Used my normal pizza dough recipe but followed his directions for the rises and topping amounts. Good gravy, the results were delicious. Complete game changer! Thanks for walking me through with all the marked chapters! So excited for pizza night with my Ooni now that I feel like I know what I'm doing.
I am so in love with my little Ooni! I am also in Chicagoland and have used this little work horse through out the winter. I am so happy to learn of your Mexican twist on flavors😍
I’m wondering why you put the salt with the yeast. I’ve been told by professional bakers that one you should not put the salt anywhere near the yeast. to add them very separating in the bowl and then stir. They claim that the salt can negatively impact the rise of the dough.????
Hi there! There is actually a huge debate on this and it turns out there is no real answer to which is correct! We like to think that whatever you find best works for you is the correct answer 😊
If you add dry salt to Active Dry Yeast (ADY), since you need to hydrate ADY, the salt will definitely kill the yeast. If you use Instant Dry Yeast (IDY) it’s not a problem as long as you don’t let it sit around at room temperature too long. If you are serious about making pizza, it pays to learn all you can about the science of pizza dough. How you handle Water, yeast, sugar, salt, time and temperature is vital to a good dough.
Yes! That's totally okay. If your dough feels sticky, try letting it rest for a bit, so the flour has some more time to absorb the water. This should definitely help. 🙂
you can use a lot less dry yeast one whole package is way too much for 600 grams of flour when you leave the dough over night 1 gram is more than enough and better for your stomach
We're sorry you didn't like this pizza. One of the things that we love most about pizza, the toppings can always be adjusted to your preferred tastes. 🍕
You will not meet a nicer guy than Rick Bayless.
I’ve had the pleasure of meeting him a couple times and he couldn’t be nicer or more hospitable.
I like Rick's creativity and humbleness at the same time. Somehow he always makes me feel invited.
OMG, I love this recipe and I love his home more. The concrete floors, the tiny artwork, the walls. Fantastic video.
Hi Cleo! We are so happy to hear you loved the recipe and Rick's home - it's pretty awesome! 😊
Used my normal pizza dough recipe but followed his directions for the rises and topping amounts. Good gravy, the results were delicious. Complete game changer! Thanks for walking me through with all the marked chapters! So excited for pizza night with my Ooni now that I feel like I know what I'm doing.
Love my Ooni! Super excited to try Rick's pizza recipe. I hope this becomes a regular series!!!
Ingredients:
607 g flour
1 2/3 cup = 364 g water
9g instant yeast
4 tsp salt
1/4 cup olive oil
I am so in love with my little Ooni! I am also in Chicagoland and have used this little work horse through out the winter. I am so happy to learn of your Mexican twist on flavors😍
We're delighted to hear this, Jody! Thank you for spreading the Ooni love 🍕❤
Looks great Chef Rick love my ooni oven I'm going to try this pizza 😋😋
Very well done, thank you!!
Now I know what I’ve known all along when this guy features an Ooni…Ooni is the best!
👍 Awesome, I grow my own tomatillos and make my own salsa verde. I have my own OONI oven. I can’t wait to try this recipe! Thanks!
That's lovely! We can't wait to hear how your pizza turned out 🤩🍕
At what time should we arrive! 😂😂 That pizza looks great
How to keep your pizza 🍕 crush from burning black?
I’m wondering why you put the salt with the yeast. I’ve been told by professional bakers that one you should not put the salt anywhere near the yeast. to add them very separating in the bowl and then stir. They claim that the salt can negatively impact the rise of the dough.????
Hi there! There is actually a huge debate on this and it turns out there is no real answer to which is correct! We like to think that whatever you find best works for you is the correct answer 😊
If you add dry salt to Active Dry Yeast (ADY), since you need to hydrate ADY, the salt will definitely kill the yeast. If you use Instant Dry Yeast (IDY) it’s not a problem as long as you don’t let it sit around at room temperature too long. If you are serious about making pizza, it pays to learn all you can about the science of pizza dough.
How you handle Water, yeast, sugar, salt, time and temperature is vital to a good dough.
My dough was a little sticky after the dough hook for 8 minutes. Is that ok?
Yes! That's totally okay. If your dough feels sticky, try letting it rest for a bit, so the flour has some more time to absorb the water. This should definitely help. 🙂
you can use a lot less dry yeast one whole package is way too much for 600 grams of flour when you leave the dough over night 1 gram is more than enough and better for your stomach
Jamon instead of bacon maybe?
I am going to spread this bacon and then I'm going to...
My mind: "...wangjangle it a bit"
Ahhh, you had me un until the Cilantro.. I have the extra gene. So yuk.
Ah that sucks for you coz coriander is awesome
@@hmu05366 Seriously yummy,right? [Seinfeld voice] : Who are these people??
Ugh.
Vomit
We're sorry you didn't like this pizza. One of the things that we love most about pizza, the toppings can always be adjusted to your preferred tastes. 🍕
pretty pretty good! 🍕💘