Wood Fired Pizza | Chef Tom X All Things Barbecue

[@TonyGuinzo]

"I know fresh yeast is hard to get a hold of, so we're using a dry active yeast to make sure everyone can access this recipe at home." My dude, that's how you earn yourself a like! Good shit!

[@51jim]

Chef Tom, I'm 65 years old, and have been bbqing for a lot of years making pizzas too, I have learned more from your videos than from any other place. Great tips, great methods, great recipes, videos jam packed with information that make sense. I can only say Thanks and will continue my support with purchases from "The Sauce"

[@allthingsbbq]

Thank you very, very much! It means a lot.

[@CrowMorder]

Yo guys, you gotta rest the doe for more than a few hours, make it 8+ and it'll chenge your life

[@johnnythegent27]

When Chef Tom decided to do the third pizza, I became overjoyed. I felt like a game show contestant who had won a bonus car. But sadly I didn't receive a car or slice of pizza. Great video though.

[@allthingsbbq]

HA! Thanks for watching.

[@Schokomilchelle]

I don't understand how to rate these videos badly. It's perfect. The look, the authenticity and the informations you need. Thanks Tom :)

[@shahidpatel900]

Simple & awesome recipe... My wife was really impressed with the pizza dough considering this was my FIRST time attempting to make pizza... As for the oven... it'll take a bit time to get it right especially heat retention & hot stone... Thanks a lot from Zambia 🇿🇲

[@danoesq2]

Best video I've seen on pizza prep and using the oven.

[@JS-cs8gz]

Stumbled across your channel yesterday and I am very impressed with your videos. All of them keep my interest and attention - mouth watering also. The production is professional level. So hats off to the camera man and editor. Tom doesn't seem stuck to a script. You can tell he knows what he is doing. Excellent work guys!

[@challengemotorwerks]

Excellent video!!! As a newcomer to the Uuni3 and pizza-making in general, this video was well done, informative, and easy to follow. Great job!!!

[@DavidRyanTaylor]

Just a huge thumbs up. I have used your pizza dough recipe several times now - it’s been phenomenal every time. Thanks for the great help!

[@jerssjyo9u184]

One of the best pizza vids on screwtube in my opinion. You certainly know what you're doing. Going to pick up my ooni pro 16 today.

[@fweiss]

Great visual instructions on how to make pizza. I have been making pizza for a number of years but going to try it your way this weekend. Thanks.

[@lsh3rd]

Best home made pizza video I've seen. You've done it properly with that 00 flour. I like the use of an affordable oven that produces great results.

[@Xatxitor]

Now that's a pizza crust! Nice roasted colour all around and under. I also like the way you manipulate your dough, nice strech but no tear.

[@valicourt]

Thanks dude! People like you make KZbin awesome.

[@coronerxd]

Every consecutive pizza looked more and more awesome. The last one was 10/10.

[@GregRichardson1976]

great tips on using the uuni pizza oven, used ours for first time tonight and followed this pretty closely for technique. definitely good to turn every 30 seconds or so for even colour.

[@tcolos1]

"Take it easy, it's gonna be alright" lol

[@allthingsbbq]

;)

[@AlexAnghelone]

lol never mess with italians about pizza. love your work bro, keep it up. ;)

[@rickross199]

HAHAHA you want to see people flip out check out ANY video making Paella. THAT'S NOT PAELLA!!!!

[@jamesmaloney8191]

Awesome video! Those pizzas looked amazing

[@cheetor5923]

Chef Tom "TO that we're going add 1 clove of minced garlic"... Me *adds an entire small head worth of garlic*

[@dktennisball]

That's the way pizza should look. Nice and crispy without the overload of toppings. Great job.

[@rlui0514]

Great work man takes alot if skill and patience for this

[@erharddinges8855]

Very lovely variations of pizza. The oven seems to be tricky with the need to steadily turn around the pizza .

[@PabloTaboadaNYC]

if not the best video i ever seeing here.. in youtube. thanks Cheff

[@pokeyjoeshouseoffineswinea4069]

Did you use the same flour on the board as you did in the making of the dough

[@GamalKevin]

Chef Tom. You have like one of the best jobs in the world.

