USEFUL TIPS ON HOW TO USE A GAS PIZZA OVEN

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In this video i show you and teach you how to properly use any gas or propane pizza oven and please listen real cartul of what i say! Also i have added some tips when coocking a pizza in a home oven.
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Опубликовано:

19 май 2022

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Комментарии : 230

@vitoiacopelli 2 года назад

What issues you have when you cook the pizzas?

@alksjda 2 года назад

sometimes my dough is not cooked all the way

@Rayzigger 2 года назад

My biggest issues are pizza's sticking to my metal peel (no issues with wood), burning my pizzas when i use word instead of gas (bertello oven), and dough tearing when transferring from peel to oven.

@fotorico 2 года назад

I don't have a good pizza oven, maybe the Master could send me one, not used, to Poland. Yours sincerely 😊👍

@jpeirano1988 2 года назад

@@Rayzigger same

@garysmith4925 2 года назад

Im new to trying to Stretch the dough by hand I'm having trouble doing it so you're videos when I pay a $147 do you send DVD videos to my home where I can review him and keep it and keep the videos

@randallsmith2224 2 года назад

I have an Ooni Karu 16. After a great deal of experimentation I have finally come up with an approach that cooks the bottom thoroughly and also crisps the sides. Using the gas adapter I heat the stone to 750-800 degrees fahrenheit. As soon as I launch the pizza, I turn the gas down to just above the lowest setting. I then cook the pizza while rotating it until the bottom is just the way I would like it. When the bottom is done, I noticed that the sides are only light brown because of the low gas output. I then turn up the burner to full and rotate the pizza quickly to crisp up the outer edge of the pizza until it is cooked and has the desirable spots. The short amount of time this takes does not result in an overly cooked bottom. These steps lead to a perfectly cooked pizza on the bottom and sides. I hope this helps some of you struggling to get the bottom and sides cooked to perfection.

@abrahambarbosa650 Год назад

Thank for the tip, Ima try this out!

@TheGichnni 9 месяцев назад

What if you heat up to 750 then you use medium flame instead?

@roadrunner1095 8 месяцев назад

How do you get it to 800 if Vito got to 750 after one hour at max. gas?

@randallsmith2224 8 месяцев назад

I never have trouble getting the stone to 800° F in just under 30 min. If I go longer I risk having the stone go to >900°. Maybe the California weather enables a faster temperature rise, but Vito also lives in California. For me the oven works as advertised.

@jzpat 7 месяцев назад

I do this all the time! The ooni koda stone is alright. I’m getting a aftermarket stone.

@rubydue 3 месяца назад

It took 20 minutes to say these three things, #1. Heat the oven for at least 45 min so the stone will reach at least 600o or more. #2. Turn your oven to the lowest setting as soon as you put the pizza in the oven. #3. Repeat #1 and #2 if you're doing more than one pizza.

@joshroasted1288 2 года назад

Thank you. Great video. You should do the same for the home wood ovens. Door open vs closed, when to ad wood etc. Keep up the good work.

@demonicnzl7802 2 месяца назад

Yo Vito, this one video has taught me so much about how to use my gas pizza oven, pizzas have improved 100 percent. Thanks heaps

@gusmukti96 2 года назад

Thanks Vito. Great Video. U can put the pizza after the bottom done on a pizza screen and continue cook until all done so the bottom doesnt over cook.

@jeffhudson9130 2 года назад

Vito!! Thank you and would love a vid on your tips and tricks on just the ooni Kara 16 now that you've been using it a while to help us ooni owners selfishly speaking lol. Thank you for everything. You're the reason I purchased one and am now obsessed with pizza!

@Guzman_90894 2 года назад

This is the best channel! Congrats for your jobs!

@barryhadar4486 2 года назад

Thank you for the video this video I was waiting for stuff like that

@jonmace482 Год назад

Thank you so much. This is great. I bought a Stoke gas oven and it has no directions for anything. Now I know about 45-60 preheat and heat down when the pizza is in and back up when it’s out.

@nolenl1503 2 года назад

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️😍😋❤️❤️😍🌺👍

@IzzyEatz 2 года назад

Boom boom No issues!!!!! When I watch your fabulous pizza tips🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 Been watching since your can sauce video.....

