How To Avoid Burning Pizza - Ooni Koda 16 | Real-time Cook 7 Pizzas
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Welcome back to the TRW Pizza Channel.
In this video I explain how I manage the temperature and heat of the Ooni Koda 16 in order to minimise burning of my pizzas. I can consistently produce pizzas there days that are evenly cooked and not burned and it has taken some practice to get to this point. I share my tips and tricks to help you get there too. I also discuss how the pizza dough recipe is and important factor to make sure pizzas launch properly and don’t get stuck to the stone.
I also cook seven pizzas real time in my Ooni Koda 16 and show you the final results with a commentary of how I managed the temperature and flame for each pizza.
I hope you enjoy the content, please consider liking and subscribing if you do.
This channel is by a home pizza enthusiast who likes sharing my journey of learning to improve my pizzas, review specific products like Ooni Stack, Ooni Pizza Dough Cutter, Ooni Infra Red Thermometer and much more. I also discuss different ovens like the Ooni Karu and talk about different approaches to dough recipes and cooking.
Cheers!
TRW Pizza
This was a great video man!!!!!
Hey that one Ooni leg looked really close to the edge, made my anxiety go through the roof, hahahaha
Love your channel 👍🏻👍🏻🍕🍕🍕
Thank you Sir. And yes I need to buy the Ooni table to make sure the Ooni is as stable as can be. But don’t worry, I’m very conscientious to make sure it’s steady as a rock... Glad you enjoyed the video. More on the way :)
@@trwpizza3021 👍🏻👍🏻🍕🍕
Don’t use oil if you are going over 400C, and you will never burn it so easilyx
@@hbwdino Do you mean no olive oil in the dough recipe?
@@elderdiascunha1992 if you are goong for neapolitan style of pizza then of course no. If you are going for classic pizza you don’t need 400C, since you will cook it over 2-3min.. then and you can use oil.
This is what I’ve been looking for in terms of the pizza baking as if it were in a real wood fired brick oven. This video shows what this oven can do and that is make good Neapolatin style pizzas! Great video and great looking pizzas.
Just want to thank you for taking the time to do this and putting it out there. I was really struggling with this oven but I feel this tips will definitely help me out!!
Glen, thank you for the support Sir. It’s my pleasure. Let me know if you have any other topics you want covered.
VERY good info, especially explaining where you wished you had looked a little closer. I learned a ton from your video. Keep it up!
This was the first one of your videos that I have watched. I really appreciated the quality of your instruction. I'm glad that I had already had some time with my own Ooni 16. Your guidance is well suited for my level. I will be subscribing and watching more of your videos. Thank you.
Thanks so much for the kind feedback. Yes I personally find some of the experts miss the real basics which a relatively new beginner needs explaining. That’s the gap I try to fill :) Enjoy the Ooni Koda 16, it’s a great product, I love mine. Cheers 🥂
This was the best video explaining the cooking process! Love to see more through your journey 🌼
Thanks so much Patricia! That makes me so happy to hear you found this useful. There is a lot more coming… :)
this was one of the best videos i saw on pizzamaking in a home semipro oven; thx a lot
Don, thank you very much Sir. That’s what I’m aiming for so very pleased it helped you. Cheers!
Thank you. This is a very helpful video.
Great information, thank you. I want to buy that oven but I think I’ll buy the brush to clean the stone after each cook. Thanks again, you did fantastic.
Great video !!!!!!
Love my Koda 16 with an aftermarket door. Helps so much with maintaining stone temps. Awesome video, your Pizzas looked amazing
Where did you get the door?
@@ElSluto A door is not necessary. Just get the stone temp up to 650F, then turn the flame to low, and constantly turn the pizza. Don’t fall for the sales gimmick of trying to cook the pizza in 60 seconds. I usually get a perfect pizza cooked in about 3 minutes. Enjoy!!!
