Wood Fired Pizza Made From Scratch
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- เผยแพร่เมื่อ 22 เม.ย. 2022
- So you can make pizza many ways. But to me the most fun is with a Wood Fired Pizza Oven. In this video I make a delicious Meatball Jalapeno Pizza from scratch and give it that experience on the Nuke Pizzero Wood Fired Pizza Oven. The result is just off the charts great pizza.
Nuke BBQ: www.nukebbq.com/
Pizza Dough Ingredients
1 cup Warm Water
1 tsp Granulated Sugar
1 package Active Dry Yeast
1 tsp Kosher Salt
2 TBSP Olive Oil
3 cups All Purpose Flour
Sauce Ingredients
28 oz Tomato Puree
1 TBSP Minced Garlic
1 TBSP Dried Basil
1 TBSP Dried Oregano
1 tsp Kosher Salt
½ tsp Coarsely Ground Black Pepper
Meatball Ingredients
1 lb Ground Beef
1 Egg
¼ cup Bread Crumbs
1 tsp Kosher Salt
1 tsp Coarsely Ground Black Pepper
1 tsp Granulated Garlic
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#cooking #pizza #grilling - แนวปฏิบัติและการใช้ชีวิต
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This looks great, Ry…Have you ever tried cooking a steak in the pizza oven, like how some steak houses will grill up their steak quickly in 700°, or higher, ovens? I have a pizza oven adapter I use on my Weber Kettle and have thought about using it for a steak…But haven’t gotten the guts yet to try.
I have. I’ve done burgers, steak, fish, shrimp, bread, cookies. It’s great 👍
I use my ooni Karu to sear my steaks Recently took my steak to the next level by using a tip from Chef Jean Pierre and salt my steaks the day before.
He proved that salt does draw out moisture so you never salt a steak 30 min or an hour before cooking but if you let the steaks sit for a few hours, the steaks will reabsorb the now seasoned moisture....then place them on a rack above a pan in the fridge UNcovered for at least 4 hours but 24 hours is far better. Then he cooks his steaks in cast iron or a broiler. I forgot which but I sous vide first.
The next day into the sous vide bath at 129f for 2 hours.....dry them...add a little salt and pepper...then onto a preheated cast iron griddle in my 850f pizza oven for 30 to 45 seconds each side.. remove.. baste with melted butter and garlic..and rest them. .Steaks are a perfect medium rare plus from crust to crust .
Can't wait to try this pizza recipe..
that pizza looks great!
I got lucky my dad in the 80’s 90’s and 2000 before he was killed in a car wreck he worked at domino’s and papa john’s so he taught me at a young aged how to work the Pizza dough and toss it too
Wood ovens are the best because you get those charred edges, which are in my opinion, the best parts!!
That pizza oven looks nice and the pizza looked mighty fine Ry!!! Homemade meatballs and sauce along with that dough recipe are a sure winner. Great video my friend!!! I thoroughly enjoyed it.
Thanks Troy!
Love your videos too t-Roy!!
I'm an anchovies, mushrooms, onions, peppers man. That looked amazing! I wish I had outdoors space for kit like yours
Lookin good Ry! Love all of your videos, my man!
Subbing to your channel has been the best thing to happen to my food game, ever.
Great looking pizza and yes I will eat it all by myself 😋
Man. That looks amazing! I just got a pizza oven for my Weber. Kids love making their own pizzas for me to cook.
Great video. Thanks Ry!
Great looking pizza Ry......
I love having the same taste in food as you. You’re my go to channel. I just got the pizza /rotisserie attachment . Your videos are really coming in handy. Thank you sir.
Looks good man!
Now that really looks good and thanks for sharing Kicking it with Lou Lou. Much love 💯
cool shot with pleasure watched
You're one of the few chefs on TH-cam that I trust along with Refika. I feel sometimes many chefs hold back on their recipe. I know that they don't want to disclose everything since it's their secret but I look at is being deceptive and therfore I can't trust and won't watch. The way I know there's deception is that when I make their recipe it doesn't taste as good as it should. Also because the ingredients being used are basic or bland. But with you I see sincerity
Nice job Ry. Great looking prep and 👩🍳 cook. Thanks for the videos.
I love wood fire pizza. I don’t have room for a big oven like that but getting a little oink karu 12 soon. Super excited!
That should work fantastic!
I defiantly can’t wait. Keep up the great work Ry. I love your videos
Pizza oven is cool 😎
I didn't know you had a pizza oven. I'm jealous. I was looking at them a while back but I couldn't decide.
Great pizza and video, Ry!!
That looks so good. I’m hankering for some pizza now
Looks great. My kids love when I bake pizza with oak wood on the chargriller grandchamp XD. Offset. Nothing like wood smoked pizza.
