I'm getting much better with my ooni pizza oven but there were 3 or 4 really good tips in this video that will immediately take things up a notch... Thank you!
@pizzachannel27 күн бұрын
Awesome! It's a learning process but sounds like you are right where you need to be.
@randmayfield56952 ай бұрын
Thanks! A well-done instructional. I use a pizza screen which solves a lot of problems. Restaurant supplies stores have them, and they are fairly inexpensive, my 12 in. cost me $3.25 and still in good shape after 4 years. Something I am going to try today is using an aluminum foil shield for the first part of the baking process. If it works I am going to let everyone know.
@richwilliams33187 ай бұрын
Fantastic presentation!! Kudo’s to you and your editor. Thank you for taking the time to put this video together and all the helpful tips!
@pizzachannel7 ай бұрын
Thanks a lot! Low budget... so I'm the editor too :)
@lostmykeysagain Жыл бұрын
Incredibly valuable advice. You highlighted just about all of the pitfalls in this short video and should be viewed by anyone new to pizza making. Thanks for making it and sharing it with us.
@pizzachannel Жыл бұрын
Really appreciate it. That was the goal!
@tonys3296 Жыл бұрын
Thanks for sharing.. I've had the oven for 1.5 years now so learned most of this the hard way. But you are spot on with all of your advice.
@pizzachannel Жыл бұрын
Thanks a lot. Me too!
@brookmrkvicka7946 Жыл бұрын
Thank you so much! We are going to use all of your advice as our first run with the wood fired Mexican grill didn't go so smooth
@pizzachannel Жыл бұрын
Awesome, good luck!
@V.96610 ай бұрын
thank you so much
@pizzachannel10 ай бұрын
You're welcome!
@kristinastorlie7909 Жыл бұрын
Great tips! Thank you! I had no idea on a lot of those, especially the preshredded cheese and the oil and sugar in the dough. Thank you!
@pizzachannel Жыл бұрын
You’re welcome. Good luck 👍🏻
@SuerethFamily Жыл бұрын
great video with succint and clear information. most videos are a waste of time; yours are not. thank you.
@pizzachannel Жыл бұрын
Thanks! I'm not an overtalker :)
@riogoodbbq1761 Жыл бұрын
Thanks for the tips! I just got a Ooni and can’t wait to experiment with it!
@pizzachannel Жыл бұрын
No problem. Awesome, good luck!
@markpringle201111 ай бұрын
Top man! Thanks very much mate. REALLY useful. Subscribed
@pizzachannel11 ай бұрын
You're welcome. Thanks for the kind words!
@slowrunner4017 күн бұрын
What instant thermometer do you like?😊
@pizzachannel15 күн бұрын
Anything that goes over 950 degrees should be good. Looks like the one I bought years ago is no longer in stock.
@ShamusMcMahon Жыл бұрын
Always mix semolina with a mix of 00 to stretch your pizza, the nice thing about a semolina is it gives you a bit of a roll or slide off the peel - vs. a cornmeal which really smokes in your home oven. I actually use 60% (00) and 40% semolina for my dusting (same dusting for fresh pasta)
@pizzachannel Жыл бұрын
I'll try that. My mix usually has a little bit of Semolina in it. It is definitely slick.
@CarlMessengerLehmann10 ай бұрын
thank you. hoping this solves my recurring issues
@pizzachannel10 ай бұрын
No problem. Good luck!
@hackingdaveАй бұрын
Thank you !! Burned the heck out of my new ooni pizza - you literally hit everything I was doing wrong
@pizzachannel27 күн бұрын
No problem. You'll be crushing it now!
@gunsandgranola7262Ай бұрын
Great tips from American dad. 👍
@pizzachannelАй бұрын
Ha, I must be in Seth MacFarlane's head. Everyone thinks I look like Quagmire too.
@D3moknight8 ай бұрын
I find that using flour only when stretching the dough can burn more easily and cause a bitter taste to the crust. I use a 50/50 mix of semolina and flour for stretching my pizzas, and I put just enough semolina on my peel so that I can easily rub my hand around on the peel before I put the pizza on there.
@jimwoodmansee2 ай бұрын
Well done! Thank you.
