Part of your problem with those initial failures was the use of the turning peel. Had you been using a flat peel to try to turn those pizzas you would have had a lot better luck. That peel is not designed very well and it is certainly not designed for fixing problems.

The Problem of burning is the way you do your Pizza. You put extra tick at the Edge . Wich mean it will inflate more, Need more time to Cook and will burn fast . Try to flatten your dough at the same level. You will have a beautiful crust. The temperature of your oven is a bit too high

I dont have an Ooni, I have a bigger sized wood fired oven. I make the poolish the night before, the following day adding the flour water salt oil, aiming for around 65% hydration. If doing lunch, let rise 2 or 3 hours, if doing evening it can rise covered all day, when it gets too high, fold it down. Turn onto lightly floured board. Cut into 3, 4 or 5 balls and lay on lightly oiled metal tray, about a fist apart. Cover with wet towel, let sit 1 hour. Place flour into a large soup plate. Use plastic spatula to cut away each ball, liberally dunk each side into the flour until well coated. Lightly stretch the pizza shape. Dont bash it down with your fingers as it will create thin spots. There are a number of techniques for stretching the base, and it takes a short time for the dough to relax. Lightly dust your wooden peel with polenta, not flour, flour burns and gives a nasty flavor. Make sure you sweep the floor before each pizza, I use a small wet mop. You dont need expensive 00 flour, just high grade flour.

Great video.. thanks. What dough recipe did you use for the amazing looking pizzas at the end ?

Care to share your graphic?

Wow... I thought I went on and on and on and on some more. About NOTHING. Now I don't feel so stoopid 😊

Honestly I am reviewing all your videos and the first ones are the best because you show all the problems beginners will face and eventually be aware off! Thank you. Well done

Can you please make a video on how to make the dough?

Neopolitan pizzas are always undercooked on the bottom even from restaurants .

I only have the koda 12 but i turn the flame to the minimum because im not a fan of the burnt spots personally so want to keep them to a minimum. I just find that sometimes you need to lift the pizza off the stone with a small turning peel if the base is starting to burn before the top is done.

Still helping people 2 years later. Thank you

Great video !! Thank u

This is the most amazing video, it is so helpful to see the mistakes, and how to fix them, more importantly why things went wrong. Thank you so much.

Very helpful, thank you

probably one of the most useful videos out there! Thanks for uploading your 'disasters', very educational!

beautiful pizza. yummi. don't drink and drive under the influence of alcohol. What alcohol do you have when you have pizza? I like Coors beer.

hi handsome, great tip ,#1 Don't rush the dough. May I recommend that you upgrade your microphone, put a air muffler. Great channel and vocabulary.

Thanks for this, learned a lot.

Mate. You're not good at this. Do something else

How do you clean your stone?

Really appreciate the details of the video. Curious about the temp of oven while cooking both pizzas. Thanks so much

Thanks for sharing what is a real pizza party experience, how to manage the cooling between bakes and the dough , it’s so much about the dough !

You are spot on with the concept of moving the pizza within the pizza stone to give it a hotter or cooler cook and minimize burning. I don't have the luxury of moving the pizza within the stone with my Ooni 12, which has a much smaller stone :^(

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at 6:00 you describe letting the oven get back to temperature for cooking, in between pizzas, for "2 to 3 minutes". I have only had my Ooni Koda 16 for a week or so, but I'm finding it takes way longer than that to get back to 800F. More like 15 or 20 minutes. And this is during hot summer weather with little breeze. Flame on full high.

Great demo, i learned more from your video than any other one I have seen so far and I've seen a lot of videos. I just converted my Big Horn 16 to propane yesterday and have yet to make a pizza with gas. I was concerned about leaving the door off, but almost everything I have been reading, the door should stay off. Is that for safety only or is it generally the way you cook a pizza in a propane pizza oven? When I was using wood pellets the door was almost always kept closed to retain the heat and it was a real challenge to keep the oven lit, that's why I'm going to try this now. Thanks again for the video.

Great video !! Thanks

U can try this: 1. Par baked the base:Just put small amount of sauce without any other toping then launch it to the oven 2. After few second, take it off and put all the toping 3. Launch it to the oven again. Done

a good tip for beginners is to not shoot the pizza in, instead you just put it in and hold the peel where you want the pizza and drag the peel out. with a wooden peel you can "Shake" the peel out which is rather easy, but with an aluminium peel you need to quickly drag it out.

