Recently found your YT channel and I can tell you it's a complete "pizza academy" for those of us just learning this art. I like your clear instruccions. Thanks a lot.
Thanks for that. I'm usually using my ooni wood fired oven to make nice thin pizzas, but this weekend I may have to use the stone from the oven in an actual domestic oven to circumvent the weather!
Using a large piece of card board as a pizza peeler works better than a wooden pizza peel when prepping pizza dough on top of it. It doesn't seem to stick as much as wood and metal peelers.
Thank you for this video! Just started making pizza New York style couple of months ago. My Stone comes up to 650° within an hour with the oven set for 550. The pizza comes out delicious and just right according to my wife, but it is too crunchy for my taste. I remember growing up in Brooklyn and it seemed it was always just a little bit softer and chewier. Do you think it's because my stone is too hot? I'm keeping it on the bottom just like in your video and it gets up to 650 pretty quickly. Two racks higher and the Stonewall steady up at around 550. Thank you if you get a chance to respond.
What thickness of the stone should be used for optimal results? Which do you recommend, the one in your videos? Also, I heard stone isn't good for home ovens that top out at 500-600 degrees, because it doesn't get hot enough. Is that true? I've put off buying a pizza stone because of this...
If the oven has a broiler, wouldn't it make more sense to place it under the broiler? That would simulate the flame of a pizza oven and cook the top properly while the bottom gets cooked from the retained heat of the stone.
Most New York style and pan pizzas are not cooked with a flame but just in a brick deck oven powered underneath by gas. So, the method in this video best emulates those ovens that make those classic New York slices and Sicilians. If you are trying to emulate like a Neapolitan pizza cooked in a flame oven or a thin Roman style, yes your method would work. Most people use a steel for this as a steel has a quicker transfer of heat and can get some charring on the bottom of your pizza with the shorter cook time.
Vito Iacopelli uses the broiler to heat up the stone. Then lowers the rack with the stone on it. I've never done it. But he seems to get good results with this method.
I made 2 pizzas yesterday placing the stone 10 inches from the broiler. First I preheated the stone to 550 F and then turned to the broiler before putting my pizzas in. Tops were great, but bottoms were not charred or crispy. My next attempt will be to place the stone at the bottom abd not use the broiler.
Did you figure out what worked best? Ive just got started with my stone im on the 2nd rack from the top on broil and bottom could stand to be a little more done and crisp. Thanks@oro5z
"Don't touch it, its hot!" yea I know it sounds simple, but ive been burned a few times.... add some weed... or oregano or whatever.... awesome job. Ill try this cuz i like a nice thin crispy crust.
What is that tool gun you used to check the temperature of the stones? Looks neat! Would it also work for checking the temperature of the inside of baked goods or just on top? Thanks!
I've kind of acquired them over the years. I ordered these and they've lasted a while. Hopefully they are still the same. For wood, you want something that's a big porous not something with a super smooth finish. If you have a Restaurant Store near year, they should have really good options. Metal wise, Ooni makes a nice one, but Any sturdy metal should work good. www.amazon.com/gp/product/B00NEONQFU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Pro tip: - add bicarbonate of soda to your pizza sauce it removes the tartness from San marcano tomatoes, which is what you're supposed to use for pizza sauce, along with oregano
I've been using the same pizza stone for about 20 years, I cleaned and then seasoned mine before my first use, heating your oven with the stone inside already seemed pretty logical to me from the get go You don't want to add a cold stone to a hot oven, watch it crack...
I wouldn't. Just learn to do a good launch, or if the stone is burning your pizzas, put it on a higher rack. Some stones are thin and some ovens are really hot on the bottom.
I have gas oven and the base doesn’t cook well , what I did I bake the base on the cooker by using pizza try and then I but my toppings and after it I but my pizza on my gas oven to be bake other wise the base of the dough want cook. For my dough I’m using the polish way
Some pizzas I do that, especially a thick pan pizza. Tony Gemignani likes that technique for a super thin crust. It can really help when you have a lot of veggies or want to heavily top a pizza. I think pizza is all about balance and not putting too much pressure on the dough, but when you pre cook or completely parbake, the dough can take on a lot more weight and moisture.
I have been stretching my dough out on the peel then adding toppings. It sticks half the time and makes a mess. I do add cornmeal and flour first but it still sticks.
