วีดีโอ

Where did get the table from

Super je viens de me procurer un 12 p. Ooni merci pour le partage 😊😊😊😊

Gotta let us know your workout routine and how you stay in shape despite the pizza consumption

Thanks for this video Pizza Jari👋🇫🇮

Hei Jari, mistä tuo Emozionen alla oleva teräspöytä on hankittu? Näyttäisi juuri passelin kokoiselta uunille 🙂

I guess you don't really need the koda 16

Looks amazing! I’ve never made a pizza dough with oil. Can’t wait to try your recipe! Thanks for your great video!💔❤️

The music? Whos the band?😊

Is this the Koda 12 or 16 please?

Which flour did you use?

Perfecta!❤

👏👏👏 congrats! Is it possible to leave more than 24hs at fridge?

beautiful Cornicione ... is the ooni koda still perfect after 2 years of use ?

Looks so easy when you do it! Amazing result. That pizza oven looks really good. 😊

Amazing man! Will try this next time 😍

Ottimo lavoro, potresti dirmi a quanti gradi di TA hai fatto la puntata di 10 ore? Con le dosi che hai usato vendono 4 panetti da 260g o sbaglio.

Not appropriate for apartment balcony, morons, due to extreme fire hazard

could you tell us the recipe for the pizza dough?

Is it safe to use it indoors? I’d like to place mine indoors as well, with opened doors

I'm not sold lol looks undercook ed

That looks like a pretty amazing 24hr dough. Can’t wait to try it! Do you aim for a certain dough temperature before stretching?

One thing I don’t like about the Ooni oven so far is how super hot the top gets I burned my left hands fingers yesterday when I placed my hand on top for leverage to turn off knob I screamed with pain and hit my forehead with my right hand from how dumbfounded I was next thing you know the oven fell forward to the ground just a disastrous first time, we didn’t get the thermometer and the peel suppose to come today God willing. My hands better after applying so many different creams etc but I did miss work today

horror oven

@jari did you have a bunch of dough left over? With 420g water, 600g flour, 15g salt, 12g oil, and 0.6g yeast that's 70% hydration and if you make 4 dough balls they'd be about 260g each. Does that sound right? Or am I missing something?

flame at full?

In order to avoid the mess of an accidental calzone, is it ok to use a Nonstick BBQ Grill Mat in the oven? Or not recommended?

Ten hours seems like a long time to proof at room temp, but it’s hard to argue with the results. What’s your room temp?

I’m having problems taking out the dough ball from the pizza box because it lost the form of “ball” most of the time, did you suggest that is better to put pizza on normal individual container of plastic? Also, which hydration do you use?

mitä perseilyä on käyttää saksia ja sit sen jälkee pizza leikkuria?

Your pizzas are amazing I’ve been doing this recipe for over a year and every time amazing pizza. Can I use the dough after the 10 hours at room temperature or do I have to store in the fridge. Just because I don’t have time to store in the fridge as I want to use on the same day

If using fresh yeast for this, what would be the amount needed?

Hei Jari, hienoa toimintaa. Itse aloittelen vasta. Kuinka monta treenipizzaa piti alussa tehdä, että homma alkoi sujua? Kiitos vastauksesta etukäteen. Tero

I´ve tried you recipe but couldnt get such a bubbly dough. By far =(( I have used 12+g protein flour, keeping exactly same recipe... but no way to get that dough. Could you show how to manually knead in more detail? thx

So I followed every single step in this recipe but the outcome of that bulk fermentation was nowhere near your result. Mine looks like a flattened ball. I used caputo flour for this. I might have used even less yeast than you, could that be the problem?

BRAVO!!! I will try this weekend!!👏🏻👏🏻

What is the size of Azzurra turning peel? 23 or 26? Any code for it? Thanks!

Amazing sir

Minkä vinkin antaisit kotileipojalle joka joutuu tekemään tavallisella uunilla? Millä tavalla paistotuloksesta tulisi vähiten huono? Oma taktiikkani on tämä: Pizzakivi alle, ja grillivastuksilla täydellä lämpötilalla niin kauan että näyttää kypsältä, ei kannata jäädä odottelemaan että saisi hieman palaneita reunoja, koska silloin pizza on jo kuiva. Voisikohan vesiastia uunin pohjalla auttaa kuivumiseen?

Amazing! Thanks for sharing this video! Just discovered and I love it!

May I know which Koda you got? Thanks!

what is the dough recipe?

Wow

I tried this pizza and it was really great the only thing i changed is i bulked fermented in the fridge for 2 days after the 10 hour rt fermentation

Y do u keep saying the dough is ready when it’s not ready lol

Still the Same dough recipe?

perfection

Very nice 😃 Yummy 😋😋

perfection

Hi Jari, why do you change from Ooni oven to the Adore pizza oven? Saludos desde Chile

Beautiful Jari 🤌