Great tips! I have messed up plenty of pies while attempting to launch them into my pizza oven. Most of the time because of too heavy on the sauce or too many toppings. Also, another problem can arise due to some toppings being more wet than others. Like pineapple can be tricky. Pay attention to the parts on your pizza dough where it might be too thin.... You may not want to go too heavy on pizza sauce and toppings on the thin parts.
Nice to see y’all are reading all of the comments. This was helpful…but I’m stuck on the Detroit Style pizza right now, which is so much easier to “launch”.
Hey Michael, yes, we are trying to get through them all! This Detroit Pizza seems to have a life of its own, probably because it is so darn good. Thanks for being a part of our community.
Thanks for this, Chef T. This is the first one of your pizza videos I’ve watched, and I’ve been mistaken this whole time. I always thought that room temperature dough was easier to stretch, so that’s how I’ve done it. It’s then needed a pile of cornmeal to enable a decent launch. I’ll amend my ways and work with cold dough and faster builds from now on. Much obliged, sir. 👍
It is great to hear from you! Glad this video was helpful; we hope you will surf our library and join us every Tuesday and Friday for a new video. Thanks for watching!
another option to prep your peel is Corn Flour, the stuff you would use to make corn tortillas. Corn flour differs from corn meal a great deal and is pretty much semolina, just the mexican version. Corn Meal is made simply by crushing dry corn kernels into small bits. Corn Flour is made by first cooking the corn, then allowing it to dry and then ground. I used it for pizza handling.
Great tips! Wish I would have watched this prior to screwing up on my pizza's this weekend on the GMG pizza oven. Fun and good experience! Big hit with the kids!
This is something I've struggled with so thank you for putting it together! Super helpful and next time I make my pizza's I'll have some new techniques in my toolbox.
Another alternative is corn masa. Corn meal is too gritty, but masa is a really nice consistency, like semolina. Doesn't burn as easily as flour, it's my go to for the peel. Great video!!!!
Man I needed this. My new doJoe was a mess on my first go. Bought a metal peel I have yet to use. Hopefully that helps. Thanks Tom for all the great vids
Love the vid! Also, I've worked in pizza for over 30 years and have learned that using flour on your peel to "slide" your pie off the peel, depending on dough, room, and/or peel temp could lead to the pizza sticking to the peel, and worst of all, the raw flour always burned and soured the crust taste in a +800 degree oven. When we got to train in Italy with Neapolitan dome wood-fired ovens, using cornmeal worked every time AND gave the classic Neapolitan "popcorn-like" crust flavor. If flour works for your location and skill level, cool. However cornmeal is far more traditional and fool proof.
Wow! I guess it sure seems like that lately. The release of the Yoder Wood Fired Oven in October kicked it off and carried us to the New Year. And then, National Pizza Week is in mid-January. Absolutely no complaints from the taste testers :). Thanks for being a part of our community!
@@allthingsbbq It’s a great product. I understand. There are two things I especially love to eat - that’s BBQ and that’s pizza. I’ve been enjoying every minute of your pizza content and I’m jealous of those lucky taste testers. LOL. Cheers, Chef! Continued success to you.
Really glad you found this helpful. Here are more pizza videos for your viewing pleasure - www.youtube.com/@allthingsbbq/search?query=pizza. Thanks for watching!
Funny how this video comes out the day after I make pizza on my kamado joe 2 for the first time last night. Made the mistake of letting the pizza sit on the peel for too long and overloading it to where it wouldn't move. Always appreciate the great content Chef Tom and ATBBQ put out.
Quite the mess at the store this week, doing a quick update in the BBQ showroom. Chef Tom was in the kitchen today finishing up the video for February. Thanks for stopping by and being a part of our community.
Our team was teaching a class of ~ 40 one warm summer evening when the lead chef demonstrated how to build the pizza and then continued talking until the dough was par cooked, then here, go stick this in the oven ... minutes later ... hey Chef, how do you recover a pie off of the floor?! Made me understand the term sweating bullets! Thanks for watching.
Chef Tom, do you have a recommendation for a good infrared thermometer for pizza ovens? I am in need of one, but I wanted to get a good one. Thank you in advance! GREAT videos!
This is the thermometer that I've been using lately - www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/all-things-barbecue-infrared-laser-thermometer-gun.html. Thanks for watching.
Hey chef, I’ve been using the new pizza over from Yoder for the past few months and love it. I was wondering if you had any suggestions for making sure the dough cooked in the middle. There have been a few times I had when the dough wasn’t cooked all the way in the middle but the crust and bottom seemed to be done and starting to burn. Any suggestions?
