An Ooni Ambassador's Favorite Ooni Oven
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- čas přidán 19. 05. 2024
- Friends, hello. The format of this video is a little different than most of my videos. Where to begin?
First: I wrote a cookbook, Pizza Night, which will be published next April. In sum, Pizza Night includes 52 pizza and 52 salad recipes, one combination for every week of the year, as well as five simple desserts. It's organized seasonally and includes recipes for the home oven, outdoor oven, the grill, Sicilian-style, Detroit-style, grandma-style, skillet pizzas, and more.
I learned so much working on this project - about the relationship between dough hydration and oven temperature, about why your dough performs better after it spends a few days in the fridge, about the benefits of parbaking pan pizzas - and I can't wait to share it all with you… in April!
In the meantime, I’ve started a pizza substack 🍕🍕🍕 It’s called Pizza Every Friday, and the first newsletter dropped today 🎉🎉 You can sign up here: pizzaeveryfriday.substack.com/
First post: pizzaeveryfriday.substack.com...
In this first post, I share this video, during which my friend Christy Alia (@realcleverfood on Instagam) and I bake four pizzas from Pizza Night in her favorite Ooni oven: the Koda 16.
Pre-order Pizza Night here: alexandracooks.com/pizza-night/ (thank you!!)
Video Chapters:
0:00 Getting Started
0:54 Why Christy loves the Ooni Koda 16
1:24 Turning on the Ooni Koda 16
1:39 Checking the oven's temperature
1:57 First pizza: Brussels sprouts and pancetta
2:38 When to make the first turn
3:43 Removing the Brussels sprouts pizza
4:00 Finishing the Brussels sprouts pizza
4:36 Cleaning the oven between bakes
5:05 Second pizza: caramelized leeks and potato with chive cream
5:12 Secret Setting: How to get the flame especially low
5:40 Making the first turn of a larger, more heavily topped pizza
7:05 Removing the potato pizza
7:53 Third pizza: classic Margherita
8:05 Making the first turn
8:29 Removing the Margherita
8:58 Fourth pizza: pineapple, bacon, jalapeños
9:16 Making the first turn
9:37 Removing the pineapple pizza
10:17 The Pizza Sandwich
#pizza #pizzanight #ooni #oonikoda16 - Jak na to + styl
Wow, that oven is amazing. I would love to see some different things that could be cooked in that, maybe Naan bread? I am going to try the pineapple pizza, switch out the jalapeños with banana peppers, yummy! Great vid, thnx😊
Great video and great to see how knowledgeable she is about pizza making and the oven!
So happy to see this foretaste of the book! Can hardly wait till April (yes, I pre-ordered as soon as I could). Great video to see the pizzas to come. Thanks, Ali and Christy!
Thank you so much!!
I like that this model, the Ooni Koda 16, uses just propane gas. That would be my preferred model.
I see that they also have a model that use either propane or wood pellets. One that can run on wood, gas, or charcoal. And even one that works off of 12 volts. And the models come in 12” or 16” widths. So a lot of choices there! 👍
Dear Ali - I am interested in your new book. I have your first one and am suitably impressed with it. 😁 However, does your new book only have instructions to use the Ooni pizza oven for baking your pizza recipes? (What I mean is - does your book include baking instructions for standard domestic ovens?)
Thank you. 🙂🙏
Hi and thank you :) Means a lot. Actually, all of the recipes in the cookbook are written for the home oven. I have a section on how to cook your pizza in an outdoor oven and how to adapt the dough recipe should you want to cook your pizza in an outdoor oven, but overall, the recipes are written for the home oven :)
@@AlexandraStaffordThat’s great! Thank you so much for replying and clarifying. 😁🫶
Does the Ooni always require an hour pre-heat, or would it be less with some shelter from the cool air? Does it pre-heat on the lowest setting?
A long pre-heat, I find to be essential for all of these outdoor ovens - the stone needs the time to heat through thoroughly. I do this with my Gozney Dome as well.
Do you have the thin crust pizza recipe on your website? TY
I'm afraid I don't!
@@AlexandraStafford
Thank you for your quick reply.
It sure looks like a great thin crust dough :)
Is there a reason why you dont show us the bottom of these Pizzas? They dont look really cooked...thank you
No reason! They were definitely cooked. You can get a glimpse of the bottoms here and there as Christy lifts up the pizzas while they are in the oven.