Working at a brick oven restaurant with a coal fire, the best New York Style pizzas we made were when the brick/stone was around 525-550 degrees F and the flame above was about 600-650 degrees F. Yours looks very good!
@TomVoyageuk
Жыл бұрын
Thanks so much! Thats high praise coming from someone who worked at a NY pizza place!
@Ezio214
10 ай бұрын
I would just suggest, crank up the bottom a bit higher and leave it in a little longer. You don't want the flop. Nice and crispy bottom is what youre after. Nice job!
@TomVoyageuk
10 ай бұрын
Still learning how the volt works, it’s so different to using gas or wood it takes times to get used to! Love it for those rainy UK days though! 🇬🇧 🌧️
@CarolBaker-cc4um
Жыл бұрын
Great video. Step by step instructions really help thanks
@TomVoyageuk
Жыл бұрын
Glad it helped, thanks for watching!
@thomasellison6097
Жыл бұрын
best videos on the Ooni !
@TomVoyageuk
Жыл бұрын
Thanks for watching 👍🍕
@Toddster63
11 ай бұрын
While Margherita isn’t totally absent in NY style pies-what’s most common with this style over here are meats-pepperoni, sausage, meatballs-and maybe some veggies, primarily onions/green peppers/pineapple. Over here artisian pizza is cropping up everywhere and much more diverse in toppings selection, including Margherita. But classic NY style tends to be rather basic
@richards2072
11 ай бұрын
Thanks very much for this interesting video. Hope you make more Volt videos. Hardly any yet on KZitem.
@G17-911
Жыл бұрын
Great job Tom. Best pizza vids on YT. Take care.
@TomVoyageuk
Жыл бұрын
Thanks so much mate!
@andyg185
Жыл бұрын
You should leave the base stretching part fully in, I struggle with that, so it would be good to learn. Good video as always!
@TomVoyageuk
Жыл бұрын
Thanks Andrew! I know, its weird because i always feel like it takes up too much time when I'm editing so usually cut it out! I will leave in next time - :)
@sr3377
Жыл бұрын
Dam.....Im hungry for NY Pizza and its early morning here. Great video as always....good job ..
@TomVoyageuk
Жыл бұрын
Thanks so much!! so grateful for your support!
@G4CEFITNESS
Жыл бұрын
🎉🎊 ✨️🎊🎉🥇 FIRST! Great video as always.
@TomVoyageuk
Жыл бұрын
Thanks Buddy!
@rbiv5
Жыл бұрын
Tom, you did a nice job. I prefer my base a little darker but that is personal. You can adjust the base to be hotter than the top, correct?
@TomVoyageuk
Жыл бұрын
Thanks buddy! Yeah you are the same as my wife, she likes a darker crust! Usually adding sugar to the dough helps achieve a darker crust so would maybe add a little more next time, or go a lower temp for longer?
@solo022667
3 сағат бұрын
You have the link for topping container you got there ?
@TomVoyageuk
2 сағат бұрын
Sure it's these ones here! - tidd.ly/4dVugWC
@snoutsby8780
Жыл бұрын
Hi Tom, how do you set your balance for NY style? Looks awesome
@TomVoyageuk
Жыл бұрын
Just as it recommends in the guide really, B3,T7 (Bottom 3 lights & Top 7 Lights)
@Cmon_Nah123
6 ай бұрын
Looks great from far away. 😂
@TomVoyageuk
6 ай бұрын
Thanks for watching
@mencken8
Жыл бұрын
We can’t use open flame where we live, and as far as the electric Ooni is concerned, I find the idea of $1K US for a dedicated pizza oven ludicrous.
@TomVoyageuk
Жыл бұрын
Fair point, I believe the price comes from the amount of design and research that went into making this oven
@Bigheadedwon
Жыл бұрын
Ooni makes quality products, but there's definitely a tax added on for the name. I've owned 2 Ooni's and they were fantastic. That said though, $1k for the Volt's a lot. Gemelli just released an electric oven that's only $499. You should look into it. It maxes out at 750f but for NY style it would be a half price alternative to the Volt. I've never used it, or even seen any reviews yet so I can't comment on it. But the price makes it worth looking into.
@DutchClawz
Жыл бұрын
Those ooni containers look like their terrible
@TomVoyageuk
Жыл бұрын
What makes you say that?? i find they work very well
@DutchClawz
Жыл бұрын
@@TomVoyageuk The dough can stick to the container prettymuch everywhere. No space to get your doughscraper under it etcetera
@TomVoyageuk
Жыл бұрын
@@DutchClawz if you use cornmeal, or semolina and a decent spatula it’s no problem
@Bigheadedwon
Жыл бұрын
@@DutchClawz I own 9 of them, if you give them a quick spray of olive oil before you put the ball in it'll plop right out when you turn it upside down. They are a bit on the pricy side, but they work great and there's no need for a dough scraper. I also have a couple Doughmate Artisan boxes, they also work great but take up a ton more room. I use both and for different situations they're both awesome.
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