I appreciate the hard work you have put. It has been very helpful to let me understand the ooni pizza oven
Thank you so much for letting me know Saba, I really appreciate that 🙏🙏
Well done, informative video!
I hope you enjoy the tips and tricks I provide here. I don’t achieve consistently perfect results myself but am gradually getting to a point where I have more consistent results and less burning. Please like and subscribe if you enjoy this content. Drop a comment too, I really enjoy discussing pizza technique with this great community. Cheers!
Thank you! This was very helpful!
My pleasure Jamie. Cheers 🥂🎩
really helpful video! Thanks for sharing your expertise with us.
Thanks for the kind words
Wow, I found your video SO thorough and informational. Thank you for taking the time to share your tips and tricks. Opening my Christmas gift and making pizza on New Years Eve. I’m very excited.
Ah excellent Cristy. What a way to spend NYE, I’ll be doing exactly the same :). Get some good dough made in so it has at least 20 hours to proof in advance. And enjoy the process, it’s highly rewarding. You’ll find every time you make it your technique improves and it’s very satisfying.
Excellent video, I really needed it, thank you
I’m pleased you found it helpful 🥂
Thank you for such an informative video with all the minute idiosyncrasies that this skill demands. I’m a professional chef waiting to set up my oven and cook pizzas after my kitchen renovation.
I’m glad you enjoyed the video! Good luck with your new pizza project, cheers! 🥂
Nice video. One can learn a lot from this. Without being too critical, most of the pizzas were undercooked on the bottom. A correctly cooked pizza bottom should also have some leopard spotting towards the center. Since we didn't see any of the pizzas cut into slices, we could not really appreciate the "doneness" of the center dough. If the dough just flops downwards then it is not cooked enough. I noticed that many of the later pizzas were launched when the center stone temperature was reading in the high 300's. You should let the stone absorb more oven heat between pizzas. I also recommend sweeping the burnt flour off the stone is possible prior to launching the next pizza. The burnt flour on the stone will impart a bitter taste to the pizza crust. I like to error in getting the stone a little too hot, for I can always put the pizza on my turning peel and isolate the bottom of the pizza crust from burning on the stone. Having trained on a wood fired brick oven, one doesn't have the option of raising and lowering the flame like what you can do on a propane portable oven. One learns about pizza placement over a much larger area of stone and to dome the pizza when you need to stop the bottom from over cooking and continue cooking the top of the crust. Also no commercial oven has flame coming from both the rear and side like the Ooni's L shaped burner. Ooni did this as a compromise since the back burner (as in the Koda 12) was not hot enough. Most professional oven including wood and gas fired have heat from only one side. It all a learning curve for you specific oven. This changes when you go to the Ooni Pro or Karu 16 which is my favorite. You will get a single source flame also from the Gozney Roccbox. Each oven will have it's own cooking characteristics and delay between pizza launches. You will find the thicker stone of the Roccbox more retentive between sequential pizzas. The key is to have fun...which it looks like you are doing. You will one day get a more balanced cooked crust....keep moving forward and thanks for sharing.
Thanks for your insights, much appreciated. I’m sure every oven type has specific characteristics to learn. I do pull the flour off the stone between pizzas if it builds up. Not sure about leopard spotting on the underside, never heard of that and most of my pizzas these days don’t have any ‘doughiness’, although I don’t make them perfect every single time - I’m very much still learning ;) Cheers! 🥂
The Cozze has an L shape iirc and it's only 200€
@@trwpizza3021 you don't need leopards to have a dough that is done.
@@jelly8594 agree
Actually neopolitan pizza is supposed to be floppy in the center. Thats why you fold the end in before folding the slice
I have learned a lot watching you. I have the Koda 16. I actually bought it months ago. I own a resort and a restaurant associated with that resort. I sent it to the resort and they weren't able to get consistent results. I have now brought the oven to my home back to Panama City Panama and I have 2 separate bakes and about a dozen pizzas. After watching you I have ordered a temperature gauge but here's what I have learned. It takes 30 minutes to truly heat the oven up and I was trying to do it in 15. I no longer heated up on high and turn it down because I'm finding that the bottom will burn. I noticed you address this by just waiting.