[@gracecompany1838]

love your style and recipe for the dough

[@murrdawgsmurray1256]

Excellent camera work, Chef Tom hits it out of the park with the last pizza he cooks. Thanks for the inspiration to cook Pizza tonight!

[@allthingsbbq]

Awesome! Thanks for watching, and let us know how Pizza night goes.

[@murrdawgsmurray1256]

perfect crust, perfect bufalo di mozzarella, San Marzano sauce, fresh salami, and basil to top it off. My son said it was the best pizza he has ever had. Thanks ATBBQ and Chef Tom.

[@mattlafferty1354]

Chef Tom, really nice video, clear and concise. I am going to try your dough recipe. Thanks, Matt

[@Gquebbqco]

nom nom nom nom - Great video Chef Tom! I'd love a piece of each!

[@josephlugo8338]

Wow great video! That Bbq pizza totally set it off and looked amazing! Thanks Tom and AllThingsBBQ for the great channel!

[@farabihussain8518]

Hey chef have you used your unni for steaks or other dishes?

[@anicetoogumoro6208]

This man said “lets do one more” and then I subscribed. Lets do it all brother!

[@cristinagandra8362]

Finally, a non overcooked pizza..! Thanks for that :) It's just perfect!

[@Pbl6oLove]

it's overcooked

[@bryce3549]

You are truly an artist. Like all your videos. Keep up the good work!

[@bobnub8194]

Just two quick questions. Why do you guys use San Marzano, and why canned?

[@robertp457]

Bob Nub because it’s difficult to get fresh San Marzano’s all the way to the US. San Marzano tomatoes are from a specific region in Italy.

[@natedubbeld2470]

chef tom you are the man!!

[@limer4330]

This guy is easy to like. He's invited to my house this summer. I've got a ton of smokers, grills and pizza ovens on my massive patio so we can go nuts.

[@allthingsbbq]

Haha. Well, thank you. Thank you very much! -Tom

[@The_Chupacabra1]

60 second cook time...MIND BLOWN

[@ChrisPignato]

Best way to save the excess dough for a later use?

[@WakeUpSheeples]

You have truly mastered it, good job, great video

[@caIcium1]

That 3rd pizza looked amazing my god! Tom you have serious skills too 😎

[@allthingsbbq]

Thank you very much!

[@laranamaga]

Hello did you put into oonni more pellets for the 3rd pizza ?? And which brand of pellets did you use it

[@DanaBrown1984]

This is the video that inspired me to purchase the Uuni Pro. Bravo. Look forward to more.

[@davy1972]

Thank you for showing the bottom of the pizza.

[@SJFijianRick]

Great video, do u have a recipe for a cheese pizza ?

[@colintelford8669]

Excellent video. Clearly very passionate about food.

[@almaisonet7380]

I think I am getting a Ooni for Christmas, so I will be following this guy.

[@EPVDify]

What is the ideal temperature for cooking pizza in a wood-fired oven?

[@angelocau1385]

420/480c

[@Heisenberg_SHD]

Top Notch Videos man. You are a Barbecue legend now.

[@robbiewhite323]

Love it! True pizza... the bread is the star.

[@allthingsbbq]

Thanks for watching!

[@troyqueen9503]

Thanks for the video, bought a la piazza wood fired oven so I can do more than just pizza, love cooking with fire.😊

[@JohnDoe-xm9ql]

Great video 👍👏👏

[@pioneer181]

Love from the UK chef Tom. I'll definitely be treating myself to a Uuni 3 very soon. I've already got my first ever smoker set up and I'm looking forward to a wet and windy British summer. :-) Great video as always!

[@pickleball247]

So the second phase ... Can you leave the dough balls in the fridge over night? Also does it need to rest at room temp before stretching dough?

[@gethatmoney1]

Can you do this on a pellet grill with a stone, or will it not be hot enough?

