You desperately need to buy a turning pizza peel. You shouldn't have to take the pizza out and turn it by hand. The round turning peel will improve your results drastically. Try doing 180 degree turns instead of 90. the back of the oven cooks the entire back half of the pizza, so this method will be much better. Also, I would HIGHLY recommend removing the honey from your pizza dough recipe. Sugar in the dough will cause your pizza to burn much easier. In the home oven, it is good to use sugar because the temps are much lower, but at 700-900 F you really want to only do some combination of oil, water, flour, salt, yeast. Cheers!
@priestsonaplane2236
4 ай бұрын
They’ve only been turning pizza by hand since it was ever invented jackass
@tommyddurand
4 жыл бұрын
Two things I learned cooking with my ooni pro is 1) take the door off, at high heat and low cook time you dont need the door on. This will allow you to see what you are doing and burn less and 2) count your seconds. I learned this watching italian pizzaiolo videos, they may have been doing it for show but if you count 15 or 20 seconds and rotate 4x your pizza will be done and perfect most times (especially once you get the hang of the exact count and temperature). Enjoy ooni, I love mine it is so much fun and makes great pizza (though I use chunks of wood not pellets).
@JacksonMercer415
4 ай бұрын
Be careful with the Ooni Fyra - removing the front door changes the airflow, specifically it reverts the airflow backwards. So the fire shoots out the back and it’s pretty sketch.
@piyushsrivastava351
4 жыл бұрын
I love how genuine your review is.. I am falling in love with your channel! More power to you
@stephenr85
4 жыл бұрын
This is awesome! Love the idea of a manual hand crank. Solves the problem and doesn't overcomplicate the device. Definitely seems like something the product engineers could figure out without changing the cost much.
@deadchannel5940
4 жыл бұрын
Omit the honey and oil and you are less likely to burn the crust at such high temps.
@LifebyMikeG
4 жыл бұрын
great point, trying this new time for sure! love a little extra sweetness in my dough but not mandatory
@pittsburghtangoodyssey9866
4 жыл бұрын
I concur. I run my Ooni Koda (gas) at 850-950°F and any sugar or oil causes the dough to burn easily. Lower temps like the recommended 700-750° don't produce enough leopard spotting on the bottom and result in weaker spring. Tips: High hydration (65%), autolyze before kneading, 3 day cold rise in fridge to develop flavor. You won't miss the sugar at all! (Or sprinkle some on top, along with parm.. it's a cheat but it works.)
@brittanyshane5838
4 жыл бұрын
PittsburghTangoOdyssey would you recommend the Koda over the Fyra wood pellets? I’m having a hard time choosing.
@pittsburghtangoodyssey9866
4 жыл бұрын
@@brittanyshane5838 Yes, I was having a hard time deciding between the two myself, wanting to match wood-fired restaurants. As I researched, I found that the consensus among home pizza fanatics was that wood doesn't add flavor. It's just nostalgic (and inconvenient!) Now that I have the gas model, I'm 100% convinced that heat alone is the key.
@deadchannel5940
4 жыл бұрын
@@brittanyshane5838 I have the ooni 3 with the gas attachment. I used pellets for a while and will never go back. So I would recommend one with a gas option. Gas is cleaner, easier and there is no taste difference.
@joshuasmith6231
4 жыл бұрын
I would add "fun" to the pro list, because as infrequently as I make pizza, I enjoy babying each pie to perfection. On the other hand, I look forward to the next model that has some kind of rotation mechanism ;)
@mymmoon96
4 жыл бұрын
"Hey, let's go to the beach today" "Sure, let me just pack some sunscreen, a towel and my wood-fire pizza oven" Edit: Great video though! I just thought it was funny cause I've never personally seen people bring one to the beach but I guess it's a thing!
