If you are looking for the classic "Pizza Tonda Romana" - Roman round pizza, the only videos that come to mind are in Italian. However there is a thread on pizzamaking about doing it which is quite interesting. www.pizzamaking.com/forum/index.php?topic=59433.0 Be aware though that the definition itself is a little loose, because there is nothing like a disciplinary like there is for Neapolitan pizza. I recently bought a Karu and I hope to get to making good PTR that feels like what my favorite pizza place does here a few kms southeast of Rome, but it will be hard, I know!
Ok Thanks for the insight🍕❤️ Maybe we could also consider that pizza for a video recipe in the future .. Interesting!! And welcome to the Ooni family🍕❤️
Frank, you can check out the full New York Style Pizza Dough recipe on my channel. Here are the ingredients: Caputo Americana Flour 654 G Water 393 G Active Dry Yeast 5 G Salt 19 G Diastatic Malt 3 G Caputo Semolina Rimacinata 65 G Olive Oil 12 G This is enough for two 16" Pizzas and a Single Dough Ball should be about 570 G
Hey Nick! You can find the recipes on ooni.com! ooni.com/blogs/recipes/traditional-flammkuchen ooni.com/blogs/recipes/new-york-style-pizza-dough?_pos=1&_sid=c3b563c6d&_ss=r ooni.com/blogs/recipes/roman-style-pizza?_pos=1&_sid=bdd4f70de&_ss=r
Here 🍕❤️ NY style ooni.com/blogs/recipes/new-york-style-pizza-dough Flammkuchen ooni.com/blogs/recipes/traditional-flammkuchen Roman style ooni.com/blogs/recipes/roman-style-pizza Thin crust ooni.com/blogs/recipes/thin-crust-pizza-dough
Check the recipes🍕❤️ NY style ooni.com/blogs/recipes/new-york-style-pizza-dough Flammkuchen ooni.com/blogs/recipes/traditional-flammkuchen Roman style ooni.com/blogs/recipes/roman-style-pizza Thin crust ooni.com/blogs/recipes/thin-crust-pizza-dough
Be forewarned. If you receive a faulty item you will get a bunch of supportive verbage, links to tutorials and FAQs, and you will have to pull teeth to get them to help beyond this. And even still, in the end, you will receive ZERO support. Nothing. Very disappointing....
Hello Ian! How can we help you? Last time you gave us your ticket n. and one of our colleagues wrote you from his personal email address to avoid issues with emails since you flagged you did not receive them in the past. Please let us know how we can help you and we will do our best!
@@Oonihq @Ooni Pizza Ovens @Ooni Pizza Ovens yes, we finally connected. I finally got someone to help me after FIVE months of trying. For the 10tb time: When I get my stove burning well and the hopper full of pellets up to about an inch from the top of the hopper, as instructed, it uncontrollably takes off, flames shoot out of the chimney for the entire time, and temps exceed 1000 degrees. I ended up sending in videos to show this, upon request. Despite no video I have see on TH-cam showing similar continual operation of this stove like this, the final reply back was that this is normal. Yet at the same time they advised that I should remove the front flame guard to help.... (Really!?) And they said it was probably due to the wind, yet there was no wind. Or bad non-Ooni pellets, despite them being food grade 100% hardwood pellets. I give up. I will warn your viewers as often as I can about your incredible lack of support for a defective product, and an almost arrogance that nothing could ever be wrong and it must be the user, or the conditions, or the pellets... If modifying this NEW stove is your company's suggested solution to this problem, I will instead modify it myself and rig up some sort of damper system to control airflow; which is what the problem is here IMO.
As pizza enthusiasts, it's always nice to learn more about the history of different pizza styles. Thank you and happy pizza month! 😃
Thanks for your lovely comment ✨❤️
I’ve been looking for a recipe for pizza tonda. Do you have a recipe for it?
Hey Jordan 🍕🎉 Not sure if you mean this one: th-cam.com/video/joGKYTGbVw8/w-d-xo.html
If you are looking for the classic "Pizza Tonda Romana" - Roman round pizza, the only videos that come to mind are in Italian.
However there is a thread on pizzamaking about doing it which is quite interesting.
www.pizzamaking.com/forum/index.php?topic=59433.0
Be aware though that the definition itself is a little loose, because there is nothing like a disciplinary like there is for Neapolitan pizza.
I recently bought a Karu and I hope to get to making good PTR that feels like what my favorite pizza place does here a few kms southeast of Rome, but it will be hard, I know!