What is working best for me is heating up 30 minutes at a medium temperature and I have no idea what that is but after I get my gauge I will tell you. Both the bottom in the top are cooking well now and my cook time is between 90 seconds and two minutes.
When I tried it so hot that I could actually do it in 60 seconds it was too much of a crapshoot to get crust properly cooked for me. We have lots of High temperature ovens in Panama I actually don't order this kind of pizza from them because I don't like undercooked crust.
Thank you for your videos I have learned a lot and of all the videos out there you've done the best job on the Koda 16
Sonny, thank you for the message Sir. I understand the situation you describe, bey heating it on full flame you are getting the temperature closer to 500 degrees Celsius which scorches the bottom of the pizza and burns the edges easier. I recommend 430 degrees Celsius in the centre of the stone. And yes you can do that by either 20 minutes on full flame then allowing to cool on low flame for a few minutes or heating on medium flame for longer. It really just takes practice, repetition and soon you get the feel for it. And absolutely the IR thermometer makes a huge difference at the start to understand the different effects on the pizza at different temperatures. I’m glad you found my videos helpful, if there are any other areas you would like me to cover let me know. I saw the drone videos on your channel and subscribed, Panama looks beautiful. Cheers!
SUPERB. REALLY wELL EXPLAINED. I agree with every word you said . Thank you
Thank you very much Sir! It’s a topic that many people find challenging when they first start making pizza so I thought I would spell out how I manage it in very simple terms. Glad you support my hypothesis!
Nice tutorial , great video . Thank you from Croatia.
Glad you enjoyed it! Thanks for the kind comment :)
Excellent video, useful!! Thank you! )
Thank you Sir! 🥂
Thank you so much for this video. I tried my first pizzas this weekend (before watching the video) and they ignited frequently. You've given me some great strategies to improve my method.
Neil, thanks so much for the kind words Sir. I’m really pleased you found them useful. Good luck with your pizza journey! Cheers 🥂
Thanks, you corrected my problem with the yeast. I was using much less than traditional recipes (even the Ooni recipes calls for 9.2 g for 600 g of flour. I used 10 g for 1.2 kg of flour. Now I'll be using 3 g for 1.2 kg of flour. You are a master ! hats off
Yep you are spot on with the yeast. 👌
Great info and ur pizzas look very nice. Gona check your dough recipe. For the launch, try a quick back and forth move of the wrist as u incline the peel. That might help with consistency
i had a Fyra for almost a year and got tired of the inconsistency of the flame so i bought a Koda 16. i won't say the last year has been a waste but there's definitely another learning curve with the newest oven.
i'm glad i stumbled upon your video because you've nailed the problem(s) i've been having recently. 1) this last batch of dough i have it just a touch too much on the hydrated side so the launch has been killing me. 2) i've not been more diligent in ensuring my pizza stone is at the proper temp before initiating a launch.
add those two factors together and right now, my stone looks a mess. i'll end up doing just a heating session to burn some of the garbage left behind so it'll be easier to clean in preparation for the next pizza night.
Thanks for posting this video = )
Berri, many thanks for this comment. It’s good to know that my thoughts are reciprocated elsewhere. Yes those two elements are critical. I’m about to publish a video on how to make sure you have a good launch every time which you my find useful also. Cheers!
Excellen t video. No more burnt pizzas
This was so helpful. My first cook with Koda 16. 6 pies, 2 burnt to the trash, 2 burnt, and two were Great.
I need an IR thermometer and less corn meal. I don’t see you clean the stone in between? The temp guidelines are wonderful! Thank you this was great!!
I’m so pleased you found it helpful! That’s what I’m aiming for with this channel so it’s great to get that feedback. Cheers :)
"How to avoid burning" pizza literally on fire @08:26.