@sumia8905
4 жыл бұрын
I would absolutely do that if I had one 😂
@BlackDocsRemedy
4 жыл бұрын
I have done this. The Ooni oven fits perfectly on a cargo bike :P
@handcandyrocks
4 жыл бұрын
I have done this also - requires quite a bit of prep and it is quite heavy - I put a little wood block to stop the stone from falling out and put it in a back pack - works great - my only problem with fyra is that it is dirty, first use the whole thing is filthy and the soot gets everywhere - as soon as gas options on available I will be swapping to gas
@martin8313
4 жыл бұрын
I know it is more of an Australian thing, but do Americans not grill at the beach at all?
@goofytuna6077
4 жыл бұрын
That sounds fucking awesome
@moonspell2003
3 жыл бұрын
Loved the video. If I may make a few suggestions. 550 to 650 degrees, after reaching temp reduce amount of pellets added just to maintain temp and keep rotating to get your golden color. I have my own wood oven and this seems to work. Give it a try and enjoy! Keep the videos coming.
@kaymaier9780
4 жыл бұрын
I used to have a wood fired pizza oven in my back yard...a lot of work! This looks great. Omit the honey in your dough and pizza will not burn as much!
@SuWoopSparrow
4 жыл бұрын
This is great if youre looking for decent "woodfired" pizza with a convenient setup. But cooking is entertainment, not a job, so a proper woodfired oven blows this out of the water in that regard. You can make more pizzas at once, have more control/gradient in temperature, and have more fun/atmosphere. Also woodfired "pizza" oven is a misnomer. A woodfired oven can be used to make all sorts of things, including smoked foods. But yea, if youre just doing pizza once in a while and want it to be convenient, something like this is an easy winner.
@karenlewkowitz5858
3 жыл бұрын
@@SuWoopSparrow could this Ooni also be used for fish, steak, and smoking?
@SuWoopSparrow
3 жыл бұрын
@@karenlewkowitz5858 Ive never used the Ooni, but I imagine you can do all of those. Only tough one might be the smoking since its so small, but if it can hold a low temperature then Im sure it can do a decent job.
@stephene.2096
4 жыл бұрын
I really recommend using less flour on the peel and while stretching! works even better when using semolina...
@DomaesBraber
3 жыл бұрын
I don't know if anybody added this but the charcoal / wood version has the option of hooking up a gas converter so it can be used that way also. ( sold seperately and only for the charcoal / wood edition )
@douglascampbell9809
4 жыл бұрын
I used to be a dough maker at a pizza crust factory. Our batches were 550 lbs each. On a standard 8 hour shift I would make something like 55 batches. The absolute best tasting crusts we made had egg yolks in it. There was another special crust we made that had parmesan cheese and a really good olive oil.
@mjohnsimon1337
4 жыл бұрын
I'm curious to try it, but wouldn't the eggs burn real quick?
@kevinor8811
4 жыл бұрын
As someone who has had pellet, wood and gas pizza ovens at home. I urge everyone (almost everyone) to get gas. Unless you’re cooking pizza 4 times a week or something. Gas is by far the easiest, most stress free and consistent method. I found the ooni pellets to be an absolute inconsistent nightmare. This is particularly stressful if you have people over with a promise of pizza. Wood is great but requires a fair bit of babysitting and to be honest, you don’t really get much of a wood benefit from these type of ovens.
@jimmyz7218
4 жыл бұрын
Got a buddy with one. He pretty much has to stay there the whole night at parties.
@kevinor8811
4 жыл бұрын
Jimmy Z that’s the problem really. I can churn out about 10 pizzas in 15/20 mins on the roccbox using gas. 60 second cook and all the stretching and topping included. I love using it but I don’t want to spend an hour dialling it in etc.
@Soifdesang9
2 жыл бұрын
No pellets, no gas....Hardwood Lump Charcoal.
@NeroHero07
4 жыл бұрын
just to let you know you don't need to put the door on so you can keep an eye on it while its cooking and hen you can spin it when you need and it'll be perfect every time
@user-qb6cm4xg6h
4 жыл бұрын
I've got the Ooni Karu at home, and I just leave the door off when there's a pizza inside, I think it's hot enough to still cook them perfectly without the door on
@mjohnsimon1337
4 жыл бұрын
Can you make other things other than pizza? A fire-baked sourdough sounds awesome!
