Glad to hear that. Try is with turnips too. I did that today and it was just as tasty! Paired it with smoked sausage, cabbage with caraway seeds and Taleggio cheese. Delicious!
I'm always excited to see what's cooking in your kitchen Tim, and as always you've delivered great content. PS You should consider narrating an audiobook with that "autumn cold" voice or at least sing a country song while it lasts! Cheers.
It's like clock work. I get a cold or sinus infection at this time every single year. Unavoidable 🤣. Thanks for watching Max. Hope you and yours are well.
Hey Looks great! Any reason why you chose a lower hydration Recipe? Also, I always understood biga needs to ferment at 18c for at least 18 hours with the lid slightly open to allow some air in? Any difference from that process to yours? Thanks again looks Fantastic 🔥
Lid only needs cracked for smaller containers-- air will not stale in larger ones. 18hr biga is for smaller yeast quantities. If you want to try different biga parameters Masterbiga phone/tablet app is an excellent tool (I am not associated).
Happy New year 😊 I received a Ooni KARU for Christmas and I am so excited to start my pizza journey… Very overwhelming all the diff methods of making dough… there is only my wife and I… my question is, Can I freeze any of the dough balls and at what stage… ? Cheers I appreciate all your help and many questions to follow lol
I will be trying this ratio tomorrow. How does this compare to your other biga doigh recipe. The end hydration is almost the same but with a lower hydration biga is there one you prefer? I usually use a preferment higher in hydration and my end is usually around 65%. I do add a touch of olive oil sometimes. I also like using kenji lopez NY style dough and jim Laheys no knead. Thanks.
Tim, the thing that resonates with me is the cauliflower/cream sauce. I be "um=um=damn". Since I didn't get to handle the oven, I'd say it did ok for what it was. The size was small, but depending on recovery time, you gotta consider what is legit and what is knock-off. For instance, my All-Clad (I am not a bot and this is not an ad) pots and pans. There are three things that strike me about them. First, they cook very evenly--even when the temperature source is less uniform, the construction of the All Clad tends to distribute it more evenly. The second point is that they clean very easily. The third is that, since they are a little pricey, I take much better care of them and my sense of satisfaction and accomplishment are elevated. Do you have anything analogous in your toolshed that brings you a similar feeling?
Raptor, hands down, but price really mattes here. The Pizzello Forte is great for someone who's on a budget. The Raptor is three almost x3 the price and is on another level.
You make great pizzas dude, especially those non-traditional ones :) On a side note...both Ooni & Roccbox (Gozney) started as great affordable home pizza ovens but sadly that's not the case anymore. Funny how both their CEOs had put out some videos early on about their vision to create an affordable oven for everyone to enjoy home made stone oven pizzas and now it's like yupp that'll cost you 600-800 bucks ha ha. Might as well shell out another 800 or so and buy a proper dome pizza oven. This Pizzello Forte looks good and obviously great price compared to the rest.
@@freddysart4005 Poolish is one type of preferment. It is usually equal amounts flour and water. In this video I used something called a Biga. Still a preferment but much lower hydration.
@@rilesmcguiles I kinda figured it out. The title is confusing because it suggests the dough is 45% but only the Biga is. The dough is the usual 64-65%.
The heavy cream u used is not 1 pint! That’s only 1 cup of heavy cream. Looks like Wegmans brand which I shop at and the 1/2 pint heavy cream is purple and 1 pint of heavy cream is red…. Made it following ur instructions and it’s wrong. May want to update ur ingredients for cauliflower cream
@@KitchenCraftFood It gets contaminated with raw indigestible flour which also burns on the bottom and tastes bitter. If the pizza is being taken out and rotated by hand, the baking time will be wrong, the pizza loses heat etc.
@@17plus9 these ooni type ovens are fun and affordable compared to a commercial oven or backyard brick oven, but to these things absolutely bleed out heat. Somewhere on the outside of all these types of ovens is an untouchable surface. It's a little ridiculous to be concerned about the heat lost from pulling it out just enough to spin without a turning peel. You're talking about seconds. you don't have a restaurant full of people to feed pizza to for those seconds to matter these small ovens are easily modded with a spit motor and round stone so you don't even have to open door or turn.