Awesome video, pizzas look fantastic!
Haha. #authentic 😹
Did our first pizza cook out this past weekend. Took me about 4-5 pies before I got the hang of not burning them. I was too concerned with not cooking the dough all the way through.
Thank you, this is very helpful!! My husband bought me the Koda 16 for Christmas. Doing a test run tonight~
He got you the best gift ever! :) Congratulations. You will quickly find it a very satisfying project I’m sure. Cheers!
@@trwpizza3021 I just ordered the turning peel you used in this video. I think using the big one will be awkward. :)
@@marykaren7542 yes I’ve cooked hundreds of pizzas on the Koda now using that peel and it’s perfect. Gives you great control but isn’t unwieldy. Takes a bit of practice to get the technique down - very satisfying once you get it.
@@marykaren7542 With all of the other variables to be concerned with when making pizza, the turning peel is a GAME CHANGER! IR thermometer too.
@@apatterson8128 Yes! I have an IR Thermometer. Great gadget.
Another great video with excellent tips. But I do do disagree with one point. At 3:09 you say that if the stone is not as high as it should be, one can make up for this by putting the pizza closer to the flames. One should actually do the opposite. By putting the pizza farther from the flames in order to keep the pizza in the oven longer without singeing the crust. The same result can be had by turning the flame down. Of course turn the flame back up after you remove the pizza to preheat the stone prior to the next pizza. It is all a learning by observation for each oven model, and fuel. The only other thing that I can comment on is that your fresh basil appeared burned, thus bitter with your cooks. One can add the basil after the pizza is removed from the oven for a nice green ornament. If you want to cook the basil, put it under the tomato sauce. These tips may not be for all, but it works for me. Thanks and looking forward to more videos.
Very good point about longer time in the oven vs closer to the flame. I find if it’s further away from the flame you don’t get the same rise in the crust which is what I’m after. But agree your method will likely get a more even cook. And yea I do put basil on. Wrote and after cooking. I can’t get enough of basil, even if it’s burned 🥂
@@trwpizza3021 I agree. But is actually those risen bubbles that burn. Can't have enough fresh basil.
Fantastic video, and even better to know I'm not alone in my pizza-making-trials. In fact watching this it's like you were in my head! I think it's fair to say that having switched to the Koda 16 from the Gozney Roccbox, I'm struggling with this particular oven; I thought a limitation of the Roccbox is the single-spot flame at the back meant that you had to turn the pizza a lot to cook it evenly, so in my head the L shaped flame of the Koda was the perfect solution. Unfortunately I'm now not sure if I was right. In concept it should work, but if there is any imbalance between the heat of the stone and the flame (or in other words if you don't hit the sweet spot of cooking both the pizza base and top/crust evenly) the bigger flame also means that you burn MORE of the top/crust at any one time than you would with the Roccbox, while you wait for the base to cook. So far I've had really disappointing results, with lots of charred tops and uncooked bases - it's all been enough to make me wonder if this oven is for me after all. This video has encouraged me to try again, so fingers crossed!
So just follow my guidance on reaching that ideal temperature then turn the flame down to low and launch. Trust me from then it just takes practice to get the turning on point. You’ll do great 🥂
@@trwpizza3021 Thank you. However even with the flame as low as it can go, and with my pizza all the way to the front right (what you refer to as position C) the flame still burns the outside of the crust (at the highest point of the peaks and on the outside) in less time than the base - and the top - of the pizza cook properly. It has occurred to me that the flame on this particular oven may just be too strong? I'm referring to my specific oven itself rather than the Koda 16 in general, although I do wonder if the L shaped flame is actually more of an obstacle to overcome rather than a solution as I thought it was at first. I know with the Gozney Roccbox that some are capable of producing a bigger flame than others out of the box, and it just seems to be 'one of those things' whether you get one like that or not...
Well done that man.
Thank you Sir! Appreciate the kind words...