@hansmartin2081 2 года назад

Vito, After watching your video now My pizzas is perfect. Love from Sweden

@mrdilligaf1968 2 года назад

Great video but the pre heat would use alot of gas. Pizza looked very good. I use gas and also a home made wood oven using a modified Weber kettle copy. Does taste better with wood. Laser thermometers are definitely a must for cooking. Never trust what the oven gauge says. Cheers n thanks for posting

@Harrybowles1969 2 года назад

Thanks to you I make better pizza than the best restaurant in my town. Thank you, you wonderful man 💯🔥🍕

@frienemies7132 2 года назад

you're my hero Vito...greeting from Indonesia

@halfisher3598 2 года назад

I use my gas grill and a low hood bought off amazon for making pizza on a grill. I leave the gas on for maybe 5 minutes to heat the enclosure then use a heavy pizza pan, no stone, and put it over two lines of the bbq set to max. I made a front cover by cutting a thick disposable aluminum turkey pan because the hood doesn’t come with one. So for the first minute I don’t turn the pan. During the second minute I turn it twice. I shut off the two burns under the pan after 2 1/2 minutes otherwise it will burn the bottom. I leave the side burnrrs on to cook the top for an additional 5 minutes, turning occasionally. Do not cook longer than 13 minutes as the garlic will lose its flavor.

@RiskhaBalun-wi2co Месяц назад

This is the answer I've been looking for...

@andrewcox1462 2 года назад

Great video! How did you get your hands on one of the gozney dome doors? I ordered my dome but can’t get the door yet.. any help?

@PatrickGuerrisi 2 года назад

Hi Vito. I followed one of your other videos about making bread in the woodfire oven. The bread turned out good but its a little to hard on the outside ( crust) should I just cook it less?

@toddboothe1846 Год назад

Thanks Vito.

@007lovediamonds6 2 года назад

Hi vito where have you been just your video popped up hope you are well today i have prepared dough for pizza am making tommrow happy weekend 😁😁🇬🇧

@moshikoraz939 2 года назад

Hi Vito thanks for the informative video. can you please make a video of how to make a French baggett on pizza oven?

@petegalindez9961 Год назад

Great stuff! I will often just put a pizza with no toppings on it for the first one, then drizzle some olive oil and garlic to just munch on since the first one is the “tester”…this way I don’t waste all my toppings…

@aimodarger6141 2 года назад

perfekt thank you realy very important video for me. greetz from Germany

@MrDrburrows 2 года назад

I live in the apartment with a small patio what would be the best gas oven to have small compact but cooks good pizza

@alerio7554 2 года назад

Come sempre 6 il migliore sul web, un saluto da Torino👍😃

@peterdesmidt8742 2 года назад

Great job, as usual, Vito! I've been using a Ooni Koda 12 for about a year, and I settled on a similar technique. The only difference is that you preheat for much longer, as I've been using 20 minutes. The real challenge with an oven like the Koda is that the back of the stone is much hotter than the part near the opening, and it's a race between the bottom front of the crust to firm up enough to turn with a peel versus the crust closest to the flame burning.

@zietom 2 года назад

Koda 12 performs alot better at full flame. Heat stone to 380°C at center, lower flame to minimum, prepare pizza, put it in as far from flame as possibile and rise flame to max, 3 turns 180°, 90°, 180° . Each turn should be done in a shorter time its something like 20, 15 and 10 sek.

@mre-wan4787 2 года назад

Just turn the stone around. I do that with mine. Take it out and spin it round. You get a more consistent temp across the stone

@peterdesmidt8742 2 года назад

@@mre-wan4787 I've thought of that. Isn't that a bit dicey, with the stone being about 7-800F?

@melvin9898 2 года назад

@@peterdesmidt8742 Bro can I use ooni type pizza oven for business? If not can you please explain why and suggest me one if you can?

@peterdesmidt8742 2 года назад

@Andrew Wang You have a different oven....why think mine works best doing the same thing? I've made hundreds of pizzas in my oven, and I'm sure there's room for improvement, but following Vito's suggestion works best for me, i.e. turning the burner to low after launching the pizza....

@stephanequenaudon4379 2 года назад

Hi Vito. I have a fyra 12 ooni. I don't understrand, the mozzarella is not cook proprely every time even the dough is perfect. My fire is to hot or not enough?

@pierrethomas7795 2 года назад

It's missing adore from pizza party, great gaz oven. By the way I love your channel :)

@BS-yk7hi 2 года назад

Hi Vito, I want to ask about the ooni stove, a great stove, I wanted to know if the firewood tank is filled after burning wood, how best to clean it. For example, with a stove I will work on firewood all day, and every time the dishes under the firewood are filled with the remains of burnt wood. Please answer, this is very important, thank you in advance

@MrBritishComedy 9 месяцев назад

How much heat does this pizza oven radiate @vitoiacopelli? Meaning how hot is the dome to the touch and how how does it get in front and around the oven? I like the oven, but I have some space constraints, so I'd like to know how close one can put this to an insulated wall and/or window

@buckrugera 2 года назад

Voto sei numero 1👍

@footsmakenzyhellothr 9 месяцев назад

Certainly, here's a more concise version of your comment: Hi Vito, Your videos are fantastic, and your passion really shines through. I tried making pizzas with a cheaper wood-fired oven, but it was challenging to maintain the temperature. I'm interested in your Gozney oven, and I'd appreciate it if you could share the model number for the one you use. Is it duel fuel? Thanks for your inspiring content!