Here are the two things that come to mind ... do not to overload the pizza with ingredients with high water content (fresh mozzarella, tomatoes, etc.). Possibly cooking at a slightly lower temperature. If you want to share your dough recipe, cooking temps, etc., send us an email to info@atbbq.com. Thanks!
Chef Tom I was curious, what do you think about perforating the inner portion of your pizza dough before putting it in the Uuni? That way you would still get the puffing and blistering on the crust, but the toppings would stay intact and sauce wouldn't burn
Hello Joseph, here is Chef Tom's answer. It may worth a try. I just pay close attention and have a fork ready to pop any large bubbles before they set up. Great question and thanks for watching!
I wish I would have watched this before trying to launch my 1st pie last night. I told the wife to lay the dough out to get to room temperature, she told me the stone couldn’t be heated, we didn’t use any flour or corn meal of any kind. It was a great disaster, but at least we had a salad ready 🤣, and some good laughs at ourselves. Well, I laughed, she was mad, she wanted pizza for dinner.
Never knew it was called "launching" a pizza, I had a wildly different mental image of what this episode was going to be about after reading the title. Thanks for the tips, Tom!
People rarely get how hard it is with the first ones you launch. You should make a video with amateurs trying their first couple. Just for a good laugh or 2.
Ya gotta pop your air bubbles. Causes your sauce and cheese and toppings to puddle and run away from the bubble. Uneven toppings, uneven cooking. Not the best.
Much appreciated. You should check out Chef Tom's pizza making/cooking videos - www.youtube.com/@allthingsbbq/search?query=pizza. These videos provide a more detail on the making and cooking pizza. Thanks for watching!
Great tips! I have messed up plenty of pies while attempting to launch them into my pizza oven. Most of the time because of too heavy on the sauce or too many toppings. Also, another problem can arise due to some toppings being more wet than others. Like pineapple can be tricky. Pay attention to the parts on your pizza dough where it might be too thin.... You may not want to go too heavy on pizza sauce and toppings on the thin parts.
Hello Joe, we appreciate your real-world tips, one cannot replace experience. Thanks for watching!
As someone who uses their ooni frequently, and has had a few frustrations with launching, these tips are extremely helpful. Thanks as always Chef Tom!
Awesome tips. I'm a pizza rookie, and launching is definitely one of the hardest parts. Thank you for the advice.
THANK YOU !!!! I just asked you to do a video on this. I didn't know you already had this. I LOVE my new Clementini ❤
As someone who recently purchased a pizza oven and scrapped a couple of pizza already, that video was helpful ! Thanks man :)
Great to hear. Here is a lion to "pizza recipes" on our channel - www.youtube.com/@allthingsbbq/search?query=pizza. Thanks for watching!
Great video (as always). Fantastic explanation!
Your compliment is much appreciated! Thanks!
Nice to see y’all are reading all of the comments. This was helpful…but I’m stuck on the Detroit Style pizza right now, which is so much easier to “launch”.
Hey Michael, yes, we are trying to get through them all! This Detroit Pizza seems to have a life of its own, probably because it is so darn good. Thanks for being a part of our community.
Thanks for this, Chef T. This is the first one of your pizza videos I’ve watched, and I’ve been mistaken this whole time. I always thought that room temperature dough was easier to stretch, so that’s how I’ve done it. It’s then needed a pile of cornmeal to enable a decent launch. I’ll amend my ways and work with cold dough and faster builds from now on. Much obliged, sir. 👍
It is great to hear from you! Glad this video was helpful; we hope you will surf our library and join us every Tuesday and Friday for a new video. Thanks for watching!
another option to prep your peel is Corn Flour, the stuff you would use to make corn tortillas. Corn flour differs from corn meal a great deal and is pretty much semolina, just the mexican version. Corn Meal is made simply by crushing dry corn kernels into small bits. Corn Flour is made by first cooking the corn, then allowing it to dry and then ground. I used it for pizza handling.
Great tips! Wish I would have watched this prior to screwing up on my pizza's this weekend on the GMG pizza oven. Fun and good experience! Big hit with the kids!
Armed with some new information it's officially time for the rebound round! Thanks for hanging with us!
This is something I've struggled with so thank you for putting it together! Super helpful and next time I make my pizza's I'll have some new techniques in my toolbox.
That is great to hear, let us know how it goes next round. Thanks for watching!
Thank you very much mate - some good tips there 👍
Great to hear, glad you found this video valuable. Thanks for watching!