What is the launcher you are using, im looking for a thinnish wooden lightweight launcher
the tip about not using too much yeast makes so much sense. Unfortunately, I suffer from the dough over-proofing too quick at rt, especially for the last pizzas of the session. I use a recipe that calls for 5 g yeast on 1 Kg of flour.... Will need to do some experimentation. Thanks!
Yes got 1kg flour use about half a teaspoon of active dry yeast and I believe you will get great results. I’m much happier with my pizza now. You well still get a good rise etc. Thanks for the comment.
How long time between the pizzas did it end with?
What was the ambient temperature during the session?
Any wind?
Thank you!🙂
My pleasure :) 🥂
who is eating all these pizzas? whoever this person is, jealous! Great video, some of the best pizzas i've seen coming out of the koda :)
Thanks so much Hai! My wife and daughter are the primary consumers :) They are generally very happy although sometimes give some practical feedback on areas for improvement haha! Cheers 🥂
Lol. I thought the same thing!
I noticed you have your oven next to wooden chairs (by the looks of the video). It stated online that you need 1m clearance around all sides. Is this required or not? As where I want my oven, I won’t have clearance of a meter all around and worried of bringing the wooden fences around it?
Thank you so much for the videos .
I dont have a turning peel yet.Thought it wasn't necessary but watching this video i understood that is a must.
My question is whats your routine between each lunch with the leftovers. I try to wipe the stone with ooni brush as much as i can .I did not understand what are you doing.You take the stone out and clean it? Isn't the stone so hot 🔥🔥? Appreciate the help and keep up the videos they are very helpful.
Nick, thanks for dropping by the channel again :) I do brush excess flour off the stone between pizzas if needed but it doesn’t happen much as I don’t have much flour on my pizza or peel. My pizzas tend not to leave much mess these days so it’s generally clean between launches. I wouldn’t imagine moving the stone during a cook, way too hot. I hope that helps. Cheers!
It's way easier to launch from the wood if you prepare the pizza on the bench and only pull it on the wood if it's ready. Less time for the dough to connect to the wood
Agreed. And couple that with a good dousing of Tipo 00 flour to cover all the wet dough and the launch should be smooth!
Thanks for the nice video! I was wondering , do you clean your semola on the stone in between 2 pizzas? Or you let in burn? Thank you!
Thanks for the kind words. I have a long wire brush and if the excess flour builds up too much I scrape it out between pizzas. Sometimes it’s not necessary. Cheers! 🥂
@@trwpizza3021 Thank you for the tips! Really appreciated. Have a good one!
This is why the Roccbox is so much better; it's much thicker insulation beneath and above the stone means that there is no reheat period between pizzas; you can just keep cranking them out!
Interesting! I haven’t used one or even seen one in the flesh, they certainly look cool, need to check them out. Cheers for the comment! :)
@@trwpizza3021 Yeah they're alot heaver but relatively smaller but they retain heat sooo well
@@zainy11 makes sense, the oven acts as an energy battery basically so the heavier the more energy and therefore heat it’ll retain. I’m definitely interested in exploring more products. Cheers Sir!
Great video, quick question, what is the hydration level of the dough you used in the video? Thanks
Thank you for the kind words. I use approximately 64% hydration for this kind of pizza. Slightly lower if I want more of a NY style, then about 60%
I’m confused, you mentioned 430C but a lot of times, I noticed the temperature to be around 350-360. Currently I am having trouble getting consistent results with my digital thermometer. I actually have 2 and both are kind of all over the place (not the +/-4deg as specified). And the 2 infrared thermometers are reading very different numbers from each other. My ooni might say 400C and my harbor freight infrared might read 350C at the same location.
Love your Videos BTW. The 20 min rest before final kneading makes a big difference.
