You say you're not a professional and you're still learning, but that is one of the best pizzas I've seen on the entire internet. You are a MASTER, nothing less. You are also so humble and positive, and we're so lucky to have you in our world. Please keep doing what you're doing and take us for the ride!
@@Lucas-bl4ds for the crispy NY style you have to roll it out.....Lucali NY has been in the top 5 pizzas in america it 's rolled out....they do cook the sauce.
That’s not good pizza. Completely burned on top. I’ll forgive the rolling pin since he seems to want thin crust (rather than puffy& airy), but that burnt crust and cheese makes it a a bitter unhealthy pizza.
I’ve never cooked in ooni but as a multi generation pizzeria family descendent, another tip for crispy pizza is to go cheese down first and limit sauce. If you like a lot of sauce (and it is a little on the watery side, as it often is if skinned tomatoes are used along with paste) then cook it down a little in pan to remove excess water and then put that as desired over cheese. I guarantee the pizza will be much crispier than sauce down first.
I've seen someone on reddit swear by brushing a thin layer of oil on the pizza before the marinara to keep it from getting moist. I can't wait to try it out! Makes sense hearing you out
If my fresh sauce is too watery I just dump some of it a sieve and let it drain then add it back until I get the right amount of spread on the pie. For one of the really big cans of tomatoes I usually get about 1/2-3/4 cup of tomato juice out to get to the right consistency.
what i love about you... u r ambassador and affiliate... and u tell what u think without holding back.. "they r tripping" respect man, and thanks for tips.
Here's a pro tip: Keep your cheese refrigerated until you put it on the pizza, if you think your cheese is too brown. Your pizza looks amazing & you have an awesome personality.
@@Steve-pg6jh complete opposite. Fresh mozzarella needs less time and will burn quicker. Also, to Anthony, to each their own but that cheese looks perfect to me, if you like a little crisp and different textures.
@@brians2811no dude, fresh mozz has way more water in it, and cutting it in bigger pieces than shredded bagged stuff increases the time and heat it can take without browning
Gotta agree with others, you nailed it. I just got a propane oven without a front door. In the winters, I recommend moving the front out of the direction of the cold air to make sure you can get that stone preheated to temp. I’ve been cooking pizza my whole life and I can tell you, the hot stone/steel is the most important part. It makes it crispy on bottom(obviously), but it also cooked the dough all the way through without having to rely on high temps coming from the top. This is what he masters here. Four minute cook times are better than 90 seconds with less hot stone and high temp bakes.
If you like toasty brown cheese on top, then I don't have any advice, because that cheese looks nice and toasty and brown. But since you brought it up, you can put the cheese _under_ the sauce if you're using low-moisture cheese, and that will protect it a bit. I know this might sound like some Chicago-style deep-dish business, but the cheese will find its way through the sauce up to the top in the end as long as you're not putting like a gallon of sauce on top. By the time it gets there, it'll be melty but not as brown and toasty. It can be hard to spread sauce across grated cheese, because the cheese roles up along the spreading ladle. If there's some mixing, that's totally fine, of course. Non-uniformity is the hallmark of homemade food. But in this video, it looks like we're dealing with home-grated cheese, maybe from a block. That's great (grate LOL) because the cheese can be any shape you want, of course. When I put sauce on top of the cheese, instead of the other way around, I like to make really broad slabs of cheese, nice and thin. If you put sauce on top of them and then try to spread the sauce with the bottom of a ladle, those slabs of cheese stay right where they are. And then as the pizza bakes, the cheese will rise and peek up through the sauce while staying stretchy. I just want to reiterate that there's nothing wrong with brown, toasty cheese on a pizza. Brown, toasty cheese is delicious. I'm not criticizing that, or criticizing anything really. Just offering an option with the same equipment and the same ingredients and almost the same process, since the comments were mentioned.
You can also turn off the flame completely if you're only cooking 1 pizza. Turn off the heat so the toppings / cheese sstops browning, but the residual heat from the hot stone will crisp up the base further and the dry heat remaining will crisp up the crust too!
I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!
I got the chance to try your Ooni Easy Pizza Dough recipe this week, using my Bertello pizza oven. Outstanding! Flavorful, crispy, chewy, and easy to work. I let my dough ferment for 3 full days in the fridge. It came out perfect. I also followed your advice on getting a crispy crust, and once I figured out the right settings on my oven, it worked out great! Thanks for the informative and enthusiastic videos
This is great to hear. Thanks for the feedback! My next cookbook drops in November and includes even more dough recipes that are producing amazing pizzas.
I dock and parbake the crust prior to cooking the pizza. Has completely unlocked the cracker crust for me. Also, the cheese stays on the pie. If I don't parbake it's like the dough under the cheese gets steamed and moist and the cheese slides off. Atleast that's for me.
