Pepperoni pizza cooked in the Ooni Koda | Real Time
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Real time cook of a pepperoni pizza cooked in the Ooni Koda.
This dough was a 48 hour biga.
Follow my instagram: thepizzaguyjon.
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Bianco DiNapoli Tomatoes. amzn.to/3pM8ErI
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Caputo Semolina: amzn.to/3D1NCZ8
Interested in buying an Ooni Oven. Check out the link below:
Ooni Koda 16:
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Ooni Koda 12:
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Ooni Gloves:
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Opni Classic Peel:
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Ooni Wooden Peel:
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Ooni Brush:
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for some reason it feels like someones pointing a gun at him the whole time
It's the ambient noise and the POV.
I was hangry.
Probably used to working in the hospitality business. Because that my man, that is or a loaded gun or a angry manager pointing at you. Feels the same!
@@Slice.media.Agency or the food/retail business lol. I was wondering why I related to this.
@@Slice.media.Agency LOL
Homeboy just speedran a pizza. GG
😂😂😂
you have to. once you put the sauce on it's a race against sogginess
☠️☠️☠️ faxx
tbh I think this is a Pizza Speedrun
true if you never cooked neapolitan style pizza, but this is actually how italian restaurants make it.
Quickly, quickly!! There's no time!
lol.
@@squeakytob I prefer the gay german accent
@@rubbelkdiekatz say 👎
the best example of "Dinner will be ready in 5 minutes"
Except he started it 48 hours ago.
@@TheDilithiumChambers Even if we had access to quality, pre-risen dough, the oven would still need 30 minutes to preheat.
@@barneyfromblueshift Except that this one can heat up to 500°C within 30 min.
This person is so amazingly talented, being able to hold a camera in their mouth while also talking and making a nice fresh pizza. Brilliant.
LOL practice makes perfect.
In their mouth lol
Best comment here
LOL was thinking the same
Damn this was stressful to watch
That’s my workout done for the day
Pizza is not the only thing where it's sometimes better to start slow and get a good groove. He was probably really hangry and needed it to be done.
@@Diridari How did you know.
@@ThePizzaGuyJon it was just this feeling. You were working the dough like if you had no permission by the grains. Then you shove it in the still untempered oven, in out in out in out - came early, still got burned like there's no tomorrow and you tossed her in sorrow. We all felt this way, when we thought we were at our best. Later we knew we weren't.
@lildrummerboyy it's ready if you want the dough to be raw in the middle
I love the comments saying he's going to quick. This man got the pace of a line cook.
Lmao no chance. I make pizza for a living. This dude would be stuck on cash lol
@@CBGoneGood I worked at an Italian restaurant for 5 years I could make an ultimate large pizza (about 6 toppings) and have it in the oven in less than 2 minutes and that includes grabbing the dough from the walk-in. But, I’m willing to bet this guys pizza taste better though we had cheap ingredients.
@@firewulfz Impressive either way, making pizza is an art to the untrained eye like mine
Alternate title:
Homemade pizza any % WR speedrun
Perfect title found here
Congrats on copying a comment🤦♂️🤦♂️
"Boy, oh boy, Mom, you sure can hydrate a pizza."
Came to this video to specifically find this comment
You’re old or like old movies. 😛
Hell yea
@@Ratt611 why not both?
@@AndrewChiNguyen oh no you didn’t, shut up.
I have had no self control when it comes to adding cheese to a pizza
I always use the system, add it until it runs out.
Too much cheese on a neapolitan pizza makes it soggy and gross
To you
That mozzarella is pretty tasteful and gets watery when cooked, that's just the right amount honestly
@@cescovan mozz in my experience isnt very flavourful.
You could save another 10 seconds while wearing sandals at the start already!
Deff make sure to put your Birkenstock’s on for the 6” walk across immaculate brick.
haha
Hahaha. I didn’t notice at first, but the way he’s hurrying that’s hilarious.
