THE FIRST PIZZA baked in my OONI KARU 16...IS NOT NEAPOLITAN!
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- Thanks to the power of the new Ooni Karu 16, I was able to replicate my all-time favorite pizza. When I think about pizza in my hometown, Rome, there is one type that comes to mind before all: SCROCCHIARELLA.
Scrocchiarella has a crisp wafer-thin base, a crackling sound, doesn't have a risen crust and it's eaten as circle pizza in every pizzeria/restaurant in Rome. It's baked at a much lower temperature compared to its Neapolitan sister: 3 minutes at 645 F (340 C) - the lower temp and the wood flavor profile, give this pizza its famous characteristics and make it a truly unforgettable experience.
Although I recommend having a wood-fire oven for the original recipe, you can bake Scrocchiarella with a conventional oven as well and still have a great homemade pizza, for 5 min at 500 F (260 C) - stone positioned at the bottom shelf.
For all the details about baking this pizza at home, please check out the extra content video at:
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Thanks to Ooni for sending the best wood-fired oven we could hope for: the Karu 16 :)
Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!
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MANY OF YOU ASKED FOR IT: HERE'S SCROCCHIARELLA V.1, wood-fire baked in my new Ooni Karu 16.
What a beast of an oven! We loved it, I loved it, Jake loved it...Comment down below what you think about it! And as usual, thumb up if you like this video and PLEASE Subscibe if you haven't already! ✌🏼👽
Honest answers only. Does koda have a place if you own a karu, or does karu beat koda in every way(mainly hot spots and ease of success)?
I have your dough in the fridge, going with the scrocchiarella this Saturday!!🍻🤝
@@Payton77 after trying both ovens, I got stuck with the koda16 for its portability and for the space I have here right now. The Karu is a beast and a perfect oven, but it’s huge and takes a lot of my garden :)
@@MileZeroKitchen awesome. Thank you much!
Your channel should have over 1 million subscribers. Every recipe is incredible
Thanks man, that means a lot!!! 😌
Each frame is a piece of art itself. Thanks man for creating that beauty!
Thanks Saleh! Such nice comment! :)
My friend. You’ve found your calling. You were born to create stories behind a camera, amongst other things I’m sure but no doubt this is where you were supposed to be. Not necessarily pizza or TH-cam but telling stories with film!!
My blood pressure is fine, but I would imagine your videos could get thousands off of medication. Bravo my for my friend, bravo!
This is one of the best comments I’ve ever received. THANK YOU. You made my day. 👽
WHAT. A. VIDEO. This deserves far more attention. Art
Great video. I too loved everything about this video. Keep posting great content like this bro.
It escapes my why you don't have more subscribers. Awesome videos!
man. what a video. 9k subs and this watches better than any ooni commerical ever. great work man. inspired.
So glad this came up on my feed. The video quality is amazing 👏🏻. Then I looked at your channel and subscribed immediately. Looking forward to going back and watching your previous videos 😊.
Nina, thank you so much! That's so nice :) I'm glad you're part of the fam now!
Man, I loved every minute of this video. The editing, the ideas of narrating subs, the funky making of the dough and the relaxing part of making pizza... That makes me forgive you for the fact that you went to scrocchiarella as your first pizza of choice (yes, I'm Neapolitan :P). Subscribed and followed on Instagram :)
Thanks so much! And thanks for the forgiveness, I only did it for a very good cause. 😂
Realllly love the vibe, man!
Thanks Bru!
Fantastic video my friend!!!
Thanks for your art man!!
This was incredible! Great Job, new subscriber!
Just shows you how awesome that oven is...wow...reminded me of Rome...
Great video! I just ordered a Karu 16 - really looking forward to it!
Subscribed!
It's been a year now since I've watched this video and subbed to your channel
and tonight I have the same wow factor as my first time ! Haha! Now I really have to make your dough recipe ! Must be somewhere . Cheers !
Very entertaining to watch
never seen that-middle for last. Itt worked! So healthy toi!
Very interesting, and such a nicely-produced video. Your pizzas look so delicious. I hope you will be very happy with your new oven. Thanks for sharing this.
Thank you so much for watching Sashine! :)
Dude, exactly what I was looking for since the release of the Karu 16... awesome stuff man
Thanks man, appreciate it! :)
The best pizza 🍕 😋👌🏼
Congratulations on the oven !
Thanks Diego!!!
That’s it! I’m getting myself a Ooni karu😅
This is so insipring. Your videos are like a meditation for me. Beautifully filmed and executed.
I just had my first bake in Karu 16 today ( on gas )...I made one Neo-Neapolitan, one Tonda Romana and 2 "ala palla"...Romana & Palla are our favourite ones...next time I'll try on wood :)
Your clips are amazing, thank you for the inspiration !