I have just purchased my first pizza stone. Is it ok to use baking paper to keep your pizza stone clean? The reason I ask is that the pizza will "leak" oil etc into the pizza stone and I was wondering if this was safe and healthy (bacteria etc). I have been using baking paper under my frozen pizzas (frozen store pizzas) and the bases turn out soggy and I have been disappointed. This video was excellent and I have already learned a few mistakes I am making - not preheating the stone, washing the stone in clean water prior to use, etc Also - do you have any recipes for Gluten free bases?
The paper might burn so I won't recommend also since it's super hot you just need to scrap the ash off. Or use a wet paper after it's cool. Don't worry to much as long as u don't see food bits.
I wouldn't worry too much about your pizza stone getting stains, they are meant to be broken in :). I don't think cooking on a parchment paper is typically a good idea other than maybe a gluten free crust. You can scrape them clean when they are hot or wash them off when they cool off. You can also flip them over and the underheat might help remove stains.
Brother, why did you not use a pizza screen? When to use a pizza screen?? My dough stuck to he pizza screen and my pizza get destroyed. Any recommendation?
Do you leave your pizza stone in the oven all the time even when you are cooking something else in a different pan? Or take it out and store it until the next use?
@joetarlos Don't know if you ever figured out an answer since your comment was so long ago. I'm not sure if a pizza stone effects heating an oven and cooking time when just left in while baking other foods but in my experience, leaving a cast iron pan in the oven and not giving it time to fully warm up, definitely made a difference on how long I needed to bake things. The pan absorbed heat as the oven heated so it needed longer to actually get up to temp. Like I said, I've never tried it with leaving a pizza stone in the oven all the time but I would guess it makes at least a little difference. Now with cast iron pans, I store them in the oven but take them out when I use the oven.
I will have to try a steel sometime soon. I do get really good results from my stone and it is what a lot of my favorite commercial ovens, like a Baker's Pride, are lined with.
Hmm, maybe you have a stone that is too thin and its getting too hot on the bottom rack or maybe the bottom of your oven is too hot. Try to go to the middle rack.
you want the stone on the second from the top, heat for an hour at high heat, correct, but not on bottom shelf, sorry, top is better, think of a wood fired oven which needs the flame, broil mimics the flame...
I never want to hear someone eating with a microphone. While you may have some decent info there are others who have good info and I don’t have to listen to them eat. Thumbs down
Watched this and realized I've been using stone wrong for years. Made an immediate improvement to my pizza. Thanks!
Thanks for sharing and glad it helped! No Problem!
If you don't mind me asking, what were you doing wrongly?
@@biesman5 I wasn't letting the stone get hot enough.
Me too
I want to thank you from the bottom of my heart today I made pizza for my kids and they love it I appreciate it
No problem. Love to hear that!
Recently found your YT channel and I can tell you it's a complete "pizza academy" for those of us just learning this art. I like your clear instruccions. Thanks a lot.
Thanks so much! Hoping to put out more videos soon!
That crunch sound is the best! I could sure use a slice right now😋😋😋
Thanks! That new microphone I got was born for pizza bites audio!
This was really helpful because tonight will be my first time using a pizza stone, thanks.
Thanks! No problem.
Just got my stone yesterday and making one today. Thanks for the good tips.
No problem. Good luck!
Very informative, thank you! I've been making pizza wrong for years
No problem. Good luck!
Only works with neopolitian, NYC and Chicago style, for detroit style you need a blue steel detroit pan, to get that correct caramelised crust.
I've had the same stone since 1988 it was made by Pizza Gourmet it's about three quarters of an inch thick best way to make any kind of pizza
Sounds like a good one!
I just received a rectangular pizza stone for Christmas and am looking forward to using it. Thanks!
Woohoo, good luck!
Doing some stone bread now. First timer on a stone, but professional for a life time 😊
Hope it's a good one!
@@pizzachannel It has worked out pretty well. But I used the wrong flour. Next time I'll use one with less protein.
Video idea: cheese blends/cheese toppings for various pizzas. Really love the concept of this channel!
Great idea, I will do that eventually! Thanks!
Very so lovely ❤please can I ask you a question??
Those are some amazing looking pies my man 👏🏼👏🏼
Thanks 🙌
Thanks for that. I'm usually using my ooni wood fired oven to make nice thin pizzas, but this weekend I may have to use the stone from the oven in an actual domestic oven to circumvent the weather!
Love an Ooni, but stone is my favorite for a New York style.
looks great sir
Thank you! Cheers!
Using a large piece of card board as a pizza peeler works better than a wooden pizza peel when prepping pizza dough on top of it. It doesn't seem to stick as much as wood and metal peelers.
interesting, I'll try that.
