Top 10 Tips for the Perfect Pizza Launch Into Your Pizza Oven 

New Ooni owner from Scotland here. The use of 'shoogle' (my fave Scots word) just made my day 😂. Excited to try my new oven tonight despite usual Scottish summer weather forecast ( = rain).

wow...hovercraft technique.....good idea and FUN. and WE like crunchy base from cornmeal or Semolina....mix with 00 flour on the peel.

4 minutes of build up to then cut to the pizza already in the oven. Come on, show the launch if it works perfectly. I demand to see the edit! :-D

Some really useful tips there especially the last one.

Further too this some more tips that people may find useful. Try fine semolina rather than 00 for your peel, it's got a higher burn point, do not use cornmeal. On your flour, simply choosing any 00 isn't the answer, Neapolitan dough can be made with either 0 or 00 but it needs to have the correct level of protein, generally around 12g per 100g. Another great tip is to stretch and top on wood then drag onto your peel, and using separate peels to launch and turn to reduce carbon build up which causes the dough to stick

That tip about giving it a shoogle before putting on toppings is legit. Nothing worse then giving it a shoogle with toppings and then it goes everywhere if it sticks!

I actually use corn meal between the pizza and the peel. Rolls right off. BUT, can smoke a little if you use too much and it gets into the oven and out from underneath the pizza.

A cooking show segment beckons...How cool is this!?!?!??!

The other thing he doesn't show is turning the pizza while it's cooking. That's been my biggest challenge with this oven so far.

i dont understand why you filmed everything EXCEPT the launching

I don’t think my guest will appreciate if I blow on their pizza in the current times 🤣🤣

Wohooo, the hovercraft tip is a keeper! Pizzaiolo tip level guru. Thanks!

If you do get the pizza stuck on the peel, run a length of dental floss between the peel and the dough.

This is a fantastic video. Why has no one ever told us all these hints??? Thankyou, I think you've just saved my Pizza life hahaha

The launch is trivial if the pie can slide around the peel. If it sticks to the counter, or if you are prepping it on the peel itself and is sticking, then almost certainly you will run into some issues. It's so heartbreaking when it happens, and I have developed anxiety over it, lol.

Using a 60 40 flour polenta mix it's really good

Hovercraft method...amazing. Got to try it.

Great vid! 🍕👍

He shows everything less what we want..the lunch LOL

Nice tips...the Hover Craft method? I'm not really sure about it. But thank you for the tips! If the pizza does stick, running dental tape or string underneath may help.

Wooden peel to launch with somolina flour. Pull and turn 45 degrees with then metal one. Simples.

Is there any tip for sliding the pizza into the oven? Do you slide at a particular angle? Do you give it a little toss? Any tips for turning the pizza while it is in the oven? Or is that a different video?

Kev, you are an absolute natural! CF x

I've been cheating and starting them on pans which I remove part way through the bake. I'm starting to practice the launch more often as I need to perfect the operation. Thanks for this video.

Top video ! I love my little Ooni 3. I can't be bothered upgrading..!

What is the song in the background?

Thanks!

Why did they not show the launch? I wanted to see the wrist action. Accelerate forward before pulling back or only on pull back, like pulling a tablecloth out from a set table? I'll definitely try the hovercraft technique (don't spit on your pizza while doing it)

I can't believe Ooni hired a model for this video!

the Ooni pizza recipe states "Whisk the salt and yeast into the warm water" to activate the yeast. I always thought that yeast does not like salt. And the activation should happen without salt...

I would not pinch holes back up, My experience is that it will reopen when cooking and leave sauce on your cooking surface. Its fine on steel, but i can imagin its bad on stone.

anyone else notice that huge fly on the cutting board at 2:10?

I'm admittedly pretty damn terrible at launching my pizzas and with working dough period. I really need to get better at it. My Ooni Karu 16 is amazing. My dough skills...not so much.

Wish I would have seen this video ‘before’ ... should be mandatory before making your first pizzas ... I agree - it’s not HARD but you MUST still follow many of these tips or it’s disaster - I think the only one I am cautious about is flour use - yes you want the bottom floured but too much flour will burn / blacken crust - I used to turn both sides of my dough into flour - not a great idea

A recovery calzone! 😂

I used storebought dough and it did stick badly each time I’ve tried so far. I’m ordering 00 flour, and I will try letting the dough sit longer at room temp, but I also saw another video recommending parchment under the dough. I’m not sure it would slide out any easier than the peel would, but is this a bad idea to try in the Ooni?

Good tips but you didn't actually show the launch

I have just purchased OONI Karu 16 wood/charcoal oven in South Africa. I would also like to order the Gas burner but have been told they are not available in South Africa. Please advise

Question can this be used inside on the counter like it shows in this vid?