Thanks for the video. However, I think that your cooking procedure is all wrong 1) your cooking takes waaay to long, the inside will be too dry. You need a way higher temperature 2) the heat is way tool low and you need too much time between each pizza to reheat the base The Ooni is a fantastic oven; I love it; however, it is not a full-fledged/sized oven, and you need to compensate for that. The proper procedure, in my opinion, is conceptually the opposite one: - Temperature in the bottom left corner must be ~900F, the higher the better - Full temp, there is no middle position, both while heating and cooking - you cook only in the bottom/left corner, no center, no move in/out of the pizza - you rotate the pizza very often, you cannot leave the pizza in the same position as you do, 10 seconds and you turn it, 15 seconds tops - you rotate the pizza 180 degrees the first time - the pizza cooks in about 50/70 seconds (I never measured it though, just a feeling) At the very beginning, I started doing like you, but the pizza was not right; the inside was cooked too much vs the outside. The correct pizza must be soft inside while very slightly crusty outside but still soft anyway. Your one will get too dry on the inside for a Neapolitan pizza (You cook the pizza slightly too much, the outside color is too dark)

What temperature should the stone be? Fahrenheit? And flame size? And what size is your pizza?

What temperature should the stone be? Fahrenheit? And flame size?

Hi, i Just saw your Video. I got a 16 by myself for nearly 2 years now. I make some good pizzas. But a big failure of this oven is, that You cannot lower the heat more than low. If i dont watch closely and turning the Pizza very often, it will burn. Event bringing the Pizza to zone c is not enough. I bought a heat shield to prevent that the flames are giving the heat to the sides. Now the heat goes only Up not to the sides, but sometimes this is still too Hot. The dough on the Pizza sides are burnt, the middle of the Pizza bottem isnt cooked through and the cheese isnt melted. To lower the flames Event more would be good, but thats not possible with this oven.

Is there any way to tell when the center is done? Probably only if you know a lot about pizza? We tried this for the first time last weekend with Trader Joe’s refrigerated crust and no matter how thin we tried to get the crust, it was always doughy in the middle and burned around the outside (I LOVE a good char, but it went beyond that). So.. I guess that means our stone was too cold and flames too high? Probably more problems than that b/c I also didn’t realize that the dough shouldn’t be cold - I obviously have a lot to learn. We will try again this next weekend!

Thank you for the info. It’s always a learning curve. This video helped me

Super!

Your comment about less = better with regards to the amount of active yeast is spot on, especially with longer proofing in the fridge. I use about 4g per 1000g and I think that may be too much. I also do not stretch too thinly nowadays which also helps. Good, informative video.

I've had my share of disaster pizzas for sure, I'm almost starting to get it right. But I've had a lot that look like that one of yours

My first pizza was the same ..now on my 5th and got this

May i ask what hydration % you used for the dough? I wonder if a good experiment for spotting would be based on hydration level

Very good information. I might have missed it, but did you use the pizza dough recipe that comes with the pizza oven? I have the ooni 12. I bought pizza dough from market and am wondering if there is a difference between dough used in home oven, versus ooni pizza oven, thank you if you can reply.

Hello! Wondering about interior temperature. What is yours so I can have a better idea of how long to let dough rest after kneading a bit. You say 20 minutes but if my interior temperature in the home is higher, I’m guessing I’ll only need to wait 15-18 or so. 🙏🏻

Question for you: what is the interior temperature of your house set to? Here in Florida we keep it at 77F (25C) inside during day. Just wondering how much I’ll have to adjust the 20 minute and 2 hour rest times outside of fridge. Thanks and great videos. I bought the Koda 16 and have been buying a lot of the accessories in advance of the arrival of the pizza oven so I can start right away. Cheers!

I noticed you have your oven next to wooden chairs (by the looks of the video). It stated online that you need 1m clearance around all sides. Is this required or not? As where I want my oven, I won’t have clearance of a meter all around and worried of bringing the wooden fences around it?

you are a master!

Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now, I have gone through many of the same trial and errors that you have done. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed on your last pizza (looked great btw) that there was a bit of burnt flour underneath and also on the stone. Have you found a solution? Seems like I have tried everything but I just cant figure it out......... Thanks.

Excellent video.

Thanks for sharing this! I've just got myself an Ooni Koda 16 and i realize that i need to practise to get the hand of it.. My first pizza was a disaster, launch problems etc.. Learning by burning.. Cheers from Norway!

do you ever do the cold fermentation dough much better flavor

hey trw i watch your vids i also watch vito between the two of you i make a mean dough thanks