5:00 - probably should had preheated the cast iron 5:53 - for steak fries, used baked potatoes that were refrigerated overnight - the baking, refrigeration and recooking changes the potatoes structure in a really good way 12:38 dissolve a table+ of honey in your water bath, and your apple won’t brown for hours. Kind of an organic ‘fruit fresh’
Mike @Pro Home Cooks you have been and continue to be a Legend in the making. I have been consistently inspired by you thru the years to try and usually succeed at new skills in and out of the kitchen. Thank you for your time, creativity, energy and encouraging pleasant personality. You make the world a better place. God Bless
Great video with lots of ideas for my pizza oven. I saw somewhere that heating up the cast iron pan in the oven before adding the steak will get you a better sear with a "wider" medium-rare center
Big fan here, big like for all your videos! Thanks! You are a great cook, and a real chef, actually! Your video with Vito "this guy changed my pizza game" was a mind-blowing for me, and ever since I am looking to buy an Ooni oven ;)) One thing I want to mention, though... You don't want to heat the honey and/or the olive oil at those temperatures! You will destroy everything on them. 500F is about 100degrees above the olive oil (quality one!) smoke point! Not to mention the honey... If you want some honey flavor, I would add it at the end, over the finished product. But that's just me, and my humble opinion. Big likes, as said!! And thanks again!
if you do not want it to burn in a woodfired oven, cover the item in alfoil and when you have got the desired cook, then take off the alfoil and brown to perfection.(I built my woodfired oven over 14 years ago and I will be more than happy to share some of my tips)
I've read that in traditional clay ovens, at the end of bake, there is enough residual heat to cook casseroles, and village women bring covered casseroles to put in the oven to use the last heat to cook a one-dish meal. I don't know how long the Ooni would retain cooking-level heat, but it might be another dish you could work into the plan. This is the only video that has ever made me think I might buy one of these.
I have baked potatoes in the residual heat from making pizza several times. Just add a little bit of wood when you’re done and leave the potatoes in until the oven is cooked down, works like a charm
Good job here! Try covering your crisp with foil for half the cook time. Worked for me. Paranoid here about wild fires so I (unnecessarily) mostly use the gas option on my Karu Wood cooking just tastes better. LOVE that little oven!
Fantastic video and very useful! This steak cooking method is famous in Florence, its called bistecca alla fiorentina. They use pizza ovens for that, the only difference is that they use T-bone steaks.
Haven't even taken my oven out of the box yet, been waiting to watch this one. Great vid as always, keep it up! it seriously looked like you bought that steak FOR that cast iron pan, couldn't have fit more perfectly
Great video. I tried to par bake a pizza dough but it turned into a huge pita. Blew up like a balloon and filled the entire oven. Used an Ooni 12 inch pellet oven. Great experimenting. 👍
Such a fun video! Here are a few tricks I’ve learned from cooking in my Ooni for over a year now. 1. No need to buy an Ooni cast iron pan. A regular cast iron pan works just fine and gives you more room. 2. Rather than saving my chicken thigh bones for stock, I toss them in the marinade and cook them with the chicken. They make a delicious snack for the chief. 3. I also love cooking salmon in the ooni, using any grilled salmon recipe. 4. Heat your cast iron pan in the ooni and then make smash burgers on it-keeps your kitchen from smoking up. 5. Finally, you missed one of my favourite ways to use my Ooni: fire roasted salsa. I take a bag of tomatoes (I usually get them on discount at my corner grocery), slice them in half, and spread them out on a baking sheet along with some whole garlic cloves and quartered onion. Put in the ooni until the tops of the veggies are nicely charred, spinning the tray around once. Let cool slightly, then peel the tomatoes and mash all the ingredients along with salt, cilantro, and chipotles in adobe salt. The salsa is incredible. Unlike salsa made in with an oven on broil, the ooni chars the veggies so fast that the don’t loose a ton of moisture.
Go get one! I've got an Ooni 12inch. It is one of the best cookware things I've ever bought! It's a bit of an investment, but in my eyes well worth it. There is nothing for this price that reaches these kind of temperatures.
The best beef I have ever eaten was prime filet cooked in cast iron in my Ooni. Salt, pepper and butter. That's it. You can also just throw foil over stuff like potatoes for the first portion of cooking then take it off at the end to add color and avoid the char. I personally like the char though.