@user-qb6cm4xg6h
4 жыл бұрын
@@mjohnsimon1337 I've made amazing naan bread as well, but yeah you can also cook meals in cast-iron pans and stuff!
@mjohnsimon1337
4 жыл бұрын
@@user-qb6cm4xg6h sounds awesome! Would you recommend the Karu or the Fyra? Also, in terms of wood vs gas, which would be better?
@user-qb6cm4xg6h
4 жыл бұрын
@@mjohnsimon1337 I haven't tried the Fyra, but the main difference I see is that with the Karu you can use small pieces of wood instead of these small pellets, and I think I prefer to have more control over the size and type of my pieces of wood. I absolutely love the Karu, would definitely recommend, and go for wood, the taste you get from it is just can't be matched by a gas-pizzaoven!
@cpy
3 жыл бұрын
This comment section is a gold mine. You should do a follow up video trying out what the comments say
@sstanfo1
4 жыл бұрын
"I'm just gonna keep this super simple with" Procuitto Pepperoni Montego Parmesan
@Mad_Martigan_MD
4 ай бұрын
I think if you put a fire brick at the end where the pizza is getting burnt, you will help keep some of the heat away, preventing it from burning so quickly.
@MarkBroadhead
4 жыл бұрын
Autolyse is typically done with just water and flour.
@russellamy7366
4 жыл бұрын
just got mine yesterday, one thing i'd add is run a few chimneys through get it rippin hot for about 30 minutes before cooking food. There's some oil or something on the surfaces that burns off initially. Other thing that would be nice is if it had a blower and auger to keep the pellets moving and keep the temperature a bit more consistent, but then it wouldn't be as portable needing power to spin the auger.
@JoshChristiane
4 жыл бұрын
The only thing they don't tell you about Ooni ovens is that if it's even slightly windy outside it's extremely difficult to get them up to temp. They're very very VERY wind sensitive. On a clear day I can easily get it up to 800 degrees, but if it's only slightly windy outside (say 10 mph winds) I can't even get it past 500, I guess it's due to the design of the firebox, but other than that I never really could understand how a little wind affects it so much. With that said, when the Ooni works I do get really great pizza with it.
@TheMattStarling
4 жыл бұрын
Skip the sugar and the dough wont burn!
@ChuckNorris-bf5cj
4 жыл бұрын
I bet that if I skip the sugar and leave the pizza in the oven for 10 minutes it will still burn. Stop confusing americans!
@TheMattStarling
4 жыл бұрын
I would add an amount of sugar if using a home oven to aid browning, but it’s not necessary with an oven that gets super hot, especially when the dome is so low down.
@ketamin1489
4 жыл бұрын
As a baker i understand you..but this wood pellets are poison because the glue they use to keep it from crumbling..
@ChuckNorris-bf5cj
4 жыл бұрын
@@ketamin1489 nope! 'The wood fiber is then fed into the pellet mill where a rotating arm forces the material through a metal die containing a number of uniform small holes. The intense pressure heats up the wood fiber and binds it together as it passes through the die. This process forms the compressed wood pellets.' Therefore no glue is used.
@Tom-oz7iy
3 жыл бұрын
@@ketamin1489 The alleged glue is actually the natural glues that are in wood. The high compression on the wood fibers squeezes out what I think might be called pectin. I am too lazy to go find out the specific word but it is all part of the wood.
@pk525
3 жыл бұрын
That's a great idea about making the bottom rotate. That would make this item perfect.
@BlueLuvbby
4 жыл бұрын
Ty GREAT REVIEW!!! 1. heat proof glass and Bottom rotate or BOTTOM HANDLE to ROTATE was GREAT TIP !
