4 years later, this $110 pizza peel is now $202!!!!!

What I do for bigger pizzas is turn off the oven right after it goes in for about 30 seconds. Then turn it back on low and keep turning it. It feels like an art form at times haha

Thank you!!!

Nice video! Just one question. When you say that you can cook pizzas one after other, how many time for real do you mean? Lets say i use 410 celcius as standard. Like 30 secs to a minute or like 5 minutes?

Gi Metal has a new peel line out now: "Halfway between the Azzurra peel and Gold peel, Evoluzione is an elegant and sophisticated pizza peel guaranteeing excellent performance. The new arrangement of the holes enhances performance in terms of the smoothness and discharge of the flour, while the new aesthetic detail embellishes it, making it elegant and sophisticated. The S.H.A. treatment of the head surface gives the peel greater strength, smoothness and longer life."

Just what I was looking for! Thank you!

We found a better 💡 all u have to do is put it on high like normal. Get the Stone hot after 30 mins. Then turn it down using the wall ball valve shout off handle much easier to control the heat..

hey what's up man, hope all is well and your pizza journey has become even more refined!

This is such a great idea. Ive done par bakes several different ways and while this wont work in every situation, this sure will work better for certain events. Awesome video. Well done.

Trying out PAR baking and saw your GTI and had to sub! Would like to be good at "par" baking so I can make a bunch for entertainment. Good video, thx.

Going to try that next time. Subscribed. (I really like that you don't take credit for something someone else did. That's integrity right there,)

After launching your pizza if you turn down your flame you with have a lot less burning.

Interesting video. Wonder how some other fruits would work, such as pineapples or cranberries.

Very interesting video! Learned some very useful tips. Thanks very much. Just got an Ooni Volt and trying to learn the best ways to bake with it, but i think they're still useful. Sure glad i found your channel.

420g is a good number to make a pizza and satisfy the munchies! You nailed it Bro!! That pizza came out so good. A little late to the party but I subbed you here and IG

How silly. Seems to make more sense to mirror the design of a conventional grill from low being the trickle flame to high being full blast. Different pizzas take different stone temps, so for them to limit this to a Neapolitan-type cook only caters to a small group of people. And pro tip...a cheap IF heat gun is your best friend. Took me a while to dial in pre-heat times on my pizza steel w/ a 550 degree gas oven, but trial and error got me perfecting pies from thin, thick, pepperoni rolls, strombolis and garlic knots. They all take different approaches and some don't require the steel to be full blast 650 degrees hot. I think traditional NYC pizzerias aim for a stone in the 500s if I'm not mistaken. Thanks for the info!

I’ve been crushing out some awesome Ooni pizzas all bc of your videos. Glad to see you are back! And I’ve also been obsessed with the chili crunch.

Great to see you back, you have been missed.

I have one new in box, waiting for my pizza oven to be finished. Can't wait!

Great trick! Thanks. Have been trying to bake baguettes which should cook for 20 minutes but after that amount of time at the lowest setting they were charcoal.

Thank you for this video. Very clear and helpend me make my decision.

Hey man just wanted to say Ive been making pizzas at home for almost a year now and your channel played a small role in inspiring me early on and I hope your well

Amazing review, What is the size of your peel, so it is the 36 by 36 and handle of 60cm?

You can saw the peel and put the plastic cap back on! Everyone does it!

Man, this tip really made my day! Yesterday I had some friends over and made two 15” pizzas. Even in the lowest setting Ooni recommends, the edges got burnt, even though I have a turntable modification and kept turning the pizza continuously. I was going crazy because the pizzas were otherwise really great. I searched online and came across so many hacks. Flame guards. Inserting stainless steel pins into some burner holes. Even an additional regulator to turn the flame wash down. Yours is the easiest! I tested today morning, and it works as advertised. Can’t wait to make the really large pizzas (that’s why I got the Koda 16, and not the 12)! Thanks so much.

Can't believe I just found this video. This has been my issue for months! Thanks man.

VERY HELPFUL!! I also loved the pre-cook for a big group. I put them in my kitchen oven but didn't turn out crispy. I'm trying this next time. Thank you for both great tips

Exactly info I wanted. Thank you.

How many pizzas do you get out of one propane tank? I am so afraid of running out of fuel mid cook and I was curious how long a tank of propane would last with this oven thanks

Hey Jepgato. It has been a while since you uploaded a new video. Hope everything is OK and I am looking forward to see new content from you.

I got the Ooni Fyra, and it has its quirks and a learning curve. Bottom line though it’s all worth it for the quality and flavor of pizza that you can get from a bougie pizza place in the comfort of your own home. Worth the learning and minor issues so that everyone has a memorable experience at home.

That's a terrible idea!

OMG!!!!Thank you SOOOO much!

Thank you!

Can I stretch out my pizza dough but not cook them in advance? Maybe stack them until the party starts? Thanks.

How long does it take to bring each oven up to temperature? The Roccbox takes 45 minutes to heat up. Thanks

Great job. It was actually your advice on how to turn the flame down that made a huge difference on my larger pizzas. I took it one step further and on any pie 14” or more I actually shut off the over for the first 90 seconds.

Good job, Bud.. thank you

Thanks for sharing. I was looking to see if the koda 16 would fit the medium table. I had the same thoughts as you on the square look. Cheers!

Good video, solid tips. Music was an odd choice and kinda distracting. Anyway, I look forward to other videos from you!

Dude u literally made my month! Thank you so freaking much. I saw people on KZbin making ny style for 6 minutes right up against the flame and i couldn’t figure out why i couldn’t go past 2-3 minutes and get the crunch i wanted in the bottom and u totally saved me from keeping another old oven that now I know i don’t need. Thank u so much!!!!

Thanks for posting! Was about to get rid of my Ooni Koda 16 before finding this. Reposted to the Koda FB group for others. 👍👍🍕

I loved that you show the video of what the flame should look like versus just showing how to turn the dial.

I discovered this accidentally when I was trying to shut the oven off and was looking inside the oven while doing so and was “Heeeey”.

If you turn the Koda 90° would the legs still fit on the table? I realize the oven may overhang a bit but I'm wondering if I could use the table sideways?

That shrunk during launch. That looks 14.5" at most. I bought a karu 16 which is 17.5" opening and 16.7" stone. I'm thinking a full 17" pizza is possible

Thanks for the video...my dials seems to really not change much at all but this lil hack did wonders. 👍

What is the temperature on/at the center of the stone when you slide the pizza into the oven?

Was hoping you'd be trying the Ooni Karu 16 by now for comparison.

Thanks!