Ok Thanks for the insight🍕❤️ Maybe we could also consider that pizza for a video recipe in the future .. Interesting!! And welcome to the Ooni family🍕❤️
Hi guys from ooni.I m thinking of getting an Ooni koda for Christmas.How much time does the shipping to Romania take?
Hello Teodor 🍕❤️ Awesome news!
Check the shipping table here: eu.ooni.com/pages/shipping-and-returns
@@Oonihq wow,only 4 days?That's amazing!
Is there a recipe for the pizza tonda?
Hello Nicole🍕 Not for the moment, thanks for flagging this pizza it looks like some of you are in love with it ❤️🍕
Okay, so were pizza slices first sold in 1987, or was it already happening in the early 1960s? Which is it?
Hey Dirk! You caught the mistake - the first chatter of pizza by the slice was from a grocery store in 1897 NOT 1987!
@@kirstycameron5047 Yeah, I was buying 25¢ pizza slices in the 60's, so I figured it was a mistake.
That nyc slice has me on there website pre ordering the new 16 pro
The New York style pizza dough recipe in this video is not like on the website. Do we have the recipe shown in the video ?
Hey Frank check the recipe🍕❤️
ooni.com/blogs/recipes/new-york-style-pizza-dough
Frank, you can check out the full New York Style Pizza Dough recipe on my channel. Here are the ingredients:
Caputo Americana Flour 654 G
Water 393 G
Active Dry Yeast 5 G
Salt 19 G
Diastatic Malt 3 G
Caputo Semolina Rimacinata 65 G
Olive Oil 12 G
This is enough for two 16" Pizzas and a Single Dough Ball should be about 570 G
@@WeekendWarriorBBQ thanks! Great channel ! Subscribed
@@Oonihq this isn’t the same. No malt.
Where are the recipes?
Hey Nick! You can find the recipes on ooni.com!
ooni.com/blogs/recipes/traditional-flammkuchen
ooni.com/blogs/recipes/new-york-style-pizza-dough?_pos=1&_sid=c3b563c6d&_ss=r
ooni.com/blogs/recipes/roman-style-pizza?_pos=1&_sid=bdd4f70de&_ss=r
Here 🍕❤️
NY style ooni.com/blogs/recipes/new-york-style-pizza-dough
Flammkuchen ooni.com/blogs/recipes/traditional-flammkuchen
Roman style ooni.com/blogs/recipes/roman-style-pizza
Thin crust ooni.com/blogs/recipes/thin-crust-pizza-dough
@@Oonihq the video says unleavened for the flammkuchen, but the recipe says yeast?
What is the flour in each kind of pizza
Check the recipes🍕❤️
NY style ooni.com/blogs/recipes/new-york-style-pizza-dough
Flammkuchen ooni.com/blogs/recipes/traditional-flammkuchen
Roman style ooni.com/blogs/recipes/roman-style-pizza
Thin crust ooni.com/blogs/recipes/thin-crust-pizza-dough
Maybe you meant 1887 not 1987??
Yes! We did!
Be forewarned. If you receive a faulty item you will get a bunch of supportive verbage, links to tutorials and FAQs, and you will have to pull teeth to get them to help beyond this. And even still, in the end, you will receive ZERO support. Nothing. Very disappointing....
Hello Ian! How can we help you? Last time you gave us your ticket n. and one of our colleagues wrote you from his personal email address to avoid issues with emails since you flagged you did not receive them in the past. Please let us know how we can help you and we will do our best!
@@Oonihq @Ooni Pizza Ovens @Ooni Pizza Ovens yes, we finally connected. I finally got someone to help me after FIVE months of trying.
For the 10tb time: When I get my stove burning well and the hopper full of pellets up to about an inch from the top of the hopper, as instructed, it uncontrollably takes off, flames shoot out of the chimney for the entire time, and temps exceed 1000 degrees. I ended up sending in videos to show this, upon request.
Despite no video I have see on TH-cam showing similar continual operation of this stove like this, the final reply back was that this is normal. Yet at the same time they advised that I should remove the front flame guard to help.... (Really!?) And they said it was probably due to the wind, yet there was no wind. Or bad non-Ooni pellets, despite them being food grade 100% hardwood pellets.
I give up. I will warn your viewers as often as I can about your incredible lack of support for a defective product, and an almost arrogance that nothing could ever be wrong and it must be the user, or the conditions, or the pellets... If modifying this NEW stove is your company's suggested solution to this problem, I will instead modify it myself and rig up some sort of damper system to control airflow; which is what the problem is here IMO.
You lost me when you said unleavened dough!