@icon-mq3ly
3 жыл бұрын
12:15 those are seriously good recommendations to make this product more user friendly
@tonysmith7665
4 жыл бұрын
The Italians use a smaller diameter peel to rotate their pizza in the oven. A “turning” peel would help with that tight fit. Then use the full size peel to land it!
@linusandersson1469
4 жыл бұрын
To get best results in an ooni try real pizza naploletana. I only use yeast, water, salt and flour!
@anggasatya69
4 жыл бұрын
Flower?
@linusandersson1469
4 жыл бұрын
@@anggasatya69 flour of course :)
@andk9999
4 жыл бұрын
Mike: Your original pizza videos brought me deep into making pizza at home What's interesting is that most people do quite normal pizzas at home when you can be super creative Pizzas I recommend to try at home: Mushroom mayhem: Get every kind of mushroom you can get. Eg a bunch of different Oysters with Shitake. Fry then and press the water out. Put on a Pizza with Tomato and top up with edible flowers and cress. Top with balsamic vinegar and olive oil What the Fig: Cut down figs, Tomato sauce, Shitake Mushrooms or Ham to balance the sweetness. Top with Balsamic vinegar and olive oil
@r09d98
4 жыл бұрын
Are those ratios correct? 33% is crazy low hydration for dough, it must be a typo. At 50% you get a salt cracker, should be 60-70%
@blinkwerty182
4 жыл бұрын
I had the same impression.. most likely a mistake arising from confusing volume with grams (afterwards he did say 1.5 cups water every 4.5 cups flour)
@eyabs
4 жыл бұрын
No they're not, he said 2 cups water / 240g but 2 cups water weighs 470 g.
@shawnrusselld
4 жыл бұрын
Good eye
@roynoi4662
3 жыл бұрын
I try to get an Ooni Koda 16 in Germany, but they are always sold out. Next delivery could be April '21. Their misplanning is ridiculous. They should have ramped up their production by April this year... Btw, 2 Cups of water are 480grams, not 240grams.
@jonathanstout9920
3 жыл бұрын
i've thought the same thing on my ooni. a ROUND pizza stone on the bottom and you can rotate the thing from the bottom with some metal tool. that would be amazing
@redxsage
3 жыл бұрын
Impressive! I will attempt to get one for/by Christmas. Had I seen this earlier, I'd have got it for my Birthday in a couple of weeks, mid-July. The house has been without a functional oven for around three years. My Brother bought a small countertop electric oven, which is passable for most things, though the *OONI FYRA* certainly seems right up my alley. I'll also see how it works for macaroni & cheese casserole, baked ziti, and lasagna. Should be fun!
@pijafinocchio
4 жыл бұрын
I didn't know "A little crispy" meant black burnt. I learn something new every day :D
@LordOfNothingham
4 жыл бұрын
I have a pizza stone that I put on my grill. Buy some wood strips for flavor, place them in foil and vent the foil for that smokey flavor.
@profchaos9001
4 жыл бұрын
Wood fired is overrated, the gas ovens are perfect to make home pizza, in the 90 seconds you are supposed to cook a pizza the wood doesnt have enough time to make ANY difference flavor wise. And using wood is a HUGE pain in the ass and expensive. Pizza places use wood because they need big ovens to make more than one pizza at a time and gas is not optimal for that. Even electric ovens are enough as long they reach 400° C.
@sikkunntstarks
4 жыл бұрын
if ur gay
@profchaos9001
4 жыл бұрын
nate mate just fyi i have a wood based bbq smoker but wood for pizza is completely unnecessary.
@sikkunntstarks
4 жыл бұрын
@@profchaos9001 yup
@JimSlaughterOC
4 жыл бұрын
You'll get a lot less burning if you leave out the honey. Also use Italian 00 flour which doesn't have any malt in it (unlike a lot of American AP flours.) I'd love to see what a pizza looks like if you go for a floor temp of about 550F.
