Fantastic presentation!! Kudo’s to you and your editor. Thank you for taking the time to put this video together and all the helpful tips!
@pizzachannel
3 ай бұрын
Thanks a lot! Low budget... so I'm the editor too :)
@karmaline
11 ай бұрын
Hey Kevin, thank you very much for all the time and effort you put into making this video. The funny thing is most of those things you suggested I did and now when I make my pizzas, they are solid thank you very much.
@pizzachannel
10 ай бұрын
You are welcome! Great to hear!
@lostmykeysagain
10 ай бұрын
Incredibly valuable advice. You highlighted just about all of the pitfalls in this short video and should be viewed by anyone new to pizza making. Thanks for making it and sharing it with us.
@pizzachannel
10 ай бұрын
Really appreciate it. That was the goal!
@kristinastorlie7909
Жыл бұрын
Great tips! Thank you! I had no idea on a lot of those, especially the preshredded cheese and the oil and sugar in the dough. Thank you!
@pizzachannel
Жыл бұрын
You’re welcome. Good luck 👍🏻
@tonys3296
8 ай бұрын
Thanks for sharing.. I've had the oven for 1.5 years now so learned most of this the hard way. But you are spot on with all of your advice.
@pizzachannel
8 ай бұрын
Thanks a lot. Me too!
@brookmrkvicka7946
8 ай бұрын
Thank you so much! We are going to use all of your advice as our first run with the wood fired Mexican grill didn't go so smooth
@pizzachannel
8 ай бұрын
Awesome, good luck!
@SuerethFamily
Жыл бұрын
great video with succint and clear information. most videos are a waste of time; yours are not. thank you.
@pizzachannel
Жыл бұрын
Thanks! I'm not an overtalker :)
@Gatecrasher3
Ай бұрын
I sold my ooni, I simply could not get a better pizza then in my oven with my pizza steal.
@riogoodbbq1761
Жыл бұрын
Thanks for the tips! I just got a Ooni and can’t wait to experiment with it!
@pizzachannel
Жыл бұрын
No problem. Awesome, good luck!
@CarlMessengerLehmann
6 ай бұрын
thank you. hoping this solves my recurring issues
@pizzachannel
6 ай бұрын
No problem. Good luck!
@markpringle2011
7 ай бұрын
Top man! Thanks very much mate. REALLY useful. Subscribed
@pizzachannel
7 ай бұрын
You're welcome. Thanks for the kind words!
@D3moknight
4 ай бұрын
I find that using flour only when stretching the dough can burn more easily and cause a bitter taste to the crust. I use a 50/50 mix of semolina and flour for stretching my pizzas, and I put just enough semolina on my peel so that I can easily rub my hand around on the peel before I put the pizza on there.
@ShamusMcMahon
Жыл бұрын
Always mix semolina with a mix of 00 to stretch your pizza, the nice thing about a semolina is it gives you a bit of a roll or slide off the peel - vs. a cornmeal which really smokes in your home oven. I actually use 60% (00) and 40% semolina for my dusting (same dusting for fresh pasta)
@pizzachannel
Жыл бұрын
I'll try that. My mix usually has a little bit of Semolina in it. It is definitely slick.
@stevemacmillan2116
2 ай бұрын
All great tips!
@pizzachannel
2 ай бұрын
Thanks so much 🙏🏻
@kristinwilson6032
2 ай бұрын
super helpful. thanks!
@pizzachannel
2 ай бұрын
You're welcome 👊🏻
@LizStevens-o6v
4 ай бұрын
Very Helpful - Thanks
@pizzachannel
4 ай бұрын
You're welcome!
@V.966
6 ай бұрын
thank you so much
@pizzachannel
6 ай бұрын
You're welcome!
@AH-ij9fm
5 ай бұрын
Thanks for the tips...
@pizzachannel
5 ай бұрын
No problem!
@peterevans8598
Ай бұрын
Well done !
@pizzachannel
Ай бұрын
Thank you!
@dovewhite7472
Ай бұрын
Thank you!!!!! I think I'll cook pizza on low 😊
@pizzachannel
Ай бұрын
Good luck!
@daveshinn7008
Жыл бұрын
Great tips. We are new to this game. We have a Blackstone pizza oven that rotates automatically. We use Boboli pizza crust for now at a low heat, but the bottom of the boboli seems to want to char up too quickly before everything else is melted. We are using precooked sausage for now. How do we get it where we don’t burn the bottom of the Boboli crust.
@pizzachannel
Жыл бұрын
Thanks! Cook it in a lightly oiled pan. If you want it crispy on the bottom, sear it directly on stone for last minute or two. Pre-cooked can be on a stone for the length of a pizza bake.
@Salimalhanoudi
9 ай бұрын
Thank you ❤
@pizzachannel
9 ай бұрын
You are welcome!
@Edwinschuur
Ай бұрын
I live in Rissia near the tundras. I brought my dough to room temperature, but it failed.
@pizzachannel
Ай бұрын
dough is a funny thing. Keep at it!
@estonian44
3 күн бұрын
tq
@NerdsAndNoobs-w1u
Жыл бұрын
Forgot to add adjust the dough’s hydration. Higher temp cooks than home oven.
@mislavkapetanovic6175
7 ай бұрын
You got the vegeta guy in the background - how come / are aware?
@bekindnomad7415
Жыл бұрын
Very helpful tips but what a really weird speaking cadence.
@patiacat1
14 күн бұрын
Sometimes saying nothing is better.
@bekindnomad7415
12 күн бұрын
@@patiacat1 And yet, here you are
@h2woah127
7 күн бұрын
I agree
@FlyingSnoopy
3 ай бұрын
My problem is that I cannot get the flour off my dough when launching and my stone burns the flour on my dough and my kitchen smells awful. Help!
@pizzachannel
2 ай бұрын
Let me know if this video helps! kzitem.info/news/bejne/ln-MvZigbH57mqA
@FlyingSnoopy
2 ай бұрын
@@pizzachannel Thank you! All I need to do now is practice the technique.
@MelinaPerez-f5w
10 ай бұрын
Our bottom always burns on our pizza how could we fix this
@pizzachannel
9 ай бұрын
Hmm, what are you using to slide the pizza off the peel?
@nautidawg5203
9 ай бұрын
Great video. Just got an Ooni and not a beginner bread baker. Struggling to figure out why my high hydratino dough was a bit doughy in center. I think it's your tip of the stone needs to be over 750! Thanks!
@stevelufc64
2 ай бұрын
My pizza burns on the edges before its cooked properly on the top
@pizzachannel
2 ай бұрын
Are you using semolina? Also, if you have a 16" oven, try not putting it so close to the burner.
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