Cool pizza oven! Looks like a lot of fun to use👍😊
Great looking pizza Ry. Man o man I want a pizza oven so bad... building my own is on my project list. Ya got me drooling over here!
That pizza looks awesome,Ry
I agree all kinds of pizza are good pizza, but a meat pizza is best. Or maybe a house special too. Lately, I've been making personal pizzas using Naan bread for the crust. It really comes out pretty decent. Preheat oven for 20 minutes, par-bake the Naan Bread for 5 minutes or so, add sauce, toppings, cheese and cook for another 15 minutes or so. Depending on the toppings, it can be a 2 dollar pizza.
This pizza got my mouth watering big time! 🤤
I’d share but it may have all been eaten 😊
Start the fire in the middle of the oven, give it 20 minutes or so, then move the fire to the left, place the basket to hold it there, and clean the bricks off. You'll get a much better crust. I have that exact oven. I pump pizzas out in about 90 seconds. I have yet to learn how to control a lower temp yet with it though.
I did the center start a few times during testing and found no difference to starting it on the left if the temp was 900F. The deck gets to about 700F on the right or 600-650F in the center regardless so I just start on the left for ease of use now. I find that I like the 600-700 chamber temp now for pizzas to give a little more time for crust and toppings to cook in sync 😊
Nice video and nice pizza Ry!!!
If you want that real pizzeria taste use Mozzarella and Munster. I've done research. Looks great Ry !
I discovered if you use malted milk powder instead of sugar (or with sugar) it really ads something. I use it in all my doughs
Nice looking pizza! I also always make my pizza dough the day before. But I make the sauce from canned whole tomatoes (preferably Italian San Marzano if I can get them) which I blend into a sauce. Really tasty, would recommend that over purée or paste.
Looks very good
PERFECT !!
Looking 👍 👌 😍
Great video, Ry. Have you tried feta on pizza? Works great. Also quiches for a texture and flavor gear change.
Great looking pizzas. My favorite pizza is Margherita pizza, followed by sausage pizza. Do you deliver? Cheers, Ry! ✌️👍👍🍕🍕
Try 48 hour dough proofing whith the King Arthur four they sell at Costco
The dough recoiled in horror when it saw a rolling pin.
It absolutely did :)
I said to my wife OMG HES CUTTING…and you said it’s not my good knife. How’d you do that wizard?
Great video! But… -you're burning White Oak!!? That's like burning GOLD! Alright, so there is no oak in Arctic Norway, and definitely not any ("Old Ironside") White Oak! You're truly blessed to have so much of it, you can fire an incredibly delicious looking Pizza with it! Thanks, Ry! You did it again, Sir! You made me HUNGRY! 😂 👍 🇺🇸🇳🇴
It really is better to weigh ingredients than use measuring spoons/cups. A foot scale is so cheap and it has so many uses. An excellent investment.
I have one. Pizza dough is pretty forgiving.
Thanks Ry. Now I need to make pizza on the grill. Lol! I wanted to throw out there that regular cast iron pan is safe for those temps but enameled cast iron is only good to about 450 deg.
How do you do it on the grill? ln a Weber kettle?
@@wchops7578 ive done pizza on the weber kettle before. I used the pizza stone from the weber gourmet grates product line.
Hunsaker griddle plate would work or the Weber pizza stone.
அருமையான பிஷா
Does the pizza sauce make just enough for the three pizzas? Trying to guage how much ingredients to buy. Thanks!
It makes some extra. Maybe enough for 1 or 2 more 😊
@@CookingWithRy awesome, can't wait to try it out. Thanks!
@@CookingWithRy finally made the pizza. Really good! Thanks for sharing your knowledge, experience, and recipes.
Quick follow up question.. what's a good way to prep the dough for multiple pizzas to be prepped at the same time. Tried doing that today and storing the rolled dough on parchment paper, but when it came time to transfer to the peel, it was sticking too much. The first two I tried my best but had to eventually fold them over and fix them on the peel. The third one I just put the paper on with it in my blackstone pizza oven, and took the paper off after a min or so when the crust toughened up.. it worked decent but I'd rather the pizza go straight to the stone without the paper. Thanks!
I use a proofing box usually. It's made for holding several dough balls :)
You can't get this at little Cesar's
The pie looks great…just cannot justify the huge price on that oven! Sigh…
I’ll take a meat lovers please! 🔥🔥🔥
You like your pizza like you like your ribs.
For 2500$ I’ll let someone else make my pizza lol
Pizza on a Weber kettle? Oops, sorry.
Wow, $2400. Channel is no longer relatable.
I have cookers of all sizes and prices.