He drove me crazy explaining everything in such detail before he did it. He should have explained as he did it. Maybe he was nervous but I thought he talked too much like we're a bunch of idiots.
I don't like that oven at all, having to turn the pizza constantly because the oven is really hot at the back and it's so low the top of the crust burns. It doesn't seem like a good design to me? They don't tell you how much skill it takes to slide the raw dough off the peel into the oven. It's not as easy as it looks and when you get it wrong it's a nightmare to clean up.
The amount of water content + oven temperature gives you different kinds of crusts, a low hydration with super high temperature won't neccesarily be a dense crust
It's definitely good to practice and work out what works best for you! There is no right or wrong. It depends on what flour is being used as not all can take the same levels of hydration. 🙌
I don't like seeing the black spots on the crust either. That does not seem like a great oven to me, you have to keep turning the pizza so it gets done the same all the way round, there isn't much room hence all the black spots and if you mess up sliding the pizza in boy it's going to be a chore to clean up.
I was thinking the same thing. Some of them added a lot of flour because the dough was so wet. I've been making pizza dough for 40 years and I've never used near that much water.
I thought the same thing. With it being sealed how is there room for it to grow? It didn't make sense to me. I've never seen anyone seal their starter in a container but apparently it works?
How long do you recommend that we knead the dough, I tried this recipe twice first time it took almost 10 mins to knead and reach that consistency and second time it too almost 30 mins
It can vary depending on the weather, is it humid, is it hot, is there a high pressure or low pressure outside, sunny day vs. cloudy day, winter or summer. You just gotta go with how it looks and feels. You get used to it with enough practice.
I always thought it isn’t a good idea to add salt directly to the starter...did I misunderstand? I thought the salt would inhibit the yeast in the starter if directly added together.
Nope, it doesn't matter. Even when you use yeast some people let it sit for 15 or 20 minutes in water, waste of time, dissolve in water and mix, it comes out the same either way.
im watching diferent napolitan pizzas i just started to make my own napolitan dough and have a ooni karu oven now my question is do i put basil before oven or after i saw it most put on before what is the diference.
You want to put immediately after. You can also put it in 20 seconds before you take out the pie. Do quick half pull out and apply them with the other hand.
I think they use the basil mostly as decoration that's why they do it after it comes out of the oven. If you did it before the basil would not look good. I like basil so I'd cut it up and add it to my sauce because I don't want to bite into a whole basil leaf.
They probably have a video on here showing you how to make a starter, basically you just mix sugar flour and water then let it set on the counter so it absorbs the yeast in the air.
Bake at a lower temperature for longer as this will help to dry out the base and make the crust crispier. You can always add some extra virgin olive oil or some fine semolina flour for an extra crisp texture! Hope this helps.
It doesn't matter it still works. Some people add yeast to water and let it sit until it gets all foamy, you don't need to do that just dissolve it and start mixing.
We recommend using semolina flour, as it's slightly more coarse than 0/00 flour. It helps to launch the pizzas into the oven a little easier, but it also provides a nice texture to the base and crust. The, like hydration, is down to personal preference. Some people will use the same flour they used to make the dough or use a 50/50 split of flour and semolina.
@@SimonWoodburyForget I didn't have much success with cornmeal when the dough was too wet or gluten structure was weak. The Semolina flour is a game changer. It's 10x better than cornmeal. You have to mess up the dough like me a few times to see how Semolina flour works its magic. There is no way a cornmeal can save you in such scenarios. Of course, over time, people learn to do ferment their doughs correctly, so there is less and less need for these flour.
All that water seems weird to me. The dude spinning the dough, I don't know it looked too thin in the center. I think it's a very difficult procedure to master. I want a nice crust throughout I don't want it paper thin in the center. It also tears easily when you spin it. With all the talking the sour dough guy did he never told you how to get a starter started. As far as I know you can't buy starter at the grocery store. LOL That would have been a good tip. I don't like how that pizza oven burns the top of the crust.
who tf stretches pizza like that. Im telling you 99% of the people who stretch pizza like that at their home with the tips you just gave them is gonna tear the dough apart
Exactly. Did you see how thin his crust was in the center? You could almost see through it. You're not going to be able to pick that up and eat it with 1 hand. he's going to have a thick edge and paper thin center.