You bring up a huge point. Koda 16 when you lower the flame it does not roll across the ceiling. Karu 16 you can lower the gas burner quite a lot and the flame still rolls across the top.
Someone commented that the Koda 16 is “baking by blowtorch.” Even turned down it’s still a blowtorch. It’s a different design and hotter than the Karu 16 burner and I don’t find that to be a good thing.
A good workaround for the Karu 16, the Karu 12's gas burner will fit. If you're trying to do longer bakes at lower temps, you'll still get plenty of heat for an NY style 4-6 minute bake. But you'll have a much smaller flame so the top won't get dark as quickly.
This isn’t convenient for everyone but putting it on the grill after is what I’ve done for years and it’s fast and gets it crispy. Love this method though
The Cheeseboard in Berkeley puts their pies on a flat top to crisp after they bake them. It's not a crazy idea. Still though I feel like you shouldn't have to heat up multiple appliances just to cook a pizza.
Dude! That looks amazing! Love the tips. I turn off the flame on my Koda 16 and let the pizza chill on the hot stone for a minute or two to brown up the bottom real nice. Thanks for keeping the videos coming! Gotta love that SoCal pizza lifestyle!
The Koda 16 is more difficult to nail but the same principles apply. I do a shorter turn down temper, typically turn it down while topping, then bake on low. I go completely off sometimes too.
So on koda 16, you don’t do screaming hot all the way up until launch? You get the stone to 900+ then low zone, then start stretching? I’m concerned it would cool down too much during stretching (but I’m in FL).
@@kevinwallack No the opposite, the Koda 16 cools down faster since it doesn’t have a door. I turn it down when I top the pizza. Adjust the turn down time according to your environment and work speed.
One thing you can try if you want the cheese melted and not browned, Par cook the pie with only the sauce. Pull it out and add the cheese then go for it. Pizza looked awesome.
I do 65% hydration for my dough. I get the stone to 950 deg. I have an Ooni Koda 16 and it gets ripping hot. takes about 20 -30 minutes. Then I turn down to that low setting past the detent. I turn back to high after each pizza to fire that stone again. Works like a charm!
Dude, superb work brah! That is exactly how I like my pizza. I don’t have an Ooni, I have a larger wood burning oven, but I still learn so much from your videos. Funny I only live about 75 miles So. of you, & was brought up in Lompoc. Thank you for your channel. Thank you for sharing!
dude, your videos helped make my very first ooni pizza come out perfect!! Your techniques are excellent! I make mostly New Haven style pizza, and your recommendations work great!
I cook my pizza on the Ooni Koda 16 with a low-slow flame to get the best crispy crust. I don't care if it takes 3 minutes because i don't need to have a pizza cook in 60 seconds with black and burnt crust
The tonda romana pizza has a hydration of 55%, I have tried to make it with my Ooni Koda leaving the temperature as low as possible during cooking and I have had very good results.
Looks fabulous!!! I am a huge fan of crispy pizza!!!. I just purchased a 16” Koda but haven’t found the right recipe for thin and crispy pizza yet! Can you share your recipe for thin and crispy pizza using an Ooni pizza oven?
it's not the recipe, it's your skill and practice where it counts. You can make a thin and crispy with just the ooni classic recipe and regular all purpose flour
The pre shredded cheese burns because they add a talc to it to keep it from sticking back together. Watching you was more fun than eating the pizza! You Rock dude! 👍🥳
You bring up some great points. I think the combination of using a strong flour, with a lower hydration when using an oven like the Ooni is really key to making this happen. In my home oven I find a strong flour, high hydration produces a crispy crust.
If you bake on a steel at 550 in your home oven I find my 1 c water to 3 c flour recipe makes a very nice crispy crust. I also let it cold ferment in the fridge for a minimum 24 hours before making a pie with it.
I learned from a Neapolitan pizzaiolo that if you want your pizza more soft, pliable and tender as you said, use olive oil. If you want it more crispy, use canola oil. I can say this is true in my home oven from my testing. I have not added oil to my dough when using with my Ooni. Always concerned of burning the pizza. I've seen more people use oil and diastatic malt in their Ooni's with good results. I've started malting at 1-2% and the results are great. Maybe I'll experiment with 1% canola oil...
Oil in general will make your pizza softer, switching the type isn’t going to change that. I no longer add any additional malt to my dough as I use malted flour, it’s an easy way to get it in the mix.
I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video! Thanks
Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.
I like the idea of the wire rack, so it doesnt steam itself on the bottom. Have you contemplated putting an extra stone in or a thicker one for more thermal mass?
Thanks. The Karu 16 is so much easier to properly bake a pizza in than the rest of their ovens (except the Volt). I’ve been using it all summer and I’m still stoked.
