How To Use The Low & Slow Technique | Ooni Pizza Ovens Cooking Methods
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- čas přidán 3. 07. 2024
- We all know that Ooni Pizza Ovens cook delicious pizza in just 60 seconds but when you’re looking for a super crispy, almost New York-style pizza, Ooni ambassadors Josh Tahan and Mike Holman have you covered with this Low & Slow method! You can use wood, gas or charcoal to get this delicious, crispy finish.
But let’s start from the beginning…
- What is the Low and Slow pizza cooking method?
The Low and Slow cooking method allows you to cook your pizzas for a longer period at a lower temperature. The result is a crispy pizza as you’ve never eaten before.
- Why are they using two different fuels?
We really want to show you how to get the most out of your Ooni oven, whether you have the Ooni Koda 16 Gas Powered Oven or the Ooni Pro 16 Multi-Fuel Oven.
Now, are you ready to take your pizza game to the next level?
Make sure to give us a like, subscribe for more awesome pizza content and share your experience making pizza with the Low & Slow cooking method in the comments below. We look forward to hearing from you! 🍕❤️
Find perfect pizza recipes from Ooni - bit.ly/2zGfaGc
Find out more about Ooni Pizza Ovens - bit.ly/34rnaWK
Ooni Ambassador Josh Tahan - / truecraftbbq
Ooni Ambassador Mike Holman - / pizzainthesac
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Awesome guys!! Thanks for the inspiration! I make pizza all the time and I am trying new ways to make it! Looks good!
Low and slow flame is actually perfect for thin and crispy crust pizza. Absolutely delicious. Who's feeling hungry now? ✌😆
Have my new Koda 16 oven and loving the convivence of gas. To get the wood smoke flavor I added a small smoke box using pellets for the smoke. Best ever
This could be the answer I was looking for on how to do a New Haven Apizza style - it's a low and slow bake compared to the Neapolitan style and it uses bread flour instead of 00. This will be my next experiment
Those are good looking guys
Pomodoro is not a variety of tomatoes. It is the Italian word for tomato. Pomodori Pelati just means peeled tomotoes. In Italy, they might call San Marzano tomatoes "pomodori pelati," but if your can does not have the DOP seal, it isn't San Marzano. It is just some random tomatoes from Italy.
This looks soooo good! I need one of these 🍕😍
I would love to take up the challenge of making one of these pizzas like this it just shows the endless possibilities of onni pizza ovens
I actually tried this last weekend.
It worked out pretty well, but I need some fine tuning to get the perfect result.
Pomodoro means Tomato in Italian.
San Marzanos are Pomodoro (well, Pomodori).
So those guys are sort of saying "Tomato tomatoes"...
Just like people say Nan-Bread
Or chai tea 😂
Nowadays a lot of youtube pizza makers, most never worked in a high volume pizza store
I was going to mention that Pomodoro is not a variety of tomatoes but only the Italian word for tomato. But several people beat me to it. Supposedly, someone called them Pomi d'oro, the golden fruit, and the name just stuck.
If I wanted to cook my pizzas low and slow I would just use my kitchen oven. The reason why I love my Ooni Fyra is exactly because of the heat and the flames. 🔥
I think they're showing the versatility of the oven?
Low and slow is like sill hotter than what an indoor kitchen oven would get to start the pizza on.
You guys are right, however I agree that if I wanted to cook my pizza slow I'll save my money and pick up a 16 inch steel plate and cook it in my over. It would still get a great crust and even cook. I still like that idea of the versatility of the ovens, hence me buying one lol.
This guy LOVES burnt pizza.
He is using the heat and flames at the end to get leoparding right? How can you get that in a kitchen oven?
Just watched this video, how long would you suggest keeping the pizza in the oven once it’s turned off?
Thanks for this interesting video. Wondering if this same technique will work with the Ooni Volt. Would you suggest any modifications?
Glad you liked the video! To cook a thin and crispy pizza on Ooni Volt, we'd recommend turning the control dial to 650 °F (350 °C) and setting the timer for 5 minutes.
How did the bottom turn out on Ooni16? Was it as good as the wood-fired oven?
Both give extremely similar results when using this method!
Hi, will the Ooni Karu 12G work instead of the Ooni Pro? I've noticed that with the Ooni Pro you have to feed the wood going over the pizza using only access to its interior. Also, any tips you might have to keep temperature at or bellow 500F. Thank you*
Hi there, absolutely! You can use the Low & Slow Technique in all Ooni pizza ovens. The best way to manage the temperatures of any wood-fired oven is to close the chimney baffle for reduced airflow 🔥
I tried this and I had trouble launching the pizza into the oven. I probably over topped it but do you have any other tips? I made sure there was adequate flour underneath too!
Thank you!
Check out our Launch Tip video for sure but Semolina Flour on your prep surface and your peel will be the best route versus AP flour. If the pizza sits on the peel for too long before launch, it will start to stick a wee bit again. Heavy or high moisture toppings can also create a bit of difficulty as you mentioned but swapping to Semolina will be a total game changer!