Interesting comment Thomas. I definitely notice a difference in whether the IR red dot hits the stone or the pizza for example. I need to look into it and see if it’s advisable to be at a certain distance, I.e. at a certain distance that accuracy degrades. I’ll do some testing and get back to you. I do try and not be completely reliant on a thermometer these days. After enough cycles you kind of get a feel for it so you don’t need the thermometer so much but I’ve found it helpful to get me to that point.
Thanks for the support Sir. I just dropped a new video a few minutes ago also :) Cheers!
The thermometers read an area that is bigger the farther you are away from the spot you measure. Like a cone. Hold them directly to any surface, like flat on touching and they should read the same temperature. Different thermometers have different cone settings. Like 12:1 8:1 16:1. It should be in the manual or on the sticker.
Do you put cornmeal under your pizzas? Great video. Very well done!
Hi Dana, thanks for the kind words. Appreciate it. No corn meal or semolina flour, I find it coagulates on the stone and burns. I just use tipo 00 flour on the launch peel. Works every time so long as there is no wet dough exposed - I fix that by covering with Tipo 00 also. I hope that helps.
Hi! Is a great video. I have a Koni 12 and I make pizza ok 32cm with a lot of cheese. My pizza burn I don't know if the size is to big for the oven
Hi Cami, it won’t be the size that’s the issue, just the heat you have in the oven. Turn the flame to low and let the temperature drop slightly before launch. I’m sure you will be fine with that approach. Cheers! 🥂
Hello. Thanks for the great video. Whats the best tip to keep flour away from dough ? Every time I use some flour on the peel so it doesnt stick , the flour gets burned and the bottom of my pizza will have burned spots due to flour going in with pizza . Its really annoying. Thats the trick ?
Hello, thanks for the kind feedback. I think there are three major points here that are my personal observations; 1. Use tipo00 flour as it’s finer compared to semolina flour which burns more. 2. Use a light dusting of flour on both the dough and peel. It shouldn’t be caked on. Just enough to let it slide at launch. 3. Make sure you don’t have your stone too hot - I launch at 430C/ 809F. And if I see a build up of flour on the stone I have a long metal scraper to get the worst out if I need to. I hope that helps!
Hello, You mentioned you clean the pizza stone and managed to get all the previous mishaps off it. Any tips on removing the mishaps? Keep it up 👍
Yes, very simple. Once it’s cooled just give it a good scrub with water and washing liquid, use a wooden spatula for the tough bits. Then the important thing is to flip the stone for the next cook so the heat gets rid of the last pieces of residue. It will never be 100% perfect after the first cook but that’s fine and normal. Cheers 🤣
Really good video. How long time do you have in between each pizza launch, until the stone gets up to temperaturen?
Thank you for the kind words. I normally don’t need more than a couple of minutes between cook to get back to a good temperature. Basically as long as it takes to prepare your next pizza :) Cheers 🥂
@@trwpizza3021 Thank you. I got my Ooni Koda 16 last year, and I recognize a lot watching your videos. I still struggle to get the bottom as thin as my wife wants them to be, but I'm getting there. You have earned yourself a new sub, I will gladly follow your journey and get tips along the way.
Well explained, did you know what's the gas (LPG) consumption per hour?
Thank you. And that of a good question I don’t know the exact answer to. I estimate from an average mid-size Calor gas bottle I would expect to get 15 or so sessions from it easily which are each about 1.5 hours long on a mixture of high and low flame. I hope that helps.