That crunch bite! Oh my! I love your enthusiasm. Researching to buy one in the next week and appreciate this content. I'm from Michigan and we do love our Detroit style but I love the crispy crust more! Thanks brother from salt free, shark free Lake Michigan (West Michigan). Peace.
Just stumbled on this channel looking for a recipe for my new Ooni because I'm experimenting and practicing but I really just wanna say what up from north SB county! This channel is about to become my pizza go-to just to support a local dude!
I just bought a Gozney Roccbox, but I haven't made a pizza in it yet. I've been using my kitchen oven since last December. I roll my crusts as thin as I can get them. The pizza you made is exactly the style I like in my pizza. Thin and crispy. Often called Chicago tavern style. (I'm in the Chicago area). Great job on that pizza.
The upper surface gate hot FAST. The stone gets the heat sucked out of it from the first pie.. trick to keep the stones constantly at a good higher temp… add another pizza stone AND a electric element under the stones…to heat them from the bottom
pretty simple, if u want a crispy pizza u have the oven at 290 degrees celcius and can use regular flour if u want, for neapolitain you get the oven at 400 degrees celsius (stone at 350) use good pizza flour (tip 00 quality flour).
Your stone looks so nice and clean. How often should I pop it out and clean it? Mine has "pizza scars" from my learning. Love the vid...learned a lot. And yes, "we don't like stems" LOL
It should clean itself for the most part. If you’re pre-heating properly most everything should burn off. If there’s thick crusty stuff burnt on I’ll scrape it off with a silicone scrapper.
To get an even spread of sauce, after dumping the sauce in the middle you make a circular motion from the center to the outside of the dough getting bigger each time you go around pushing the sauce from the middle to the outside. Made pizza for years at my restaurant down the shore….
If you're having some issues with the cheese getting a little too much color before the crust is done, maybe experiment with bigger sized cheese shred toppings. Looks dank though!
Can also "chill" the cheese in the freezer for 10-15 min before putting on pizza before launching (courtesty of Kenji Lopez), or alternately can bake dough with sauce on it for a couple of minutes just enough so the bottom crisps and the top bakes a bit, then remove and top with cheese and other toppings for last few minutes of bake. The whole milk moz tends to leak oil more than the part-skim (ala NY style), so a 50/50 or even 75/25 mix helps reduce the oil. These tips are admittedly meant more for home kitchen ovens that are limited to 500-550-600 range temps, but may also have some utility with these higher-heat pizza ovens.
several things i love about this video but the main one is that I now no longer feel bad that I never get my ooni to cook a pizza in 90 seconds as they claim
I just discovered this channel… love it! It’s like hanging out with your cool cousin… that really knows how to cook! Came for the knowledge, fell in love with the vibes!!!
Nice duuuude....you worked quickly which is the key...you take care of bidness then close the door and keep the heat high. If peeps have an issue with bubbles in the middle of the pie and want less sauce the solution is a simple dough-docker....you use lightly on the middle part of the pie and you'll have zero issues. Super great work here though. Nicely done!
Love your channel. Was gifted a wood pellet Ooni and got a lot of useful info on your channel. Once I get better I’m going to buy the Ooni model you have
It’s floppy if you have to crease it to stop it from sagging 😂. Easiest way to crisp dough is to pre bake until it just starts to brown. For those who only have an oven. Convection at 500 pre bake dough for 3-4 mins on a perforated pizza pan, then about 7-8 mins additional.
Love your bakes. Almost decided we're getting an ooni, the other option would be to build an oven but like the portability of an ooni. When we cook on our home oven I heat several stones, one to build on, a fresh one for cooking and then leave it on there for 5 min or so after. Appreciate you can get a crisp base without that but wondered if the extra heat on the base for longer woukd compliment your bake or dry it out?
What do you mean by “extra heat?” With this particular oven I’m not finding you need to run 2 of them with different temps just to bake one pizza but that can helpful with the Koda.
@@SantaBarbaraBaker perhaps longer heat is a better phrase. So with our kitchen oven we've got our stones heated to say 250 degrees, we build on one, then transfer to a new stone in the oven and then sometimes transfer to a new one again to let it sit on the bench. Gets a super crispy base for a kitchen oven and I wondered if it was a useful habit to continue in an ooni.
Thanks for all the tips. There certainly is a learning curve on each of the different oven brands. Your insight is invaluable. I can hear that English is your second language, where is your accent from? Thanks and looking forward to more videos.
@@SantaBarbaraBaker oops, I should have recognized the coastal surfer dialect common to Isla Vista, Ventura, San Diego. Sorry no offense. Is that pocketed shirt available as merch or where can I get one? Thanks
I have a Koda 16 and the only thing im struggling with is the bottom isnt as crispy as Id like. Ive never had any complaints! It just bugs me hahaha Im a perfectionist I guess. I do find the more pizzas you are cooking, the better they bake. You need that stone real hot and the oven on low.