Pleasantly surprised at how capable this little oven proved to be. Definitely, pick up a 12" peel because the one that came with this oven was tiny!
Doing a video of the Glowen Raptor?
@@eda.2332 I sure am! Did you see that on IG or Reddit?
@@KitchenCraftFood IG but I've been keeping an eye on that oven for a few weeks now. I just got a Karu 16 but I like how the Glowen looks.
Excellent audio and video quality. Thanks for showing and congrats on the oven.
Thank's,You look so italian. Great video about pizzilo pizza oven. Soonerwill get one this amazing oven
Like this biga video. No nonsense and very clear about what to do.
Thank you. Much appreciated.
I purchased this same oven in January 2023. We have used it many times it works wonderful
great video and great info.. thanks!
Just tried it. Pretty good pizza and very interesting topping, my puree was way thinner than yours, but still everything was amazing. 10/10 recommend.
awesome i like your new oven, good job
Thanks!
Wow, the sauce tasted amazing! It's become our new favourite. Thanks for sharing.
Glad to hear that. Try is with turnips too. I did that today and it was just as tasty! Paired it with smoked sausage, cabbage with caraway seeds and Taleggio cheese. Delicious!
Fantastic presentation. Thank you.
Glad you enjoyed it!
Awesome review! I ordered one these because the price was really good.
Yeah, it's hard to beat that price.
Maybe make another video using the wood or pellets? My wife told me I'm not allowed to use it until after Christmas! Lol.
@@bryanramey2438 agree with the request for a video using pellets and/or compare pellets to wood.
This brand is very good have been working with it for a while and it works great
@@cestlavie6701 glad to hear it!
I'm always excited to see what's cooking in your kitchen Tim, and as always you've delivered great content. PS You should consider narrating an audiobook with that "autumn cold" voice or at least sing a country song while it lasts! Cheers.
It's like clock work. I get a cold or sinus infection at this time every single year. Unavoidable 🤣. Thanks for watching Max. Hope you and yours are well.
Hey Looks great! Any reason why you chose a lower hydration Recipe? Also, I always understood biga needs to ferment at 18c for at least 18 hours with the lid slightly open to allow some air in? Any difference from that process to yours? Thanks again looks Fantastic 🔥
Lid only needs cracked for smaller containers-- air will not stale in larger ones. 18hr biga is for smaller yeast quantities. If you want to try different biga parameters Masterbiga phone/tablet app is an excellent tool (I am not associated).
Happy New year 😊 I received a Ooni KARU for Christmas and I am so excited to start my pizza journey… Very overwhelming all the diff methods of making dough… there is only my wife and I… my question is, Can I freeze any of the dough balls and at what stage… ? Cheers I appreciate all your help and many questions to follow lol
I will be trying this ratio tomorrow. How does this compare to your other biga doigh recipe. The end hydration is almost the same but with a lower hydration biga is there one you prefer?
I usually use a preferment higher in hydration and my end is usually around 65%. I do add a touch of olive oil sometimes.
I also like using kenji lopez NY style dough and jim Laheys no knead.
Thanks.
Can you do a review on the Fremont wood fired pizza oven?
Hay can you do a review on the Gardman Monterey pizza oven? Please?
I’m looking to get a budget gas pizza even. I know you reviewed the Stoke an d Pizello, any preference between the two?
Between the two, it’s the Pizello by a mile.
Will using active dry yeast change anything?
Is it easier to get the oven hotter with propane than it is with pellets?
Was this dough you used cold fermented mate or did you skip that step?
Room temp only. No cold fermentation.
Love your pizza content😍😍😍
Thanks for the continued support!
