Ooni Koda 16 - Baking Great Pizza with '00' Pizza Flour

Подписаться 238 тыс.

Просмотров 26 тыс.

50% 1

See what all the fuss is about when it comes to baking fresh, homemade pizza using the incredible Ooni Koda 16 outdoor pizza oven! Martin Philip, our resident pizza fanatic, unboxes a brand new Ooni and shows you how it works. Plus, he teaches step-by-step how to make your best Neapolitan-style pizza from scratch, using King Arthur's '00' Pizza Flour. From shaping the dough and using a peel to rotating the pie and balancing the heat. Get the most consistent and delicious pizza, on top and bottom, with King Arthur and Ooni!
Shop Ooni pizza ovens: bakewith.us/OoniKoda16YT
Buy a bag of '00' Pizza Flour: bakewith.us/00PizzaFlourOoniYT
Recipe for Neapolitan-Style Pizza: bakewith.us/NeapolitanStyleCr...
Metal pizza peel: bakewith.us/BakersPeelOoniYT
Chapters
0:00-0:22: Unboxing a new Ooni Koda 16 pizza oven
0:23-1:49: Starting and shaping your pizza dough
1:50-2:43: Moving dough to peel and building toppings
2:44-3:33: Putting the pizza in the Ooni oven - don't walk away!
3:34-4:47: Constantly rotating your pizza during the bake
4:48-5:49: Positioning your pizza inside the Ooni Koda 16 oven
5:50-6:35: Watching the pizza closely to avoid burning
6:36-7:03: Balancing the Ooni's heat for the best bake on top and bottom
7:04: The top tips for baking pizza with an Ooni oven

Опубликовано:

4 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 36

@danielledurand75 Год назад

Thank you Martin! Great video! I was not sure if I wanted an outdoor oven… but now I want one! 🥰 Tour pizzas look delicious!

@Ecohen52784 Год назад

Great tips and video,thank you

@ropro9817 Год назад

King Arthur Baking Company (and Martin!) + Ooni = awesome collab. More, please. 🤠

@ropro9817 Год назад

And I say this as an apartment dweller that can't own an Ooni. 😭 Living vicariously thanks to Martin and RU-vid. 😄

@whatseatingwayde 10 месяцев назад

I can tell there is a learning curve to the Ooni 16" oven but worth experimenting with. Something to note as well. Keep the pizzas to 12" to 14" max. Easier to handle and rotate into a cooler zone. This isn't about trying to cram a big pie into the oven. It's about craft and the right doneness. It took me 20-30 pies to figure out the right dough, the right heat (it's adjustable) the perfect hydration to heat variable and go light on the sauce and toppings.

@KingArthurBakingCompany 10 месяцев назад

Those are all solid tips, John! Thanks for sharing! -👩‍🍳Kat

@samp1568 10 месяцев назад

right hydration for oonis and goznys are 60%?

@boscobear123 Год назад

Ahhh Martin. My sourdough sage. Thanks for the tips brother

@danskiludvik8358 17 дней назад

Great video. I would recommend placing the pizza on a wire rack when you remove it from the oven, in order to let the moisture escape from the crust. This helps it keep crispy and not get soggy from the escaping steam.

@KingArthurBakingCompany 17 дней назад

Thanks for sharing your tip, Danski! We agree that it's important! -🥐Lily

@Geeksmithing Год назад

Great video, but I wish you would have included temperatures, which should have been easy to do with the temp gun there....

@bcalenda2609 23 дня назад

This was helpful after i have done half a dozen baking sessions already

@KingArthurBakingCompany 22 дня назад

We're thrilled that we could help, B! 😊 Is there a certain tip in the video that was most helpful? -🥐Lily

@bcalenda2609 22 дня назад

@@KingArthurBakingCompany 825degree temp. Spin pizza after 30-60 seconds

@KingArthurBakingCompany 22 дня назад

That's great! Thanks for sharing 😄 -🥐Lily

@knndyskful Год назад

Saw the short came to find the full video

@Audrey.1 Год назад

Is a convection oven ideal for baking sourdough bread ? Thanks

@KingArthurBakingCompany Год назад

Hey, Audrey! You could certainly bake your sourdough in a convection oven! From one of our blogs, "At higher temperatures with water in the bottom, it's a good setting for baking artisan breads: quick oven spring and usually a better crust." And here is the full blog 👉 (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) Happy convection-baking! 😄 -🥐Lily

@Audrey.1 Год назад

@@KingArthurBakingCompany - thank you for your reply!

@KingArthurBakingCompany Год назад

You're welcome! 🍞 -🥐Lily

@dna415 Год назад

I'm struggling to get a crispy bottom in the Ooni, even after using the KA recipe. Any tips?

@KingArthurBakingCompany Год назад

We're sorry to hear that! A major cause of soggy bottom in pizza is too many toppings on the pizza or toppings that are too wet. This weighs down the dough and prevents it from cooking through evenly. Another cause can be that the oven is too hot so the edges of the pizza are baking and browning faster than the middle has time to cook through. We hope this can help! -👩‍🍳Morgan

@winewoman224 Год назад

Try using a little less water or add a bit more flour to the dough. Depending on what your environment humidity is will dictate dough hydration levels. It could also be too much sauce that is too heavy in body. The sauce needs to be from a only crushed tomato base with seasonings, no tomato paste in it.

@LisaKeysgoodgriefcook Год назад

the struggle is real....no matter how I try all these tips and tricks

@robertr1096 Год назад

Try sitting closer.

@snoopaka Год назад

A hot kitchen oven seems like a lot less work and burned crust. Your pizzas look excellent with your constant vigilance!

@C4Aries Год назад

It definitely takes more time to get good at using, but it really can make pizzas that are better than what you can get in a home oven. But hey, I've had plenty of delicious oven pizzas too so whatever floats your boat!

@bakerdjh Год назад

I bought my Ooni 2 years ago. I had pretty good success using a baking steel in a home oven, but seriously, the Ooni does take it to a new level (once you get the hang of it). I am saddened when it gets too cold outside to use it and I have to move back inside.

@mukkaar Год назад

Kitchen oven really produces different product. There's huge difference between pizza cooked for 1-2min and +8min

@user-bl9uo8he7o Месяц назад

Katasrofa!

@winewoman224 Год назад

Temp????

@KingArthurBakingCompany Год назад

Hi there! You'll find the full recipe for Neapolitan-Style Pizza Crust, including the temperature, here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe. The recipe includes tips from our bakers and we're happy to answer any questions you may have 🧡 Happy pizza party 🍕🥳 -🍮Nicole

@Geeksmithing Год назад

@@KingArthurBakingCompany This recipe is for a standard oven, not a Ooni, which has a different temp profile. The whole point of these outdoor ovens is you are able to obtain a higher temp and get results that are better than in a normal kitchen.

@kevinmccarthy4088 9 месяцев назад

@@Geeksmithing I noticed the same thing. There's a few other comments I could make based on my own experience but I get that's not what most people are coming to this video for.

@jetsamperes5762 Год назад

2:51 - 3:31 had to switch the pizzas because you burned the crap out of it didn't you?

@samsung-zl7wm Год назад

LOL... How did you get sauce on your peel before you even made a pizza? I am looking forward to watching King Arthur Flour use an Ooni. Ooni is a game changer and this baking channel is pretty good.