The Great Pizza Dough Ball Fiasco | Ooni Koda 16 Real Time Cook

[@trwpizza3021]

Do you enjoy these videos I make of the pizza making mistakes I make? Drop any comment or question you may have on the subject. Please like and subscribe if you enjoy this content. Cheers!

[@aspjake123]

I would love to see a silicone covered pizza peel. Also like how you assembled the pizza on the peel! Makes much more sense. What did the bottom look like... Liked and Subbed!

[@winewoman224]

Gluten is a very resilient element to work with. The extended fermentation at room temperature will give you a softer dough with a bit sweeter flavor. The difference in texture and appearance is part of the charm of rustic cooking, it isn’t an exact science. Pizza is the oldest fast food of civilization,there were pizza stands in ancient Rome that fed the population in the market, no refrigerator was available back then. They made a batch of dough in the morning and worked with it throughout the day.

[@trwpizza3021]

Great information, thank you very much 🥂🙏

[@MrVannada76]

Hi there, the dough balls have simply 'over-proofed'. No big deal really, just re-ball them and either proof again or put in the fridge for later use. As a side note, I would suggest getting a pizza dough box to store your balls rather than the glass stacker, much easier process to get the balls out.

[@trwpizza3021]

Thanks for the advice much appreciated. Yes it turns out that the dough worked great even without re-balling. I was really surprised! I know I want a pizza dough box too, the thing is I don’t have a big enough fridge so need to economise on fridge real estate :)

[@kathleenchisholm4672]

restaurant depot has smaller ones that fit 6 dough balls nicely. I use them because of the same issue fitting in my fridge @@trwpizza3021

[@AlbanZap]

Wow, that looks perfect - exactly the kind of neo pizza I'm going for.

[@sueturnerhc9321]

I have that problem all the time living in tropical Far North Queensland where temp is usually 24-32 degrees Celsius and can be up to over 90% humidity

[@webdesignerandrew6957]

Great channel and thanks for these videos. I am interested to see your launching style which I first saw in your video about the leopard spotting. Watched this one to see if you'd changed it. Most others position the peel about where they want the pizza and then quickly pull it out from underneath the pizza sometimes in a few movements. In your method the pizza seems to launch forwards from the peel.

[@trwpizza3021]

Thanks so much for the kind words sir, it is sincerely appreciated. Yes my technique I developed based on the fact the first wooden peel I used has a very short handle so there was less ability to tilt and pull it out. My technique uses more of a smooth forward action then flick back as the pizza starts moving. I think once I start using a longer handled peel I may change the technique but let’s see. I definitely don’t nail it every time and have a lot to learn. Cheers 🥂

[@genedong]

Your series have been very instructive. I just cooked my third try/disaster. Just bought the Kari 16 multi-fuel. So learning about fire/wood/charcoal as well defrosting pizza balls etc. curious coincident-just watched Iacobelli cook 7 day fermented dough, balls. He had a sly smile when he admitted that the pizza tasted pretty good. He handled he experimental gingerly. What diameter pizza were you finishing up with? Enjoyed, liked and subscribed. Rc

[@trwpizza3021]

Thank you very much for the feedback, that is much appreciated. And embrace the disasters, they teach you so much! I think frozen pizza balls add another level of complexity which I why I always use fresh and unfrozen balls. I generally produce a 13 inch diameter Neopolitan style pizza with a 265g dough ball. Recently I made some NYC style that was closer to 15 inch with a 300g dough ball. Cheers! 🥂

[@bartoszdoega3804]

Awesome pizzas as usually - I dont think I ever made such beauties in my ooni karu. What flour are you using for your dough? Few words of advice from my side: use semolina flour when stretching your dough ball and on the peel - it is much less likely to burn on the stone, like it happened with one of your pizza. And I think it is high time you invest in proper launching peel - get the one made of perforated, anodized aluminium - the holes in the peel help removing excess semolina/flour from your pizza dough when launching.Hope you find it helpful. Keep up the good work. Cheers

[@trwpizza3021]

Thank you for the advice, it’s really appreciated. The flour I always go for as long is it is available is the Caputo Pizzeria flour (blue). Inhale had to try others when it’s not in stock and they don’t compare in my opinion. Interesting point about the semolina flour, I was using that a while back but found it also burned so now use tipo00 and very small amounts when stretching. But based on your advice I will try again. And finally, I think you read my mind! :) literally 3 days ago I ordered a Metal.Gi Evolizione launching peel! It’s anodised and and perforated and I cannot wait to receive it. It’s my Christmas present to myself. Cheers for the message Sir!

[@bartoszdoega3804]

@@trwpizza3021Nice one. That peel should up your the pizza game for sure. Have a wonderful Xmas.

[@trwpizza3021]

@@bartoszdoega3804 you too Brother. Cheers!

[@jennyuwi]

Nice pizzas. Thx 4 the video :)

[@trwpizza3021]

Many thanks for the kind words. Glad you enjoyed it :)

[@jennyuwi]

@@trwpizza3021 I like your videos a lot! I guess i will buy a effeuno by myself nect year. Greetings from germany 😀👍

[@trwpizza3021]

@@jennyuwi Jenny, thank you for the support :) Let me know when you get your oven! Exciting 👍

[@stewartfeatherstone346]

Where do you get the low moisture/hard mozarella from? Not readily available in most supermarkets

[@trwpizza3021]

I’m lucky that I have a Monoprix near me, a French supermarket chain. It’s their own brand and good quality and not expensive. I know it’s tough to get hold of and pre-grated mozz isn’t ideal for a few reasons. I’d consider looking online if you can’t find locally. It does make a genuine difference to the end result. Cheers!

[@apatterson8128]

Do you live in the US? If so, go to the deli counter and ask for a chunk of mozzarella. Grate it all and freeze it in a Ziploc for later use.

[@Stuwie2x2]

Pizza looks really nice and in some recipes they want you to leave the dough on room temperature over 8 hours and after that it's fridge time. But there's something I'd done differently: After the dough comes from the fridge I'd waited 1 hour (so it's not completely cold) and then made it into a ball and left it in room temperature for 1-2 hours and then baked it (similarly how Vito iacopelli does his pizzas) 🤔

[@trwpizza3021]

Yes there are a lot of different ways to do it and they all have their pros and cons. The way I understand it is that the cold of the fridge encourages the gluten development and strengthens the dough so it makes sense in my mind that strengthening should take place whilst it’s in the dough ball form. But it’s all about experimentation and personal preference. I’m sure your way works great too :) Thanks for your support!

[@laurentdu09]

What IS température ambiante in celcius ? Because 20 or 25 is not same .....

[@fadamusik]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@trwpizza3021]

Thank you Sir, much appreciated :)

[@laurentdu09]

Bottom IS white and paste in bottom IS not cuit and indigest , Can see just when pizza moove ....stop focalise crost on top , léopard, most important on pizza cuisson IS the bottom ! G.G . Let see bottom of pizzas please 😉 and see bottom pizza with 420 degrés celcius on center with 60 or 80% hydratation , just for look 👍

[@tommanning7337]

I’ve done the same thing but mine was worse hahaha, glad you liked my Subie, I do a little bit of upgrades every year, anyway, I sent you a pic on IG of my classic pepperoni and it was the best pizza I ever made it was absolutely perfect!!!!! DUDE!!! love your channel and keep doing what you’re doing!!!🍕🍕🍕🍕🍕

[@trwpizza3021]

Yes Sir, the Impreza has always been a fond favourite of mine. Yours is a beauty. That pepperoni was 🔥🔥🔥 Thank you for the support 🙏