Ooni Koda 16: How to par bake pizzas for parties and catering

[@jdoleiv]

This is such a great idea. Ive done par bakes several different ways and while this wont work in every situation, this sure will work better for certain events. Awesome video. Well done.

[@jepgato6657]

Thanks for watching!

[@jdoleiv]

@@jepgato6657 Cheers! Well done for ejecting from that bike ride too. Ive lived in Florida and that one looked spicy! haha

[@jepgato6657]

@@jdoleiv HA yes! Very spicy. Weather here in FL is crazy

[@karenlewkowitz5858]

So sweet Dad Daughter ! Thanks for another awesome video!

[@jepgato6657]

😃🙏

[@stevethach3340]

Great shots! Digging the production! And the pizza!

[@jepgato6657]

Thanks man!

[@TwelfthAvenueCuisine]

Thanks, Jepgato, really helpful video. I never considered doing that. I will try it for our next gathering.

[@jepgato6657]

You’re welcome! Thank you for watching Bill! I hope you and your wife are safe in the bay area! 🙏🙏🙏

[@joannealbertsen3303]

Now here's a question... say I've volunteered to take my oven to a friend's house and I want to parbake. Obviously I would need time for the oven to cool before hauling it. So I'm thinking of parbaking a slightly different way: parbake the dough only in the (regular) oven very briefly, then pack up the Ooni, parbaked crusts, and toppings, and top and finish in the Ooni at my friend's house. It might not be quite as good as completely baking in the Ooni, but I figure it would be a lot easier on me. What do you think? Worth a try?

[@jepgato6657]

Thanks for watching! Definitely worth a try. But i have found cooking any dough in a regular oven will not yield the same results because it cant reach that intense temperature. So your dough may not have that unique look or taste. Hmmm….i think you might be better off fully cooking maybe 2-3 pizzas depending on how many people will be there, then reheating them in the Koda at its lowest temperature. Thatll give you time to make fresh pizzas while others are eating. Hope that helps!

[@yourmusic6110]

@@jepgato6657 i like that strategy!

[@roberthennesey5166]

love the cart...is that an ooni product?

[@jepgato6657]

Yup its a medium 👍👍. I have a review on the cart if you search my videos

[@codysplane1853]

Great video! Love the par-baking technique here. Have you ever par-baked, and then froze the pizza to finish on another day? If so, how does that compare to a fresh-baked pie?

[@jepgato6657]

Thanks Cody! Thanks for watching. I’ve never par baked then pop them in the freezer. I would think they’d come out great because in general bread freezes very well. Perhaps I should try. If you watch any of my other videos, most if not all are from frozen pizza dough. Hope that helps! 😃👍

[@codysplane1853]

@@jepgato6657 Awesome! Thanks for the reply, appreciate the insights! 🙌

[@stevegreenfield6631]

Can I stretch out my pizza dough but not cook them in advance? Maybe stack them until the party starts? Thanks.

[@jepgato6657]

Oh yeah ive seen people do that before too. Id make sure theyre well floured so they dont stick. Depending on the hydration of your dough

[@jessidse]

Hi where I can get that pizza oven? Or what's the Brand? Please. Thans for the tips

[@jepgato6657]

Hi Jessica! Its an Ooni oven. You can get it on Ooni.com 😃👍

[@bjjbrawler1]

Trying out PAR baking and saw your GTI and had to sub! Would like to be good at "par" baking so I can make a bunch for entertainment. Good video, thx.

[@jepgato6657]

Lol vroom vroom 😂👊

[@JP-sd4ho]

Do you have a link to the table the pizza oven is sitting on?

