Yes you need to flour the launch peel. You also need to flour the dough ball before stretching it and depending on the moisture content of the dough and how humid the air is you may need to add more flour. The first thing to do it to make sure that the dough doesn’t stick to the bench when you are stretching it. You need to work quickly because the dough will gradually absorb the dry flour that you have put onto the dough ball. If while you are working the dough it starts to stick to the bench then sprinkle some more flour on the bench and on the dough. The trick is to only sprinkle as much flour as you need and no more. Adding too much will drop excess flour onto the hot stone in the pizza oven and burn. So before sliding the pizza onto the launch peel dust the peel with flour and pull the pizza onto the peel. If the pizza does not slide easily then you have undergone the flour. When the pizza is on the peel give the peel a shake back and forth to make sure that the pizza is not sticking to the peel. At this point don’t waste time, the pizza needs to be launched quickly otherwise you risk it sticking to the peel. Check out this video that we did on tips and techniques. The Ultimate OONI Pizza Oven Start Guide th-cam.com/video/efJET-jL00g/w-d-xo.html
@Pratik Patel I always have it set to maximum. It is important to make sure that the stone temperature is around 450 degrees Celsius in the rear half of the stone before cooking. There are some other important bits of information you need to know as well; turn the pizza a lot!, don't let the pizza touch the back board/stop in the back of the oven (if the pizza touches the back board it will char instantly at that spot. I have found that some people throw their pizza in to the oven to start with and the back of the pizza goes hard against the back board and it burns before the pizza has even started to cook. If you are struggling with wet dough then there may also be another problem, and that is your toppings. You have to be lean with your toppings or they will not be able to cook in 60-90 seconds (more on that below). So (all the following tips and more will be in future videos); 1. Make sure that the stone is hot enough. A stone that is not hot enough will not cook the pizza base in time and the top will cook and ultimately burn if you are trying to get the base to cook properly. 2. make sure the cheese is dry. If you are using wet mozzarella or bocconcini for example, you need to remove them from the whey (water they are supplied in) and tear the pieces apart, put them on a dry cloth and let the water come out of the cheese for at least half an hour before cooking. 3. make sure that any toppings that exude water, like mushrooms, are pre-dried (future video). 4. go lean with toppings (future video). 5. put the pizza in carefully and make sure that it doesn't touch the back of the oven (future video). 6. turn it very often. If for the first turn you find the pizza too soft to get a peel under, then use the technique I used in the video for the first turn. That is, use something like a hamburger flipper/spatula (metal of course) to gently lift the front soft edge of the pizza to enable a peel to get under without pushing the pizza in further in or folding it onto itself (future video). 7. MOST IMPORTANTLY - subscribe and hit the bell icon, because we are currently working on a series of videos covering all the things I discussed above. The next videos however will be all about how to make dough, sauce and how to stretch the dough and assemble the pizza. Thanks for your interest and your comment.
Have exactly the same one and the pizzas are beautiful.
Wow its a good pizza dough...its not bubbling
Stunning pizza. Keep uploading.
Thank you. Hand mixed dough this week. Machine mixed dough the week after. Then pizza sauce, how to make a pizza and then panouozzo
perfect
Looks awesome! Do you flour the launching peel that is perforated steel before launching the pizza? Does it stick easy?
Yes you need to flour the launch peel. You also need to flour the dough ball before stretching it and depending on the moisture content of the dough and how humid the air is you may need to add more flour. The first thing to do it to make sure that the dough doesn’t stick to the bench when you are stretching it. You need to work quickly because the dough will gradually absorb the dry flour that you have put onto the dough ball. If while you are working the dough it starts to stick to the bench then sprinkle some more flour on the bench and on the dough. The trick is to only sprinkle as much flour as you need and no more. Adding too much will drop excess flour onto the hot stone in the pizza oven and burn. So before sliding the pizza onto the launch peel dust the peel with flour and pull the pizza onto the peel. If the pizza does not slide easily then you have undergone the flour. When the pizza is on the peel give the peel a shake back and forth to make sure that the pizza is not sticking to the peel. At this point don’t waste time, the pizza needs to be launched quickly otherwise you risk it sticking to the peel. Check out this video that we did on tips and techniques. The Ultimate OONI Pizza Oven Start Guide
th-cam.com/video/efJET-jL00g/w-d-xo.html
Boa noite
é de manhã aqui
Nice pizza. What flame setting did you use? I am having trouble with burnt crust and raw dough.
@Pratik Patel I always have it set to maximum. It is important to make sure that the stone temperature is around 450 degrees Celsius in the rear half of the stone before cooking. There are some other important bits of information you need to know as well; turn the pizza a lot!, don't let the pizza touch the back board/stop in the back of the oven (if the pizza touches the back board it will char instantly at that spot. I have found that some people throw their pizza in to the oven to start with and the back of the pizza goes hard against the back board and it burns before the pizza has even started to cook.
If you are struggling with wet dough then there may also be another problem, and that is your toppings. You have to be lean with your toppings or they will not be able to cook in 60-90 seconds (more on that below).
So (all the following tips and more will be in future videos);
1. Make sure that the stone is hot enough. A stone that is not hot enough will not cook the pizza base in time and the top will cook and ultimately burn if you are trying to get the base to cook properly.
2. make sure the cheese is dry. If you are using wet mozzarella or bocconcini for example, you need to remove them from the whey (water they are supplied in) and tear the pieces apart, put them on a dry cloth and let the water come out of the cheese for at least half an hour before cooking.
3. make sure that any toppings that exude water, like mushrooms, are pre-dried (future video).
4. go lean with toppings (future video).
5. put the pizza in carefully and make sure that it doesn't touch the back of the oven (future video).
6. turn it very often. If for the first turn you find the pizza too soft to get a peel under, then use the technique I used in the video for the first turn. That is, use something like a hamburger flipper/spatula (metal of course) to gently lift the front soft edge of the pizza to enable a peel to get under without pushing the pizza in further in or folding it onto itself (future video).
7. MOST IMPORTANTLY - subscribe and hit the bell icon, because we are currently working on a series of videos covering all the things I discussed above. The next videos however will be all about how to make dough, sauce and how to stretch the dough and assemble the pizza.
Thanks for your interest and your comment.
@@FOODGOOD wow thanks for the tips! I’ll need to keep trying.
After my oven is to temp, I turn it down halfway. The pizza comes out perfect. Make sure to temp your stone.
I want to add a thing: make sure you have the right temp for the right dough.
Idratation is important.
What the dough recipe, Por Favor.
See this video we have done OONI Koda - I just bought a Pizza Oven NOW WHAT?
th-cam.com/video/efJET-jL00g/w-d-xo.html