Amazing video! These things are so much more....editing and all the work going into it. You are hilarious and a great actor on screen! I love when you tasted the apple crumble and were like 'ohhh frickin...." loved this video! Am an ex professional cheese maker, avid longtime home baker and looking for more 'bread' type things to try in my Koda. LOVE those pitas! Omg def trying. Thanks! ❤
Mike, I already have a Webber gas grill with a rotisserie and smoker, a Webber charcoal kettle grill, a Blackstone griddle. After watching this video, I now want a pizza oven. I am gonna run out of space. Lol gonna have my hubs watch this with me so he can drool and it will convince him that we need it. Lol
@@rehenah i use a pizza stone in my gas grill to make pizza all the time and it comes out great. My temps go up to 900+ so it’s great. Enjoy your new converter. I am sure it will be awesome.
I have found that I really like the gas powered pizza ovens. Wood ovens have a better smell, but the gas-regulated oven is easier to control the temperature and flame height so their is less chance of burning the top of the food. It is possible to regulate temperature with wood, but it's much more challenging. The food is only cooking a few minutes so you really can't taste the difference between wood and gas for such a short cooking time. I got the Ooni Koda 16 with a natural gas regulated control. Bonus is you don't need to collect wood or clean up the wood ash afterwards. I just plug mine into my house's natural gas line with a quick connect line. My gas grill also has a quick connect line. They have a liquid propane (LP) version also.
For the Crumble, you should have initially covered it with foil as like any broiler, the top is going to cook faster. At the mid cook point, remove the foil and crisp the top. Kind of casserole 101
Yoder just came out with a pizza oven, temps are 800 on the stone and 6oo up top where you can make sauce in a cast iron pan, being a pellet pooper means temps are more controllable.. Loved the vid! :)
Canada is metric? Great. I don't understand how Americans rebelled against the British but still kept Imperial measurements, while changing the spelling of words. Even the Brits went metric (it was a close call, if the half-litre wasn't close to a pint, it would have never happened :)). Now I watch US DIY videos, and it's like three-eights of this, five sixteenths of that, and it just sounds like ha'penny and farthings to me. :)
Hey Mike, great Video! Next time you do a rib eye in the Ooni, maybe bring it to the Temperature you want (like 54 / 56°C for medium) in an normal oven, pre heat the cast Iron in the Ooni and give the Rib eye a quick sear in it for a good crust. Like reverse searing. The wood flavour wouldnt be as present as at your method, but the Steak maybe would look a little bit more even inside. Sorry for the bad english...
I had a brick oven which I loved, but when I moved house I needed a replacement. I bought the pizza oven accessory for a green mountain grill as a temporary solution until I got a new oven built. That was 4 years ago. The temporary solution is just as good so long as you are fine cooking one pizza at a time. Which I am, even if I wasn't it only takes about 4 mins.
I have a big outdoor wood fired oven and use for more than just pizza. Sourdough bread and other food items always taste better with wood fired. Took my 1 year and many burnt offerings to judge temperature but I have about 90% aced now.
I just got done watching Babish talk about making pizza in the Ooni gas oven and I was thinking why wouldn’t this work with other foods especially meats and then the next video that popped up with this! Can’t wait to finish watching!
When cooking the steak I found it better to heat the plate first on its own you can then cook the steak outside of the oven on just the heat of the pan alone seeing on both sides drops the heat enough that it can almost just sit
The secret to a wood-fired oven, no matter what you're cooking, is controlling the heat (not too hot and oil the stone floor) constantly monitoring and turning will prevent burning. Get some long handle tongs and a steel pizza peel to help manage everything, but that Ooni cast iron pan seems to be a key element for this setup.
Thanks to you and your teaching skills I now have your air fryer and I love it! Now I am drooling over that pizza oven you used! I also love is how you got curious and tested non-pizza in it. I LOVE PIZZA! But I hate single purpose cooking items. I still cook with my Mama’s cast iron Dutch oven. And it was her mothers! Nana (my grandmother) was born on a homestead in 1895.