My trick for crisp is pull the pizza out, let it cool a little, then send it back into the "ring" for the rest of the fight. Another tip: turn oven off completely and just let pizza sit, turning occasionally.
This works for sure and I do it myself on occasion. My only gripe with it is I feel like you shouldn’t have to turn a pizza oven off completely in order for it to bake a pizza properly.
Just discovered your channel , amazing work... I'm not a super fan of the 90 second Neo pizza, love your method for a thin crispy maybe 4 minute NY style pizza...thanks for your work your action is as good as your word.
It takes a lot of practice and experimenting with different techniques. Using good quality flour in your dough and finding the right proofing/ resting time is key. It took me a couple years to get the hang of it honestly. You'll get it!
I am fairly confident that the browning happens due to the salt in the crust and not from the sugars added, if any. I have watched a different bakery chef on TH-cam and he said the salt helps things brown up when baking, like baguettes.
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I wish I could live my life with half as much enthusiasm as this guy has for pizza!
Then do it . Nobody is stopping you.
Yeah, wouldn't it be great?
Wow, my thoughts exactly! I was asking myself how I can be more like that guy.
You say you're not a professional and you're still learning, but that is one of the best pizzas I've seen on the entire internet. You are a MASTER, nothing less. You are also so humble and positive, and we're so lucky to have you in our world. Please keep doing what you're doing and take us for the ride!
He still learning, he doesn’t know that you don’t flatten out to the crust for that fluffy crust that you want.
Also he didn’t simmer his tomato sauce, and also he didn’t use real mozzarella
@@Lucas-bl4ds for the crispy NY style you have to roll it out.....Lucali NY has been in the top 5 pizzas in america it 's rolled out....they do cook the sauce.
You do not understand pizza, that is why you cannot spot actually good pizza. That is all.
That’s not good pizza. Completely burned on top. I’ll forgive the rolling pin since he seems to want thin crust (rather than puffy& airy), but that burnt crust and cheese makes it a a bitter unhealthy pizza.
I’ve never cooked in ooni but as a multi generation pizzeria family descendent, another tip for crispy pizza is to go cheese down first and limit sauce. If you like a lot of sauce (and it is a little on the watery side, as it often is if skinned tomatoes are used along with paste) then cook it down a little in pan to remove excess water and then put that as desired over cheese. I guarantee the pizza will be much crispier than sauce down first.
I've seen someone on reddit swear by brushing a thin layer of oil on the pizza before the marinara to keep it from getting moist. I can't wait to try it out! Makes sense hearing you out
@@evandelph8052 m
If my fresh sauce is too watery I just dump some of it a sieve and let it drain then add it back until I get the right amount of spread on the pie. For one of the really big cans of tomatoes I usually get about 1/2-3/4 cup of tomato juice out to get to the right consistency.
Bro still rides a BMX bike around town. Epic pizza cook, dude. You’re super alive and enjoying life. God bless you man!
I wish I had a BMX bike. I cruise a RadWagon these days
That pizza looks so much better than most people doing the Ooni TH-cam thing, thanks for sharing. Lots of sauce, crispy, looks incredible.
what i love about you... u r ambassador and affiliate... and u tell what u think without holding back.. "they r tripping" respect man, and thanks for tips.
Here's a pro tip: Keep your cheese refrigerated until you put it on the pizza, if you think your cheese is too brown. Your pizza looks amazing & you have an awesome personality.
Also, fresh mozzarella is much less likely to burn.
@@Steve-pg6jh complete opposite. Fresh mozzarella needs less time and will burn quicker.
Also, to Anthony, to each their own but that cheese looks perfect to me, if you like a little crisp and different textures.
or just cook your pizza faster and mozzarela should be in the bigger pieces
@@brians2811no dude, fresh mozz has way more water in it, and cutting it in bigger pieces than shredded bagged stuff increases the time and heat it can take without browning
Gotta agree with others, you nailed it. I just got a propane oven without a front door. In the winters, I recommend moving the front out of the direction of the cold air to make sure you can get that stone preheated to temp. I’ve been cooking pizza my whole life and I can tell you, the hot stone/steel is the most important part. It makes it crispy on bottom(obviously), but it also cooked the dough all the way through without having to rely on high temps coming from the top. This is what he masters here. Four minute cook times are better than 90 seconds with less hot stone and high temp bakes.
If you like toasty brown cheese on top, then I don't have any advice, because that cheese looks nice and toasty and brown. But since you brought it up, you can put the cheese _under_ the sauce if you're using low-moisture cheese, and that will protect it a bit. I know this might sound like some Chicago-style deep-dish business, but the cheese will find its way through the sauce up to the top in the end as long as you're not putting like a gallon of sauce on top. By the time it gets there, it'll be melty but not as brown and toasty.