@strikef16falcon58 2 года назад

From now on, I will check the temperature of my NERD Pizza Steel, prior to cooking the pizza, and I'll dial back the temperature knob while cooking the pizza. Thank you for the tips.

@Studiovette 2 года назад

Vito, Would love to know your opinion on what gas oven is the best for NY style pizzas. Not Neopolitan. NY pizza needs to be cooked at much lower temp and some of the small gas ovens even on low gas will still get too hot after the first cook. Graci

@richspizzaparty 2 года назад

Ooni Karu

@MrDrburrows 2 года назад

I live in a small apartment with a small patio what gas oven will cook good pizza but small and compact for a small space

@sonicboom2000 2 года назад

Where did you get the tray for toppings?

@smokinggun0071 2 года назад

Where do you get the gozney doors from???

@slylataupe1697 2 года назад

In down out up ! I learn fast

@FXNorm 2 года назад

Hey Vito, how about using pizza dough to make Italian 12 inch sub rolls (crispy crust and soft inside)with Italian bread taste.. cook it in the oven them make your best sub sandwich or sandwiches (sausage, meatball, Italian meats).

@alanmahler277 2 года назад

Vito, do You have any recommendations on a good fresh mozzarella cheese to use that will not create too much water on top of the pizza while it’s cooking? Thank you

@rshots1530 Год назад

Try draining the mozzarella in a strainer overnight before you use it.

@PatrickSinder 2 года назад

Hi Vito, fo you have any tips of using Caputo Saccorosso 00 flour ? I bought 25kg and try some for 60% hydration And it turns so dry than usual when i use another flour . And it keeps having holes when stretching so i have no choice using rolling pin .

@CaptainC0rrupt 2 года назад

With saccorosso try higher hydration. I used to make 70% i had. Try 65% first if you don’t have experience with higher hydration. And ferment in fridge 2 days with it very easy.

@solomunsolo9943 2 года назад

Alora thank you🍕🍕🍕😍

@dapursulfiyantoro3731 2 года назад

Pizza yang enak, crispy dan lezat.

@berriaskmelater8096 2 года назад

i use the ooni Koda 16 and my biggest complaint is no door to help trap the heat when pre-heating the stone. i'll probably end up fabricating a damper for the opening and i'm thinking about taking a peanut grinder to cut the two flanges off the stone at the outer end so i can rotate the stone front to back to even up the cooking/cleaning cycling. it's like, why wouldn't you make a square stone so that it could be used in all four directions when cooking? it don't make no sense : /

@mildredgonzalez394 2 года назад

Vito, activa los subtítulos en Español porfavor! 🙏

@jameskoiman 10 месяцев назад

how hot should the stone be for new york style pizza ?

@hderkovic 10 месяцев назад

Dome Rope Sealed Door you are using with open flame?

@roccosdough 2 года назад

BRAVISSIMA

@vitoiacopelli 2 года назад

Thank you Rocco!!!

@wz9285 3 месяца назад

What do you think about Saputo Stones from Napoli?? No more black bottom, right?

@melvin9898 2 года назад

Can I use Ooni oven for business? If not please tell me why?

@SebPierlot 2 года назад

Hi Vito, with my ooni koda the main issues or having the bottom too cooked or/and the crust burned, which in both cases results in a bad taste. I also experienced that semolina or flower can catch fire on the stone ☺️ From now on I will pay more attention to the température of the stone. Cheers, from Belgium, Sébastien

@zietom 2 года назад

From my expearience with koda, you need to keep stone at 370-380°C anything above will burn the bottom of your pizza. Im making my pizzas at full flame for less than a minute, if you like to use Vito's low flame technic, 380 at stone may be too much.

@CaptainC0rrupt 2 года назад

Salut Sébastien i have ooni Karu with gas attachement. What I do sometimes if stone temp is very high: i place my turning peel on the stone for 5-10 second then I place the pizza. That way the stone temp lowers.