HAHAHAHA 🤣🤣🤣🤣🤣🤣
Thanks algorithm, now I gotta buy a damn pizza oven. This is worse than Amazon
@@vaporwareproducts most people don’t have space for a pizza oven though, what about them ?
@@vaporwareproducts i got the same oven and with lower Temp the bottom gets really well.
Cheese: I once tried „Mozzarella light“ with less fat and that one didn‘t melt aswell like the normal one.
For beginners and people like me which like to transport the oven easily in the car the ooni Koda 12 is perfect! But youre right for experts it might not be the best choice
@@vaporwareproducts ok pizza boy!
@@vaporwareproducts Pff, please. Ooni is the best thing since sliced bread.
Worth the money. Also the bottom of the pizza cooks nice.
Came from the algorithm, yo. You made it! Congrats. Pizza looks slapping good.
Thanks for coming
When you saw the guy start tossing the pizza don’t lie to me you knew this wasn’t the first time he’s making one. 🍕
But you definitely knew this was the first time he was caught on camera while doing it. Felt like the guy was a CT defusing a bomb in CS:GO with 0.01 seconds left on the clock.
Def not my first time making pizza. Not sure I was running but once the sauce is on its a ticking time bomb. Not worth it getting stuck to the peel.
tbh I figured he had already made pizza before because his username is literally ThePizzaGuyJon
everyone who has an ooni is like yep thats the pace needed for a good pizza 40 seconds done!
Finally a pizza without a heart-destroying amount of cheese
He just opted for the heart-destroying amount of pepperoni instead
Thank you, sometimes less is better.
I have the same oven and it's actually pretty hard to not burn the pizza. This guy knew what he was doing.
Definitely take a lot of practice to master it. Keep it up. Thank you.
looks great. Seems like that oven works well. Decent, lower cost option than some of the larger, more permanent options
I have one it looks cooked but the dough is often not properly cooked in an ooni
When I stretch my pizza as thin as yours, I get holes in dough. So now I don’t stretch it as thin and just make sure it’s semi round. Still tastes superb coming out of my Ooni. You are a master.
Yes, best to put your sandals on if you're going way out in the yard to the pizza oven.
Haha gotta be comfortable when making pizza.
This guy cooks like Gordon Ramsay; in a rush…
Gotta work quick when the dough is down and sauce is on.
@@ThePizzaGuyJon You were rushing even before you took the dough in your hands lmao
Not that I have a problem with it, you had a video idea and you delivered on it perfectly
@@henriquepacheco7473 Thank you
Hi, can you drop you recipe for your dough? Seems good and very strechable... Thanks a lot
He made a video on it
I got some videos on my channel of making of the dough.
My grandfather cooked some excellent pizza on this. He has a hearing problem and someone said “Pop, you did great Def Lepparding”.
Why does noone in these videos show the bottom of the pizza. That its the most important part :O
it is RAW
@@vaporwareproducts you are literally reading through the comments and hating on the uploader wherever you can. touch some grass man
@@vaporwareproducts You know your political views are unpopular, when you have to bring them to the comments section of a video about cooking pizza.
idek what this contraption is why did youtube recommend me this
Wow....just.....wow. I can see from your video that you have perfected this over time. This is not an art form you can get to grips with overnight. I also admire your confidence and trust when stretching your dough... That's the part I loose confidence in myself. But thank you for a great and very informative.... And no bullsh*t video. You are brilliant sir and have just earned a subscription... And I'll be passing this on to many friends and family.
then you need to spend time at least in a papa johns cause even those guys put this guy to shame. lmao
@@ggsosborn I concur. I worked as an "insider" at Papa John's for two years in the early 00s and I cringed a couple times, especially when he sauced and topped the dough before putting it on the peel. Then the stretch after moving it? Ouch. I'll tell you, stretching and "slapping out" pizza dough is like riding a bike: you never forget how to do it once you learn.
