Homemade Pizza: The Essential Guide | Ooni Pizza Ovens

[@sxd-215]

Wood peels and semolina flour is good for helping launch pizzas into the oven.

[@JB19504]

I think Ooni recommends a steel Peel with holes in it. It helps get rid of the moisture which can cause sticking on the peel.

[@Oonihq]

The perforations are great for removing any excess flour too, which reduces burning spots in your pizza base! You can use any peel to launch your pizzas, though! This video shares more launching tips: kzbin.info/www/bejne/aoS7qJ9_p857fac 🍕😉.

[@ItsRyanTurley]

Wow I would love to try one of these. Amazing process and beautiful finish!

[@FoodTalksCo]

That was a great recap for people who want an overall idea of what deal they're getting into 😅

[@vinh291]

Definitely takes practice, but totally worth it

[@christopherdando6318]

Amazing work

[@Oonihq]

Thank you! 😍

[@thomd4764]

How long do you rest the dough balls?

[@Oonihq]

We'd recommend 30-60 minutes or until the dough has double in size! 😉

[@scolly86]

What should it look like before its left for 1 hour?

[@shag6358]

What’s the temperature of the stone? Can it be too hot?

[@Oonihq]

Hello John 🍕It depends on the type of pizza. All cooking comes down to temperature and time! We recommend at least 400˚C (752˚F) and upwards in the middle of the stone, especially for beginners. Getting in to Neapolitan and thin-based pizzas, 450˚C (842˚F) on the stone is better. If the stone is too hot, place your Sizzler / Ooni cast iron on it to suck up some heat👨‍🍳

[@sishabadab6570]

Got my Karu last weekend, first two pizzas got burnt. Think I had my stone way too hot. Waiting for my digital thermometer thingy to arrive. Hopefully next pizzas will be better..

[@Sai-wf8pz]

love my koda.

[@JSTpacek]

Do you guys adjust flame before launching pizzas into the oven or are you baking them at full flame? How?

[@Oonihq]

Full flame is usually the way if we are going for Neapolitan style. Sometimes, flame might get too wild so it needs to be adjusted before launching the pizza. There is no rule set in stone, it can be evaluated according to each specific case 🍕👨‍🍳

[@judithlofgren1338]

Is it possible to buy pizza dough from the mkt if no time for making my own or will that not work well with the Ooni ?

[@Oonihq]

Absolutely! If you're able to source fresh pizza dough at your local market, we do suggest checking to make sure this dough doesn't contain a high concentration of oil and sugar, as this tends to burn more easily due to the extreme heat of our ovens. Many doughs found in your local grocery store are intended for use in a conventional oven, which do not reach the same high temperatures as our ovens. We might also suggest stopping by a local pizzeria, as many pizzerias will sell dough directly to consumers for at-home use. 🙌

[@judithlofgren1338]

@@Oonihq thank you very much, I’ll try that!

[@demostenesurenaurena2305]

What is the best form to make a 16 inch pizza on ooni koda 16, because all people say is very hard. What you recommended?

[@Oonihq]

the original form - round shape 🍕

[@danimp321]

Isn't that amount of yeast a massive amount? Specially for dry yeast which is more powerful than fresh yeast?

[@Oonihq]

The amount of yeast varies depending on proof time! Check out our Ooni app which has a dough calculator that lets you alter the yeast amount depending on proof time! ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect

[@danimp321]

@@Oonihq Hi, yes, I know, I use your app sometimes and I play with different proof times also but even with that seems too much for what I've compared with other recipes. Also the way of mixing ingredientes vary depending on who you listen to. Anyway, I'm really happy with my recently acquired Ooni karu and I can't wait for today's friday night pizza :)

[@Oonihq]

Amazing Dani ✨ F.

[@aracalbuto]

I have an Ooni Koda myself and I don't want to hate but there is no way your dough will be as homogeneous and smooth as in the video just by mixing it with a spatula. Also, if you don't knead your dough it will not develop a nice gluten structure or it would take significantly longer than shown here. Therefore, always knead your dough. However, nice cheat if you want to save work and still get some pizza 😉

[@Oonihq]

Hello 🤗 Kneading is absolutely important, we agree with you! However, you got exactly the reason why we suggested the no knead method: "save work and get some pizza", for those who are beginners or do not have time, it's super useful!

[@doctoryip1]

Your rotation was only 90 deg, not 18” deg. Which is it?

[@Oonihq]

The idea with turning your pizza is to ensure the pizza is evenly cooked, by giving each side some time facing the flames. You can eyeball it though. No protractor required! 😜

[@LILJROD90]

How do I get my dough to be that soft and stretchy? I follow the recipe and instructions to a T and still my dough is very hard and “springy” . It won’t stretch 😭😭😭😭 help!

[@Oonihq]

Hey John, if your dough keeps springing back into place, it means that the gluten structure hasn't developed enough! Check out this article for tips on how to prevent this from happening: support.ooni.com/en_us/why-is-my-dough-springing-back-into-place-when-i-try-to-form-it-into-a-pizza-shape-ByWh3C_Go You'll be having soft and stretchy dough in no time!

[@sishabadab6570]

It's my understanding that salt and yeast shouldn't be mixed...

[@Oonihq]

Hello 🍕 Please check these useful guides: Salt: ooni.com/blogs/ooni-insights/salt-in-pizza-dough-explained Yeast: ooni.com/blogs/ooni-insights/explainer-all-you-knead-is-yeast F.

[@richstylezdetroit3457]

ooni is it ok to use oven indoors

[@romanchirowski1291]

No-knead dough ready to shaping after 1h? Impossible!

[@39zack]

It's a total of 5. Still a bit too short but better than 1

[@uberdump]

Uuni

[@8bitheroes86]

I had no idea water was measured in grams lol

[@eggy6857]

Be ready to be amazed even more: 1 gram of water is the same as 1 mililiter of water. Wow.