Full Pizza Dough Process and Cooking in Ooni Koda 16 Real Time

[@trwpizza3021]

Please drop a comment if you are an Ooni Koda user! Cheers!

[@hasan1980hb]

Hi mate do you have a image of that guide you showed please? Like a download able copy? Thank you

[@razvanpetrescu4873]

As a beginner, i’d like to thank you for your videos. It really helpes getting your pizza to the next level 😁

[@trwpizza3021]

My pleasure. Really pleased I could help.

[@jazzlegend]

Question: Have you ever made a pizza using a poolish? If so, what was the difference in the flavor profile of the crust using the poolish and the direct method? Thank you for sharing your knowledge with us. I find your videos to be very informative, bar none. 👍🏼

[@winx6251]

Good job! I just discovered your channel and I really like it

[@trwpizza3021]

Thank you, appreciate the feedback...

[@hugger5472]

Very informative video. Thanks. How did you reheat the pizza you saved for eating later?

[@tsocanuck]

I use the diced tomato can no need for blend and i use pecorino cheese instead of parmaggiano for a sharper cheese flavour ..good job

[@trwpizza3021]

I plan to try with pecorino, thanks for the tips!

[@timrhind]

Care to share your graphic?

[@nadzoll]

Just bought a Ooni Koda 16! You use the Caputo flour instead of the the Tony Gemignani that is recommended in the Ooni recipe. I'm guessing you discussed this already, but can you tell me why? Thank you for your super videos.

[@trwpizza3021]

Yes, simply availability. I generally find Caputo is the best one I have access to. I have never tried TG. Don’t overthink the flour you use, so long as it’s good quality and tipo 00. Cheers 🥂

[@nadzoll]

Thank you!

[@TicklerDude]

"Pizza Buddy" pizza dough at Walmart only costs $1 and it makes a great 16" thin crust pizza perfect in the Ooni Koda 16

[@trwpizza3021]

Interesting, will take a look. Cheers!

[@carlosrezende7421]

parabens pelo canal,, e pelo video bastante detalhado, muito obrigado,, sou do Brasil, do interior de São Paulo, Presidente Prudente, me chamo Carlos, gostaria de tirar uma dúvida, quantos graus ,, T.Ambiente...and.... Geladeira,,, ??? obrigado,, fique com Deus,,

[@trwpizza3021]

Carlos, thank you for the message good Sir, I’m glad you found it useful. So I keep my dough at room temperature (22 Celsius/ 71.6 F) for around 2 hours before it goes in the fridge for at least 20 hours (5 Celsius/ 41 F). Let me know if you need any more information of a video on something specific. Best regards. Carlos, obrigado pela mensagem, bom senhor, estou feliz que você a tenha achado útil. Portanto, mantenho minha massa em temperatura ambiente (22 Celsius / 71,6 F) por cerca de 2 horas antes de ir para a geladeira por pelo menos 20 horas (5 Celsius / 41 F). Avise-me se precisar de mais informações de um vídeo sobre algo específico. Atenciosamente.

[@carlosrezende7421]

@@trwpizza3021 thank you.. Saúde e paz...vou assistir outros mais.. kk dai tendo alguma dúvida.. será intimado à me ajudar.. kkk congratulation..

[@socaloutdoors7355]

Have you ever tried making a poolish first?

[@tsocanuck]

I didn't see you put in honey or am i missing something ?

[@trwpizza3021]

Good observation. I used to always put some honey in when I was making pizza on a pizza stone in my normal oven. With the Ooni it’s not required. So basically it’s optional if you have an oven that doesn’t get so hot. In should have explained that better, thanks for the comment.

[@johnlangham257]

@@trwpizza3021 isnt the Honey used to feed the yeast?

[@trwpizza3021]

@@johnlangham257 not necessary. If you live in a very cold climate where rising is difficult then you can use it to help. But I get great results with only water, yeast, flour and salt.

[@socaloutdoors7355]

I’ve noticed almost everyone uses grams on KZbin instead of Ounces…uuughhh….

[@timrhind]

It is easier to scale up or down. Not hard to learn.