OONI KARU 16 - Bar Pizza (Tavern style Pizza)
ฝัง
- เผยแพร่เมื่อ 21 ก.ย. 2024
- In this video, I show you how to make a traditional Bar Style Pizza, on the Ooni Karu 16. Usually the Karu 16 would be cooking a Neapolitan style pizza at much higher temperature, but with the addition of the gas attachment, low temp cooks become much easier!
⬇️PRODUCTS USED IN THIS VIDEO⬇️
🇬🇧 - Pizza Groceries (UK Only) - tinyurl.com/36...
🇬🇧 - OONI Karu 16 - tinyurl.com/47...
🇺🇸 - OONI Karu 16 - tinyurl.com/yc...
🇪🇺 - OONI Karu 16 - tinyurl.com/2r...
🇬🇧 OONI Folding Table - shrsl.com/3ugrj
🇺🇸 OONI Folding Table - shrsl.com/3ugro
🇪🇺 OONI Folding Table - shrsl.com/3ugrr
🇦🇺 OONI Folding Table - shrsl.com/3ugrs
Visit my website for more pizza cooking videos!
🌎 - www.tomvoyage.c...
Or follow me on Facebook, Instagram & TikTok.
✅ @TOMVOYAGEUK
#pizza #ooni #vegan
Great video. Tavern style pizza also called cocktail cut or party cut is cut in squares so it could be passed easily down the bar on cocktail napkins
I guess that makes sense! Thanks for watching 🍕👍
Great detailed video again Tom. Will give this a try other than Neopolitan style that i normally do. Cheers.
Thanks Ian, It was good to try a different style of pizza this time 👍🍕
The square cut (also known as a "party cut") is a result of taverns making pizza but wanting to only serve smaller slices (more room for beer) and that could fit on a small, square bar napkin, negating the need for plates and such. Pizza looks awesome!
Ah that's interesting, I never knew that! Thanks 👍
Who the hell would know that? I mean really? Good job!!! I love it!
Neapolitan pizza is my favourite by far but this looks interesting i think i will try to make this pizza i dont have the gas burner but this might also work using charcoal without adding wood at least i hope it does 😁🍕
Hi Tom, another great video! Thanks for sharing the recipe. Any plans for a video on your traditional Neapolitan recipe and method? I have issues in rolling the dough out, it just keeps springing back again. Using 00 flour - Tesco own - Mutti pizza sauce. Any help would be appreciated.
Hi Andrew, I do have quite a long list of videos I'm planning to do but I'll be sure to add that one on to it! Sometimes you need to leave the dough a couple of minutes to relax and then stretch again. Mutti pizza sauce is tasty!
Nice Tom! Wonder if you can cook that without the pan too? Looking for a winter dough recipe.
Hello! The dough is so thin that I don't think it would hold all of the toppings when launching it, if you do try it though please let me know how it goes! 👍🍕
Definitely use the pan, it is important to the integrity of the style.
Looks great, thanks Tom.
Thanks, it was good to try something different!
Good point, You also get 9 pieces rather than 8 so one more bar patron you keep happy
Good answer! I like the square pieces to eat as a snack rather than a meal
The answer to the squares and name of bar pie. The origination of Chicago bar pie is that it was free to patrons so they drank more alcohol where they made money. Squares is they did not want big pieces to fill the patrons up. Once again it was so the patrons drank more liquor.
Sounds plausible! thanks for sharing!
Square slices must be a regional preference. Feel free to cut it into traditional slices. Looks good, though.
I quite like it for when you eat pizza as a snack rather than a meal
Thanks
All purpose flour instead of “00” surprised me, a bit.
Did you use that so there’d be a tougher crust?
Hi Trevor, it was what the recipe suggested, it was good to try something different!
Hey Tom, thanks for the video! Do you have the recipe written down anywhere? I’d love to save it!
Hello! Send me a message on Insta and I'll get the recipe over to you
I’m originally from the Chicago area but haven’t lived there in like 50 years lol. This style of pizza in Chicago is called tavern style pizza. Yes your pizza looks amazing!
Hey Kevin, Thanks - it was tasty!
I visited Chicago 10 year ago, it's a great place
I’m orig from NYC and love the thin crust there , but Chicago deep dish is soooo good too. Just love it.
i love ur videos but when ur mixing could u please use the metric system as well for us americans?
Hi Ryan, thanks for watching, I will try to remember to do this in the future 👍🍕
Hi Tom. Another great info video. Thanks. Can you tell me where I can purchase gloves like that in the US? Also - do you happen to know what the temperature rating is? Thanks.
They sell them on the online ooni store
Hi Stephen, thanks, I'm glad you enjoyed the video. They are from the Ooni online store. It doesn't say the temperature rating but it does say 'These gloves received the second highest heat-resistant certification in the UK, which means they stand up to the top contact temperatures of the Ooni oven range.' It may be worth contacting Ooni customer service directly and they may be able to give you an answer.
@@TomVoyageuk Thanks for the tips. I found the gloves online at Ooni. Can't wait to get them to try them out. Beyond cooking with them, I often have to move my Ooni after cooking so it can cool off overnight. These should be good for this too.
Please clarify how many grams of yeast
0.8 Grams of active dry yeast, or about 1.6 grams of fresh (compressed) yeast
Question, you added the oil pretty early. And you mixed it to get it in solution. Oil doesn’t go into solution with just water and yeast does it?
I see lots of opinions of when to add your salt and oil? I’m looking for someone to explain it scientifically
I'm not sure of the science behind it, but i either add oil into my water mixture, or during the mixing of the dough in the mixer, if i'm doing a NY/Detroit or Chicago style dough, because there is more oil in these bases.
Hi. Liked your video. How deep was your pan?
Thank you very much for watching! My pan is about 1.5 inch deep
Tavern style is Chicago style. The lore of tavern style was to cut it like this as too make more slices for people during the Great Depression. Not sure if it’s true, but that’s the story I’ve heard in Chicago taverns
Makes sense! Thanks for checking out my video and for the comment :)
Not true, there's no reason to believe it originated in Chicago. Thin crust, square cut pizza popped up in many Midwest cities at once after WWII, likely by Italian immigrants who made a style called "Romana Tonda." I believe people in Chicago started laying claim to this style because many people in Chicago do not like Chicago deep dish (which was actually invented in Chicago), probably claiming that 'real' Chicago style pizza was thin crust.
Edit: just found an article about Vito and Nicks (the place that allegedly invented tavern style), it literally says that Nick got the idea from thin crust pizza he had in Italy while he was serving in WWII and asked him grandmother to come up with a recipe, lol.
Square cut so it's easier to dip into Ranch dressing. Try it before you knock it.
Ah! It makes sense! I love a bit of Ranch Dressing!
What stand do you have your Ooni Karu on?
Hi Craig, I have it on the Ooni folding table, I've recently done a video, you can watch it here - th-cam.com/video/KFH6chiicog/w-d-xo.html
Nice video. Not a fan of the AP flour.
Thanks for watching! There has been a few recipes that I've tried recently that have suggested AP flour - what would you use instead?
@@TomVoyageuk The ultimate is General Mills "All Trumps" (no relation). It's what most of the NY type pizza shops use. Hard to find unless you have an account at a restaurant wholesaler. Bread flour if you can't get that. I have a video of making dough with that flour. Standby
@@TomVoyageuk th-cam.com/video/-CKlpy--E_s/w-d-xo.html