Lovely

Nice video

#10 4 the win

Calzone IS pronounced Cal-zone-ee! I knew it. Here in the states they say cal-zone. Kind of like they say gyro rather than Yee-row.

Most of these tips are useful, but the bit about letting your dough come to room temp is too general, and not necessarily always true. Dough styles can vary in moisture content quite a bit, and there's no one perfect temp for all different styles. Every formula is different.

Where can I found the dough recipe?

one word, "semolina".

but you did everything EXCEPT launching!

Pizza dough recipe plz plz plz plz😢😢

can you make a video about how to not burn the bottom if you’re making multiple pizza’s (10 min with 5 min between pizza’s)

Beautiful looking pizza even better looking guy

You didn't actually explain the "launch" technique, itself!

00 flour? have nothing graded with numbers in Norway. We have all purpose flour, and many type of brad flour

Edited the actual launch. I guess it just looks to awkward and complicated. You have to put the pizza way in their and shake like a madman.

The “music” in the background on your videos adds nothing positive and is distracting. I never understand the point when instructional videos do this. My wife agrees, ditch the music.

You missed the actual "Launch" lol

the dough dont seem to been done properly therefore the lumbs and the wavy surface also you need to practice and add less flour under the pizza cause it prevents if from cooking if you add to much and pizza turns bitter also he didnt show how the bottom of the pizza look sad

This guy is as handsome as he is knowledgeable about pizza. ie very.

a SHOOGLE nice tip

JIP! You jipped your audience out of watching you launch that perfect pizza! Why in the world would you cut that our?! Lol good tips though ... I guess 😉

The "Hovercraft Technique" would never fly in a restaurant. That's actually pretty gross.

Too much flour on the peel will burn once inside the oven

Even prior to Covid, that "Hover Technique" is kind of gross. Love the video, but post-Covid I would never even consider blowing under a pizza that I intend to serve to other people.

It’s just a pizza🤗

Shoogle is not Scottish spelling.

Remember people, pizzas can smell fear. If you're afraid, they WILL stick to the peel.

I'm not eating hovercrafted pizza

I NEED OONI IN MEXICOOOOOOOO!

No more Hovercraft in a covid world.

If they are trying to intimidate first time pizza makers then job well done! I’m scared to even cook on this thing after their so called helpful videos. 😢

Hay Mr Experience Manager. Why does the Ooni 3 cover absolutely suck? Using it as a "carrier" with the handles is a disaster.

launching pizza video...didn´t show the launch....:)

Dude - you look like you’ve never eaten pizza

I don't hate this video but HOWWWW do they manage to NEVER even show an actual launch.....

Really annoying PERSON and OONI....FIRST if you cook pizza a lot I recommend buying a USED bread machine just for the dough making(cleaner and easier I have 2 tall ones), and 2nd SCREW their recipe and got to STADLER MADE videos and learn how pizza should be fun(use his Stadler pizza calculator I like the Canoe canto dough..., 3rd you don't need 00 flour, the cost is not ideal, used it and prefer CDN Bread flour. 4th USE PARCHMENT PAPER, it can be used with oil or flour or crumbs/seed on crust no more worries on sticking, after cooking on a store or STEEL the parchment can be removed but I don't(not sure if this will burn in the Ooni). Can also form 4 pizzas and then cook them with ONE PEEL.....Will stick to my OVEN with the steel plate, and my COSORI AIR FRYER OVEN, ----Also if you want burnt crush use a torch....Last do your own thing, try basic cheese and sauce first until you get the crust right, as the bread dough/crust is the key. His last tip is like screw you.

That is GROSS! Who wants to eat that pizza after you blew your germs underneath it??? Sure, someone will say the heat from the oven will kill the germs, but you're a PIZZA MAKING COMPANY, and that's the best you can come up with?

Jesus, you’re recommending that people blow under pizzas? Does hygiene mean nothing to you. You also don’t need any flour on the peel, and you should top your pizza before putting it on the peel. Sorry author, but that video is clueless. And you didn’t even show a launch 😂

The video really sucks. They did not show the launch!!!! Facepalm

Where was the ***LAUNCH*** ??!? Come on!

Awful demo

"here at Ooni HQ...." Just another invention turned modern and designer and Snow-flake-ESK. These people have no idea how to make pizza. So they are telling people to blow under their pizza and buy two pizza peels? If you want to eat pizza in your garden in the summer, save the hassle and use a voucher code for dominos. No clean up, no fuss and No dramatically £. This is Just another garden toy which can sit next to everyone's Eglu and Weber BBQ.

Teapadh leat for the good tips ar aon nós. 😺