How to get the perfect cooked bottom of your pizza.

In todays video I show you how to cook a pizza in your ‪@Oonihq‬ oven and get a perfectly cooked bottom.
Want to skip ahead click on each time stamp to get to where you want easily.
0:00 - Intro
2:37-- First pizza uncooked bottom
4:56--Showing the bottom of the first pizza.
6:43--Second pizza cooked bottom.
10:20--Showing the bottom of the second pizza.
Cooked in the Ooni ( ‪@Oonihq‬ ) Koda 16.
Affiliate Links to the items I use.
Bianco DiNapoli Tomatoes. amzn.to/3pM8ErI
Caputo 00 Flour: amzn.to/3PNO6tF
Caputo Semolina: amzn.to/3D1NCZ8
Check out my instagram: Thepizzaguyjon
Check out my affiliate links:
Ooni Temp Gun:
tinyurl.com/TPGJTempGun
Ooni Koda 16:
tinyurl.com/TPGJOoni16Koda
Ooni Koda 12:
tinyurl.com/TPGJOoni12Koda
Ooni Turning Peel:
tinyurl.com/Turningpeel
Ooni Pizza Peels
tinyurl.com/OoniPizzaPeels
Ooni Gloves:
tinyurl.com/OoniGloves
Ooni Temp Gun:
tinyurl.com/OoniTempGun
Ooni Pizza Cutter Wheel:
tinyurl.com/PizzaCutterWheel
Opni Classic Peel:
tinyurl.com/ClassicPeel
Ooni Wooden Peel:
tinyurl.com/WoodenPeel
Ooni Brush:
tinyurl.com/oonibrush

[@ibew1951]

Very helpful info !! Thank you

[@topafkar]

Wow very nice. Looks very delicious. Good sharing 👍

[@ThePizzaGuyJon]

Thank you.

[@towme123]

Good points, thanks for your video

[@ThePizzaGuyJon]

Thank you and you’re welcome.

[@tommanning7337]

Well said my man, 👍🏻👍🏻🍕🍕🍕

[@ThePizzaGuyJon]

Thank you.

[@useyourseatbelt6104]

I'm gonna try this tomorrow

[@ThePizzaGuyJon]

Awesome let me know how it goes.

[@timothymiller3846]

John, I really like your peel that you use. Do you have a link to where I can purchase one? Thanks! Great videos!!!

[@lisafallo4304]

How about with the Ooni Karu 16 wood fired? Worthy of a video if folks do not want Neapolitan style, but a NY style! The flavor of wood fired is better, but you can't just turn the knob to lower heat, heat management. What was the stone temp reading once you lowered the heat on the propane?

[@SilverShadow2LWB]

Nice video. Glad to see someone has a sense of top and bottom heat and how they need to be in the right ratio. Your tips basically only work in a gas oven since most wood and pellet pizza ovens cannot vary the heat setting. Although your second pizza was cooked better, it was a little too seared on the bottom. I try to get more of a dark brown tone to mine. The burnt areas on both the top and bottom end up tasting bitter. You second pizza turned out to be a three minute pizza which is almost twice the cooking time. I would try to reach a stone temp of 840 to 850 and then after launching your pizza turn the flame down but not all the way down to low. If you notice the bottom burning, just put the peel under it and leave it in the oven until the top is fully cooked. Your second pizza could be repaired by just putting in back in the oven on the hot stone with the flame turned off. Thanks again, and looking forward to more videos.

[@haunthunterify]

Only issue I have is that the pizza you deemed perfectly cooked appears hard as concrete as it cooked too long on low heat. It is supposed to be crunchy yet have some folding ability like your undercooked pizza.

[@bgnPrinceton]

Great video....what dough recipe did you use here?

[@ThePizzaGuyJon]

Its going to be my Poolish recipe. Can be found on my channel. I will be posting an updated version of the recipe here soon.

[@TeXasDadBod]

No body on these videos cuts into the crust to show us an up close shot of the crust interior to see if the thick part is still doughy even if the bottom is cooked .

[@ThePizzaGuyJon]

This video was to show the bottom not the crust.

[@scottbonnes2682]

I have been trying this with the ooni pro with gas but finding it’s great for 1 pizza but when doing 6 you have to wait a lot of time in between pizzas to heat it back up again. The heat in the stone drops pretty quick when you turn it down…any suggestions, thanks?

[@ThePizzaGuyJon]

The temp shouldn’t drop to much if the stone is really hot. I like to get my stone above 850 so that it doesn’t drop to much. But in between pulling a pizza out putting in the next one I take about 3-5 mins to make sure the stone gets back up to temp.

