If the dough is lean I would launch at 870F and rotate 1/3 every 15-20 seconds twice for a total of 45-60 seconds. Then do quick touchups if I don’t like how it looks.
I have the Blackstone one with rotating stone. They don’t make them anymore. Uses propane but gets up to 1200 degs with flame across the top like wood fired. Makes awesome true margaritas! Nice pizza there Steve!
We love pizza, but have not made our own dough yet. If you want to see a California surfer guy our age make pizzas, check out Santa Barbara Baker, I am sure he bakes 🤣 th-cam.com/users/santabarbarabaker
I’m into true Neapolitan. There is an Italian national code for making it true. I’m into the dough…… keep my pet yeasts fed and always have 00 flour in the freezer. 😂
Haha, Benny Hill, I loved that show. That music was from my video editing software. You're a hoot Felix! Stay tuned, I am making a spatchcock chicken video today, weather permitting. Cheers! Scotch is definitely an acquired taste. I'll drink anything, but scotch is a tough one for me.
@@StevesStrayStuff looking forward to next cookout. I ignored Scotch for 40 years and have recently rediscovered it...my error. You know already I will keep the jokes coming!
Ok.. The ooni thermometer gun why? Because the oven digital thermometer give you the information of the airflow heat. The gun will give you the info of the heat in the stone. 400°c - 450°c can give you a great results. Botton in the pizza you use too much flour, you can consider a perforate pizza peel and turning peel too. Those temperature are por napolitan if you will do a NY the temperature are more lower and for napolitan you have to send the air in the dough to the pizza edge if you use the roller you will throw away that air. Use roller for thin crust pizza or maybe roman style. 🤝
Haha, you are absolutely right. After a night of burning my fingers, the youngsters with the giant pizza oven showed me their turning peel which was in the garage. They said I could use it any time 👍
It would go in the back of a truck real easy, you probably wouldn't have to remove the thermometer or fold the legs. Worst case is this: The smoke stack comes off with a slight twist, the thermometer comes off with two knurled knobs and the legs fold under the oven.
Thanks for the tip, I am going to give the propane a shot tonight. I am cooking six or eight pizzas and it is hard to keep the oven that consistently hot using wood.
If the dough is lean I would launch at 870F and rotate 1/3 every 15-20 seconds twice for a total of 45-60 seconds. Then do quick touchups if I don’t like how it looks.
Hi Louis. Thank you very much for the information. You can never have too much information when it comes to pizza making. Mangia!
This is exactly how I do it.
Great video buddy
Thank you, I love my Ooni and have got very good at it.
I have the Blackstone one with rotating stone. They don’t make them anymore. Uses propane but gets up to 1200 degs with flame across the top like wood fired. Makes awesome true margaritas! Nice pizza there Steve!
We love pizza, but have not made our own dough yet. If you want to see a California surfer guy our age make pizzas, check out Santa Barbara Baker, I am sure he bakes 🤣
th-cam.com/users/santabarbarabaker
I’m into true Neapolitan. There is an Italian national code for making it true. I’m into the dough…… keep my pet yeasts fed and always have 00 flour in the freezer. 😂
BTW- fishinstix is Mark M.
My Margaritas are usually leopard dotted done in three minutes max 😊
@@Fishinstix Nice! Sometimes mine are leopard patched, haha!
Well hell....now I need some pizza to go with my Scotch. Nice demo overall.
Really dig the "Bennie Hill" music in the background..🤣
Haha, Benny Hill, I loved that show. That music was from my video editing software. You're a hoot Felix! Stay tuned, I am making a spatchcock chicken video today, weather permitting. Cheers! Scotch is definitely an acquired taste. I'll drink anything, but scotch is a tough one for me.
@@StevesStrayStuff looking forward to next cookout. I ignored Scotch for 40 years and have recently rediscovered it...my error. You know already I will keep the jokes coming!
@@FelixtheMetalcat Haha!
Great job!
Thank you Steinar, I even surprised myself, haha!
Ok..
The ooni thermometer gun why?
Because the oven digital thermometer give you the information of the airflow heat. The gun will give you the info of the heat in the stone. 400°c - 450°c can give you a great results.
Botton in the pizza you use too much flour, you can consider a perforate pizza peel and turning peel too.
Those temperature are por napolitan if you will do a NY the temperature are more lower and for napolitan you have to send the air in the dough to the pizza edge if you use the roller you will throw away that air. Use roller for thin crust pizza or maybe roman style.
🤝
Thanks for the tips jose, I will be making pizzas later on this week.
@@StevesStrayStuff pleasure Merry Christmas
You need a turning peel. As you noticed those pizzas are HOT when you try to turn with your fingers.
Haha, you are absolutely right. After a night of burning my fingers, the youngsters with the giant pizza oven showed me their turning peel which was in the garage. They said I could use it any time 👍
How portable is this? I know it’s bulky but if I wanted to bring it over a friends to make pizzas is it a big pain to toss in the truck bed?
It would go in the back of a truck real easy, you probably wouldn't have to remove the thermometer or fold the legs. Worst case is this: The smoke stack comes off with a slight twist, the thermometer comes off with two knurled knobs and the legs fold under the oven.
you have to have the stone at 800 degrees no less or your bottom won't be cooked
Okay, tonight I am going for 800+!
i have the ooni koda 16 propane ....makes the perfect neapolitan pizza ...you are not heating the stone enough ....800 degrees min
Thanks for the tip, I am going to give the propane a shot tonight. I am cooking six or eight pizzas and it is hard to keep the oven that consistently hot using wood.