Відео

Do I need to season it? 🤔

you don't show how to install the back pipe!!!! Dumb.

Thanks for showing a flop!

So…just a propane tank? You keep saying gas tank and i just want to make sure you only ment propane tank. Not trying to be rude.

25% is not whole

Is this the 12 or 16 tested? ✌️

Salve, si possono usare i brichettini?

Can it be used inside your house ?

Can it be used inside your house ?

pizzas look amazing from this device 😍, but tastes like 💩 and are never cooked through standard oven comes out 10x better but don't look half as nice 😢

What happened to the pepperoni?

And your getting an arm workout 👍 very interesting

Yum

Yes why would you use a wood or charcoal fired oven outside when you have an electric one in the garden?

G’day mate. Please do get offended but as a south European, that’s not a pizza But it does look great though 😀

Where did you get the ladle for the sauce?

Nice but the most interesting part was cut out How do you cook potatoes in the ooni without completely burning them and how long do they take? Charcoal and Wood or maybe charcoal only for a lower temperature...😊

Without brick cheese, that ain't Detroit-Style. Try again.

Wow.

So it doesn't even come with anything to get the pizza in and out of the oven?

It doesn’t work like this video states. Raw dough will not slide off the rack like that.

Count on 45 minutes to get the stone to 750-800.

Trying the Ooni right now …..

is it possible to do this shortly after you've used the oven, when it's still hot?

0:49 I don't think people get the implications of the fact passingly mentioned here: Dan's right. White flours don't exist on a mass scale until the late 19th century even in the most industrialized countries. That means pizza napoletana was made with whole or semi-whole wheat (at most) before that time. And, in fact, strong North American white "Manitoba" flour doesn't come to Napoli until after WWII. According to Mauro Caputo himself, 00 flour doesn't exist until the "60s or 70s". So the AVPN rules of "authentic" pizza napoletana are incoherent at the basic level of a fundamental ingredient: flour.

70% hydration (water) in the dough recipe but 75% of the flour in it is a strong all purpose (King Arthur/Hecker's/Trader Joe' AP all work) and the other 25% is whole wheat flour.

Most other brands (not all) advice against using soap or other detergents for cleaning cast iron, even when preparing it for seasoning. You suggest the opposite, how come? I realise it shouldn't make much of a difference as long as you keep it clean and rub some oil in it after each use, but then again, why do different manufacturers give completely contradicting guidelines?

While GNG's comment was a bit less than kind, I'd agree that this doesn't look like a great cook on the steak, with surprisingly uneven sear for being cooked in such a high temperature oven. I think the problem might be the flame was turned down so far for the entirety of the cook that it wasn't getting a good sear when the top was being exposed to the flame. Might be improved by turning the flame up higher for 30-60 seconds before the first flip, and then again before taking it out, to develop a deeper colored and more even crust. Maybe also a front-back rotation while on high flame since this oven's fire is so directional. The main issue with doing the whole cook in the Ooni is that you're going to get such a large gray band because it's not practical to keep flipping the steak. Ideally you want to flip every 15-30 seconds depending on steak thickness and cook temperature, to prevent too much direct heat on a given side. Exposing one side to direct heat for too long results in a larger gray band. Doing a low-temperature cook (reverse sear or sous vide) to start, then finishing in a turbo-cranked Ooni is likely the better approach overall.

Excellent video Bryan, you nailed it.

That might be one of the most pathetic looking steaks I’ve ever seen 😅. For a product that’s able to creat such high temps you managed to screw up the crust somehow. On top of that the inside is very gradient, not evenly cooked through at all. You have a gray layer, a medium layer and a raw layer 😅. I know for a fact a better steak could be done in an ooni. Thank you for the entertainment 🤣

Thank you for this video. Much more experience with baguette and croissant baking so this instruction is gold. What is the best way to freeze pizza dough? This is how I magine the process: 1. Stretch, shape, add tomato sauce, then cover with wax or parchment paper and plastic over it then freeze? 2. When ready to serve, straight from freezer to oven? For how long? 3) THEN add remaining toppings and bake some more until cheese bubbles? Please correct any part of the process above. Thank you in advance for sharing your experience and guidance. If I can have pizza dough ready on standby, I would be able to serve it more frequently!

Sorry, but this doesn't work for us hairy guys, unless everyone is OK with a few hairs in the crust.

Does the 12g gas unit fit on the uuni 3

Not entirely whole wheat

With what kind of flour is he shaping the dough? 2:03

I didn't have time to make my pizza from scratch, so I just used a grocery store (non-frozen) flatbread pizza. Sixty seconds later, it was literally gourmet. I'm hooked!

How come you just add the flour?! Completely dumb

Thank you for a great video, You just convinced me to order a box of dough (and individual proofing boxes).

How would this approach differ if I prefer to cold prove the dough over 24 hours or longer? Up to now I’ve used your original dough recipe but would like to try this

he says over night, it means how many hours ? can you share timeline of steps too please

Looks good, again! ❤

This is a recipe for focaccia. Roman pizza bianca is not made that way. The dough is laminated and shaped to improve the structure and baked directly on the oven floor. By default default pizza bianca romana is "alla palla". If it's cooked in a pan, it's pizza in teglia.

Someone forgot to do the colour grading on this one 😅 Cool product though!

It's great if you want a burnt pizza crust. WTF.

Can you turn down the background music? It's too dominant, in my opinion.

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