@pizzachannelАй бұрын
You are welcome. Thanks for watching!
@daveshinn7008 Жыл бұрын
Great tips. We are new to this game. We have a Blackstone pizza oven that rotates automatically. We use Boboli pizza crust for now at a low heat, but the bottom of the boboli seems to want to char up too quickly before everything else is melted. We are using precooked sausage for now. How do we get it where we don’t burn the bottom of the Boboli crust.
@pizzachannel Жыл бұрын
Thanks! Cook it in a lightly oiled pan. If you want it crispy on the bottom, sear it directly on stone for last minute or two. Pre-cooked can be on a stone for the length of a pizza bake.
@stevemacmillan21166 ай бұрын
All great tips!
@pizzachannel6 ай бұрын
Thanks so much 🙏🏻
@kristinwilson60326 ай бұрын
super helpful. thanks!
@pizzachannel6 ай бұрын
You're welcome 👊🏻
@Salimalhanoudi Жыл бұрын
Thank you ❤
@pizzachannel Жыл бұрын
You are welcome!
@AH-ij9fm9 ай бұрын
Thanks for the tips...
@pizzachannel9 ай бұрын
No problem!
@peterevans85985 ай бұрын
Well done !
@pizzachannel5 ай бұрын
Thank you!
@LizStevens-o6v8 ай бұрын
Very Helpful - Thanks
@pizzachannel8 ай бұрын
You're welcome!
@estonian444 ай бұрын
tq
@Edwinschuur5 ай бұрын
I live in Rissia near the tundras. I brought my dough to room temperature, but it failed.
@pizzachannel5 ай бұрын
dough is a funny thing. Keep at it!
@NerdsAndNoobs-w1u Жыл бұрын
Forgot to add adjust the dough’s hydration. Higher temp cooks than home oven.
@Gatecrasher35 ай бұрын
I sold my ooni, I simply could not get a better pizza then in my oven with my pizza steal.
@dovewhite74725 ай бұрын
Thank you!!!!! I think I'll cook pizza on low 😊
@pizzachannel5 ай бұрын
Good luck!
@mislavkapetanovic617511 ай бұрын
You got the vegeta guy in the background - how come / are aware?
@MelinaPerez-f5w Жыл бұрын
Our bottom always burns on our pizza how could we fix this
@pizzachannel Жыл бұрын
Hmm, what are you using to slide the pizza off the peel?
@nautidawg5203 Жыл бұрын
Great video. Just got an Ooni and not a beginner bread baker. Struggling to figure out why my high hydratino dough was a bit doughy in center. I think it's your tip of the stone needs to be over 750! Thanks!
@Josef_RАй бұрын
Why don't pizza joints have to pre-cook their vegetables?
@pizzachannel27 күн бұрын
It's really all about ratios. If you have thicker dough it can handle more veggies. If you have thinner dough, you have to be careful how many raw veggies you use. I like a sausage onion and peppers pizzas and I coat them in olive oil, cut them thin and top the pizza with a medium covering of them I would say.
@PinpadpromptsАй бұрын
No more store bought dough😢
@stevelufc646 ай бұрын
My pizza burns on the edges before its cooked properly on the top
@pizzachannel6 ай бұрын
Are you using semolina? Also, if you have a 16" oven, try not putting it so close to the burner.
@stevelufc646 ай бұрын
@@pizzachannel thanks
@FlyingSnoopy7 ай бұрын
My problem is that I cannot get the flour off my dough when launching and my stone burns the flour on my dough and my kitchen smells awful. Help!
@pizzachannel6 ай бұрын
Let me know if this video helps! kzbin.info/www/bejne/a3q5iJegaLF9nc0
@FlyingSnoopy6 ай бұрын
@@pizzachannel Thank you! All I need to do now is practice the technique.
@ToobiFoods6 ай бұрын
❤🎉❤🎉🎉🎉❤🎉🎉🎉❤🎉❤🎉🎉❤
@pizzachannel6 ай бұрын
Appreciate it!
@estonian443 ай бұрын
Internet =world wide... Try mention Celsius
@bekindnomad7415 Жыл бұрын
Very helpful tips but what a really weird speaking cadence.