Thank you for this video! Just started making pizza New York style couple of months ago. My Stone comes up to 650° within an hour with the oven set for 550. The pizza comes out delicious and just right according to my wife, but it is too crunchy for my taste. I remember growing up in Brooklyn and it seemed it was always just a little bit softer and chewier. Do you think it's because my stone is too hot? I'm keeping it on the bottom just like in your video and it gets up to 650 pretty quickly. Two racks higher and the Stonewall steady up at around 550. Thank you if you get a chance to respond.
You're welcome! Every oven is a bit different. I'd recommend a higher rack as it sounds like its hitting the perfect temp.
شكرا لك عاشت ايدك كثير استفادت كثر طيب 👌🙌🙌🙌🙌🙌🙌🙌♥️💚🤍🤍♥️
🙌🏻🙌🏻🙌🏻
Worked for me. Thanks and subscribed!
Awesome!
Thank you for sharing your knowledge and expertise. What would we do without generous souls like you? I can't wait to try your recipe.
Thanks so much!
What thickness of the stone should be used for optimal results? Which do you recommend, the one in your videos? Also, I heard stone isn't good for home ovens that top out at 500-600 degrees, because it doesn't get hot enough. Is that true? I've put off buying a pizza stone because of this...
So I need both of those gadgets to put my pizza on and take pizza off the pizza stone? Thanx for your help
You are welcome!
good handling of dough, stretching good,,,, all good except for pizza stone placement
Does a stone work well with like pre made pizzas from the store? I find some pizzas to be not too great in my oven.
I would do most of the bake on the rack or in a pan and then sear it on the stone for the last 2-3 minutes.
@@pizzachannel I see, thank you for replying!
Do pizza stones help pizzas have the charred crust you typically see from brick oven-baked ones?
Yes!
If the oven has a broiler, wouldn't it make more sense to place it under the broiler? That would simulate the flame of a pizza oven and cook the top properly while the bottom gets cooked from the retained heat of the stone.
Most New York style and pan pizzas are not cooked with a flame but just in a brick deck oven powered underneath by gas. So, the method in this video best emulates those ovens that make those classic New York slices and Sicilians. If you are trying to emulate like a Neapolitan pizza cooked in a flame oven or a thin Roman style, yes your method would work. Most people use a steel for this as a steel has a quicker transfer of heat and can get some charring on the bottom of your pizza with the shorter cook time.
Vito Iacopelli uses the broiler to heat up the stone. Then lowers the rack with the stone on it. I've never done it. But he seems to get good results with this method.
I made 2 pizzas yesterday placing the stone 10 inches from the broiler. First I preheated the stone to 550 F and then turned to the broiler before putting my pizzas in. Tops were great, but bottoms were not charred or crispy. My next attempt will be to place the stone at the bottom abd not use the broiler.
Did you figure out what worked best? Ive just got started with my stone im on the 2nd rack from the top on broil and bottom could stand to be a little more done and crisp. Thanks@oro5z
I need to find that kind of pizza metal peel. Where can I get one like that! Looked but couldn't find one that shape.
A pizza shop owner gave it to me, I think it came with an oven. But any metal peel will get the job done.
And what if you don’t want your crust to be so crispy? Do you just not heat the stone to such a high temperature?
Try 6 minutes but dont forget to turn your pizza at the 3 minute mark
"Don't touch it, its hot!" yea I know it sounds simple, but ive been burned a few times.... add some weed... or oregano or whatever.... awesome job. Ill try this cuz i like a nice thin crispy crust.
Thanks for this insightful video. Quick question, do you need to have two peels (wooden and steel), or can you manage with just the steel one?
Launching off a wood peel is way easier. I really helps to have both.
@@pizzachannel fantastic. Thank you!
Thanks man 🦾🦖
No problem 👍
yep buying a pizza stone the pizza in my town is garbage so gonna try this
Cool, it will up your pizza quality!
My domestic gas oven reach up to 200 degree ,, do you think that pizza stone give me the good results for neapolitan pizza ?
My oven will only heat up to 480. Will it still work?
Yep. Should be fine.
My electric oven only goes to 230 C/446 F ... don't think it ever got that hot. How can I make a crispy pizza?
Throw a stone in the bottom rack and you should be fine. You can add a bit of malt to your dough to help it brown up a bit.
What is the spatula thingy called you used called?
It's called a pizza peel.