@jzero4813
4 жыл бұрын
Yeast in the water? Flour measured in cups? Honey in pizza dough? Salt added dry at the end?! 2 cups of water is 450-500g, not 240 (depending on your cup +/- 25g or so...). This is a bit light on water, but could go either way because you're not properly measuring the flour. Use a scale - this is basic. So many fundamental errors here. Especially for a high temperature oven you need to get that honey and olive oil out of the dough - those can be nice browning agents in a low temperature oven, but for pizza dough you don't want them in there because they'll cause the dough to burn too easily (as yours did) in a hot oven. Salt goes in the water - this is basic. Yeast goes in once part of the flour is incorporated into the water. Start with half the flour. Also, let your dough mature. 1-2 hours is not even remotely close to enough - if you're selling cheap slices for $1 on the street, fine, but if you care about food, for goodness sake, let your dough develop. So much flavour comes from the fermentation time. Those balls should go into the fridge for at least 8-12h and, ideally, 2-3 days. Take at least 1h to warm the dough back to room temperature before stretching. And don't oil your dough ball! Ever. No oil in the dough or on the dough - get it out of there. It goes on the tomato with the toppings. Semolina on the peel, or mix flour and cornmeal. Just plain flour burns and makes the pizza sour. I've seen your other videos - I know you know how to cook. I don't know what went wrong here, but maybe you just opened the wrong cookbook?
@SebastianSipos
4 жыл бұрын
didn't pizza start as an improv? i think you can add whatever the f*** you like. I've seen italians on tv or youtube add a bit of oil in the dough. also, he said he made different varieties of doughs including ones that take a day in advance to prep... in other videos. this video is for someone who wakes up in the morning and says "let's make pizza today" and starts working on the dough, not for a snob and know-it-all like you.
@SebastianSipos
4 жыл бұрын
or what? if I don't have semolina, I shouldn't dare make an attempt? of course it's better with semolina. if I like garlic, I shouldn't dare alter the ancient perfection recipe that's written in stone? how the f*** do you think they came up with these recipes? by not experimenting and varying?
@SebastianSipos
4 жыл бұрын
you obtuse... idk what name to call you.
@jzero4813
4 жыл бұрын
@@SebastianSipos Experimenting is fine. But if you're going to stand up and call yourself a PRO chef and tell people how to do something, like a teacher, you should probably not be making rookie mistakes. You have to do it right first, then you can play. I love to see people cook and experiment. I object when someone tries to teach and is giving bad advice. It's pointless to take a lifetime making bad food by trial and error because of simple laziness. Information is free, it's the 21st century. These aren't secrets hidden in code in a maestro's notes. Adding garlic, fine, that's preference, but most of my objections above are simply errors that objectively make the result worse or less predictable. Also, we're ostensibly trying to review the oven. A bit like trying to review a bicycle when you can't yet ride straight.
@SebastianSipos
4 жыл бұрын
@@jzero4813 I agree with you with all your points regarding flour types, not adding honey etc. I do think he's trying to help the masses obtain a tangible result, not turning everyone into a pro chef. That being said, I am against bad advice... Sorry for calling you names ...
@Pravasith
3 жыл бұрын
I backed this project on Kickstarter! Proud to see this made it :)
@waydegardner1971
4 жыл бұрын
I use the Fyra or my Green Mountain Grill pizza attachment. Both are great. The GMG is much easier but the stone hits about 650° tops. The Fyra will hit 900° consistently for 6-8 minutes before the pellets start to smolder and loose the “overhead flame” affect. The Fyra has a bit of a learning curve. Not so much with the GMG. Still keeping my Fyra. The dough should be a 00 tipo flour with water, yeast and salt. That’s it. Pick your favorite flour and get after it.
@426superbee4
3 жыл бұрын
Just about every one got a Weber Grill. or a dome type gril. The Porcelain 18" floor tile is heat resistant. Just like a pizza stone ~ but much cheaper. cut it with a diamond disc or a wet diamond blade floor tile saw. If your really good can cut the tile with a diamond knife then tap it ~ i would do a little a time. It can break Then with a diamond grinder make it smooth and round the sides, what ever size holes you want ? cut the holes out with a diamond hole saw ! there cheap 3 to 15 dollars
@taejaskudva2543
4 жыл бұрын
Little mistake at 5:45. For the cook by weight folks, 1 cup is about (little less than) 240ml, and water is 1g/ml, so 2c water is 480g, not 240g.