Tim, the thing that resonates with me is the cauliflower/cream sauce. I be "um=um=damn". Since I didn't get to handle the oven, I'd say it did ok for what it was. The size was small, but depending on recovery time, you gotta consider what is legit and what is knock-off. For instance, my All-Clad (I am not a bot and this is not an ad) pots and pans. There are three things that strike me about them. First, they cook very evenly--even when the temperature source is less uniform, the construction of the All Clad tends to distribute it more evenly. The second point is that they clean very easily. The third is that, since they are a little pricey, I take much better care of them and my sense of satisfaction and accomplishment are elevated. Do you have anything analogous in your toolshed that brings you a similar feeling?
nice!
Now that both your videos are out, this and the raptor, price not mattering which would you personally buy?
Raptor, hands down, but price really mattes here. The Pizzello Forte is great for someone who's on a budget. The Raptor is three almost x3 the price and is on another level.
Im loving the price!! Hell if it goes to shit buy another. How much is that ooni kari 16??! No brainer. Nice job thanks you sold me.
great job
Appreciated :)
What is biga? Is it a brand or a regional dough etc
Biga is a pre ferment similar to a poolish or sour dough starter that gives the final dough more flavour, elasticity and rise. Etc.
Just got this oven and it came with a tiny peel. What size peel are you using in this video?
Oh man, I totally overlooked that when I edited. Yes, it is a tiny peel. I'm using a 12" peel in the video.
@@KitchenCraftFood Thanks! I have a 12 inch wood but since the oven curves it looks like it would be a little tough to launch with.
Want a review on the baker bros oven cheap.., comparatively......16" gas, cheaper than most others.....
You make great pizzas dude, especially those non-traditional ones :)
On a side note...both Ooni & Roccbox (Gozney) started as great affordable home pizza ovens but sadly that's not the case anymore. Funny how both their CEOs had put out some videos early on about their vision to create an affordable oven for everyone to enjoy home made stone oven pizzas and now it's like yupp that'll cost you 600-800 bucks ha ha. Might as well shell out another 800 or so and buy a proper dome pizza oven. This Pizzello Forte looks good and obviously great price compared to the rest.
Why say grams on water instead of ml?
@@freddysart4005 because I weigh everything and water is equal in weight to its volume.
Why is the frame rate so low? That just me?
Guessing it’s a connectivity issue or YT problem. Nothings changed in how I shoot.
Pre dough is called a poolish.
@@freddysart4005 Poolish is one type of preferment. It is usually equal amounts flour and water. In this video I used something called a Biga. Still a preferment but much lower hydration.
This dough has insanely low hydration. Why didn’t it turn into a disk of stone?
i’m curious as well, this isn’t the same recipe as the last biga video
@@rilesmcguiles I kinda figured it out. The title is confusing because it suggests the dough is 45% but only the Biga is. The dough is the usual 64-65%.
😎👍🏻🍕🍕🍕🍕🍕
The heavy cream u used is not 1 pint! That’s only 1 cup of heavy cream. Looks like Wegmans brand which I shop at and the 1/2 pint heavy cream is purple and 1 pint of heavy cream is red…. Made it following ur instructions and it’s wrong. May want to update ur ingredients for cauliflower cream
You made a poolish. Been doing it for awhile.
This is a 45% hydration biga. When I make a poolish it's at 100% hydration.
🌹 𝕡𝕣𝕠𝕞𝕠𝕤𝕞
You really need to use a separate turning shovel. It's painful to watch …
I do sometimes, but either way works just fine.
@@KitchenCraftFood It gets contaminated with raw indigestible flour which also burns on the bottom and tastes bitter.
If the pizza is being taken out and rotated by hand, the baking time will be wrong, the pizza loses heat etc.
@@17plus9 these ooni type ovens are fun and affordable compared to a commercial oven or backyard brick oven, but to these things absolutely bleed out heat. Somewhere on the outside of all these types of ovens is an untouchable surface. It's a little ridiculous to be concerned about the heat lost from pulling it out just enough to spin without a turning peel. You're talking about seconds.
you don't have a restaurant full of people to feed pizza to for those seconds to matter
these small ovens are easily modded with a spit motor and round stone so you don't even have to open door or turn.
Too much work. I’m out lol😂