My oven doesn't have a coil at the bottom. It's a convection airflow oven with the coil at the top. I guess I should put the stone in the middle?
Hmm, I guess so. If you have a surface thermometer it will tell you a lot.
What is that tool gun you used to check the temperature of the stones? Looks neat! Would it also work for checking the temperature of the inside of baked goods or just on top? Thanks!
Infrared thermometer. Get one that does over 1000 degrees. It should be pretty accurate.
Where did u buy pizza peels from
I've kind of acquired them over the years. I ordered these and they've lasted a while. Hopefully they are still the same. For wood, you want something that's a big porous not something with a super smooth finish. If you have a Restaurant Store near year, they should have really good options. Metal wise, Ooni makes a nice one, but Any sturdy metal should work good. www.amazon.com/gp/product/B00NEONQFU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Pro tip: - add bicarbonate of soda to your pizza sauce it removes the tartness from San marcano tomatoes, which is what you're supposed to use for pizza sauce, along with oregano
Will try, thanks!
Do you use the convection setting on the oven or no???
I don’t have convection, but it definitely speeds up the process a bit.
I've been using the same pizza stone for about 20 years, I cleaned and then seasoned mine before my first use, heating your oven with the stone inside already seemed pretty logical to me from the get go
You don't want to add a cold stone to a hot oven, watch it crack...
That's great advice! Sounds like a great stone.
Should I coat the stone in something before I put the pizza on it?
Nope. As long as the pizza stone is hot, the dough will separate from the stone.
Can you put it in top shelf with grill on?
Yes, but I feel I get a hotter stone on the bottom. Feel free to experiment, every oven is different.
@@pizzachannel thanks will try tgat
Can you put it in baking paper on stone?😊
No, it will burn.
I wouldn't. Just learn to do a good launch, or if the stone is burning your pizzas, put it on a higher rack. Some stones are thin and some ovens are really hot on the bottom.
What a coincidence! I was gifted a pizza stone for a wedding, or other special occasion
Ha, always a good gift!
Valla süper görünüyor, teşekkürler 👍
Massive love ❤ please can I ask you a question??
I have gas oven and the base doesn’t cook well , what I did I bake the base on the cooker by using pizza try and then I but my toppings and after it I but my pizza on my gas oven to be bake other wise the base of the dough want cook. For my dough I’m using the polish way
Nice job improvising!
Do you ever cook the dough first for 5 mins on the stone then add toppings?
Some pizzas I do that, especially a thick pan pizza. Tony Gemignani likes that technique for a super thin crust. It can really help when you have a lot of veggies or want to heavily top a pizza. I think pizza is all about balance and not putting too much pressure on the dough, but when you pre cook or completely parbake, the dough can take on a lot more weight and moisture.
Mine has a flat side and a bumpy side. Guessing I use it flat side up?
Yep, that's right.
Do I oil or not oil my new pizza stone to season it?
Nope, just get it nice and hot
I have been stretching my dough out on the peel then adding toppings. It sticks half the time and makes a mess. I do add cornmeal and flour first but it still sticks.
Don’t stretch your pizza in the peel, stretch it on the counter. Then move it to a peel with flour on it.
i was putting the dough on the stone with parchment paper, it was awful. thank you for the tips.
Straight to the stone for sure. Good luck!
Pass me a slice .... looks great ....
Thanks, come on by!
Always best to let the dough ferment for 24 hours tho
I have just purchased my first pizza stone.
Is it ok to use baking paper to keep your pizza stone clean?
The reason I ask is that the pizza will "leak" oil etc into the pizza stone and I was wondering if this was safe and healthy (bacteria etc).
I have been using baking paper under my frozen pizzas (frozen store pizzas) and the bases turn out soggy and I have been disappointed.
This video was excellent and I have already learned a few mistakes I am making - not preheating the stone, washing the stone in clean water prior to use, etc
Also - do you have any recipes for Gluten free bases?
The paper might burn so I won't recommend also since it's super hot you just need to scrap the ash off. Or use a wet paper after it's cool. Don't worry to much as long as u don't see food bits.
I'm making pizza as we speak my stone looks just like a square with leopard spots from use so dw!!
I wouldn't worry too much about your pizza stone getting stains, they are meant to be broken in :). I don't think cooking on a parchment paper is typically a good idea other than maybe a gluten free crust. You can scrape them clean when they are hot or wash them off when they cool off. You can also flip them over and the underheat might help remove stains.