Hi, nice video! I am not sure though if your gas adjustment is perfect. Propane flames should be actually blue (mabye with some slight yellow tips at the top) - this is the most efficient and hot flame's gas/air mix. If it is too yellow or completely yellow (as it looks in your video, not sure if the camera films it correctly), it means the gas/air mix has too little air (oxygen), so the propane doesn't burn perfectly when leaving the pipe holes. Adjustment (slightly opening/closing the air intake) is very easy, there are a couple of videos on youtube. As always, industrial manufacturers tend to choose and set conservative general adjustments with their products (not too much air) but depending on your local situation, especially your location's height above sea level, will require significantly more air intake. Maybe this would be something to consider for your setup? Cheers
You are absolutely correct if you are referring to a burner, like on a turkey fryer. A blue flame with give you the hottest temperature. That is known as an oxidizing flame. But in the case of a pizza oven you want a carbonizing yellow flame. Let me explain why. The oven works by 3 types of heat. One is the radiant heat from the stone itself. The oven heats the stone up appropriately. Convection heat is the air temperature of the oven air. This is how a home electric or gas oven operates. The third heat source is directly from the flames. This is radiant heat and is mainly infra-red heat. To increase the radiant heat, one wants a more yellow flame which emits more of the infra-red spectrum so the yellow carbonizing flame is perfect. If you look inside of a wood fire oven, you will see that the fire is mainly in the infra-red spectrum. These portable ovens are just trying to copy a larger wood-fire oven using propane. Commercial gas pizza ovens also set the fuel-air mixture to get a yellow flame.
@@SilverShadow2LWB what about switching to oxidizing flame for reheating?
@@elderdiascunha1992 As you can imagine, fuel air ratios can only be done on gas type burners. It is often too difficult to constantly be adjusting the fresh air vent because it usually gets hot during usage. I would advise just leaving it set to a carbonizing flame which is the factory setting. Heating the oven and stone as well as reheating any food will be best with this flame type. If you get a chance to try out the various settings, please let us all know your results. Thanks.
Interesting observation, thanks for your comment. I have not noticed any issues with my flame, maybe it’s the way the camera captures it. And my oven definitely heats as required. I’ll let you know if I notice anything! Cheers 🥂
Great video, how what percentage of hydration your dough has?
Thank you Karel. I make 70% hydration dough when I want a neo-style with a bigger rise in the crust. Today I am making New York style thinner with less rise and that is 62%. I hope that helps. Cheers…
I'm really struggling to solve the burnt pizza bottom issue. Mainly it's happening on the crust only. Any ideas?
Do you not cook using the door provided?
I just tried cooking pizza with gas for the first time,
They were good, but some of my Pizzas literally were on fire.
I guess it takes time to master it, and maybe the solution is to take down the fire a little bit because it's too close
what's the cubed cheese youre using?
It’s dry block mozzarella (Monoprix own brand) that I cut up into 1cm cubed pieces. Works a treat and good quality. Cheers
When I'm making multiple pizza in a row like you did in this video - I get a lot of excess burnt flour on the pizza stone, which makes the pizza taste burnt. Any advise on cleaning between pizzas while the Ooni is still hot? I'm using less flour now which helps but I still end up with burnt flour at the last pizza
Thomas, thanks for the question. So one approach is to buy a long metal brush/ scraper which you can use in between pizzas to pull the excess flour off the stone. That’s what I do and it’s effective for me. Hope that helps!
How do you get the stone so clean? What are you wiping it down with?
I give it a wipe down with soapy water then use a wire brush to get any hard bits off. But to be honest after the first few uses it won’t be clean from then on… it’s always going to be stained. No problem :)
I struggle to find the right size for the pizzas, at the point of weighing the dough in the video @10:00 Is that before the dough rests for 24 hours? or when its ready for making the pizza?
That’s before the 24hr phase in the fridge. A good rule of thumb is 270g per dough ball.
On my 420 degrés Celsius on center stone IS very too hot and pizza IS " ferré in French " ( corbonisated )..... No answer .... !!! On voit bien que la pierre est trop chaude , elle est ferrée sur le tour ......lmost important IS ratio température on top / température on bottom ....
Great video. Came here from Reddit. Curious as to how many grams your dough-balls are? Edit: disregard. I rewatched and saw your scale at 270 grams
Thank you Sir. Yes around 270g. Seems to be the sweet spot for me. I’m really pleased you found the video useful. Cheers
Please what about putting parchment paper on top of stone so it doesnt look so grungy …..or is that just pizza decor?