My GE microwave from 2005 finally crapped out. At first czcams.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
You should be using the cast iron removable handle that comes along with the Ooni cast iron pan, after all that's one of the reasons that pan is amazing 😉
You can also use a frozen steak. not rock ice frozen since you want it to grab unto salt, garlic powder and pepper,, but frozen still. That helps to get a better medium rare steak. Preheating the skillet also does wonders.
Definitely needed to preheat the sizzle pan for the steak, but otherwise a great video! Love your work, mate! I have the Koda 16, and love it's ease of use. I do kinda wish I could give my pizza a touch of wood flavour, though.
Mike - I recognize those blow fish pitas you made. About 30 years ago, I was making some standard pita (in a standard kitchen oven, pretty high heat), and I got an emergency phone call (I forget the disaster), but I had to skip, so I turned off the oven, and tended to business. When I got back home, I looked in the oven and there were about 12 pitas, blown up like the one you showed, but because I had shut off the oven and let them cool slowly (unintentionally), when I got back, they were still slightly warm, but still, blown up, a bit crispy as a cracker, but not burnt. I was going to throw them out, as they clearly, would never have flattened, as I had intended them to. They were still slightly warm, and not completely brittle, so, I don't know why, but I took a fork and cut out a circle on top, enough to, as it turned out, to fill with what ever. The 'crown' I removed by fork surgery, rather than throw it out, I inverted and laid it down at the bottom of my pita balloon. That was wise (stupidity), as that extra 'flooring', gave structure to the structure, in terms of anything moist being added, such as salad dressing, was soaked up by this pita diaper. I had already prepared a spread for about 8 friends, planned as a Pita Party. So, all the veg was prepped, and the meats ready to meet the heat, as to be truly kebabed, with the cheese already crumbled or shredded, etc., etc., along with the standard pitas I had made. I said, what the hell, let me release the blow fish, and by no suspense, they went over well, with everyone stuffing them with whatever they wished, as most things in life. Weird thing about it, but because they were basically cracker crisp, you could eat into your blow fish pita tortilla, from any side, or from the top, as if a boat, but I wouldn't recommend eating it from the bottom, as if a sort of tostada. Still, it held its shape, and thus, it's ability to contain what ever you stuffed in it. Oh yeah, I'm a freaking genius, accidentally being called away for an emergency, but still trying to salvage a lost pita.
1:55 u can still puff the flatbread when omitting the yeast because the heat vaporizes the water causing steam pressure to build in the layers of gluten. fermentation provides some co2 bubbles that marginally expand during cooking, but not necessary to produce the puffiness.
Thanks for the video, was hoping for some measurements. Yogurt, vinegar, cumin seed, coriandor seed, dried oregano, can we substitute turmeric powder for grated turmeric ? Thanks again, for all you do, keep up the good work. Love it, Keith
Amazing video. May see myself buying a pizza oven soon You may wanna try Alu foil on top for a bit to avoid burning more delicate foods, not sure if it will help, but don't see a reason why it wouldn't
That's what I did when I was working in a pizza takeout place with a propane gas oven that reaches near 700 F. Steaks, chicken wings and vegetables. I usually nuke the vegetables for a minute and then run it thru the pizza oven. It's better to have a gas powered oven instead of an electric pizza oven but preferably wooden or charcoal oven. Electric oven turns out looking like it's been cooked inside microwave oven.
My experience with the Ooni Koda 16 propane oven is that it can only be used for a few things besides pizza. I've tried a variety of recipes on the Ooni site and they all failed. The worst was a clam and mussel dish where any of the shells sticking out of the broth got burnt and added an acidic taste to the rest of dish ruining it. There is to little temp control and even on low it's above 600 F. I have had good luck using it to roast peppers and tomatillos for sauces.
