Oh my 14” Ooni perforated peel came yesterday as I’ll be using it this next week to turn. Your pizzas are awesome
@jepgato6657
3 жыл бұрын
You’re gonna love it! Great peel 😃👍
@montetown8836
3 жыл бұрын
Have you tried the round 8" peel? I have one being delivered today it looks like the best way to turn you pizza w/out having to bring it all the way out of the Ooni
@peterfalver245
3 жыл бұрын
Now we´re talking - Chorizo AND potatoes... I like that. Gotta try that combo next time. I usually do Chorizo instead of pepperoni, but never tried adding potatoes.
@jepgato6657
3 жыл бұрын
LOL Peter that just made my day 😂😂😂
@baileymoto
3 жыл бұрын
Enjoying your pizza videos, keep it up! Sooner or later this channel has to take off!
@jepgato6657
3 жыл бұрын
Thanks! 🙌🙌🙌
@baileymoto
3 жыл бұрын
@@jepgato6657 If I could suggest a next video….maybe school me on what I’m messing up, lol. Koda 16 here, trying to do a 14” pizza with King Arthur bread flour, 300g balls. They keep tearing when trying to turn :( I’m even using a screen for the first 2 minutes or so. Too small of a ball? Too hot (850)? Trying again tonight with 350+ balls.
@jepgato6657
3 жыл бұрын
Hey Justin! I use to tear mine all the time. If you watch my videos, as i turn my pizzas or when i take them out, i always heat my peel for a few seconds on the flame. Another thing that’ll tear your pizza is your peel. Depending on which side you use. Sometimes the bottom side will have exposed screws. Lastly, check which side you have your stone facing. If it has the “Ooni” logo pointing upwards, if you’re not care that can tear your pizzas too when you’re sliding your peel under. Of course make sure your stone is hot enough before launching, but the tips I mentioned are some i think people dont think of. Hope that helps!
@jepgato6657
3 жыл бұрын
Lastly…take your time. Let it cook by lowering the temp on your oven. I do have a tip on how to adjust the flame in my latest video 😃👍
@baileymoto
3 жыл бұрын
@@jepgato6657 Thanks for the tips! I did a couple more last night, but went up to 335g and 350g - both still seem to be very thin, but no tearing! 👌 did what I guess is called a neo-Neapolitan; neo build, but cooked much longer to a bit of a well done NY. So good!
@josht138
3 жыл бұрын
Great stuff as always! I just splurged and got the gi metal peel too. I normally top on my wood peel and then give it a stretch before launching. I tried that with the new gi metal peel and it wouldn't budge... So I had to transfer back to a wood peel. Looks like you have no issue with sticking on the peel. Any thoughts on what I am doing wrong?
@jepgato6657
3 жыл бұрын
Hey Josh! I always coat my dough ball with semolina. No dry spots what so every. Then right before im about to slide the peel under the pizza, i put more semolina at the point where the peel makes contact with the surface and the dough. So when i slide the peel it catches more semolina. Hope that makes sense?
@josht138
3 жыл бұрын
Where do you get your semolina from? I have been getting away with AP flour. Last time I checked semolina it seemed pretty expensive
@jepgato6657
3 жыл бұрын
Search “Caputo Semolina” on Amazon. One bag usually lasts me to a while. I only use it to coat my dough balls and surface. Let me know if you need anymore help! 👍👍
@josht138
3 жыл бұрын
Thanks! Appreciate your content. Has helped me a lot!
@jepgato6657
3 жыл бұрын
You’re welcome! Wish I could actually show you. Im making a pizza later today and Ill put it on my Instagram story if you’d like 👍
@jimoray3
3 жыл бұрын
Wow , you would do great snowboarding at the Nordic Valley Ski Resort. We’ve got space if y’all ever want to visit. Multitasking too with boarding and droning. Massive skills. You better get that helmet
@jepgato6657
3 жыл бұрын
Lol! I LOVE snowboarding, thank you! Its been a while. How’s the skiing this time of year? A lot of snow yet?
@jimoray3
3 жыл бұрын
@@jepgato6657 , the Utah Resorts boast that we have have the best snow on earth as the climate is dry and snow or powder as we call it is not Icy at all but fluffy. The groom the runs each night snd along with the latest snow fall will be officially opening soon. Promises to be a good season all the way to April. The Nordic Valley, Powser Mountain offer night skiing and Boarding and Snowbasin which is 15 minutes away is where they held 2002 Olympic Downhills. Big runs.
@jepgato6657
3 жыл бұрын
Whaaaat?! Im so jealous. The fresh powder must be amazing!
@jimoray3
3 жыл бұрын
@@jepgato6657 , on our 4 acres, my son’s have built a kiddy tubing/sledding run and boarding run as we live nearly 7000 ft up on a mountain in Eden. Park City is 45 minutes away. We get all 4 seasons at the Ray Cabin
@jepgato6657
3 жыл бұрын
@@jimoray3 whoa!!! Lol that sounds like so much fun
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