Haha. My pizza stone is indeed grungy these days. Hundreds of pizzas cooking at 400 Celcius means it’s ingrained. I’m a fan of Nirvana though. :)
I believe parchment on works up to around 500° F....then up in flames
Do you have a dough recipe you could share ?
Yes there is one on the channel broken down step by step. It works every time for me.
how wide is the pizza on the 5:45 mark
Niko, it’s approximately 11.5 inches across. Cheers
everything online for this oven says 750... soo WAY higher temp.. So now i'm confused..
I just got my Koda 16 a few weeks ago but it doesnt seem to be getting to correct temp. I can have it on full blast for 40+ minutes and stone MIGHT get to 700F
That’s not right, definitely drop a line to Ooni and they will help, I’ve found them to have great customer service.
For reference how big is the pizza in the video? 10inchea?
I would say on average 12 inch diameter. Cheers Jesus. 🙏
@@trwpizza3021 oh ok , about how many grams onces of dough for that?
no door. is it ok?
Hey guys, how do you clean the stone?
I heard you just should burn it Till its clean, but this doesnt really work ...
Could anybody help me? :)
Just flip it every time you use it and also give a good scrub with dish washing liquid and water. It will never be perfect again but it will be clean.
Butiful shipping
Thank you :)
How long does reheating take with this oven?
Reheating the stone after you cook a pizza? It gets back to cooking temperature on a full flame in about 4 minutes if that’s what you mean.
@@trwpizza3021 thnks, that's what I meant.
@@elderdiascunha1992 glad I could help :)
If it is sticking, blow under it. It works, pro tip. You're welcome
Think you have it on the peel to long. Base is the main thing.
Yes it helps to make the build phase quicker. Cheers man
I don't like Napoletana, how Romana is baked
I’ll take a look into Romana style. It’s not something I’ve done yet personally. Thanks for the comment.
It has to be crunchy
@@plamenikbor Hi I prefer thin and crispy all the way to crust..I bought a 16" pizza screen. form dough with rolling pin. Place on screen and put sauce on. Par bake on 800°F. Spin constantly till takes on a bit of color....then take out and apply toppings...it will slide right off screen and back on to oven base...lower heat and rotate till done....
You leave the flame on high all the time...if I do that, my pizzas would burn very quickly.
Hello Sir. I always turn the flame down before I launch the pizza. Otherwise, as you say, it will burn too quickly.
Get stone up to 650F. Turn flame to low. Constantly turn pizza. You’re welcome. Nuff said.
how burning pizza xD
I’ve burned a fair few pizzas in my time :)
Imho, you burnt every one, I am screaming at the screen, turn it, check the bottom, it’s burning, , and you put it back in until it’s burning and on fire ? I am thinking they are all overcooked , If the bottom is burning, lift it off the stone, hold it off the stone with the turning peel, for me leopard spots are not on fire char, but that’s just me.
Sounds like we have a different way of doing things :) All good. People are different. And they like their pizzas cooked differently. Cheers!
@@trwpizza3021 Picture perfect Neapolitan style. “Charred” NEVER “Burnt”. LOL My one son does not like the char, but my husband and younger son do. I tried like heck to try to emulate a New York style for my older son. After driving myself nuts, I basically told him that this is the style of pizza that this oven creates, and wait until winter when I use the home oven with the pizza steel. 🤷♀️ Can’t please everyone, because it’s a matter of preference. I subscribed.
They are all burned. Burning seems like commonplace
When I started there was a lot of burning haha
A lot of work, and you still get partially burnt pizza. I think I'll save time, money, and hassle and go to my local pizza restaurant where I get delicious un-burnt pizza.
How many grams/ounces per ball? Thanks. Great video, BEST VIDEO regarding OOni by far.
Thank you for the support L. I’m aiming for approximately 270g dough ball for a good sized pizza in my Ooni Koda 16. Cheers 🥂