Outstanding! Keep doing what you do and your channel will blow up in the (hopefully near) future!
Thanks! That's so nice for you to say :)
Those were 160g doughballs? I wouldn't think it would make such a big pizza. I'm using close to 300g doughball for a 14" on my Koda 16. Need to try your recipie ! I like the thin crust. Gratzi. 🇮🇹
He's gonna make it big guys
Wait, who?😂
Nice video, great skills with the angles and shots.
Thank you so much!
Man what a beautiful video ! Do you have a link to your pizza sauce recipe ? Greetings from Quebec !
Hey Lou, sure you can find that sauce here:
th-cam.com/video/KWsISV8CxyE/w-d-xo.html
@@MileZeroKitchen Thank you very much , I"m a new sub and happy to be , will watch the sauce recipe as soon as I get back from work , Cheers !
@@lousekoya1803 glad you're part of the fam my friend! :)
Beautiful ❤
Have you ever put your dough in the freezer for a later cook? Was expecting my Karu 16 and made your dough recipe. Unfortunately my oven was delayed so I put the dough balls in the freezer.
I freeze dough balls all the time as I make 5-6 ball batches of dough...it's the same amount of effort as 1 or 2! Freeze and then double zip-lock baggie each. They'll be good for a month or two.
Lovely video that mate. Well done.
Thanks Greg!
Nice job giovanotto! I purchased the Koda 16 in March and love it to death. We too call it ( in my lingua della nonna ) a rughetta! Cheers!
Thanks Rick! :)
Great video. I loved everything about this video. The music, the story, attention to details, the sounds of crispy pizza crust... You truly are the pizza poet ! Thanks for posting such great, relaxing and inspiring content.
One small question, which oven would you recommend between the Ooni Karu 16 and the Koda 16 ? Does wood make a difference in pizza taste given the pizza only stays for 2 min or less ? Thanks. Cheers from Montréal ! ✌️
Hey Jonathan thanks for the kind words about the video.
About your question: they are two completely different ovens. I'm a sucker for the wood flavor so the Karu is just so awesome.
But, because of the space I have momentarily, the option the fits the most my needs is the Koda. It's much more portable and easy to use.
Brilliant man.
Bravo!! Well done. 👏👏👏👏
Thanks you so much! :)
Man I want to try this dough on my Roccbox! I'm really excited about how this will turn out! :D
Are you going to make more recipes?
Cool! I'm happy you'll try it out, it's one of my favorite! And yes, many more recipes to come! :)
Finally made this! This is exactly what my wife and I have been looking for.
Curious if you find time. Have you ever attempted to make this last a few days? Like maybe let 2 dough balls rose out, then put the other dough balls in fridge for 48 additional hours and use on other days?
Looks amazing
Nice vídeo bro
best channel ever!!!!
Hey thanks so much! :)
Looks amazing! Totally jelly of your new oven too! You're stoked
I've always wanted to try using semolina flour in my tavern style pizza dough mix. So far I've only used it for the stretching process. What does it do for the texture? More crispy? How did you decide that 15% semolina to 85% 00 flour is the right ratio for you?
Thanks for another stellar video. Please keep em coming
Thanks! Semola flour adds, not only crispiness, but also give flavor to the dough! You want to use a max of 20% on the flour percentage, so it doesn't become a too hard dough!! :)
You should bear in mind that semola is not the same as semolina (generally, though some use the names interchangeably). Semola ('di grano duro'/'of durum grain') is generally a very fine milled durum wheat, whereas semolina is a coarse ground (common or durum) wheat. I think both *can* be used in bread, but semola is more common, especially in pizzas and various Italian breads.
@@KingofHassi of course. In Italy we only use semola di grano duro in our doughs, pasta and gnocchi. Semolina resembles much more polenta or a very coarse cornmeal. That's why it's always better to specify "semola flour" and not "semolina". I left the links of the flours used in this video in the description! :)
I have been trying to find a recipe like this for awhile! After you fold, do you put the dough in the container or do you round and tuck it first? It doesn't look like there are still folds when you put it in the container. Thanks for posting this!! 🍕 🍕
Another amazing video.That looks like Roman thin crust Pizza
Yes! Also called "Scrocchiarella"! :)
Now you're a professional pizza maker man. Just one think ...is not Arugula but Rucola the name of green salad.
Ciao Walter, "Arugula" è la traduzione in inglese. In realtà io la chiamo rughetta! :)
@@MileZeroKitchen ok ora capisco ;)
What a great evolution your videos are having !!!! 👏👏👏👏 Just a question? Why do you add so much yeast if the dough doesn't have to rise much at the end? Could I made a biga for better digestibility? Lots of thanks for your videos!!!! You are the best!!!