@deleder557 2 года назад

@@zietom i bake my pizza on 450 degrees. Use a laser. Point it in the middle. When cooking turn the flame down to 1/3 or slightly less. Turn around after 30 seconds. Use little/almost no semolina (not regular flour), extremely important.

@zietom 2 года назад

@@deleder557 450°C ? Looks like your using biscotto stone.

@deleder557 2 года назад

@@zietom no, no biscotto. Regular stone. Koda 16. Runs for 30 min or so before using it.

@mimmociaccio5470 2 года назад

Buona Searta mastro Vituzzu da Deal UK.

@denbo74 2 года назад

Any tips on how to manage gas AFTER you eat too much pizza?

@mpalla79 2 года назад

Vito, thanks for another great video. Where did you get the table top rack holding your ingredients? This is the first time I've seen it in one of your videos.

@vitoiacopelli 2 года назад

From ooni

@krissanderson5004 8 месяцев назад

Wow, looked like you had a lot of pizza ovens. Why don't you do review videos on all of them? I'm sure people would appreciate the content. Great video as always.

@mitchellaburgess Год назад

Thanks!

@tjcuneo 2 года назад

Too much flour on the bottom of the crust will cause it to burn. Thanks for the tip regarding changing the flame when cooking the pizza.

@jl3646 2 года назад

Hello Vito, can I add eggs to the pizza dough.

@markcheech5496 Год назад

Hi All I received my dome a few days ago and the stand yesterday and me and my nephew was putting the dome on the stand and noticed that these little silica balls were dropping through the top onto the Pizza stone. Has anybody else had this issue and what are these little silica balls? There is a big pile of them underneath the chimney tube. I can take them out of my hand, but I also can push them through the front onto the stone. Don’t make sense to me why these balls didn’t drop all over the place in shipping

@jeromewaites5364 Год назад

Did you precook the meats on the pizza before you put on the pizza

@Tobiasisthlm 2 года назад

9:50 Oops..😂 did you burn your beloved Dome with the door?😢😂

@cheesyomletcookinghouse9940 2 года назад

If the first pizza is a sacrifice, does it need to have topping on it?

@peterhermges4746 7 месяцев назад

Hi Vito, do you have a more private channel to share feedback? Best!

@rosarioapuzzo8089 Год назад

How many pizzas can cook the Dome in a row without dropping temperature? And how many in 1 hour?

@marcoleiria 2 месяца назад

Uma otima atualização para qualquer desses fornos é trocar a pedra refratária por um biscotto di sorrento. 80% dos problemas de queimar o fundo da massa serão resolvidos e pode colocar uma pizza após a outra que o lastro não perde temperatura.

@terryb100 2 года назад

Will you be getting a Zio Cirro 80?

@vitoiacopelli 2 года назад

I do have one already in Italy

@Rayzigger 2 года назад

Hey Vito! How does it work with wood? Do I follow the same principle of flame down, pizza in, add more wood, pizza out?

@sacadosify 2 года назад

From my experience so far with the Ooni Karu 16, I find it takes about 20 minutes to get it to the right temperature. I get the temperature up to around 700 or higher and then keep adding wood every time the temperature starts to drop. Once 20 minutes have passed, the oven should be hot enough (I only use the ambient thermometer and make sure the oven ambient temperature is around 750 Fahrenheit after 20 minutes). At that point, you can add a couple small pieces of wood to get a flame going and just as the flame starts to recede is when you launch your pizza. Before adding the next pizza, you will add a couple pieces of wood again and wait until the flame starts to recede and then launch the pizza. Hope that helps.

@vitoiacopelli 2 года назад

No wood is different actually you need to have flame all the time

@Rayzigger 2 года назад

@@vitoiacopelli grazie!

@Rayzigger 2 года назад

@@sacadosify thanks for sharing!

@italishgirl5601 2 года назад

Vito, could you please do a video on outside wood burning brick pizza oven… Grazi Vito

@cheesyomletcookinghouse9940 2 года назад

Fantistico!

@garysmith4925 2 года назад

Hey Mr. Vito Latinit Gary has a question if I take your if I take your master home courses for I believe it's a $147 do you is it all online or do you send videos cause it looks like I don't know if it's videos 15 lessons if video you send to the person for 147.00

@vitoiacopelli 2 года назад

It’s an professional online pre made course

@garysmith4925 2 года назад

@@vitoiacopelli reason why i need the videos in stead on line because with video i can go back To refresh my mind Doing it online without the videos in hand once the on line coarse is over there nothing to refer to refresh my mind im a home cook not a Professional if i could instead doing it on line can you do the video so i can buy your video sir to keep at home

@Ecohen52784 Год назад

I am a beginner, can I use a pizza screen? 🙏🥰💕

@robertgreiner4703 Год назад

what oven do you recommend honestly: Ooni Karu or Gozney Dome?