@HunniRoze
4 жыл бұрын
YES YES YES. THANK YOU! I am finally getting married and will be moving out! Which means I can finally buy my own things for the kitchen or for making food!!! I'm sooooo excited to buy this!!!!!!!!!!! And its such a decent price!
@TerraLyn
4 жыл бұрын
Best pizza crust I've ever made. Thanks for the recipe. Now to get the oven.
@BlutigeTranen
4 жыл бұрын
Cons listed: Literally what the device is designed to do.
@ChuckNorris-bf5cj
4 жыл бұрын
I bought a muscle car but the downside of it is that it's not enviroment friendly :(
@ChronicUnderachiever1
4 жыл бұрын
Not bad considering managing the level of "burnt" crust when using a wood-fired brick oven is part of fun with this type of oven!
@Brietasia86
4 жыл бұрын
@@ChuckNorris-bf5cj did it have muscles?????? Because THAT would be a con for me.
@dugwthree
4 жыл бұрын
it only takes about a minute. i am admiring. i like the videos you share.
@GuyCruls
3 жыл бұрын
please give us a visual of the amount of wood needed to make one pizza, as well as half a dozen. many thanks!
@jpiz224
4 жыл бұрын
Green mountain grill makes a wood fire pizza oven for $130. You should check it out I love mine.
@FoodAF
4 жыл бұрын
I've been experimenting with Pizza waffles for a few days, but having a portable wood pizza oven that consumes so little resources sounds awesome! I might need to try this!! Been watching you for years man, keep up the good work :)
@lukagrubac1685
3 жыл бұрын
I loved your video you nailed it. As someone who has something simular your 'pro's and con's are on the money. Got my self a Bertello pizza oven this summer (Saw it on Shark tank and MR Wonderfull invested) so I suggest you reach out to them and maybe compare the two. Bertello is a hybrid and can be fired up with gass or wood. Three things I would repet. 1. There is a lervning curve I agree 100%, 2. These things are so much fun, 3. You will be a star anywhere where you decide to birng one of these if the learning curve is over and if you have as much fun as I do firing these up. Cheers
@Mrshacaco
4 жыл бұрын
I believe There is a mistake with the on screen water weight (5:46) its 480 grams not 240.
@misterdagger5039
4 жыл бұрын
its a mistake yeah
@brewedforthejourney6149
4 жыл бұрын
I have a Rocc Box pizza oven. Similar to the Ooni but better. Cooks pizza in 60-90 seconds without having to remove a door constantly. Less charred crusts.
@CeresOutpost
4 жыл бұрын
Thanks man, I'm getting one of these ASAP. Just recently learned to make bread and made some pizza in my home oven, which was ok, but not good enough. This looks like the sweet spot for price/value on a small pizza oven!
@LozDan
4 жыл бұрын
Great video and I can see why a fire oven is sentimentally better, but I think the gas powered model you mentioned is just perfect. Also, if you check that model, you'll see that is sold without any cover, so that lid that you put on maybe can be unnecessary, preventing to be ingenious with a diy rotating system (clever I must say, but if you dig into the little circular electric pizza oven mod community, you'll find some super diy innovations including this one) Btw love your contents and I am glad to rewatch you again since the global pandemic pizza fever
@rodspov1915
3 жыл бұрын
Thanks for the review. After seen the oven burning all your attempts I believe the heat source was way high or the oven does not work well by design. Thanks for the Dough recipe, that looks great.
