@@ThiagoRodriguesdePaula it's very important to mimic the recipe down to the amount of cold and room temperature fermentation. He also posted the exact timing in between steps. If you mimic all those then you should produce the exact same pizza crust. Although I rarely see him post the bottom so I have no idea what it looks like.
After 30 minutes of heating the oven, I turn the flame to low and put the pizza in. It’s really easy to turn the pizza a few times and not get a black burnt crust. I usually cook the pizza in about 2 minutes, and the crust is crispy with lots of leopard spots.
One thing I don’t like about the Ooni oven so far is how super hot the top gets I burned my left hands fingers yesterday when I placed my hand on top for leverage to turn off knob I screamed with pain and hit my forehead with my right hand from how dumbfounded I was next thing you know the oven fell forward to the ground just a disastrous first time, we didn’t get the thermometer and the peel suppose to come today God willing. My hands better after applying so many different creams etc but I did miss work today
Nice but a view of the pizza base is equally just as important. Be careful using that thing indoors, it’s a safety risk you don’t want to put your life against
First turn 180! Good idea, I always have done 90' turns think the 180 would be crucial!
One of the most beautiful pizzas I've seen! What hydration did you use? What size is the pizza? 30 or 32cm? Thanks!
try to put a napolitan biga man
very good! Congratulations from Naples! :)
Perfection!!👏🏼👏🏼👏🏼
My goal is to make pizzas that look like this
Super je viens de me procurer un 12 p. Ooni merci pour le partage 😊😊😊😊
Temperatur 430°C but It's not clear to me where, on the stone in the middle or where the flame is?
Needless to say:best looking pizza on CZcams 👍
Thank you! 🤩 Temperature in the middle of the stone and I cook with full flames 🔥 Good questions, I should have mentioned those things in the video!
@@pizzajarifinland i hope you make more Videos about your pizza.
Thanks for the answer and have a great day 💪
Great demo! Nice touch with the launch.
that's a really beautiful pizza. Nice vid sir
Perfecta!❤
how many grams is the ball? 260/70? Do you leave the flame low? Very very good! Compliments!
He doesn't seem to respond... I have the same question regarding the flame. Greetings from Ecuador!
Same here
Jes! Tästä lähtee 🍕😍😊🔥
Jep! 😜🔥
Kiitos for this. Good job.
perfection
Where did get the table from
Amazing! Did you share your dough recipe anywhere?
Corn syrup just like they use in pigs blood for movies
Do you have any semola or flour on your pizza peel? Do you use cold water to make your dough?
Is this the Koda 12 or 16 please?
Kyllä tälläinen on pakko itsekkin ostaa. Kauanko on harjoitellut? Näyttää sen verran hyvältä...
Nice job man.
Why you don't show the bottom, it's the most important part
Do you cook on full flame or? I usually turn down the flame to medium at first than turn to high after first turn.
Also interested on knowing
@@ThiagoRodriguesdePaula he said he cooks it full flame the whole time. Gangster.
Thank you! I wonder how the bottom doesn’t get charred. I can’t get my pizza not to charr on the bottom.
@@ThiagoRodriguesdePaula it's very important to mimic the recipe down to the amount of cold and room temperature fermentation. He also posted the exact timing in between steps. If you mimic all those then you should produce the exact same pizza crust. Although I rarely see him post the bottom so I have no idea what it looks like.
After 30 minutes of heating the oven, I turn the flame to low and put the pizza in. It’s really easy to turn the pizza a few times and not get a black burnt crust. I usually cook the pizza in about 2 minutes, and the crust is crispy with lots of leopard spots.
Is it safe to use it indoors? I’d like to place mine indoors as well, with opened doors
Did you have the temp up fully while cooking, great pizza
I would also like to know this!
I also have the same question!
Great job! 🙌
Thank you!
Thinking of going from a Fyra to a Koda. How long do you wait for the stone to heat up?
About 20 minutes 😊
Could you please tell me what gas you are using, as I would need to use the Koda inside like you.
Looks like it’s on a balcony
@@kafka315 yeah it looks like a balcony but most places don't allow propane use on balcony grills.
Maybe should have shown THE bottom and made a cut to see the crust
beautiful Cornicione ... is the ooni koda still perfect after 2 years of use ?
I sold it already 1,5 years ago 😆
One thing I don’t like about the Ooni oven so far is how super hot the top gets I burned my left hands fingers yesterday when I placed my hand on top for leverage to turn off knob
I screamed with pain and hit my forehead with my right hand from how dumbfounded I was next thing you know the oven fell forward to the ground just a disastrous first time, we didn’t get the thermometer and the peel suppose to come today God willing. My hands better after applying so many different creams etc but I did miss work today
I guess you don't really need the koda 16
May I know which Koda you got? Thanks!
Tell us about the quantity ingredients of the dough
Bro are you using that indoors?
There is no problem if you have windows wide opened...
Also. How long between pizzas?
Is your perforated peel from Ooni ?
Yes it is! 👌
Great Video. Thanks a lot.
Do you Cook on full Flame All the time?
Good question, I was thinking that too.
Put the basil under the cheese
12 or 16 inch?
Ooni koda only makes 12 inch pizzas. If u want 16 inches, look for the ooni pro or the ooni koda 16
In order to avoid the mess of an accidental calzone, is it ok to use a Nonstick BBQ Grill Mat in the oven? Or not recommended?
I wouldnt recommended, they are for 250C mostly, it will melt or something in the stone, i think
Is that koda 16 oven?
That’s what I’m trying to find out too, but no one is replying to anyone on here 😂
Nice but a view of the pizza base is equally just as important. Be careful using that thing indoors, it’s a safety risk you don’t want to put your life against
I never use ovens indoors, only on my balcony ☝️ And I agree with you, the base is very important!
what main camera do you use to film this??
OnePlus 8 Pro 😊
@@pizzajarifinland One of the most beautiful pizzas I've seen! What hydration did you use? What size is the pizza? 30 or 32cm? Thanks!
I'm not sold lol looks undercook ed
horror oven
Huh? 😂
So thats lier 60 second done!
Please show undercarriage next time.