Too much kneading. letting it relax longer may help but don't knead it as long as you have been. I thought the sour dough guy kneaded his dough way too long. It made me think his crust would be really tough.
We recommend freezing after it's initial but fermentation. Ball up into dough balls, place into a container or deal-lock bag and place into the freezer. This can be frozen for up to 3 months. To defrost, take out the night before, place into a covered bowl or dough tray and place into the fridge. Take them out at least 6 hours before you want to cook them, as this will allow them to come up to room temperature.
You could modify a cheap electric oven to produce ~300 C temperatures, not quite as high as these thins, but good enough. I've done it myself. You can check out alex's channel to see how you can modify an oven, but he goes way beyond what's necessary.
@@lithostheory I was thinking it tastes pretty good on a pizza stone in the oven and you don't have to watch it so closely and keep spinning it around because the oven is so hot in the back. Sliding a pizza off a peel is not as easy as it looks. It's a big mess if you get it wrong.
Sorry my brother, I love ya bro, BUT YOU CANNOT use anything but the AVPN ingredients to call it a real Napoletana Pizza, OUCH ! I could not finish the video, gone at 5.28, good luck though, you da manI Ciao!!
The AVPN had performed heroic work, both as champion and guardian of true Neapolitan pizza.That said, I think we should all heed the words of Ralph Waldo Emerson: "The mind, once stretched by a new idea, never returns to its original dimensions."
Make me laugh when I hear super digestible. What does it mean digestible when people put sausage pepperoni onion olives and 1/2 penguin on it ? 1/2lb pizza dough and 2lb of toppings doesn’t make it digestible -
My pissa became so hard 😫....lack of kneading or what.... 00 or 0 we don't have...all purpose flour .....am very curious on pizza 🍕for the more business in NEPAL
all purpose flour is where you are going wrong.. The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten which allows for pockets of air to be formed during fermentation and cooking.
They make it sound so scientific when there's more to it than that. Humidity, temperature air pressure can have an effect on your dough so you can't just go by measurements you have to go with what works on that day. Add a little or use less of something. I think learning from my grandma helped me to learn how to make adjustments.
"Anyone can make sourdough at home". "It starts by adding sourdough starter". Proceeds to give no instructions regarding how to make a sourdough starter. Tells you to maintain it and to feed it. But not how to create it. Utterly ridiculous.
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Sourdough Dude was so relaxing to listen to
He drove me crazy explaining everything in such detail before he did it. He should have explained as he did it. Maybe he was nervous but I thought he talked too much like we're a bunch of idiots.
Excellent Video
Those pizzas look amazing ordering my Ooni today , great video easy to follow thank you
I don't like that oven at all, having to turn the pizza constantly because the oven is really hot at the back and it's so low the top of the crust burns. It doesn't seem like a good design to me? They don't tell you how much skill it takes to slide the raw dough off the peel into the oven. It's not as easy as it looks and when you get it wrong it's a nightmare to clean up.
This is the most helpful video I've found on this subject. Thank you!
Amazing tutorial
The amount of water content + oven temperature gives you different kinds of crusts, a low hydration with super high temperature won't neccesarily be a dense crust
Awesome Vid, Thanks so much!
Great tutorial - thanks
I've found 67% to be the perfect soft spot
@Becoz when you do slow proofing in the fridge the dough Hydration is increased by 3-4%
It's definitely good to practice and work out what works best for you! There is no right or wrong. It depends on what flour is being used as not all can take the same levels of hydration. 🙌
Great vid! Thanks
Thank you, Conor. I'll let Ooni know how much you liked their video.