@farwest6321
3 жыл бұрын
try a flour and corn meal dough mix (old skool)...i think it reacts better with the heat....been cooking in a talavera for years....pizza, steaks and bird - i share your taste for wood although it has been BANNED on the west coast due to fire storms and poor air quality 🔥 💨
@reggiehil
4 жыл бұрын
My ooni fyra was just delivered today! Can't wait to try it out tomorrow
@emperadoro
4 жыл бұрын
Omg, I was waiting for someone to review Ooni. Thank you man!!!
@Doctor_Manhattan777
4 жыл бұрын
can you do a straight up NYC style pizza -- like from a slice place -- not the fancy style, the style you want when youre cruising down the street with your friends after a couple beers or before going to a movie real fast to hold you over ? btw great video!
@wnose
3 жыл бұрын
Use a ny style dough
@joseencarnacion4081
4 жыл бұрын
What if you leave the door open ? Is it necessary to have it on when you cook the pizza? Sure you loose heat, but maybe not that much? Thank you for the great videos!
@prodigypenn
4 жыл бұрын
the reason it costs only $250 is because it is simple, once you start adding stuff on, the price starts climbing, as far as hand rotation, I don't know any body that can just stick their hand onto something that is over 700 degrees, even with gloves you are gonna feel that heat
@geoCow
4 жыл бұрын
Ooni should pay you for that @rotating knob and platform at the bottom of the oven” idea. Awesome out of (pizza) box thinking! Maybe that hole in front hatch is for a thermometer accessory.
@JoeNorero
3 жыл бұрын
Wrote down your Super simple dough recipe thanks allot Im going to try the Ooni as well. Thanks for the great review!
@scottroberts3705
4 жыл бұрын
I have the Ooni Karu and love it using just lump and wood for now, but will get the gas burner soon! Love your videos always informative!!!!
@carpediemxxiv
4 жыл бұрын
The stated grams of water in the video is incorrect. Should be closer to 480g for 2 cups.
@michaelminasian4891
4 жыл бұрын
The Koda 16 solves all of these problems. Doesn't need the front door, and far more consistent with gas
@michaelminasian4891
4 жыл бұрын
@falchulk completely disagree, in this case with a 90-180 second bake, you aren't going to pick up any wood flavor and the leoparding results that I've gotten out of the koda is far more impressive than what this video shows. If you intend to use the oven to cook vegetables or meat then perhaps the wood can come in handy. Kenji mentions something similar in his video on this and I tend to agree based on my experience. But to each their own
@iwpsurf
4 жыл бұрын
A rotating pizza stone would be an awesome feature.
@sujithkumar7000
4 жыл бұрын
that is one lucky baby. hes going to have the best food ever!
@KmanAust
3 жыл бұрын
As soon as they make one that rotates, booom I'm in.
@liyinliang
4 жыл бұрын
Can you cook anything else in the oven? Like bread? Or perhaps some mains?
@maxh4195
4 жыл бұрын
Glad to see the review buddy. lol I bought one about 2-3 years ago shortly after watching your old video about making pizza. its a fun tool
@Ilsasta
3 жыл бұрын
I would suggest you get a round peel that can be used to rotate the pizza in the oven without taking it out. It would help to keep the oven much less open when turning. Some guys back home (in Italy) have invented (in the gas version though, but I'm sure could be done on this one too) a rotation platform for cooking pizza without the need of manual rotation. It's kind of cool, but you loose the pizzaiolos "sexiest" movement, pizza turning 😂. Also, in the gas version, people cook pizza without the lid, you may try that and see if the temp stays up enough. At the end you only need 800F to properly cook a Neapolitan style. An this is measured by the fire. You could give it a try.😃 And nice vid btw, really enjoyed. I'll subscribe 👍
@bunnywarren
3 жыл бұрын
Ooni recommend using two peels, one for building and putting the pizza in the oven and another for turning/removing the pizza. They say it avoids the inserting peel getting hot, which therefore reduces the risk of pizza sticking to it.
@Ilsasta
3 жыл бұрын
@@bunnywarren exactly, that's the way. With a turning peel you also avoid touching the hoooot pizza with fingertips
@chaosisbeautiful
4 жыл бұрын
What type of flour are you using for your dough? Also how long does it take for the unit to cool down afterwords? Did your table sustain any damages from the heat that you could see?