It can be hard to spread sauce across grated cheese, because the cheese roles up along the spreading ladle. If there's some mixing, that's totally fine, of course. Non-uniformity is the hallmark of homemade food. But in this video, it looks like we're dealing with home-grated cheese, maybe from a block. That's great (grate LOL) because the cheese can be any shape you want, of course. When I put sauce on top of the cheese, instead of the other way around, I like to make really broad slabs of cheese, nice and thin. If you put sauce on top of them and then try to spread the sauce with the bottom of a ladle, those slabs of cheese stay right where they are. And then as the pizza bakes, the cheese will rise and peek up through the sauce while staying stretchy.
I just want to reiterate that there's nothing wrong with brown, toasty cheese on a pizza. Brown, toasty cheese is delicious. I'm not criticizing that, or criticizing anything really. Just offering an option with the same equipment and the same ingredients and almost the same process, since the comments were mentioned.
You can also turn off the flame completely if you're only cooking 1 pizza. Turn off the heat so the toppings / cheese sstops browning, but the residual heat from the hot stone will crisp up the base further and the dry heat remaining will crisp up the crust too!
For sure. I do exactly that in some vids. If you’re only making one pizza, all good.
I found you on this site a week ago, and you have changed our pizza lives! My husband and I love pizza as much as you do and use our Ooni pizza oven several times weekly. I used your recipe for the No Knead crust and it was the BEST crust I have made so far! Simple, full of flavor, the dough was super easy to work with and everyone raved about the pizzas we made. I cannot tell you how many crust recipes I have made in my search for perfect crust.........and I have finally found the one that is PERFECT!
This is awesome to hear! Thank you.
I got the chance to try your Ooni Easy Pizza Dough recipe this week, using my Bertello pizza oven. Outstanding! Flavorful, crispy, chewy, and easy to work. I let my dough ferment for 3 full days in the fridge. It came out perfect. I also followed your advice on getting a crispy crust, and once I figured out the right settings on my oven, it worked out great!
Thanks for the informative and enthusiastic videos
This is great to hear. Thanks for the feedback! My next cookbook drops in November and includes even more dough recipes that are producing amazing pizzas.
I dock and parbake the crust prior to cooking the pizza. Has completely unlocked the cracker crust for me. Also, the cheese stays on the pie. If I don't parbake it's like the dough under the cheese gets steamed and moist and the cheese slides off. Atleast that's for me.
You bring up a huge point. Koda 16 when you lower the flame it does not roll across the ceiling. Karu 16 you can lower the gas burner quite a lot and the flame still rolls across the top.
Someone commented that the Koda 16 is “baking by blowtorch.” Even turned down it’s still a blowtorch. It’s a different design and hotter than the Karu 16 burner and I don’t find that to be a good thing.
A good workaround for the Karu 16, the Karu 12's gas burner will fit. If you're trying to do longer bakes at lower temps, you'll still get plenty of heat for an NY style 4-6 minute bake. But you'll have a much smaller flame so the top won't get dark as quickly.
@@Bigheadedwon I thought that but I see no point. Even the low flame settings of the karu 16 roll over the ceiling well enough
This isn’t convenient for everyone but putting it on the grill after is what I’ve done for years and it’s fast and gets it crispy. Love this method though
The Cheeseboard in Berkeley puts their pies on a flat top to crisp after they bake them. It's not a crazy idea. Still though I feel like you shouldn't have to heat up multiple appliances just to cook a pizza.
The people saying that pizza is too dark are wrong 😂😂😂. Looks perfect
Dude! That looks amazing! Love the tips. I turn off the flame on my Koda 16 and let the pizza chill on the hot stone for a minute or two to brown up the bottom real nice. Thanks for keeping the videos coming! Gotta love that SoCal pizza lifestyle!
The Koda 16 is more difficult to nail but the same principles apply. I do a shorter turn down temper, typically turn it down while topping, then bake on low. I go completely off sometimes too.
So on koda 16, you don’t do screaming hot all the way up until launch? You get the stone to 900+ then low zone, then start stretching? I’m concerned it would cool down too much during stretching (but I’m in FL).
@@kevinwallack No the opposite, the Koda 16 cools down faster since it doesn’t have a door. I turn it down when I top the pizza. Adjust the turn down time according to your environment and work speed.
One thing you can try if you want the cheese melted and not browned, Par cook the pie with only the sauce. Pull it out and add the cheese then go for it. Pizza looked awesome.
I do 65% hydration for my dough. I get the stone to 950 deg. I have an Ooni Koda 16 and it gets ripping hot. takes about 20 -30 minutes. Then I turn down to that low setting past the detent. I turn back to high after each pizza to fire that stone again. Works like a charm!