@linaab2758 2 месяца назад

I have the same question.can someone help me?

@chinolockd6183 2 года назад

19:42 " thank you guys for watching " we say NO thank you for those great tips.

@PicSta 2 года назад

That's why I make a Marinara Pizza first to level the oven.

@gattamom Год назад

The G oven door has vents in it. Why do you need to crack the door open?

@jopro5268 2 года назад

Greetings from Bavaria

@serafinamastrolia5300 2 года назад

Buongiorno vitooo sei bravissimo 🌃🤩😍👏👏👏👏

@serafinamastrolia5300 2 года назад

Non vedo l'ora di venire a gustare L tua favolosa pizzaaaa🤗🤩😍🤣

@serafinamastrolia5300 2 года назад

Gnam Gnam

@t3du 2 года назад

In fact we need is a master class of bake pizza using wood because is hard to master really

@saraalobaidan5203 Год назад

How you put pizza inside over ,for me it’s always stick on big spoon

@PizzaMakerNSW Год назад

The bottom on the first, and second pizza did not appear much different to me

@Studiovette 2 года назад

Vito, we are still waiting to know what brand that orange oven is. It looks like Lamborghini orange 🧡 😁

@dirtyriderFI 2 года назад

It's Zio Ciro Nano

@kmphang973 2 года назад

OMG, how many pizza ovens maestro?

@Poopbagsteve 2 года назад

I think its amazing that Vito came to America and started a bunch of businesses while assimilating to the ways of America!

@wadecaldwell7210 2 года назад

My Omni does not toast the bottom of my pizza the crust is fine but not the bottom I’m kind of disappointed. My doe is really good I use all your tips thank you!

@sfax 2 года назад

You need to preheat your oven! Try 20 min at high.

@wadecaldwell7210 2 года назад

I’ve been preheating for 15 minutes I’ll try 20

@vitob5898 2 года назад

@@sfax what do you mean by preheat?

@sfax 2 года назад

@@vitob5898 fire up the oven and leave it on for 20 minutes before you actually cook anything in it.

@randallsmith2224 9 месяцев назад

The bottom line is you need to experiment with the temperature to determine when the oven is cooking the bottom adequately without burning the top. 750-825° works for me.

@raphmartin2474 2 года назад

“Let’s start to make the pizza.”

@PeterEndelt 2 года назад

👍👍👍

@2002budokan 2 года назад

Logically you should not drop the temperature when you put the pizza in the oven, because in this case the top should be cooked faster and the bottom should not have time to be burned. Can you experiment this idea? Do not drop the temperature but keep it shorter in the oven.

@brendanewbury3940 Год назад

It's the opposite. Less time in the oven means the crust will still be soft/soggy but the top will burn. The concept of turning down the temp (after preheating to the max) is to allow a longer bake time for the bottom of the pizza to make sure it's firm enough, without overcooking the toppings.

@markbsb7176 Год назад

Gozney says do not use the door with live fire or gas on.

@maxdep232 4 месяца назад

Based on the result of the pizza bottom, I can say the stone should be 400-450F

@nigelmarlow7712 2 года назад

How did you manage to get a door

@Studiovette 2 года назад

He's only like the best pizzaiolo in the world! He's entitled to a door!

@peaceful9940 2 года назад

Hello Vito, can I put egg in the pizza dough to make it more tasty. Your reply would kindly be appreciated .

@joodiism 2 года назад

😍😍😍😘🤤🌹❤️

@krugerbud 2 года назад

Nice and crounchy

@hongziyang 2 года назад

Still waiting for that Gozney door…

@nigelmarlow7712 2 года назад

Not alone there Brian

@nigelmarlow7712 2 года назад

Info I have from Gozney is Steamer available summer 22: Oven door late summer 22 😢

@philmtx3fr 2 года назад

Hi Vito 45 mins to one hour to preheat the oven ?,, Are you sure ?. With my Ooni I am at 450 degrés Celsius (850 F) after 25 mins….

@roadrunner1095 8 месяцев назад

Which ooni..? He got only 750 after one hour on Karu 16.

@matthewmccarthy9126 2 года назад

Respectfully, the ooni koda 16 gas is wayyyy too hot after 30 minutes on the highest setting even without a door to keep the heat in. Source- just burnt the life out of a pizza.

@jeffhudson9130 2 года назад

Lol I've been there!!