@joschateichmann1065
3 жыл бұрын
But isn't what you are making a sicilian-style pizza with the oil? That isn't supposed to be baked at these super high temperatures and needs to rest again after the stretching. For your techniques and the crispy crust I suggest a neapolitan-style dough, that needs a cold ferment though.
@lquinn7212
3 жыл бұрын
Yeah... I saw those at ACE. Pricey.
@larry7891
3 жыл бұрын
You should test the Ferrari G 3 i can really recommend it for inside pizza baking.
@UncleFjester
4 жыл бұрын
Regular toaster oven on 500degrees works better
@briancoleman9330
4 жыл бұрын
7:20 This video simul-casted in baby speak :P
@arjunv
4 жыл бұрын
i jumped out of my seat looking to my right for babadook.
@nefitru
3 жыл бұрын
Cool video! I've been eyeing this oven for some time. I might get it some time
@engin3ar
3 жыл бұрын
Definitely needs a rotation mechanism
@connertp
4 жыл бұрын
2 cups of water would be closer to 450g than the 240 in the graphic.
@itsbackpacker1075
3 жыл бұрын
Is pizza stone with it in the box?? Or do we have to buy it separately??
@lipskithomas
3 жыл бұрын
100 percent ooni gonna have a rotational device on their new pizza ovens
@ictesting
3 жыл бұрын
As a life long pizza maker, this oven rules.
@mindihaskin1703
4 жыл бұрын
This video is super helpful.
@matteo.pacini
4 жыл бұрын
More interested in your pizza paddle, what model is that?
@PeterSedesse
4 жыл бұрын
It is probably just better to have a timer than to actually view the pizza. it is so fast, maybe 25 seconds and then turn it.. gotta stay on top of it.
@peakingmantis5331
4 жыл бұрын
imagine if they made a spinning mechanism inside the oven so you could turn the pizza whilst its cooking, im sure they could easily do that
@timthaloff4363
3 жыл бұрын
Great video. Good info. And you ate some pizza, too. I hate recipe/review vids where they prep, cook and then don't eat their own food!
@orly2663
3 жыл бұрын
Rocks and concrete to make a pizza oven.. for 250 bucks can make a huge one
@coolmusic1579
3 жыл бұрын
Need a insert for a home oven, to get above 500 degrees, would be nice.
@missinglink_eth
4 жыл бұрын
Ooni is amazing! I love mine.
@PaiviProject
4 жыл бұрын
Hey I am planning to make my first pizza dough from scratch and I will use your recipe. I'm gonna do it today and use it tomorrow. It will be okay in the fridge overnight ? Do I need to do something differently ? Your pizzas looked amazing and that bottom spinning thingy sure would make the pizza cooking part much easier...and the bit bigger opening to see. Thanks :)
@donaldmiller737
3 жыл бұрын
How about a fire that rotates around the pizza?
@davidishere255
2 жыл бұрын
What brand of apron are you wearing, looks good
@sepeterson86
4 жыл бұрын
To the editor: Spell check is your best friend. 1:34
@bassamchahine5613
4 жыл бұрын
Video shows 2 cups of water is 240 grams. What size cups are you using?
@RedRisotto
3 жыл бұрын
That wasn't a "tablespoon". Nor was it a pizza dough (shaping something in to a ball does not a pizza dough make...) That was more like a dense cracker dough that you will be digesting and pooping out for days. Came for the review... too small. Anyone watching this... check out the YT'er 'Vito Iacopelli' how to make a proper Pizza dough.
@sunflowerbaby1853
4 жыл бұрын
Can you do a flat bread video on it. Ex. Naan, Pita
@seamusoflatcap
3 жыл бұрын
9.30 and it's on fire. Call the fire brigade
@vuyintaka2648
4 жыл бұрын
We need him to do a Roccbox showdown with the ooni
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