At 500+ degrees i dont think you have to worry about bacteria
@@johnholmes762 - my oven only goes up to 250 C
How heavy are they
Hmm, I'm not exactly sure, but they are not too heavy.
@@pizzachannel Thank you Pizza master
Can you show us how to make a dominoes pizza, soft and not crispy.
Hopefully soon! Been making a Little Caesars knock off for my son.
Brother, why did you not use a pizza screen? When to use a pizza screen?? My dough stuck to he pizza screen and my pizza get destroyed. Any recommendation?
One can certainly use a pizza screen, but if you learn good pizza techniques you won't need it. I think it cooks through better without it.
Do you leave your pizza stone in the oven all the time even when you are cooking something else in a different pan? Or take it out and store it until the next use?
Yeah, I just leave it in there. You can obviously also take it out.
@@pizzachannel if you leave it in there does it effect the temperature of your oven on the top shelve with baking something???
@joetarlos Don't know if you ever figured out an answer since your comment was so long ago. I'm not sure if a pizza stone effects heating an oven and cooking time when just left in while baking other foods but in my experience, leaving a cast iron pan in the oven and not giving it time to fully warm up, definitely made a difference on how long I needed to bake things. The pan absorbed heat as the oven heated so it needed longer to actually get up to temp. Like I said, I've never tried it with leaving a pizza stone in the oven all the time but I would guess it makes at least a little difference. Now with cast iron pans, I store them in the oven but take them out when I use the oven.
I’m putting the stone on the Middel rack with top heater on as well , it work well and bottom not burned
My pizza always sticks on the stone ? Any reason why
Did you preheat it for 40+ minutes?
Yes I did. but I used flour instead of corn flour 😢
It’s pretty new stone
Now I know how to use the pizza stone,what a mess I made the first time lol.
You got this!
This how I do it at my home
nice!
Pizza steel works the best in home ovens, ask anybody. The stones are made for fire ovens, where the heat gets between 600-900 F.
I will have to try a steel sometime soon. I do get really good results from my stone and it is what a lot of my favorite commercial ovens, like a Baker's Pride, are lined with.
@@pizzachannel That’s because the temperature in those ovens get higher than a home oven.
"I'm going to make a NYC pizza"
*shows neopolitian *
I am so confused.. 8 minutes. I have tried my pizza stone twice and both times the crust was black with in a couple minutes
Hmm, maybe you have a stone that is too thin and its getting too hot on the bottom rack or maybe the bottom of your oven is too hot. Try to go to the middle rack.
Me with my shitty oven that only reaches like 400 degrees. :(
What’s up with all that crust…who wants to eat nothing but dough , a 1/2 inch is all the the crust I want ✌🏼✌🏼
Cook on the highest rack, done in 6 minutes.
The lip smacking volume increase ruined it for me
You read my mind
What is semolina?
It's a coarse Italian flour similar to corn meal, but made of wheat.
So much better than using harmful alumium foil
For sure!
Thanks for reminding me im single and lonely loser who never been married
The crust still looks very pale
Place the stone directly at the bottom of the oven, no need to put it on the rack, try that and thank me later
Good idea! Thanks!
NO FRESH BASIL GARNISH? REEEEEEEEEEEEE
❤
🙏🏻
Yummy pizza🥵
That's right!
Not that crispy for me ..
4:24 Awesome pimp ring
Best way to use them is throw it out and get steel
take a shot everytime this man says pizza lmao
Sidenote: thanks for the video!
🥃🙌🏻
thats not a seasoned stone
I will never watch this channel again solely because of the sound of you chewing.
the iron ones are better. dont get a stone
you want the stone on the second from the top, heat for an hour at high heat, correct, but not on bottom shelf, sorry, top is better, think of a wood fired oven which needs the flame, broil mimics the flame...
I was interested till you started chewing with your mouth open
Agreed….that mouth open with that loud sloppy chewing took the joy out and put in the gross.
1hr???!!! Wtf
Lose the music
Start at 0:18 and avoid the obnoxious music.
Did you make your own dough or was it store bought ?
I made my own dough. You can see a recipe here. th-cam.com/video/8XjTrNFela0/w-d-xo.html
@pizzachannel
Thanks
I was on board until you started smacking your food like a child, cmon man.
I never want to hear someone eating with a microphone. While you may have some decent info there are others who have good info and I don’t have to listen to them eat. Thumbs down
Very nice video until I heard you chewing 🤢🤮
My goodness! Take the damn mic off!
Chew with your mouth closed, please.
Good video other than the annoying lip smacking