Another alternative is corn masa. Corn meal is too gritty, but masa is a really nice consistency, like semolina. Doesn't burn as easily as flour, it's my go to for the peel. Great video!!!!
We appreciate the great tip and the compliment! Thanks for watching!
Man I needed this. My new doJoe was a mess on my first go. Bought a metal peel I have yet to use. Hopefully that helps.
Thanks Tom for all the great vids
We bet your next try goes very well. Thanks for watching!
great advice..thanks! Very helpful!
Thanks so much, and thanks for watching!
Love the vid! Also, I've worked in pizza for over 30 years and have learned that using flour on your peel to "slide" your pie off the peel, depending on dough, room, and/or peel temp could lead to the pizza sticking to the peel, and worst of all, the raw flour always burned and soured the crust taste in a +800 degree oven.
When we got to train in Italy with Neapolitan dome wood-fired ovens, using cornmeal worked every time AND gave the classic Neapolitan "popcorn-like" crust flavor.
If flour works for your location and skill level, cool. However cornmeal is far more traditional and fool proof.
Great tips. I have screwed up the launch and did not know how to fix it.
Good to hear, here's to great launches every time. Thanks for watching!
thank you chef Tom this was very helpful now I know what to do when I am making my own pizzas on a stone better!!!!!
Awesome. Here's to making great pizza at home!
Welcome to allthingspizza! But I’m loving all of it. 😋
Wow! I guess it sure seems like that lately. The release of the Yoder Wood Fired Oven in October kicked it off and carried us to the New Year. And then, National Pizza Week is in mid-January. Absolutely no complaints from the taste testers :). Thanks for being a part of our community!
@@allthingsbbq It’s a great product. I understand. There are two things I especially love to eat - that’s BBQ and that’s pizza. I’ve been enjoying every minute of your pizza content and I’m jealous of those lucky taste testers. LOL. Cheers, Chef! Continued success to you.
Thanks 😀! That was really helpful. Bought a pizza oven a few months ago and struggled laughing my pizza 🍕. Now I know why.
Really glad you found this helpful. Here are more pizza videos for your viewing pleasure - www.youtube.com/@allthingsbbq/search?query=pizza. Thanks for watching!
Thanks for the tips a appreciate it
You are welcome. Thanks so much for watching!
Funny how this video comes out the day after I make pizza on my kamado joe 2 for the first time last night. Made the mistake of letting the pizza sit on the peel for too long and overloading it to where it wouldn't move. Always appreciate the great content Chef Tom and ATBBQ put out.
Crazy, the launch is the sum of several small parts. We bet your next cook goes flawlessly. Thanks for the compliment and thanks for watching!
Thanks Chef Tom!
My pleasure! Thanks for watching.
Love the video's! keep it up.
Thanks so much! Stay tuned, new videos every Tuesday and Friday. Thanks for watching.
Thank you Chef. When I started making pizzas I made so many mistakes. I wish I had this tutorial before I started.
I hope this one helps a bit. Lots of pizza recipes on the channel. Thanks for watching!
I stopped by today when I was in Wichita to pick up some items. I was hoping to run into Chef Tom.
Quite the mess at the store this week, doing a quick update in the BBQ showroom. Chef Tom was in the kitchen today finishing up the video for February. Thanks for stopping by and being a part of our community.
Great advice got my pizza oven first time was perfect second time was a desaster quite funny though but these tips tell me what I did wrong thxs
That is great to hear. Thanks for commenting and for watching!
This is great. I never swore as much as when my pizza stuck to the peel. I'm already a temperamental chef, but that enraged me. Thanks!
Our team was teaching a class of ~ 40 one warm summer evening when the lead chef demonstrated how to build the pizza and then continued talking until the dough was par cooked, then here, go stick this in the oven ... minutes later ... hey Chef, how do you recover a pie off of the floor?! Made me understand the term sweating bullets! Thanks for watching.
Chef Tom, do you have a recommendation for a good infrared thermometer for pizza ovens? I am in need of one, but I wanted to get a good one. Thank you in advance! GREAT videos!
This is the thermometer that I've been using lately - www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/all-things-barbecue-infrared-laser-thermometer-gun.html. Thanks for watching.
@@allthingsbbq Thanks! Got it! Are you going to autograph it? (smiling)
Hey chef, I’ve been using the new pizza over from Yoder for the past few months and love it. I was wondering if you had any suggestions for making sure the dough cooked in the middle. There have been a few times I had when the dough wasn’t cooked all the way in the middle but the crust and bottom seemed to be done and starting to burn. Any suggestions?