Bruh it’s fuckin pizza, not rocket science 😂y’all impressed by anything
Thank you, i've made a lot of pizza. My first times were not pretty at all.
@@frontonarnar3954 Lmao, you keep thinking "just pizza"! lol
I love this. I don't know what it is exactly, but I love it so much. Thank you
Thank you.
Remember after saying the word Naples it is mandatory to say "a fess i mammt"
could watch this man work dough for days.
Thank you John. Love the name
I like how he specifically got him putting sandals on over socks into the camera frame
and here i am still waiting for my frozen pizza to be done
Excellent dough stretching, a true master of his craft. Cheers 🍕
Thank you.
Trust me bro it s about quality dough,if dough is bad it won t stretch like that,it has to be 15g proetin type flour
The pacing and the skill. Amazing.
Thank you.
MUST. BUY. THIS. RIGHT. NOW.
We would've like to hear the base crunching as you cut it! I'm sure it did, I saw the temp gun, what temp was your stone when loading pizza and does it need to go as far as possible to the back of the oven? Looks terrific, brilliant dough👍🏻
I normally like to launch my pizzas anywhere between 850-900 f. Thank you.
Thanks for the true time it takes. The Ooni commercials say the pizza is done in 60 seconds, which I didn't trust. Ooni has a sale now for 20% off everything and I'm thinking about buying one, it is still a big investment.
Your welcome. So you can definitely cook it in 60 seconds but the bottom may or may not be cooked fully. It’s a big investment for sure but the joy of making pizzas for yourself and family is totally worth it.
When he stretched it my anxiety levels were over 9000
i thought that was a civic exhaust tip
Just what I was looking for! EXCELLENT!
Thank you.
*"Just going to the edges here."*
**leave an inch and a half of dough around the outside**
He for sure got his skills from Vito Lacopelli
He's the best.
Looks great can you show us how to do the biga dough
I'll have a video just need to post it.
@@ThePizzaGuyJon That would be fantastico!!
@@macbru Jane..😁
th-cam.com/video/LmJuarkrIVw/w-d-xo.html
@@faerimaa Thank you!
reminds me of my time in the restaurant industry ^^
Interesting video, in it I have one serious advice: put the basil After you cooked the pizza, because when basil is cooked it becomes carcinogenic (in very small way but still is)
It should be safe in the sauce and under the toppings one time I mess up and put it on as a topping and it was disgusting and changed the whole flavor. Ruined the pizza basically, so I know what you mean.
I normally do put the basil after but figured I would give it a try and put on first. Thank you
Well, since you are addressing carcinogenic.... It would really really really point your attention to any burnt black spot on the leopard. Honestly, these little basil leaves that may not even be burnt, only cooked, are not a concern. The black burnt dough indeed is. And some are regularly eating pizza with almost more black than white. "oooh wowow leopard"
Man we are sooooooo close to hydrating a pizza like in Back to the Future 2
“Croost” This is how I shall refer to the ends of my pizza slices now.
Best speedrun in all the world :)
This pizza looks amazingly good. Nice work!
Thank you.
wish you showed the underneath of the crust our Koda 12 wont cook the dough through still raw in the middle, white underneath and stone wont hold heat. ready to send ours back.
Can you replace the stone with a steel with those ovens?
You need to let it heat up for like 30+ minutes before putting the pizza in.
The oven needs to pre heat for at least 30mins. I suggest getting a heat gun to see what your temp is. Once its at 900degrees the bottom will cook good and won't be soggy.
I don't know why im here but i am completely ok with it
Bro this man is spreed running pizza
It cooks super quickly
It sure does.
When you said "each side", I was thinking....you know...wtf ? like upside down, lol ?! good looking pizza btw :)
Thank you.
This reminds me of trying to make something nice for lunch with a 1 PM meeting rapidly approaching
PEPPEWHAT
Jokes aside if I got something like that anywhere in Italy I'd be very very happy
If u got this pizza in Italy I'd shut the place down myself because it serves peperoni pizza.