Does this guy have a channel?
i dont know why but seeing burnt basil on a pizza really really hurts 🥲
I don't like seeing the black spots on the crust either. That does not seem like a great oven to me, you have to keep turning the pizza so it gets done the same all the way round, there isn't much room hence all the black spots and if you mess up sliding the pizza in boy it's going to be a chore to clean up.
you just added at least another 100 grams of flour on the bench! your hydration is not the same now
I was thinking the same thing. Some of them added a lot of flour because the dough was so wet. I've been making pizza dough for 40 years and I've never used near that much water.
for that starter culture.. the jar seems a bit small. with the lid shut, isnt it going anaerobic?
I thought the same thing. With it being sealed how is there room for it to grow? It didn't make sense to me. I've never seen anyone seal their starter in a container but apparently it works?
How long do you recommend that we knead the dough, I tried this recipe twice first time it took almost 10 mins to knead and reach that consistency and second time it too almost 30 mins
It can vary depending on the weather, is it humid, is it hot, is there a high pressure or low pressure outside, sunny day vs. cloudy day, winter or summer. You just gotta go with how it looks and feels. You get used to it with enough practice.
I always thought it isn’t a good idea to add salt directly to the starter...did I misunderstand? I thought the salt would inhibit the yeast in the starter if directly added together.
Nope, it doesn't matter. Even when you use yeast some people let it sit for 15 or 20 minutes in water, waste of time, dissolve in water and mix, it comes out the same either way.
Vieni ad assaggiare la mia pizza , io non ho bisogno di amici , vieni e non te ne pentirai
im watching diferent napolitan pizzas i just started to make my own
napolitan dough and have a ooni karu oven now my question is do i put
basil before oven or after i saw it most put on before what is the
diference.
You want to put immediately after. You can also put it in 20 seconds before you take out the pie. Do quick half pull out and apply them with the other hand.
I think they use the basil mostly as decoration that's why they do it after it comes out of the oven. If you did it before the basil would not look good. I like basil so I'd cut it up and add it to my sauce because I don't want to bite into a whole basil leaf.
what did he put for the mature sourdough starter to make?
They probably have a video on here showing you how to make a starter, basically you just mix sugar flour and water then let it set on the counter so it absorbs the yeast in the air.
Which way is crispier crust ?
Bake at a lower temperature for longer as this will help to dry out the base and make the crust crispier. You can always add some extra virgin olive oil or some fine semolina flour for an extra crisp texture! Hope this helps.
I thought you weren’t supposed to add the salt and yeast together until after the yeast activates?
Put each to a opposite side instead of on top of each other.
It doesn't matter it still works. Some people add yeast to water and let it sit until it gets all foamy, you don't need to do that just dissolve it and start mixing.
What are you using to coat your dough before you work with it? Semolina or Just flour?
We recommend using semolina flour, as it's slightly more coarse than 0/00 flour. It helps to launch the pizzas into the oven a little easier, but it also provides a nice texture to the base and crust. The, like hydration, is down to personal preference. Some people will use the same flour they used to make the dough or use a 50/50 split of flour and semolina.
@@Oonihq What about corn meal?
@@valeenoi2284 I like corn meal, I like the flavor it adds.
@@lennybuttz2162 I've switched to Semolina flour ever since. It's much better in my opinion.
@@SimonWoodburyForget I didn't have much success with cornmeal when the dough was too wet or gluten structure was weak. The Semolina flour is a game changer. It's 10x better than cornmeal. You have to mess up the dough like me a few times to see how Semolina flour works its magic. There is no way a cornmeal can save you in such scenarios. Of course, over time, people learn to do ferment their doughs correctly, so there is less and less need for these flour.
Where did you get that container?
At the container store.
