Store Bought Pizza Dough Made Awesome [Ooni Koda 16, Baking Steel, Gozney Roccbox]

[@laramr1]

Pizza isn't the only thing baked on this video.

[@MarkKatzeff-mp1bn]

LOL, it seems to work, though 🤣

[@crystalcole888]

I feel like I am watching "the dude" make pizza. It is a surreal experience👍

[@Mark252M]

I always wondered what happed to Jeff Spicoli! Turns out he was inspired by the pizza he got in Mr. Hand's class and decided to learn how to make his own pizzas!! (JK you do a great job of teaching folks your techniques!)

[@mshell1959]

Jeff Spicoli makin pizza! Love it just subed.

[@GertieBirdieJems]

OMG... I was thinkin the same!! lol!!

[@Bill-i2p]

lol same here.

[@socratesvela8285]

I found the real-life The Dude. Thx for the video.

[@416tim]

My koda 16 arrived a few weeks ago and I've done a few pizza bakes. The first pizza launch was a bit of a disaster, but we followed it up with amazing pizzas. We did a second pizza bake and I made the mistake of getting impatient and launching the pizza before the stone was hot enough. We are learning as we go and having some good pizza along the way. Your videos have really helped us figure things out.

[@SantaBarbaraBaker]

The first epic disaster just breaks the oven in. Don't want that oven deck pristine for too long. Stoked to hear you're feeling the vibe though, there's definitely a learning curve with any oven. The nerves can get you! Never panic! Thanks for watching. Happy to help!

[@wesgreen913]

That huge crust made me laugh, but it still looked like it tasted good! Thanks for sharing!

[@SantaBarbaraBaker]

You could take a nap on it. Thanks 🤙🏻

[@SuperCleary]

I really enjoyed this video and your play by play

[@brucemark]

That crust is unreal! Looking great!

[@SantaBarbaraBaker]

A novelty crust

[@crushingbelial]

First time watcher. Knowledgeable, charming, amusing and entertaining. I am appreciative of what I have learned from this video. Subscribing.

[@FelixCervantes]

Yup, no matter what you do, store bought crusts are always gigantic. I did do a CPK Take and Bake pizza and it actually came out pretty good!

[@SantaBarbaraBaker]

Seems like they often have quite a bit of yeast in them and also tend to be much larger than what you what make from scratch unless you re-ball the dough. Thanks for watching!

[@Verminterminator]

You are teaching me so much as I have the same oven - We we’re knocking up dough just before baking but now you have shown me that a lot more time needs to go into the prep - I may also look at the shop bought frozen dough again for those days when we are in a rush - does freezing the dough cause any issues? I also loved the way you showed us how to form and stretch the dough - cracking videos - keep them going and I will share at this end

[@gerrydanna9431]

Just watched your video. Looked awesome. How long do you leave store bought pizza dough out before you start to work with it? Thanks

[@tonysmernes368]

S.B. Baker morning wake and bake👀🐾🐾🐾🐾🐾🐾🐾🐾🐾

[@stevegreenfield6631]

If I'm having a small party, can I pre-make the crusts ahead of time?

[@madrizz01]

love this. This guy would be awesome to cook with. Thanks for sharing

[@patrickmcnamara3879]

Crust looked smazing Exactly what store was the dough from ?Thanks

[@SantaBarbaraBaker]

This dough was from Lazy Acres. I’ve tried it recently with Trader Joe’s dough and was pleasantly surprised.

[@mhearne]

So helpful, so in-depth. Made some ridiculous pies over the weekend. We're going to try this next weekend. #firemost

[@SantaBarbaraBaker]

Awesome. Hope it helps!

[@jasonpoultry0]

Where’d you get the dough from? I’m down in orcutt and just got a Karu 12 for Father’s Day! Cheers bro

[@SantaBarbaraBaker]

This dough was bought from Lazy Acres in Santa Barbara. It’s a simple dough they make in house which is exactly the kind of thing what you want.

[@brianmarcus6005]

Watching this exhausted me. Good night.

[@dgerson76]

What temp do you start with before launching? I find around 800 is a bit easier to deal with, but even turning to lowest its still super hot in there.

[@SantaBarbaraBaker]

I haven’t been taking the the temp before I launch. Lately I’ve liked turning the oven down when I’m stretching, by the time I’m loading the deck is at a good temp for the bake I like. It also allows you to let the pizza set longer before the first turn. I’m finding it makes it easier to fire larger pies.

[@StrictlyGPK]

I'm going on 2 months waiting for my oven lol, got all my stuff ready to go when it gets here.. . Where did you get the marble slab and have you tried cooking steaks in that beast?

[@SantaBarbaraBaker]

Hope you get your oven "soon" The marble is from a leftover piece of a counter top. No steaks yet. I want to fire one in the smoker and finish it in the Koda. I'm thinking that has a high chance of deliciousness.

[@FelixCervantes]

I drove 100 miles to get the last one in Southern California when the pandemic first started, I was lucky.

[@StrictlyGPK]

Felix Cervantes I emailed and they say shipping out end of the week hopefully lol

[@chefchrissmith]

Always let your dough rest after you put in a ball at least 4hr

[@johnnyhottub77]

That reminds me of the Simpsons donut sign

[@shawnkay5462]

Your channel should be Cali Pizza Bro. Lol.

[@henrypark8364]

if you have to always turn down the koda 16 to low to prevent huge burn spots, what's the point of having two banks of gas flames? Can you even do a 60-90 sec bake on neapolitan pizza without turning it into charcoal?

[@SantaBarbaraBaker]

The "L flame" design seems to be the cost of moving to a larger 16 size without making the box too huge.

[@drkwoods]

I already trust you cause those are cicillian level gestures!! 🤣

[@strangetalkwithdoc3141]

you are that dude

[@marcjtdc]

really no problem getting 3 pizzas put of 16 oz ball. I buy NY style for 1.25 lol.

[@bigdchi]

This video has a Wayne’s World feel to it.

[@crazyjsavedbygrace6089]

Uncle Rocco's NY Pizza bro!

[@nickbattistella1]

living a crispier lifestyle lol

[@chrisrose5588]

Crust way to thick

[@guythecookingsam2588]

All I can hear is "Smash, smash, samash!"

[@bobbymarie8002]

I cant get over the extreme wiggle. Don't get me wrong, I love stoner movement but yeeee. Plus, a skosh less on the kiddie lingo. You'd have 1.5 million views

[@kevinike]

Save time 18:40 Way to hot man Scorching

[@paullim1933]

You should have put it covered in an oven at 100 degrees for several hours

[@chrisginoc]

Trader Joes pizza dough is terrible in the high heat. Not until you make your own dough well or you buy pizza dough from a pizzeria do you realize it.

[@p.nickbrunson6033]

Get baked......doh!

[@SantaBarbaraBaker]

“Always freshly baked”

[@patricksullivan8932]

spicoli

[@seagull3099]

Hard to follow - please learn to control your hands

[@seagull3099]

Control your hands please - so distracting

[@Tuck25]

Get to the point, man.

[@-Only.Facts-]

Holy shit, I thought the Boston accent was the worst accent....now I know the California Surfer accent is the worst, totally annoying...and that's only facts.

[@backyardgrillmaster2910]

Guy talks go f-ing much

[@brianwagner9518]

burn another one bro and i mean not the crust