P. S. I'm Italian
I wouldn't. It's burned by Italian standards. The crust should be spotted brown, not black. 90 seconds at 490c is all you need for a pizza.
@@stuartharvey6710 Certo, credo che nessuno vorrebbe mettere del salame a fette sopra una pizza.
Ma se fosse invece, ad esempio, una diavola, ci starebbe
Per quanto riguarda l'essere bruciata, guardando meglio effettivamente è vero, ci sono un paio di punti in cui è troppo cotta e credo sia semplicemente perché il tipo non ha fatto abbastanza attenzione ed ha usato una fiamma forse troppo alta
(L'ha girata troppe poche volte e ha cotto troppo tempo in ciascun lato)
In oltre il tipo di mozzarella che ha usato non sembra essere il massimo e avrebbe potuto metterne un po' di più
Ma generalmente non sembra male
Togli il bruciato, sembra meglio di parecchie pizzerie vecchio stile che ogni tanto trovi ancora oggi al nord (ci vivo)
@@-_James_- After checking out it's true
He turned it too few times and let it cook for too long on each side
Probably the heat was too high as well
Btw not every pizza needs 90 seconds at 490C
Variation of Neopolitan style pizza could also require 60 sec or 430 of temp
Which is a sublte change but makes a big difference in the final product.
It actually depends from the dough hydration and the pizza style
For example, Rome-Style pizza will need much lower temp and much longer cooking time
For the guy in the video, I'd say that slightly lower temp and more turning would have made it perfectly cooked
Still, we don't know how it was inside
I’m more impressed by the house
Haha thank you
Very good one! And perfect stretching technique!!!
Thank you.
This guy’s pepperoni slice placement is... frantic
Amazing pizza... i can feel the passion you put on a simple piece of flour. I wish i had that ooni.
Thank you. I love what I do. Totally worth the money.
I wish you showed us what flame level it was on...can’t even see the flame the whole video
What is flame level? You can't control flames.. you can control temperature. And I recommend having a starting temp of at least 600.
@@trelyles1583 Imagine living in a country that uses Fahrenheits
@@mortti361 lol
@@mortti361 He said on TH-cam... a platform created in a country that uses "Fahrenheits" LMAO
@@mortti361 imagine living in a socialist country that takes half your income in taxes
That looks amazing. So you can just keep firing pizzas off as long as you have a preheated if you wanted to make like 5 different styles
Thank you. Yes as long as the stone is hot you can pump out any type of pizza.
Nice pizza man! For such little time in the oven, don't you prefer the regulate mozzarella over the low moisture one?
I need this in my life.
Do it, worth the money.
Vine por *un poquito de todo*
Awesome!! Just got my ooni, I really need to figure out how to get my dough like yours...yours stretches so easy!
Go to the channel of vito iacopelli. He will bring your dough to the next level
Walmart sells "Pizza Buddy" pizza dough. It cost $1 for and it makes a 16" thin crust pizza. It's very good tasting and works very well in the Ooni Koda 16 (I've made more than 100). Make sure to use the pizza dough when it is room temperature for best results. I also recommend using the pizza oven on the lowest setting in order to not burn.
im assuming there is not enough gluten developed in your dough you need to knead the dough longer or another option would be to make your dough 24h in advance and let the gluten develop by itself which takes longer but also tastes better
@@jpk8471 but i only eat gluten free since im from los angeles
Thank you. It all comes down to proper fermentation time. Took me a while to get there.
Now I have trustissues. This dude tells me about 3-4 times that its the last time doing somthing altough it isn't.
Looks really good! What temperature was your Ooni at when you started the pizza?
I guess 4000 Celsius ahha
400°
@@sarlaton1483 Hot enough to melt metal. Nice.