I'm gonna give you advice lots of folks will disagree with for two reasons, but it worked for me:
1) Definitely prefer a coarser dusting flour, I like semolina. But I also use cornmeal to be cheap. Though I knock most all of it off when forming the pie. Practice a lot. I've heard folks practice with a dough topped with uncooked pasta orrice.
2) Par bake the crust on parchment paper, either fully dressed or plain or semi-dressed than topped later.
This is controversial because it will partly burn the paper around the edges as soon as you put it in. Though the smaller the piece of parchment you use, the better. But you'll be left with a circle of parchment under the crust that can be removed after a minute or so after the crust sets, then you just bake it directly on the stone.
The disadvantage besides the burning paper fragments is that the crust will just better when directly baked on the stone for the full bake. And that this only works for non-Napolitana pizza. So this can work for any pizza you bake in a low and slow way.
Can this method be used with the standard neapolitan dough recipe?
Yes! At 00:56, Josh explains that he's using Neapolitan Style dough 🔥🍕
Interesting, but in my experience with cooking pizza's is that you want 'high n fast'. The longer a pizza cooks the more it dries out.
I'm willing to give it this a try but I'm quite skeptic about it.
You want it to dry out
No you don't. High and fast is for neapolitan pizza. NY style pizza is low and slow.
how would it work with the Frya?
Hey! Check out my IG page @pizzainthesac and I have steps for the Fyra on there 🔥🍕
Yes! Just let the flame die somewhat, before adding more pellets towards the end!
How do you get the dough to not stick on the tray ?
Hey! Check out this article for some helpful tips: intercom.help/ooni/en/articles/6065010-why-is-my-pizza-dough-sticking-to-the-peel. It's super important to make sure you have enough flour (or semolina) on your peel before you launch your pizza!
Is the koda 16 being used inside the house or outdoor? Camera angle makes it hard to tell. If inside, how is this done?
Outdoor use only! Josh has an outdoor kitchen set up!
How slow is slow? How long did this take to cook?
This will depend on your bake! If you like it extra crispy, you will want a little longer (even up to 7 minutes if you like) on a lower heat. If you prefer a fluffier pizza with a crispier crust, this can be just 3-4 minutes. Experiment to find the perfect balance for your dream pizza 🍕
What kind of flour, hydration for this?
Since the Ooni app was used, it might be hard to nail down the exact here but it they made Neapolitan Style which can be achieved with this recipe as well! ooni.com/blogs/recipes/classic-pizza-dough (check out the app too!)
What's the advantage of low and slow? Didn't really explain in the video.
The Low and Slow method is great for longer bakes, i.e. crispier bases!
Any details at all?
Hi there! If you have any technical oven-related queries for our Team, please feel free to contact our Support Team directly at support.ooni.com. We'll gladly answer any questions you may still have. 🍕
Should’ve done a double cook, first half cook with no toppings then full cook with all the toppings
Is he cooking with gas indoors?
Hi, Rob! All of our ovens are intended exclusively for outdoor use. We do not recommend using any of our ovens indoors, as our ovens have not been certified for use indoors. We recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3 metre clearance at the front and above our Ooni ovens.
While this Low and Slow Technique was for demonstrative purposes only, we apologise for any confusion it may have caused. If you have any other questions for our Team, please feel free to contact us at support.ooni.com. Thanks for your support! 🍕
are you trying to bake bread?
Pizza! But we have some great bread recipe videos as well: www.youtube.com/@Oonihq/playlists?view=50&sort=dd&shelf_id=6 😉🍞
Unleash your Pecorino
I hate my koda 16 honestly. The design makes the heat and stone SO uneven. It couldn’t be more awkward and frustrating to use
👨🍳 How does it compare to those small electric pizza ovens that have a heating element both above & below a rotating stone?
My Koda 16 works fantastic. I’m guessing it’s operator error.
@@robspecht9550 I’m a professional pizzaiolo lol
@@robspecht9550 I think you are right it is operator error, even the manufacturer says there are temperature zones on the stone itself. Maybe he never bothered to read the manual/video and blames the gear. Who cares if he is a professional pizza maker, it simply means he is trying to make a living off his skills. Most people who has some history with a variety of different ovens will know they all will have hot and cooler spots, that is why we need to learn where they are and work around it and have a successful bake. My Ooni Koda 16 is wonderful!
@@HavenUpsurge this oven has a pretty interesting design so it takes some getting used to. I still get great results. If you’re a pro I’d imagine you are baking with ovens much larger in volume and a far more even spread of heat.
are you allergic to sauce?
WTF!! Gave us precise instructions on every level and you guys didn't even cut into the pizza's and show the most IMPORTANT parts!?! Details of the undercarriage,,the inside of the crust,,the sound of the crisp,, 😢
Hey! This video is intended to educate on the 'low and slow' cooking process rather than a recipe, but thank you for your feedback! We'll keep it in mind. 🍕❤