Its more to do with the dough than anything else. Your dough looks very good and strong.
@TicklerDude Жыл бұрын
Cook the pizza in the oven on a metal pizza pan for a short while to get the dough set and partially cooked, then transfer to a pizza peel and easily slide into the oven. Rotate as required and you will never have a problem with launching.
@dwylhq87411 ай бұрын
Excellent tips. Looks like you have quite the Ooni setup! 😍 subbed for more. 🍕
@carlosflores41792 жыл бұрын
Just got a ooni koda and this video came in the perfect time!!! Great tips and awesome voice
@twocentspizza17922 жыл бұрын
Enjoy your Koda!!! 🙌
@pubearoo10 ай бұрын
"Emergency calzone" is my favorite tip
@jonathancory72414 ай бұрын
Great video and tips. Thank you!
@JPL7112 жыл бұрын
These are awesome tips, can’t wait to give these a try. I’ve been using a pizza screen to launch (using tongs to put in the oven) to avoid the sticking problem, but definitely going to try these!
@twocentspizza17922 жыл бұрын
Let me know how you get on mate!
@HoopTiger Жыл бұрын
Very helpful! Thank you so much! 🎉
@dtuliao2 жыл бұрын
You're an artist!
@tegansims89542 жыл бұрын
Can you link to the pizza screen you are using in this video? I am looking for something that can withstand 700+ degree temps. Thank you
@craigbeech19022 жыл бұрын
Nice work, love it, terrific video and well put together! Thankyou 👍🏻🍕
@Drace13692 жыл бұрын
Hi, do you have a video on how you make the dough? Yours looks so good. Thanks
@twocentspizza17922 жыл бұрын
Hello! I've for a link to my dough recipe. Just shout if you need any more help. twocentspizza.uk/2021/10/04/neapolitan-pizza-dough-recipe/
@stephenkayll52412 жыл бұрын
Some great tips in the video. I will definitely use the bowl of Semolina as the starting point. In the past I have used flour and get the usual burn on the base.
@twocentspizza17922 жыл бұрын
Thank you Stephen! Always here if you need any help mate!
@Pitcrew19602 жыл бұрын
Great video and a big help thank you
@twocentspizza17922 жыл бұрын
Thank you! I really struggled with launching in the early days so I hope this helps!
@Pitcrew19602 жыл бұрын
@@twocentspizza1792 It raelly has Ive just brought a Onni Pro after using a chearper pizza oven and your video def helps with fewer mistakes so Tankyou again What I am mostly looking at doing is cooking more than just pizza so fun times ahead
@twocentspizza17922 жыл бұрын
@@Pitcrew1960 Ooni Pro is a brilliant oven for cooking more than just pizza. So much room! Enjoy!
@Saleh94S2 жыл бұрын
Great video, thanks! I have one annoying issue when I launch my pizza, when I finish stretching, my pizza shape is always perfect round, but when I launch it into the oven most of the time it became more into rectangle shape once it landed, even i always do it carefully.
@twocentspizza17922 жыл бұрын
Have you tried a little fine ground semolina on the peel? Should help it slide off and stay in shape - I hope!
@Saleh94S2 жыл бұрын
@@twocentspizza1792 actually i always do, but i guess its a matter of 2 factors: 1) speed, 2) the angle of sliding. I'll practice more with the oven off
@Rhidrio32 жыл бұрын
What size Spoodle is that one? Good vid. Currently don't have issues launching but love see the way others do things :)
@twocentspizza17922 жыл бұрын
118ml (strangely precise measurement on it!)
@Rhidrio32 жыл бұрын
@@twocentspizza1792 Ah that'll be 4 fl oz American, they've converted it to real measurements for us XD Many Thanks.
@davidcurtiswatts23782 жыл бұрын
Very good Vid. Looks like an Ooni Karu 16 multi for me. I reckon I can replicate all your moves. I subscribed and I truly hope you can keep 'em coming.
@asairin90042 жыл бұрын
I really like your modifed slap technique to open the dough. I try and practice the 'traditional' neapolitan slap technique, but I hardly get it right.
@twocentspizza17922 жыл бұрын
I'm no good at the proper Neapolitan slap 🤣 I must make up a big batch of dough and power through it. See if I can get the hang of it!
@marierasmussen7799 Жыл бұрын
Great video. However, I wish you would turn the background volume from the video when narrating. There is a lot of clanking around and sometimes I miss what you say.
@sammiesayz19682 жыл бұрын
Amazing tips, does it matter that I have the peel without the perforations I have the metal sheet peel?
@ivanlupi51232 жыл бұрын
Great video thanks. In a hot humid climate, how many hours min should your dough rest at room temp once out of the fridge?
@derekrowe64432 жыл бұрын
Liked the video, definitely some tips there, mainly on my dough and proving time. Still left me with questions though. 🤦♂️
@twocentspizza17922 жыл бұрын
Ask away and I'll answer!
@derekrowe64432 жыл бұрын
@@twocentspizza1792 I normally make pizza on Saturday. I start the dough after lunch and is has a single prove until about 6pm when I start cooking. Results are usually good, thin and crispy is how we like them, but I sometimes have trouble stretching the dough. Should I prove for longer? Double prove? Your thoughts are most welcome. Also, the video itself, you were a bit quiet / flat. I do a bit of voiceover work and happy to offer tips.
@twocentspizza17922 жыл бұрын
@@derekrowe6443 all tips gratefully received! Well out of my comfort zone with this so I appreciate any pointers. I always double proof my dough - once in bulk and then a second time in balls. The balls will need 4-6 hours to relax. Are you balling straight away after your mix?