[@andrewdelaney2393]

That last pizza looked absolutely beautiful

[@gimachgory7904]

Look like so delicious

[@kellypatterson8506]

Dude u r making me so hungry 🏧 and u just ate lunch not long ago lol 😆, keep up the awesome work u r inspiring to watch along with sharing tips, tricks and techniques to help us amateurs out:)

[@irishpirate6779]

hi, just purchased a used, excellent condition OONI 3. has upgraded propane burner accessory. im completely unfamiliar in cooking with pellets. found some pellets on clearance, pit boss charcoal blend hardwood pellets. they are billed as "heavy smoke profile". is this pellet ok for the pizza oven ......or big NO ??

[@crisworkizer]

Awesome job Tom, you beat that bad boy up...I have the first Uni have yet to use it..wish I would've waited for the three...nice cook brother, we'll done as usual..

[@danielvorto8906]

Basil come before. In Naples we say that if the basil is burn you over cook the pizza. Thx for the video

[@michaeldecandia8077]

what wood pellets are you using?? and how long or how many pizzas will the fire last for??

[@MrSteviej893]

Great video. Loved the last pizza

[@stevemcqueen1916]

Love the fact that you used a true tomato sauce and not the sugary paste that most pizza places use for "sauce"

[@cjryan2113]

Legit pizza right there!

[@johncohle8331]

if you docked the crust would the pizza be more uniform? it seems like the crust gets a little too big.

[@MikhailFromUSA]

Hi what font did you use on thumbnail picture for this video where it says wood fired pizza

[@ChrisTopheRaz]

Ironic, I just bought the Ooni 3 last week and have been doing some test recipes with it using a locally grown artisanal style flour sifted at 00. It’s a cool little piece of technology. I’m getting some back draft in the oven the last time I used it. Not exactly sure why but maybe I’ll give it a good clean out and see if that fixes it.

[@11alexstreet]

Still new to pizza dough...but doesnt a longer ferment in the fridge lead to a better tasting dough? Or can you not really tell?

[@Davidmaxwell07]

wood fore pizza is the best. I make pizza maybe 2-3 a week at home. Another great video man!

[@Lauriescats]

What is the best deal on the wood pellets for the pizza? There seems to be a really good deal if you buy the "wood pellet fuel". The store calls it that, but the package doesn't and I'm a beginner and a bit confused what to buy?

[@leeeisenstein1830]

Great video. Just got the Uuni 3 and am finding it difficult to keep the pizza thin. It puffs up as soon as it hits the oven. Is this an issue with the dough I am using? Thanks for your help! Love the channel

[@s1914]

Great vid, what sort of mixer is that please, kitchen aid?

[@allthingsbbq]

Yes. That's a Kitchen Aid.

[@xTheMaxinho]

Bought a Burnhard Nero (which is similar to the Uuni 3) yesterday and this video made me even more excited to try my first pizzas in the oven!!😍 great job als always 👍🏻

[@ShockwaveXX]

What’s your review on the uni pizza oven

[@dannytan3909]

I really love your videos and the dynamics , especially the content,, suscribed!

[@allthingsbbq]

Danny, thank you for joining us & for reaching out.

[@iainlamond7407]

I have a Uuni 3 and my little pet hate is dropping pellets when using the scoop, overcame this by using a bottling funnel in the hopper when loading, catches all the loose pellets that fall and smoulder on the firebox.

[@cooltubekai9193]

Top 5 best satisfying dough making videos

[@doublecheeseburger1712]

Love It!!! Question, how often did you top off pellets in your uuni? I have same oven and can't get any consistency out of it....the first and maybe second pizzas are great, but after that it is needing more pellets...I've tried keeping topped off as I go, and I've tried adding when almost out....which resulted in nasty smoke and a " back draft" that scared the crap out of me....big explosion/ fireball!! Any tips would be awesome!

[@dbevisjr]

Hello. My question is what variety of wood pellets do you use for the pizza? I was in the Navy for several years and spent way more time in Naples than any person should but I found a couple great pizza shops. I have the sauce dialed in but still working on the perfect dough. You mentioned basil before or after cooking. I use a pinch of dried basil in the sauce and 3 large or 4 small fresh leaves on top after cooking.

[@robertp457]

Daniel Bevis I find fried basil to be terrible and nothing like fresh basil. I can’t image proper pizza makers in Italy using dried basil.