Somehow I learned that this pizza needs a bit more yeast because you still want to see some bubbles while baking even if it's completely pressed down. Making a biga could potentially help, definitely an experiment to make! :)
When I make mine I change the yeast based on Room temperature ferment or fridge ferment. At RT I’ll use 1g/Kg of flour for fridge I’ll use 3g/kg of flour. I’ve been reading all night trying to find why you would use a pre-ferment over fermenting the whole dough as he does here. The most common answer seems to be space for a larger operation. For home use it shouldn’t really make a big difference. You may get a boost in different bacteria but with sauce/cheese/cured meats you might not notice. The digestive benefits of the biga will exist in this 24hr fermented dough as well.
@@anthonyvink7153 Sorry!! I didn't see your comment.
The yeast activity in the refrigerator stops when the dough reaches 4-5 degrees, while the pre-ferments are made at room temperature and it is when with little yeast you manage to multiply it, in addition to increasing flavor and enzymatic activity. The less yeast you add, more digestible the dough will be.
The flavor of the dough that has been matured for a long time in the refrigerator for 48-72 hours or even more, believe me they are noticeable. I can't give you references in English, I think Dan Lepard talks about it in some of his books. Sorry for my rusty English.
Great video. Pizzas look amazing. Question, how long did you let the dough sit out once you pulled from the fridge before you made into the balls?
Hey thanks! No time, I shape the balls from cold so it's easier to manage.
Dude I just relate so much to you
Great minds think alike Vitor! 😂
Koda 16 or Karu 16???
...yuuuummyyyy!
🔥🔥😊
That looks like NY style pizza. Start pressing out the dough from the center and leave air at the edges for Neapolitan style.
This is not Neapolitan. This Roman thin crust! 😉
Your channel is unbelievable! I am going to make this this week. Would I be okay with out the semolina? I don’t have it..
Can I use bread four or all purpose? I am going to use OO flour of course
This kind of reminds me a classic bar pizza
Hey Chris, you can use a strong 00 flour and be just as fine! Yeah, it's kinda like a bar pizza, but extra thin and crispy! Thanks so much for watching, really appreciated!
@@MileZeroKitchen thank you so much for the reply! I discovered you last night and let’s just say I am blown away. I learned so much from your channel. I am excited to build on my pizza skills!
I am going to shoot you an email, I found it in your bio.
Have an amazing Monday & talk soon!
Great looking pizza. I am also from Rome. Ostia Lido. I was looking to buy an Ooni Karu 16. Watching your video and that Tonda I’ve made up my mind. One question I have to ask.
Roma or Lazio ⚽️?
Hey ciao! Thanks so much for the comment and support. I'm never been into soccer much, but if I'd have to pick a side: always Forza Roma. :)
Although I can read and speak Italian I can’t reply in Italian. Been a while. Moved to Niagara Falls Canada in 1976.
@@Pia-til. just translated it to keep it cohesive. 😂
Looking forward to your future videos. Pleasure talking to you.
@@Pia-til. likewise! And thanks again.
Gotta try this great pizza. Was it as good as you tried in Italy?
Hey Gabriel, I can say that this was 99% similar to an average Roman Pizzeria. But, we're still far away from my favorite Pizzeria that makes it even more thin/crispy/flaky. I definitely need more experience with this dough and the oven so expect a version 2 at some point! :)
Holy New Haven, Batman!
The bat-oven! 😂
This looks insane, all I can get around here's Semolina which I know wouldn't work the same as the Semola you used. I need to go Google and see if throwing it in my Breville food processor and pulverizing it would work lol.
Use an electric burr type coffee grinder. I make rice & chickpea flour that way too!
Seen your roman pan pizza recipe before this one and noticed that the yeast % is a lot different, 0.15% vs 0.5%. How do you normally calculate yeast amount? Thanks
Hey Matthew, the amount of yeast varies by the type of dough, time of year and flours I'm using...also, sometimes it takes tests, guessing and a good dose of luck! :) Thanks for watching!
@@MileZeroKitchen thanks for the videos and your reply 😎
Roman pizza is better than neopolitan. What why everyone loves new haven style. They are pretty similar
What is the diameter of each pizza?
Around 12 inches (30 cm)
Well done video! How long did you preheat the oven?
It takes about 10-15 min for the Karu16 to reach temperature!
@@MileZeroKitchen I have the Karu 16 but so far have not been able to get a crispy crust with wood at 650-700 degree F. It comes crispy in my home oven (at 550 degrees F) but not in the Karu 16. Still working out the kinks. I only have it a couple of weeks.
@@georgecrudo5150 those pizzas were baked at roughly that temp. You just have to bake them for at least 3 minutes to get them to crisp up! In the conventional oven is tough because you can make them crispy but they get dry easily! Good luck!
@@georgecrudo5150 Check your stone temperature with an IR temp gun.