@David Barr They cook pizza in 0.02 seconds. Give it another 0.01 second and it's vaporised.
Awesome video. Thank you!
Nice work. I have a Koda 12 ordered for this summer. Your prep/topping felt so frantic though! I've seen others start at full flame then drop to 75% to let the cheese/toppings cook a bit more but its all preference. Subbed.
Thank you. I get nervous haha. Lately I have been cooking with a low flame but prior I would cook with a high frame.
Never mind Ooni has the biggest windows. Good luck
Pizza from scratch speedrun, world record
As an Italian, I can say that this is the first pizza I see made well by someone who is not Italian
I suddenly craved a pizza
-hello pizzeria, the cute pizza you are going to want
-Hello give me a speedrun pizza
Xd
I love it.
Thank you, man. That's really good!
at how much do you have your oven and gas bottle open?
Back to the Future vibes
listening to doom music while watching cooking videos make them way cooler
In the meanwhile i'm waiting 10 minutes before my freezer pizza is ready LOL
So crazy tbh how he does that great job!
y’all realize this is how long most brick oven pizzas are cooked right
Thank you.
When it takes me 15 minutes just to roll the doe.
I'm Italian and i approve this
@@vaporwareproducts tf is your problem?
Thank you.
@@vaporwareproducts Show me what you go.
Good shit love the ooni also great job on the pizza in general
@@vaporwareproducts yeah I like it thing is a beast and works amazing absolutely the best homemade pizza ask anybody thats actually used one you know how hard it is to get rhe dough/crust cooked like that a normal oven doesn't do it even stones in an oven don't you need PIZZA ovens to get that texture and this one does it legit like eating a pizza from the best new York spots of course it isn't Cole fire or anything like that but it's damn good
Thank you.
Good kitchen floor bro
Would have loved to have seen closer shots of the pie… Would have loved to have seen the under shot… Sigh...
Next video I will work on it.
holy shit i remember when u posted this the abq reddit look at you winning the algorithm!
Thank you. I got lucky some how.
@@ThePizzaGuyJon good content will always be rewarded!
Nice pizza! Nice mess as well! :-)
The mess is always the worst.
clicked on thie thinking it was a speedrun meme lol
Looks awesome. Ordered mine today😄
Two questions: how many dough did you use for that pizza?
How high did you turn the Koda for the pizza?
Hope mine will be as good as yours.
Greetings from Germany
Awesome. I did about 260 grams for that dough ball. The oven was on high for 30mins prior to cooking. Practice makes perfect. Good luck.
Just curious what you fuel was ? Gas or wood or coal? Also, what if I don't have the laser heat thermometer? Can I still make it work? Loved the video
I want to speak to your manager. That pizza deserves justice
Someone has been watching the pizza channel lol
Is this a trick? How does pizza cook that fast?
No trick at all. Just a really hot oven.
does the cheese melt ok? it may seem like a stupid question but it almost looks like its not melted enough>?
probably bc its not grated and its a bit thicker
Melts really good.
That's real spedrun of making pizza!
Spread that sauce out to the edge for smaller crusts
I own koda for a year now...im a pizzaiolo with over 15years of experience..been baking all sorts of pizza styles, with all sorts of yeasts, even wild water yeasts...i know my shi*. Koda sucks. Its been made to imitate neapolitan baking style pizza. You can get about 40% of regularitys in visual point. That sucks when you like canotto style. Or any kind. Its made for home fun in making pizza. Koda sucks big time. Now, theres roccbox, now thats a totally different story, that little piggy has a mini dome. Thats something else. Try it if you think im full of it. Peace, happy bakes✌🏻
wow that's fast
30 min preheat to cook pizza fast or 30 min cook in an oven no pre heat. Take your pick 😂
You can't cook a pizza like this slowly. It has to be done in a very hot oven with a hot and thick pizza stone/steel.
Nice pizza oven
Thank you.
What weight was your dough ball? Thanks!
260 grams.