[@jacobpaniagua9691]

Whats up with the metric measuring?

[@afroaliens]

well, this made me subscribe.. quick question! can you freeze the dough? if you dont use it all...

[@pscfoss6711]

Hey Chef Tom, how to do this on a gas grill?? plan on using my "grill grates" with flat side up. smoke or not ?? direct or not ?? what temp??

[@robertp457]

psc foss can your gas grill get to 750f ish?

[@juanvillarreal429]

That Looks Amazing! Great job Chef.

[@allthingsbbq]

Thanks!

[@JimJacksonOK]

Best video yet

[@TheBDrizz]

Whats up Chef Tom! Have you made calzones or stromboli with the Uuni 3?

[@davidtothemax1]

I LOVE THIS CHANNEL

[@ivse9696]

Great Video - fantastic Pizza 👍👍👍

[@KrisV385]

Chef Tom...What's the 4th of July menu look like if your spending the day at the lake? all three meals? Thanks for all you are doing.

[@BrewNight]

Wait, just one more! Love it!

[@adamk9700]

I’m a pizza chef and I just watched your video, and that last pie with the pork butt 🤤🤤🤤🤤❤️❤️❤️. This video was beautifully filmed also! I’m now following this channel! Thanks guys 🤘🏼

[@GlockRevolver]

Any recipes for a homemade awesome marinara sauce? Or is the one he gave about perfect

[@christinaleclerc6080]

Awesome job! Looks Yummy! Do you have a restaurant in Portland?

[@RedsBBQandPizzeria]

ha ha, new sub'r here and dude, this rocks! I am checking out all your vids and cannot wait to get my hands on the Uuni Pro!! I am new to KZbin and make my own BBQ... thanks for all the great things you are doing! Maybe one day, I acn produce some great stuff like this!

[@joshthomas2479]

Wow what a great video, a real good guy and very helpful, so good I am going to buy a UUNI 3 tomorrow cheers mate

[@mikesmith1502]

Looks killer brother!

[@Dadisthatyou502]

Hey Chef T - not sure if you have but could you do a video just on home Made Sauces? and the differences I guess. Love the channel though - keep it up

[@seanely77]

Homemade sauce is the same, u might want to add basil and a pinch of sugar for acidity....salt pepper...saute onions first, add garlic, cook for another few mins dont brown garlic too much...add your tomato sauce and a can of tomato paste and bring to a boil, dont burn and then simmer maybe 40 mins

[@robertpaulson31]

Only channel that gets a thumbs up before I watch the video.

[@allthingsbbq]

Thanks!

[@shanekonarson]

You won me the over when you went one more lol hell yeah . Nice pizza man

[@keithclark4645]

Hey Chef Tom, Looking at your pizza dough recipe on ATBBQ.Com the measurements are considerably different than this video. Which one is correct?

[@pepo6tdi]

The one on ATBBQ.com is half of the one on the video. Double the amounts and it is the same as the video😀

[@spiritofe629]

Forget the pizza . I'm more impressed with the oven . I'm surprised that little thing can get to a high temperature .

[@tedschmitt178]

Big fire for a small space.

[@electronthenerd]

My dick in a nutshell

[@kellyhallidayiiify]

@Charlie Evans explain please.

[@kellyhallidayiiify]

@Charlie Evans gotcha. Have you had any experience with the Ooni Pro or did you give up on the brand after your experience with this one? I've heard they really improved everything with the Pro and the stone/deck was at least 2 times thicker. Been debating between the Pro and the Clementino for a while now so hopefully I make the right decision. Thanks for the insight though!

[@kellyhallidayiiify]

@Charlie Evans well that's reassuring. I just ordered the Pro last night so hopefully it's here by next Monday or Tuesday. The first thing I did after reading your response was compare the stone thickness on the 2 models and the Pro's is more than twice as thick and better quality. I just got one of those steels too but have only got to use it once at work and it was in a convection oven that only gets up to 450 degrees Fahrenheit so the results were a little disappointing but still delicious. Needless to say I'm frickin pumped to get that Ooni in the mail! Take care!