Here are the two things that come to mind ... do not to overload the pizza with ingredients with high water content (fresh mozzarella, tomatoes, etc.). Possibly cooking at a slightly lower temperature. If you want to share your dough recipe, cooking temps, etc., send us an email to info@atbbq.com. Thanks!
Purposefully messing up to show how to fix things. Maybe the first time I’ve seen such humility on TH-cam. Great work Chef Tom!
I really appreciate that! Thanks for watching!
Great Tip on pizza 🍕 I’ve used corn meal and it too heavy I’m going to try the flower method
Thanks Chef
✌🏾👍🏾🍕🔥🙏🏾
You are welcome! Thanks for watching!
Dessert pizzas sound good.
Here's our one dessert pizza video - th-cam.com/video/jNaYjHFcjjc/w-d-xo.html. We've added your request to the list. Thanks for watching!
Chef Tom I was curious, what do you think about perforating the inner portion of your pizza dough before putting it in the Uuni? That way you would still get the puffing and blistering on the crust, but the toppings would stay intact and sauce wouldn't burn
Hello Joseph, here is Chef Tom's answer. It may worth a try. I just pay close attention and have a fork ready to pop any large bubbles before they set up. Great question and thanks for watching!
If dough is too cold it doesn't seem to stretch very well, tends to snap back. Is there an ideal temperature for the dough?
It will stretch at room temperature; you just don’t want it warm. Thanks for watching!
I wish I would have watched this before trying to launch my 1st pie last night. I told the wife to lay the dough out to get to room temperature, she told me the stone couldn’t be heated, we didn’t use any flour or corn meal of any kind. It was a great disaster, but at least we had a salad ready 🤣, and some good laughs at ourselves. Well, I laughed, she was mad, she wanted pizza for dinner.
Never knew it was called "launching" a pizza, I had a wildly different mental image of what this episode was going to be about after reading the title. Thanks for the tips, Tom!
Right?! Launching a Pizza! As it turns out, there are a few "need to know" to pull this off. Thanks for watching!
8:15 dem pepperoni cups tho
Bravo!!
Thanks Ron!
Charred pizza is the only way to go !
That certainly squares with the Pro's. Thanks for watching!
this was not at all what i expected it to be. I thought chef was gonna throw a couple Jacks pizzas in the parking lot! XD
All that hype ... followed by some real-world instruction ... GEESH :)! Thanks for watching!
@@allthingsbbq anytime chef! Keep rocking it!
very upset yall werent loading pizzas into a trebuchet and sending them into orbit in this video
I'll mention that to the team, probably need a permit from the city to make that fly :). Thanks for watching!
🐐
So ether have two peels, or start with a wooden peel and finish with a metal peel, to pull it out (aka, have two peels). 😆
Let's get this straight ... "Have two peels!" Thanks for the laugh and for watching!
@@allthingsbbq The video was full of great advice! My comment was purely tongue in cheek.
I've Been juicing all of February and I'm watching cooking Videos 😡!
You've gotta stop!! It's either juicing or binging on Chef Tom vids, it can't be both :).
Make a Chicago deep dish pizza.
Noted! Thanks for watching!
🔥🔥✨️🏆✨️🔥🔥
People rarely get how hard it is with the first ones you launch.
You should make a video with amateurs trying their first couple.
Just for a good laugh or 2.
You are soo right! That would make for a good blooper reel. Thanks for the suggestion and thanks for watching!
I saw the title and was expecting a video with an exploding grill mishap of some sort….😮
Right?! We need to collect all of the behind-the-scenes footage, there's definitely a mishap or two in there! Thanks for watching!
Get the Semolina flour, it works soooo much better.
That's sound advice! Thanks.
Could you do some gluten free things please. Love your channel
"Either have two peels, or start with a wooden one, and then use a metal one." So... have two of them. Copy that.
Dang ... I really struggled with that one ... you caught right on! Thanks for pointing that out 😊 and thanks for watching!
Vito . Done
Much appreciated! Thanks for watching.
Ya gotta pop your air bubbles. Causes your sauce and cheese and toppings to puddle and run away from the bubble. Uneven toppings, uneven cooking. Not the best.
Much appreciated. You should check out Chef Tom's pizza making/cooking videos - www.youtube.com/@allthingsbbq/search?query=pizza. These videos provide a more detail on the making and cooking pizza. Thanks for watching!
THANK YOU DUDE!!!!
You are welcome! Thanks for watching!