I have the same oven and do it exactly as you describe it.
Dude, superb work brah! That is exactly how I like my pizza. I don’t have an Ooni, I have a larger wood burning oven, but I still learn so much from your videos. Funny I only live about 75 miles So. of you, & was brought up in Lompoc.
Thank you for your channel. Thank you for sharing!
My favorite combo is 60-62% hydration, cornmeal for dusting and a roller to flatten
dude, your videos helped make my very first ooni pizza come out perfect!! Your techniques are excellent! I make mostly New Haven style pizza, and your recommendations work great!
I cook my pizza on the Ooni Koda 16 with a low-slow flame to get the best crispy crust. I don't care if it takes 3 minutes because i don't need to have a pizza cook in 60 seconds with black and burnt crust
Yeah I’m not sure why anyone needs to bake a pizza in 60 seconds at home.
The tonda romana pizza has a hydration of 55%, I have tried to make it with my Ooni Koda leaving the temperature as low as possible during cooking and I have had very good results.
Looks fabulous!!! I am a huge fan of crispy pizza!!!. I just purchased a 16” Koda but haven’t found the right recipe for thin and crispy pizza yet! Can you share your recipe for thin and crispy pizza using an Ooni pizza oven?
Link is in the description.
it's not the recipe, it's your skill and practice where it counts. You can make a thin and crispy with just the ooni classic recipe and regular all purpose flour
The pre shredded cheese burns because they add a talc to it to keep it from sticking back together. Watching you was more fun than eating the pizza! You Rock dude! 👍🥳
You bring up some great points. I think the combination of using a strong flour, with a lower hydration when using an oven like the Ooni is really key to making this happen. In my home oven I find a strong flour, high hydration produces a crispy crust.
Yes lower hydration equals crispier crust
If you bake on a steel at 550 in your home oven I find my 1 c water to 3 c flour recipe makes a very nice crispy crust. I also let it cold ferment in the fridge for a minimum 24 hours before making a pie with it.
I learned from a Neapolitan pizzaiolo that if you want your pizza more soft, pliable and tender as you said, use olive oil. If you want it more crispy, use canola oil. I can say this is true in my home oven from my testing. I have not added oil to my dough when using with my Ooni. Always concerned of burning the pizza. I've seen more people use oil and diastatic malt in their Ooni's with good results. I've started malting at 1-2% and the results are great. Maybe I'll experiment with 1% canola oil...
Oil in general will make your pizza softer, switching the type isn’t going to change that. I no longer add any additional malt to my dough as I use malted flour, it’s an easy way to get it in the mix.
I've been doing the same recently as I got a bit tired of Neapolitan style and wanted a bit more crunch. It's all about the stretching and the heat
I have a question for you: At around the 4:00 mark you mention the dough has been fermenting for about 4 days. How do you ferment the dough? Do you leave in in the fridge or pantry (dark place). Is it covered in an air tight container or with a damp towel? Any information you can provide is appreciated. Great video!
Thanks
Most of that 4-day time is spent in the fridge. These days I find around 48-hours to be the sweet spot, sometimes even less. At 4 days the dough is pretty spent.
Jeff Spicoli, pizza master! loved this
😂
Awesome video man, gonna try out the tips this weekend! Epic hat also!
I like the idea of the wire rack, so it doesnt steam itself on the bottom. Have you contemplated putting an extra stone in or a thicker one for more thermal mass?
I may swap out the stone out at some point. It would help.
looks bomb man. Just got a Karu 16 but haven't used it yet. Watching your videos to prepare myself a little bit.
Thanks. The Karu 16 is so much easier to properly bake a pizza in than the rest of their ovens (except the Volt). I’ve been using it all summer and I’m still stoked.
That crunch bite! Oh my! I love your enthusiasm. Researching to buy one in the next week and appreciate this content. I'm from Michigan and we do love our Detroit style but I love the crispy crust more! Thanks brother from salt free, shark free Lake Michigan (West Michigan). Peace.
Just stumbled on this channel looking for a recipe for my new Ooni because I'm experimenting and practicing but I really just wanna say what up from north SB county! This channel is about to become my pizza go-to just to support a local dude!
I just bought a Gozney Roccbox, but I haven't made a pizza in it yet. I've been using my kitchen oven since last December. I roll my crusts as thin as I can get them. The pizza you made is exactly the style I like in my pizza. Thin and crispy. Often called Chicago tavern style. (I'm in the Chicago area). Great job on that pizza.
Have you tried part cooking the dough, taking out then adding the wet stuff and put it back in. I keep meaning to give this a go
Great result and great channel dud, best regards from Mexico
The upper surface gate hot FAST. The stone gets the heat sucked out of it from the first pie.. trick to keep the stones constantly at a good higher temp… add another pizza stone AND a electric element under the stones…to heat them from the bottom
pretty simple, if u want a crispy pizza u have the oven at 290 degrees celcius and can use regular flour if u want, for neapolitain you get the oven at 400 degrees celsius (stone at 350) use good pizza flour (tip 00 quality flour).