All that water seems weird to me. The dude spinning the dough, I don't know it looked too thin in the center. I think it's a very difficult procedure to master. I want a nice crust throughout I don't want it paper thin in the center. It also tears easily when you spin it. With all the talking the sour dough guy did he never told you how to get a starter started. As far as I know you can't buy starter at the grocery store. LOL That would have been a good tip. I don't like how that pizza oven burns the top of the crust.
who tf stretches pizza like that. Im telling you 99% of the people who stretch pizza like that at their home with the tips you just gave them is gonna tear the dough apart
Exactly. Did you see how thin his crust was in the center? You could almost see through it. You're not going to be able to pick that up and eat it with 1 hand. he's going to have a thick edge and paper thin center.
why is my dough rubber. doesnt stretch
Too much kneading. letting it relax longer may help but don't knead it as long as you have been. I thought the sour dough guy kneaded his dough way too long. It made me think his crust would be really tough.
So just a question about the dough, can you freeze it? i mean if you roll it out like a normal pizza bottom you would buy
We recommend freezing after it's initial but fermentation. Ball up into dough balls, place into a container or deal-lock bag and place into the freezer. This can be frozen for up to 3 months. To defrost, take out the night before, place into a covered bowl or dough tray and place into the fridge. Take them out at least 6 hours before you want to cook them, as this will allow them to come up to room temperature.
excellent Vlog, Keep it up
wana friends
Thanks so much. Ooni's pizza masterclass videos are exceptional: Well explained and very reliable.
Why semolina instead of flour I am a pizziolo never use that.
Hi, Had a good laugh for your title and having the nerve to call this "dough Master class!".
Shouldn't be using that oven indoors
love the pizza cooker but way to expensive!
They have cheaper versions that are the same price as a decent grill.
You could modify a cheap electric oven to produce ~300 C temperatures, not quite as high as these thins, but good enough. I've done it myself. You can check out alex's channel to see how you can modify an oven, but he goes way beyond what's necessary.
@@lithostheory I was thinking it tastes pretty good on a pizza stone in the oven and you don't have to watch it so closely and keep spinning it around because the oven is so hot in the back. Sliding a pizza off a peel is not as easy as it looks. It's a big mess if you get it wrong.
Sorry my brother, I love ya bro, BUT YOU CANNOT use anything but the AVPN ingredients to call it a real Napoletana Pizza, OUCH ! I could not finish the video, gone at 5.28, good luck though, you da manI Ciao!!
The AVPN had performed heroic work, both as champion and guardian of true Neapolitan pizza.That said, I think we should all heed the words of Ralph Waldo Emerson: "The mind, once stretched by a new idea, never returns to its original dimensions."
Make me laugh when I hear super digestible. What does it mean digestible when people put sausage pepperoni onion olives and 1/2 penguin on it ?
1/2lb pizza dough and 2lb of toppings doesn’t make it digestible -
My pissa became so hard 😫....lack of kneading or what....
00 or 0 we don't have...all purpose flour .....am very curious on pizza 🍕for the more business in NEPAL
all purpose flour is where you are going wrong..
The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten which allows for pockets of air to be formed during fermentation and cooking.
Add a little oil to your water and yeast mix.
"Classic' youtube 'perfect Pizza dough'... forget dough/room temperature, edit/cut, recut to prefect dough ,edit/cut shaping, edit/cut cooking... sad...
They make it sound so scientific when there's more to it than that. Humidity, temperature air pressure can have an effect on your dough so you can't just go by measurements you have to go with what works on that day. Add a little or use less of something. I think learning from my grandma helped me to learn how to make adjustments.
"Anyone can make sourdough at home". "It starts by adding sourdough starter". Proceeds to give no instructions regarding how to make a sourdough starter. Tells you to maintain it and to feed it. But not how to create it. Utterly ridiculous.
STOP SAYING "SO"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sorry to say. No professional Baker or Chef has a weddingring on during cooking. Bacterial bombe. Apart from this, it seems to be a good pizza
i do for the last 36 years, gold is a natural antibacterial
I don't get it either but a lot of cooks and chefs leave their rings on.