Video

not really empressed! its fine for your lazy shoemaker chef wantsbes🤣🤣🤮🤮🤮

I only use the screen after launch if the crust is done but the rest of the pizza needs more time to catch up. I should note I use a pizza steel.

❤❤❤❤❤🎉😅🥰😍😍🥰😋😋😋😘🤩

Even at 65% Hydration when cooking low temperature , comes out nice and crunchy.. Cool man.. > Quick question, when the Pizza cools down a bit after say 5 minutes or so and you have some slices left over , do you find the crust to be a little crunchy or it is soft when eating? I know you can reheat it again to eat but thinking how is it when it cools down, is the crust soft and or still a little crunchy? Thanks man...

Very nice man.. .

Bro you burnt that second one 😂

😎👍🏻👍🏻 🍕🍕🍕🍕🍕🍕

Love the shorts man! Do you live in arizona by chance?

All of the non-chicagoans about to have a stroke with these cuts

What peel is that?

I think that gave me OCD 😂

Dont mind if i do sir !

Could I use this recipe with my famag mixer?

basically you were able to make terrible pizzas with 2 of the best pizza oven on the market...😅 you really need to improve your technique and practice with the flame...turning off the oven doesn't make any sense.

Thats not a upside down Pizza, Upside Down Pizza is where the entire top is covered in sauce. Cheese on the bottom with dollops of sauce on top is a New York Margherita, a very common and popular slice in NYC.

Chicago style shallow dish?

Name of pizza oven please

That’s different

Could I cut this reciepe in half for just 3 dough balls ?

Great pizza! At what temperature did you bake the pizza?

It’s Roberta’s pizza recipe.

Nice video, but stopped it 5 minutes in due to the music. Way to distracting and couldn't hear him.

Save 2 slices for me 😂

Hey man, I just bought the same oven and I'm having people over tomorrow.Is there any tips that you can provide?I had a practice run and it was disastrous.The stone wasn't hot enough so the bottom was robbed at the top was cooked

Great pepperoni distribution.

Seems like a lid the pan would allow the bottom to cook longer because the top wouldn’t be getting cooked as fast

Looks unreal!

Does the oven slide around much on that stainless steel table? Or is there rubber feet on the legs of it?

Your dome doesn’t get any love anymore

Where do you get those containers you keep the dough in? The black ones in this video.

Yea right

Nice video. Making dough with pure sugar Coca Cola provides a very flavorful crust also.

mate, you are more Italian than me

ok i dont get the complaints about the music......ohhhhh nvm i get it now.

Just curious, what kinda mozz you use?

Ohhhh 😮

What do you do for your temperature/times on the arc for this pizza?

Bro how does this video less than a 100 views!? It should be less than a million views

That cool looks immaculate! What do recipe do you use?

I've never used one of these ovens, but to me it seems the oven temperature is too hot and the bottom surface can't transfer the heat fast enough through the screen to cook the pizza underneath before the top gets burnt. In other words the top is cooking faster than the bottom. Also it doesn't help that the back half cooks faster than the open half and you have to keep taking it out to spin it around, which interrupts the bottom from cooking. I think a regular oven would work better with the screen, with a lower but more evenly distributed temperature.

Looks delicious!

Better sound: me eating a pizza like that! lol

How about with the Ooni Karu 16 wood fired? Worthy of a video if folks do not want Neapolitan style, but a NY style! The flavor of wood fired is better, but you can't just turn the knob to lower heat, heat management. What was the stone temp reading once you lowered the heat on the propane?

Do you like the cookbook?

Please do a regular vid of this with ingredients and coaching. Looks fabulous!

OK, so you need a pizza stone. Maybe you might want to mention that huh?

❤😊😊😊Nugget. Zaylynn Dj

That looks good! What book did you find that in?

This is NOT how NY pizza crust is made! Never with all purpose and never with 00! You need very high gluten commercial flour like Graincraft Power Flour about 14%. As soon as I saw what flour you were using I stopped watching. I'm sure that makes a fine pizza, but it's not an authentic NY style crust.

What kind of pizza it is? Got some name?