Greetings and salutations from Detroit. It looks good but pulling a ultra hot pan out and rotating it 15 times in 8 minutes seems unnecessarily dangerous. I cook a Detroit Style in a Lloyds pan at 475 for 12 min and never touch it until I take it out of the oven. As for cheese - if you can find Wisconsin Brick or a Colby it's better than Mozzarella for this.
I'd try using a big block of cheese and cutting it into half inch chunks. Authentic Detroit pizza places do this or use a very very course cheese grind for this specific reason since it takes a long time to bake. It helps the cheese from drying out and burning. You can also put the sauce on top of the cheese which a lot of places do as well.
I hope Ooni is actually sending you free products. Those gloves should be given to you free of charge by Ooni especially when you are helping their brand out so much.
Way too much dough as others has commented. That pizza needs more time in the oven. The bottom is barely cooked and has no color. What you can do is to parbake it before you put on the toppings. Makes a big difference. Also, I would not move it so much. I cook it for 9 minutes on a low setting and turn it every 60-90 seconds to get an even cook. The cheese should be well browned.
Great videos Jon, much appreciated. Im starting a pizza business and plan on buying 6 of these. What do u think would be most cost efficient route? ( natural gas, propane or wood) Looking to develop the best, fastest, cheapest pizza in my town. Order on demand, app, and by the slice all by open public portal for pickup like little ceasars uses, only on a bigger scale. Like a ghost kitchen but walk up orders via keosk. THANKS
What's your experience? Personally not the oven I would chose for commercial pizza making (with multiple ovens). Ooni has much better options (I'd take the 16 over the 12 at a minimum) , as well as the Roccbox.
Thank you for watching. I'm not to familiar on how these ovens would work in a commercial space, i guess you would have to check with your city rules and see how that works. Honestly, 6 ovens may be overkill so maybe starting off with 3 would be the best bet but if you are looking to push out a lot of pizzas I would look into a bigger oven and go off natural gas. Again you would want to look into your city rules and state to see what they require for a food establishment. Hope this help, let me know or sent me photos of your progress. Good luck.
I think I could have gone a little bit longer just didn’t want to burn the cheese. Definitely getting it a lot hotter would have made for a crispy bottom.
That’s to much dough, 3 320 is plenty. First off you should have pushed the dough out then let it rise. And it’s a slow cooked pizza not suitable for that oven.
@@ThePizzaGuyJon I agree if you can get the heat down. I don’t own one but every video I’ve seen them used there rip roaring so I don’t know if you can control the heat.
500g pizza? Seems to be too much.. but im no American Pizza dough typically is round 250g. Feels like you could have made so much more pizza with 500g dough. Looks like a xmas cake my man!! 500g dough on 12inch ratio! Wtf no wonder you re all fat over there..
I agree, in my experience even 400g was too high for my 8x10 pans, 300-350g was optimum. 500-600g suits the 10x14 pan. Each to their own and nice video.
