performed better. I've since increased to 265-270 grams and I not only get a nice 12-13 inch pizza but a puffier crust as well. I really think the extra dough girth when cooking in these ovens is needed. Only risk with the Koda 16 is getting too close to the flame but as long as you make a 12-13 inch pizza, you should be fine. Keep in mind I am only referring to cooking neapolitan style with higher heat. When cooking NY style I make sure to have the ove at a max of 650F at launch.

@TwelfthAvenueCuisine 3 года назад

Thanks, Rbiv25. I will try the larger doughball size and make a bigger pizza. The new recipe that has become my favorite should be easy to stretch out. We will have to pay close attention so we don't get too close to the flame. I hope we get a bigger rise. Laurie.

@mikepotapa5773 3 года назад

I love your channel and videos! I’m a beginner pizza maker and still struggle with my dough tasting like too much flour. I’m going to keep at it. Thanks for the content.

@TwelfthAvenueCuisine 2 года назад

Mike, don't give up. This DeLallo is easy and tastes great. It is also a good way to practice stretching out your pizza. You must get a digital scale for neasuring the flour and liquid. You do not need to measure the yeast accurately and can just use a rounded quarter teaspoon for a gram of yeast. 1 teaspoon is about 3.5 grams but you don't need precision for yeast. The easiest dough to make and stretch out is the biga dough. It can be made and used the same day but you get a little better texture by using the over night method. But you need to be available to knead slightly and wait for the rising. Try the same day method. The dough is from Kitchen and Craft. Really the best. I will see if I can send you the link. The instructions are in the description box and the link to the original recipe. Another easy dough is the Easy Homemade Dough from the Guys at Roberta's a pizzeria in New York. It is on the Serious Eats website. Super Easy. Much easier than the biga. Look at our video because I converted Baker's yeast to Instant Dry Yeast. www.seriouseats.com/easy-at-home-pizza-dough-recipe-from-the-guys-at-robertas-pizza.

@johnmathis2834 3 года назад

Lol you can’t have the guy drinking, cooking. Lol I’ve had episodes when I’m drinking and burn food I’m cooking. Love the vid guys.

@TwelfthAvenueCuisine 3 года назад

John, thanks for watching and sending us a comment. Bill seems to manage to enjoy his wine while cooking pizza!! Thanks!! Laurie.

@aframs-cctaf-rams-cct6424 Месяц назад

nice couple.

@TwelfthAvenueCuisine Месяц назад

Thanks. We love to hear from our viewers. Thanks for watching. Laurie

@jimoray3 3 года назад

Love it! Great job as usual. I made a veggie Thai pizza with peanut sauce. Very tasty. Biga gave us more fragrance and gluten. Really stretched. I used up the rest of our 00 Caputo Red so had 12 Doughballs. I used 2. 300g doughballs. I did not film

@TwelfthAvenueCuisine 3 года назад

Wow!! You made 12 pizzas. Ray you are such a busy chef! Must be a fun time around your table. By the way, I read that the Caputo Blue Pizzeria tolerates high temps better than the Red. I ordered some some we could do a comparison. Laurie.

@jimoray3 3 года назад

@@TwelfthAvenueCuisine , I used 2 dough balls for pizzas and 10 left over that I save in plastic containers in the fridge Grandkids will drop by this weekend and they love making pizzas. We might even deliver some to family since we have a very large fam. So no way I made 12 pizzas but 12 dough balls and used 2. Sorry for my miscommunications

@jimoray3 3 года назад

@@TwelfthAvenueCuisine , Laurie and Bill, there is a God in Heaven and he loves me! Lol I should not laugh about things like that but I’m excited as I just opened up my cover for Ooni Koda 16 which has been hard to come by. Also I was pleased with my Biga as well. Feeling the love 👍

@TwelfthAvenueCuisine 3 года назад

Simple things can give us so much joy!! Glad you got your cover.

@jimoray3 3 года назад

I made Biga in honor of Laurie. Tonight’s pizza was fantastic

@TwelfthAvenueCuisine 3 года назад

Laurie says she is honored Jim! 👏👏😒

@SylviesMomma 2 года назад

Took a few fails and I’m not entirely confident yet. Looking forward to your peel video.

@TwelfthAvenueCuisine 2 года назад

Ingrid, we learned alot from our "fails.". Just keep trying, watch videos or read about pizza making, and you will succeed. Laurie

@mcbusy17 2 года назад

I use budget bytes thin pizza crust recipe. I can make the dough in a few minutes in my mixer, let it rise about 10 minutes. Everyone loves my pizza. Just flour, water, yeast and tiny bit of sugar. Great crust.

@TwelfthAvenueCuisine 2 года назад

Mcbusy, I will look for the recipe. Thanks for the tip. Laurie.

@LarryFournillier 3 года назад

More great stuff, guys! :)

@TwelfthAvenueCuisine 3 года назад

Thank you Larry! 👍

@TwelfthAvenueCuisine 3 года назад

You keep us smiling with your comments.😄

@JimTaylorFTWTX 3 года назад

How hot is your stone? Maybe try turning sooner..

@lauriechaseunscripted 3 года назад

Our process:. Heat the stone on high for 20 minutes, turn down to low, launch, rotate when crust starts to rise, rotate again if necessary. Total cook time 2 minutes. This may have been made with flour that has a gluten content similar to Caputo Red because it is for home ovens. Bill forgot to turn down the oven. Thanks, Jim, for watching and sending us a comment. Laurie.

@TwelfthAvenueCuisine 3 года назад

Yep that Bill guy always forgetting! 😀 I'll do better sweetie!

@TwelfthAvenueCuisine 3 года назад

Thanks for taking a moment to comment Jim. Much appreciated!

@Metalmirq 2 года назад

Bagged cheese 🤦🏻‍♂️

@TwelfthAvenueCuisine 2 года назад

When you want to get dinner on the table quickly, or you are having a party, bagged cheese is an easy option. Not as tasty as freshly grated whole milk mozzarella but it makes pizza making easy. Laurie