[@plamenikbor]

the only solution is one gas burner under the stone

[@SilverShadow2LWB]

If you have a model other than the Karu, you can get a thicker pizza stone which would have more heat retention. You can't do that with the Karu since it is not a square stone. With the Karu, you might get a front door to hold in the heat between pizzas. There are accessory front doors that you can make, or attach. Otherwise, make sure your flame is back on high between pizzas for a 2 to 3 minute temperature boost to the stone. Hope that helps.

[@dariopavlic6125]

Agree with you ser, same issue here. Stone is to thin i think

[@TouchMe35]

The problem is, once you waited for the right temperature of the stone and put the first Pizza in, everything is fine. But the problem is that the second Pizza does not get a crispy bottom, because the stone loses its temperature because of the first Pizza. So you cannot put more than two Pizzas in succession. It would be very interesting if you could get the same result with an another Pizza without waiting

[@darthbacntildeth7221]

You're right. Luckily it doesn't take long in between to get back up to temp bc you're not starting from ambient temp. I end my cook with the flame on low after having it off for a bit in the middle of the cook, which gets the perfect melt on top for me. Then I crank the heat to max after taking my pizza out. It only takes 5 mins average to get back up to prior temp, 10 max depending on wind, etc.. interestingly, I only get my stone to 700-750 when I launch and I can get a nice crunch on the bottom no problem. I think part might have to do w flour used and hydration. I'm around 65-70% and use minimal amount of fine semolina to launch. Too much prep flour gives the dough an unpleasant bitter taste when you're done.

[@khalifaalbashr9422]

Brother the way u cleaned the stone after the first pizza is smart ? Was that a damped towel or dry ? I have the same stone cleaner metal brush but when i tried to clean without the towel, the coated wooden handle started cooking 😂

[@ThePizzaGuyJon]

Thank you. It was damp, you never want to put anything wet on the stone or it might crack.

[@49erMinded]

2 min 36 sec cook time for the 2nd pizza

[@thandoennocent9340]

Where can I get this kind of oven the gas one am in south Africa

[@ThePizzaGuyJon]

You can check the Ooni website.

[@braianramos4048]

how do you get the pizza stone at 800 F? by closing the oven´s door and chimney?

[@ThePizzaGuyJon]

Just leaving it on for 30 mins on high. Make sure there is no wind but it should get to temp without any door.

[@braianramos4048]

@@ThePizzaGuyJon I use wood, sorry if I did not tell you that

[@ws4835]

@@braianramos4048 I have been able to get 750 on the stone with charcoal and wood chunks and the door open. But you gotta be quick with the rotations on the pizza so it takes some trial and error. I’d say that you could try just dough for a few practice runs to see if you are getting the bottom how you want it. Then when you get the stone temp and crust doneness consistently you’re good to go on using toppings and knowing when to rotate.

[@spqba747]

your pizzas bottom is now burnt at some areas

[@josephb7296]

So I have to go out and buy that special oven, a thermometer, a giant spatula, and a metal cooling grate? So my pizza just went from $10 to $500 lol

[@ThePizzaGuyJon]

🤣🤣

[@MrJusmobile]

I see you did not call this pizza a Napoletana, because if you go to Naples you will be shocked to find all the Margherita very soft almost like a burrito. Very soupy and runny ingredients. No crunch, that's right no crunch. Actually several very famous places undercooked the pizza a bit and the cheese was not overly cooked. And I am talking about very famous pizzerias. You must be able to fold it twice and make a portofoglio for it to be a verace pizza Napoletana. But again you did not mention that you were trying to make a Margherita. No crunch in Napoli!! Must be soft!!

[@Name-jw4sj]

Neapolitan should have crunch on the crust. The crust is suppose to be crunchy and soft at the same time. Also, Naples pizza isn't undercooked. It is perfectly fine to eat it.

[@MrJusmobile]

@@Name-jw4sj I respectfully disagree, you are probably watching a KZbin guy who always says “soft and crunchy“ but he hates Verace pizza Napoletana ! He’s a big biga and poolish fan which is indirect method and not Verace Napoletana ! You need to travel to Naples or you will never know the truth. Watch videos of Antonio Pace, who I have met, and started AVPN, you will hear him say the crust needs to be soft, no mention of crunchy! Most people are disappointed after seeing how soft the real Margherita pizza is.

[@Name-jw4sj]

@@MrJusmobile Wait please elaborate? ANd yes I am talking about Vito youtube channel who does use poolish.

[@nelsonbrooks]

Too much talking. No action, put the pizza into the oven already.

[@ThePizzaGuyJon]

Thank you.

[@LazerNR]

man, whats the point of this crappy oven if its all such a manual process? u would think they have created a device to simplify the cooking of a pizza. instead, its just a raw flame and u do all the work to cook the pizza, rotate it, turn down flame, etc. at that point i can just light a fire and partially cover it and put my pizza on a pan and it can also be a pizza oven lmfao