@derekrowe64432 жыл бұрын
@@twocentspizza1792 I have tried balling up before proving but it didn't make much difference so I generally split as I'm about to cook. I only make 2 each time. I'll try and give myself more time... Will DM you with tips / ideas for the vids.
@twocentspizza17922 жыл бұрын
@@derekrowe6443 definitely worth trying again. Ball straight after the mix for the full 6 hours. That'll give the dough time to relax and it should stretch out easily. Giving the dough longer to proof would be ideal. But just cut down the yeast so you're not over proofing
@ThePizzaGuyJon2 жыл бұрын
Good job, I love the video.
@twocentspizza17922 жыл бұрын
Thank you Jon!
@benl81772 жыл бұрын
Good video, only issue i have is when i prep the pizza its perfectly round. When i launch it loses its shape, sometime becoming more oval. I know i am not over loading the pizza with toppings and i also use semolina. Maybe not enough? not sure what else i could be doing better. Maybe the dough itself isnt strong enough.
@twocentspizza17922 жыл бұрын
Sounds like you're doing all the right things Ben. What dough weight are you using and what size are you stretching to?
@benl81772 жыл бұрын
@@twocentspizza1792 250g classic Neapolitan style and go to about 12inch
@twocentspizza17922 жыл бұрын
@@benl8177 ok try upping your dough weight to 275g. My guess is that you're stretching the dough a little too thin for that size pizza and that's why it's not quite able to hold the shape.
@BVDsGoneFishing11 ай бұрын
That's what it looks like when you make pizza's for a living.
@erikandersson8332 жыл бұрын
You got skills!
@twocentspizza17922 жыл бұрын
Thank you!
@Tito742 жыл бұрын
You’re awesome
@marramgg2 жыл бұрын
I should have watched this video before messing up two launches on a brand new Koda 16… made a huge mess. The base broke. Felt like my dough needed more kneading based on what you said. Or maybe I stretch it wrong and it becomes super thin.
@lens17362 жыл бұрын
Just below the Ooni oven is a digital thermometer (not the hand held one), kindly let me know where i can get one like that, what brand please.
@kevinklassen43282 жыл бұрын
Amazon has them for like 20 bucks.
@villamart2 жыл бұрын
Very helpful video, many thanks. What weight are your dough balls?
@twocentspizza17922 жыл бұрын
275g for those ones. Good for a 12-13" Neapolitan
@pvdmac2 жыл бұрын
Brilliant Video..👍
@twocentspizza17922 жыл бұрын
Thank you Paul!
@TheArtisticGardener7772 жыл бұрын
Beautiful set up!👍 here’s my Ooni pro pizza trailer set up😊🍕🔥
@twocentspizza17922 жыл бұрын
Just checked it out! Cool set up!!
@TheArtisticGardener7772 жыл бұрын
@@twocentspizza1792 Aw thanks!👍
@TheArtisticGardener7772 жыл бұрын
@@twocentspizza1792 I like your gas fired Fyra I believe…I’ve been thinking gas would be a better option for my trailer. I don’t think they make the gas attachment for the Pro anymore. I like your oven better than the Koda 16, love the glass door! Just looks nicer. Is the stack still used with the gas option? I guess you can always close the damper…
@twocentspizza17922 жыл бұрын
@@TheArtisticGardener777 I think they're still making the pro burner. Drop Ooni a message and see what they say. I think they've stopped manufacturing that oven but pretty sure they'll keep supporting the accessories. And yes - stack on, cap off and there's some vents in the door that you fully open. Much easier than a wood cook for service! Definitely worth looking at. It's the Karu 16. I have got the Koda 16 as well and I'll be running them side by side for service
@TheArtisticGardener7772 жыл бұрын
@@twocentspizza1792 their Black Friday web site says they’re still selling the Pro, but the gas burner attachment is “sold out”. And yes, I saw your oven, the Karu 16, and that’s definitely the beast!😊. Honestly, I don’t have any business buying another pizza oven right now. My pizza trailer gig is really just an occasional side gig that ends up making little or no money for a whole lotta work(and fun and good pizza!), but it’s a challenge. Anyway, really impressed with what I see on your end! Cheers!👍
@verticostate2 жыл бұрын
Mind sharing your ingredient ratios and technique for your dough balls? They look absolutely perfect.
@CabrioDriving Жыл бұрын
How much yeast do you use per 1 kg of flour? Your dough grow so much and are full of air.
@KetansaCreatesArt2 жыл бұрын
In love with those hands 💕🤗🌷
@slofty2 жыл бұрын
Wow, creepy and inappropriate, mate.
@SilverShadow2LWB2 жыл бұрын
Any tips for those few pizzas that want to stay stuck to the metal perforated peel? What can be done before it tears to pieces and cheese gets on the stone. I'm laughing just thinking about it.
@mls55552 жыл бұрын
What dough recipe did you use?
@jones48102 жыл бұрын
Very Helpful 👌👌
@twocentspizza17922 жыл бұрын
Thanks Colin!
@thegardenpizzeria2 жыл бұрын
👌🏻
@fabriziom2 жыл бұрын
Hi! I just got an ooni fyra and launching got a bit problematic with cream instead of tomato sauce. Any tip for that? Also, whats your dough recipe and proofing scheme? It looks absolutely delicious
@thegb9228 Жыл бұрын
Sounds like a beginner guide, looks like a pro????
@helocoastie8274 Жыл бұрын
I don't understand, why not just launch the pizzas off of the Ooni bamboo 16" pizza peel instead of transferring to the metal expensive Ooni peel.
@calebhuff3397 Жыл бұрын
Why are you whispering?
@Sir_Amnesia Жыл бұрын
why are you whispering
@OSUrules18702 жыл бұрын
Please consider getting a proper microphone. I can’t hear you