Feelin’ the crispy vibes duuude! Way to go dude! I’m, like, so stoked to try this man! Thanks for posting. Peace out.
This was a great presentation! Thank you for doing this. You have a great, engaging, and entertaining style of presenting your video.
AWESOME video! Thanks for your great instructions! A humble ask: would you be willing to post the dough recipe?
No secrets, the recipes are all on my website
Your stone looks so nice and clean. How often should I pop it out and clean it? Mine has "pizza scars" from my learning. Love the vid...learned a lot. And yes, "we don't like stems" LOL
It should clean itself for the most part. If you’re pre-heating properly most everything should burn off. If there’s thick crusty stuff burnt on I’ll scrape it off with a silicone scrapper.
The pizza looks fantastic. Jersey guy in Florida needs this.
Great videos man! I just got my oven & I'm getting ready to go in. Ordered your book this morning to. Keep Sling'N them pies brother 🤙
Thank you. I hope you enjoy it, there's some really tasty pies in there.
To get an even spread of sauce, after dumping the sauce in the middle you make a circular motion from the center to the outside of the dough getting bigger each time you go around pushing the sauce from the middle to the outside. Made pizza for years at my restaurant down the shore….
I'm glad Ooni made you an ambassador, because honestly you've been carrying their brand with the content you make dude. Amazing!
Thanks 🤙🏻That’s nice to hear as they’ve never seemed very interested in it.
Agree 100%, Santa Barber Baker is my go to for Ooni content! Enjoy your energy man!
If you're having some issues with the cheese getting a little too much color before the crust is done, maybe experiment with bigger sized cheese shred toppings. Looks dank though!
I like the fat shreds for sure. I recently bought a potato grater for this reason. Works pretty well.
You can also refrigerate the cheese, little hack
Can also "chill" the cheese in the freezer for 10-15 min before putting on pizza before launching (courtesty of Kenji Lopez), or alternately can bake dough with sauce on it for a couple of minutes just enough so the bottom crisps and the top bakes a bit, then remove and top with cheese and other toppings for last few minutes of bake. The whole milk moz tends to leak oil more than the part-skim (ala NY style), so a 50/50 or even 75/25 mix helps reduce the oil. These tips are admittedly meant more for home kitchen ovens that are limited to 500-550-600 range temps, but may also have some utility with these higher-heat pizza ovens.
@@ronc4146 Excellent tips! As a home baker with nothing more than a kitchen oven and a baking steel, I try to use all the hacks I can
Just a shade over 5 min for that bake (5:04)- fantastic pie!
Thanks so much for this great video! I love all of video tips and tricks! Please keep up the good work and this video about crispness is a gem!
Banging video as always dude. I'm sure you've been asked about why did you change from the koda?
100x easier to make a pizza like this.
Best homeade pie I have seen on the web, well done!
several things i love about this video but the main one is that I now no longer feel bad that I never get my ooni to cook a pizza in 90 seconds as they claim
100% perfect color/cook in my opinion. Nice work!
Great commentary. You’re good at explaining things bc you include the “why”
I just discovered this channel… love it! It’s like hanging out with your cool cousin… that really knows how to cook! Came for the knowledge, fell in love with the vibes!!!
that pizza actually looked really good. looks like new york style the way it came out.
love the california vibe, bro. Awesome video!!
Nice duuuude....you worked quickly which is the key...you take care of bidness then close the door and keep the heat high. If peeps have an issue with bubbles in the middle of the pie and want less sauce the solution is a simple dough-docker....you use lightly on the middle part of the pie and you'll have zero issues. Super great work here though. Nicely done!
Love your channel. Was gifted a wood pellet Ooni and got a lot of useful info on your channel. Once I get better I’m going to buy the Ooni model you have
proof your dough longer and let it rest for a minute before putting it in to get rid of the bubbles and to get it crispy
It’s floppy if you have to crease it to stop it from sagging 😂. Easiest way to crisp dough is to pre bake until it just starts to brown. For those who only have an oven. Convection at 500 pre bake dough for 3-4 mins on a perforated pizza pan, then about 7-8 mins additional.
This is the only type I do in my Ooni. I love it!
i would go even slightly browner. luv it crispy
Is that flour he's scattering around, or something more addictive?
Great demo! Just started working on OONI Karu 16 and I appreciate the tips! Thanks again Pizza Man looks delish!
Key point is to let it cool of a wire rack! Don’t trap the steam and soften that bottom crust!
For sure. I serve mine after I slice them on a thin rack these days. Keeps them extra crisp.
