How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- If you want to skip ahead to different parts of the video use the following guide;
00:00:36 Step 1 - Learn to Cook Frozen Pizza. This builds confidence using this type of oven.
00:08:19 The 2 minute Sauce. An authentic sauce you won't believe how easy it is to make.
00:14:28 Step 2 - Store Purchased Pizza Dough. Make the sauce, but use dough someone else has made.
00:29:40 Step 3 - Pizza Flour Pre-Mix. Buy this pre-mixed dough ready to just add the included yeast and some water. Mix, prove, knead, give it a few hours and you are making seriously good pizza.
00:47:18 Videos you're not supposed to see
We sell pizza ovens in one of our businesses, and from time to time we get calls from our customers saying something like "I've got my pizza oven...now what?"
So we spend time coaching our clients on how to get started or to help them work their way through the process of making pizza.
Making pizza is one of those very easy things to do .... especially when you are an expert, or you've done it a few times. Like most things worthwhile, there is a bit of practice required and know-how to get under your belt.
With that in mind I decided to make a video on the way we have helped my customers get a head-start in making pizzas.
Whilst I'll accept the argument that the final pizza shown in this video is not the most authentic way to make a pizza, it's pretty close to the real deal (Napolitan Pizza).
Once you have mastered the techniques and the formula shown in this video, stepping up and going for broke to make the absolute authentic pizza is only a few steps away.
Keep this a secret, but the way we show you to make pizza in Step 3, is what we do at home. We have gone the whole hog with using San Marzano tomatoes, and used Caputo Type 00 flour and Fior di Latte cheese and Buffalo Mozzarella cheese, but this method is so much easier and less time consuming and it achieves 95% of the benchmark Napolitan pizza.
A special thanks to my wife for her expertise. She did not want to appear in this video, hence only her hands are shown. Her parents used to own a pizzeria and Italian restaurant and a thank to my good friend Emiliano Maturo for his help in making some of the pizza technique videos.
Contact us on motiononfilm@gmail.com
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Superb video and intro. I'm not a total novice but I'm learning alot from your videos. Can't wait to try some of your suggestions on my Volt. Thanks again!
Awesome, thank you! The next video using the Volt will be how to roast and season Italian style red capsicum (red bell peppers).
Some good info here many thanks for putting it together. I have a Koda 16 that I'm getting to grips with. One of the issues I found with store bought 'fresh' pizzas is that the bases seem to be part cooked so they are easy to handle. That means that the water content is low so they are very easy to burn before your toppings are cooked. In terms of pizza sauce, here in the UK we can easily get Mutti brand cans of pizza sauce - with or without added herbs. One can makes 4 pizzas in my experience. Really nice product!
Thanks for your comment
Thank you so much for all of this information and all of the recommendations. I just bought a Ooni 16 Koda to avoid the price increase and I am a complete novice when it comes to pizza making so this video has been so helpful.
You’re welcome and thank you for your kind comments. Regards Andrew
Thank you so much for the live demo and tips for great pizzas. For those attempting to cook at max setting (or raising the pizza to the flame), I have seen several sources stating that sugar in the dough easily burn at those temps. Store bought pizzas often have lots of sugar in them, so don’t be discouraged if that combo fails on you.
Great idea!
We really appreciate your video on the Ooni pizza Oven, my fiance and I are curious to know where did you aquire the extension for the Oven..
I purchased it from “Humble Pizza” in Australia
@@FOODGOOD can you send me the link please?
www.humblepizza.com.au
Where did you get this front Lip?
I purchased it from "Humble Pizza" in Australia. www.humblepizza.com.au
@@FOODGOOD what’s the purpose of the front lip?
I’ve seen steel front covers to keep the heat from escaping and to allow the oven and stone to reheat faster after cooking one pizza but I can’t imagine the lip is needed for anything.
@Alan Mahler, good question. Firstly, it has nothing to do with heat retention or reflection. This oven does not need anything like that. In any case, the front extension is in such a position that it can't do anything in relation to heat. The purpose of the extension is to provide a larger work surface that extends beyond the limits of the oven itself and is inline with the stone. For example, I have had the situation where the pizza has stuck to the peel and part of the pizza came out past the oven opening creating a mess on the floor. With the extension in place the pizza would drop onto the extension which makes it easier to reload. For the record, that was in the early days of learning to cook pizza! The other use as a work surface is especially welcome when you are cooking something like steak, vegetables or fish in a skillet. Skillets are heavy and it is so much easier to slide the skillet onto the extension than to remove it completely from the oven and support the skillet in mid-air or have to place the skillet down somewhere in order to season or turn whatever it is that you are cooking. Finally, going back to pizza for a moment, I find that with my Koda 12 & 16, which are very hot ovens, I use the extension sometimes by pulling the pizza out of the oven part of the way and allowing the rest of the pizza to stay inside the oven. This is good when I need to only just give a small part of the pizza some extra cooking time.
@@FOODGOOD thank you for the reply.
Happy cooking!!
I just got an Ooni this year.
I’m loving it so far!!!