[@jepgato6657]

Search for their Medium table. Price may seem a bit high, but its a SOLID table. ooni.com/jepgato

[@ancientremains1814]

Last Sunday I had to serve pizza to 8 people with my Koda 16. I made four huge pizzas in a row (14 to 15" and 450 gram dough each). Since I made fresh pizzas the whole dinner took 80 to 90 minutes. It was great fun but I thought it could have been a lot easier with an even bigger oven that can bake two pies at a time. Now the big question: What happened with the tomato sauce and the mozz on your parbaked pizzas sitting on the grid for 3 hours? Any flavor left? Did it have any effect on the texture and crispiness of the dough? Great content, BTW. Thanks for thinking about this common issue. 👍🙂

[@jepgato6657]

Pizza came out great! :). Time to get a second oven! Lol

[@stickshiftt9127]

Great channel bro ... I loved your Peels videos. Do you really think par baking a pizza that takes 2 mins to cook will save you much time?

[@jepgato6657]

Thanks for watching man! Very much appreciated! If im only making 1 pizza I usually dont par bake. But lets say if i had a larger group of people and they were all coming hungry lol. Thats when i would par bake maybe 3-4 pizzas. Hope I answered your question?

[@Glasstube37]

Thanks for making the video. I am having 8 people over Saturday and I have one pizza oven. With the par bake, do you know the temps and times for each round? I did a sample par bake and think I took it out too early after the first round (end result was a little too doughy even though the final round seemed long enough) thanks!!

[@jepgato6657]

Thanks for watching! I believe par baking times may differ from oven to oven. Depending on where you live. It might not be as windy or cold in my area? That being said…you should just cook a pizza from start to finish, then just reheat that bad boy in the KODA at its lowest temperature. Itll come out great! 😃👍

[@Glasstube37]

@@jepgato6657 sounds great thanks!!!

[@carrieanndixon8183]

Have you ever tried par-baking just the dough without any toppings kinda like "boboli" style? I'm making pizzas for my kids bday and was planning to let kids top their own, wondering how this might work and any recommendations?

[@jepgato6657]

Hi Carrie! I have! I would suggest when you roll out your dough, get a fork and stick some holes to prevent the whole thing from puffing up. If you’re have kids top the pizza, perhaps get some pizza screens? You wont have to pre bake the pizzas and its extremely clean. I do wish when cooking with the screens, the bottoms cooks better

[@GolfGarbage]

Works just fine, definitely want to make sure to don’t have air bubbles bc the dough will rise much easier without toppings. I par baked 48 pizza doughs for a catering event, they’ve hired me again every Saturday for the next 4 weeks !

[@mihaipetrisor1]

Omg, exactly what i wanted to see Huy! No joke, exactly what i was searching for a few days ago. How is it compared to the fresh one? I see its crispier, also what hidration did you use in the dough? Awesome, awesome work!

[@jepgato6657]

Lol too funny! The pizzas come out great! Even after 3 hrs! Just as good as a fresh one. When you have people over, it can get so stressful. Par baking definitely makes things easier 😃👍

[@jepgato6657]

Hey Mihai! Sorry just saw your question about the hydration. This one was I believe 67? Its bread flour with semolina and whole wheat flour. I tried a 70% not too long ago. It was amazing but kinda hard to work with

[@mihaipetrisor1]

@@jepgato6657 thank you Huy, i am asking because i had crusts that were too chewy under 70%. Nice to hear 67 worked just fine for you. Might try that to see what results i get. I expect by par baking to need a higher hidration in order to manage the double bake.

[@rbiv5]

I think i would have liked to see the outcome if you froze the pizza after the par-bake then re-heated.

[@jepgato6657]

LOL! I actually had a Tombstone frozen pizza I was gonna do. Just for kicks, but I ended up eating that sucker! Haven't seen you in a while. Hope you're well man!

[@ricowilhelms7006]

I like the Casey Neistat styled intro.. would be cool if you could maintain this style throughout the whole video!

[@jepgato6657]

🤷🏻‍♂️ I try to be different than other pizza videos out there. Ill try to be more creative with my camera angles on the next video. Any help or suggestions are always welcomed! Thanks for watching 👍👍

[@johnnyrico707]

That's a terrible idea!

[@jepgato6657]

Thanks for watching

[@tldrttyl]

You sound fun.