I love the brown caramelization it’s what makes it Al Forno to me good job Buddy cheers mate 🍻
Good stuff, I enjoy your videos. Love making thin and crispy in my Ooni too!
That’s a good looking pizza, well done sir, keep up the good work, thank you.
Love your bakes. Almost decided we're getting an ooni, the other option would be to build an oven but like the portability of an ooni. When we cook on our home oven I heat several stones, one to build on, a fresh one for cooking and then leave it on there for 5 min or so after. Appreciate you can get a crisp base without that but wondered if the extra heat on the base for longer woukd compliment your bake or dry it out?
What do you mean by “extra heat?” With this particular oven I’m not finding you need to run 2 of them with different temps just to bake one pizza but that can helpful with the Koda.
@@SantaBarbaraBaker perhaps longer heat is a better phrase. So with our kitchen oven we've got our stones heated to say 250 degrees, we build on one, then transfer to a new stone in the oven and then sometimes transfer to a new one again to let it sit on the bench. Gets a super crispy base for a kitchen oven and I wondered if it was a useful habit to continue in an ooni.
@@deanadam1955 No need to do taht. You can get the ooni stone as hot as you want
Bought your book in appreciation for your excellent videos. Thank you!
Thank you! I hope you dig it!
@@SantaBarbaraBaker great book but I really miss some pictures! I think that's the single drawback of the book
Just more pictures in general? Or more specific types? Like technique? Pizzas in the process of being built? Thanks!
pictures of the pizzas specifically (all receipes should have a photo of the final product IMHO)@@SantaBarbaraBaker THANKS!
@@NirShney-Dor Thanks! Feedback is always helpful. The amount of pictures in a cookbook typically comes down to the publisher’s budget.
Do you recommend the Ooni Koda 12?
Awesome video and pizza my dude. Respect.
Thanks for all the tips. There certainly is a learning curve on each of the different oven brands. Your insight is invaluable. I can hear that English is your second language, where is your accent from? Thanks and looking forward to more videos.
California
@@SantaBarbaraBaker oops, I should have recognized the coastal surfer dialect common to Isla Vista, Ventura, San Diego. Sorry no offense. Is that pocketed shirt available as merch or where can I get one? Thanks
@@SilverShadow2LWB lol, herb
I liked the dome because find it was easier to manœuvre the pizza and the dome has the flame on the side👌👍
i slice my motz cheese for my ooni pizzas, it melts slows and gives you more time to crisp up the bottom without buning the cheese... try it out..
I have a Koda 16 and the only thing im struggling with is the bottom isnt as crispy as Id like. Ive never had any complaints! It just bugs me hahaha Im a perfectionist I guess. I do find the more pizzas you are cooking, the better they bake. You need that stone real hot and the oven on low.
Thanks for the tips Flea!!! Good stuff.
Beautiful pie! From New Haven and that looks right up our alley. If people think thats too dark they should go buy some doughy dominos. Well done!
I absolutely love your channel. Keep em coming. 🍕
My trick for crisp is pull the pizza out, let it cool a little, then send it back into the "ring" for the rest of the fight. Another tip: turn oven off completely and just let pizza sit, turning occasionally.
This works for sure and I do it myself on occasion. My only gripe with it is I feel like you shouldn’t have to turn a pizza oven off completely in order for it to bake a pizza properly.
Great job, dude. Looks great 👍🏼
You did a great job brother!!!
When Chad Smith gives up music to bake some pizzas full time...
That looks absolutely perfect to me!
Just discovered your channel , amazing work... I'm not a super fan of the 90 second Neo pizza, love your method for a thin crispy maybe 4 minute NY style pizza...thanks for your work your action is as good as your word.
Your videos are awesome!! Thank u!!
Dude that pizza is a 9.9... a little drizzle of olive oil and its a 10!... You are a pizza ninja..
Looks amazing! Great tips with the Ooni!
Definitely a good looking pie.
I always over stretch 😥
I think next time I’m gonna use your method and use a rolling pin.👍🏻👍🏻🍕🍕🍕🍕🍕
It takes a lot of practice and experimenting with different techniques. Using good quality flour in your dough and finding the right proofing/ resting time is key. It took me a couple years to get the hang of it honestly. You'll get it!
I am fairly confident that the browning happens due to the salt in the crust and not from the sugars added, if any. I have watched a different bakery chef on TH-cam and he said the salt helps things brown up when baking, like baguettes.
Lot easier to cook the crust first for a couple minutes (turning as needed) then adding your sauce & toppings 👨🍳
hi Santa Barbara Pizza Maker! I was wondering if you would offer an Ooni Karu 16 giveaway in the future?
The California accent is amazing. Like from The Californians on SNL.
Looks great, similar to New Haven apizza perhaps?
Good vibes and awesome pizza! 🍕