Ooni Volt | Best Pizza - California Style

[@richards2072]

Great video! Bought the book right away and I'm delighted with it. The recipes are superbly done. Really glad you're concentrating on the Volt. Not much available yet specifically for that oven. Next up, your California dough. Thanks very much!

[@rosehillsourdough]

Appreciate it! Yeah it's a fun oven and I'm working on quite a few videos highlighting different styles. I'm glad you enjoyed it. Let me know if you have nay questions about the oven!

[@lambotwentyseven]

Awesome video, Mike!

[@rosehillsourdough]

Awesome oven, Adam!

[@Floroseven]

Great video man!

[@rosehillsourdough]

Awesome thank you!

[@darvishabdulalim8043]

When you mentioned some where warm after no dry spot left - what’s the ideal temp that the dough sits for that very first hour?

[@rosehillsourdough]

95F water, 80F dough. Hope that helps!

[@richards2072]

If you weren't able to stay and do the stretch and folds and used a mixer for the dough what changes would you make?

[@rosehillsourdough]

Using a mixer allows you to skip the first couple folds but still make sure you’re folding. No mixer can replace the folds!

[@richards2072]

@@rosehillsourdough Thought that might be the case. Thanks very much.

[@steviedee9344]

What makes it California style?

[@rosehillsourdough]

It's the style of dough. Using bread flour and a little olive oil, and a little more water. It's under the category of Neo-Neapolitan, or new Neapolitan.

[@cdlftw_]

Given the end result, perhaps being absolutely cremated?

[@N9524Q]

You’re a very good presenter. I own a resort in the Bay of Panama We have a restaurant and we’re currently doing pizza nights, but we want to make it more on demand. And I think I’m going to try this oven. We’re going to make our pizza balls in batches as we do now usually based on the 5 pound of flour so about 15 dough ball. We have a rational Oven now and that’s what we use now. And when we do pizza night it’s generally between 10 and 15 pizzas. But again we want to do it on demand so that will be one pizza at a time whenever they want. My question is, do you have any experience with par baking? And we probably will push out the dough. We do have a pizza press. I don’t care about the lip. We will lightly sauce par bake then freeze the crusts so the on-demand can be one quick pizza. Of course it’s going to take time to heat up the oven. Do you have any suggestions on the para baking?

[@rosehillsourdough]

Hey Sonny! I love the par bake a freeze method. Get a very heavy piece of metal and freeze that. When the par bakes come out, place them on the heavy frozen metal plate to rapidly freeze. Then place in a large zip top bag and freeze as normal. Very easy to remove from freezer, top, and bake!

[@N9524Q]

Would you top it and cook it from frozen or would you first thaw it out? Would you direct more of the heat toward the bottom? How long would you par bake it? Would you par Bake it until the bottom is actually pretty much finished?

[@rosehillsourdough]

@@N9524Q It will take some experimentation! I like to partake until the bottom is more done. They you could direct all the heat to the top and just cook the toppings. And you could cook from frozen. It defrosts very fast!

[@N9524Q]

Thank you for the information

[@brad9679]

You never said why the back of the oven is hotter.

[@rosehillsourdough]

It’s just cooler by the door

[@Walter-ou3ey]

'promosm' 💘