You can actually lower and control more the temperature to avoid burning things, by using the ventilation system built in or by swapping for charcoal instead of wood (it will lower the temperature to around above 340°-360°, instead for a 450°C and even lower by the ventilation)
Hello! I love your channel! I wanted to make the "Cinnamon swirled pumpkin brioche is my new favorite sweet bread" but the recipe is missing some components. There are photos that are supposed to show the steps on how to make the dough into a rectangle and form it into the loafs, it say see photos below, but there are no photos for this. Will you please have the creator Alex Chung fix the recipe so that it can be followed and completed? I checked other brioche recipes, and I am assuming it's a 7 x 18 rectangle but I am not sure. I'm not sure how to roll it either. It's kind of complicated and confusing without any photos, or videos, to follow. I wanted to make it for my girlfriend as an anniversary surprise and I'm stuck not on the part after the dough has proofed. So...I'm worried. Lol
The chicken skewers are really impressive, and so is the pita. Carrots already have a lot of sugar themselves, the honey on top at such a high temp was probably a little too much. Maybe they should be treated like the apple crumble. Honey and soy sauce is also amazing on carrots. 😋 For higher heat veggies I would choose mushrooms, peppers and onions, they won't mind as much. Or maybe even cabbage steak.
Tandoori chicken tip - marinade your chicken pieces in a mix of lemon juice and salt for an hour or two before putting in the yoghurt. Adds a beautiful lemony taste which is reminiscent of the restaurant style.
in europe you can buy $80 electric pizza ovens that go up to 750°F or 400°C pizza ready in 2 minutes easily. you can make some seriously awesome flat bread with these things as well. the price of these ooni's have to go down by a lot for me to ever be interested.
nice, awesome looking food from the ooni oven. i really liked the part where you clearly stated how this was a paid promotion like you're legally obligated to do.
Cardamom. You need ground cardamom in the marinade for the chicken. And I would say, with the yoghurt-based marinade, you need more of the "oven part" of the Ooni, not the flame grill, or it burns. Bring it up to 400C, then let the flame die out, then stick the pan in, but as close as to the door as you can. It should take about 10 min, but I have problems getting 400C on my Karu 12, so not quite sure. Alternatively, it still works at 200C, just leave it in for 20 min, but chuck in a bit of wood in the last 10 min for some flame goodness to char it. :) I love the "menu" here...Could entertain a small group on these courses quite happily. And it feels less logistics than pizza, to be honest. Also, I feel it is a bit wasteful when you do just a few pizzas, for all that charcoal/wood. (I am from the Cobb camp, where 6 briquettes cook a whole chicken). So a 3+ course meal on that fuel, albeit with small portions, seems like a good idea. Multiple edits...I actually bought the Ooni Kari 12 because of the Tandoor potential, not just for pizzas (which the family also love). Got tired of trashing my kitchen oven trying to char chicken - it makes for a lot of cleaning!
I am sure others have said this in the comments but you are supposed to preheat that Griddle Pan in the oven then it heats from both sides and greatly reduces your cooking Time I would love to see another video from you with preheating your griddle Pan
Question: I was wondering….if you control the heat to around 350 degrees, could you bake a loaf of bread (in a bread pan) in the pizza oven? That was a freakin’ awesome video. I have to get one of those pizza ovens for just the pita bread. Never have I seen better baked pita bread. Thank you for this video.
I would say yes but the better method would be to preheat the stone to your temperature and right before you put the bread in, turn the flame off so you bake but don't burn
What turning peel are you using here. I like the design of it. I like that it is smooth and you can get right under the cast iron without hitting any rivets or bolts.
Hello. This video was great Congratulations for this good and beautiful idea. I really like it. How can I buy your oven? I am from Iran. I would appreciate it if you could help me❤
Always enjoy your videos. I sous vide steak and finish in ooni on pre heated cast iron. The below comment re grape seed oil is true. I use wagyu fat instead
Thanks for showing what else you can do with at pizza oven. Please do others! I am on a carnivore diet and looking at buying a pizza oven to cook out doors with wood.
I just did a 3” thick roast in Ooni at 700. I preheated my cast iron for 10 min. After 7 min per side, it came out med rare. Sat for 10 min and was devoured.
Love how happy and excited you got when the pita started to rise! ☺️
5:00 - probably should had preheated the cast iron
5:53 - for steak fries, used baked potatoes that were refrigerated overnight - the baking, refrigeration and recooking changes the potatoes structure in a really good way
12:38 dissolve a table+ of honey in your water bath, and your apple won’t brown for hours. Kind of an organic ‘fruit fresh’
Excellent. Thank you.
Fantastic tips
Yeah just like old rice for fried rice
Mike @Pro Home Cooks you have been and continue to be a Legend in the making. I have been consistently inspired by you thru the years to try and usually succeed at new skills in and out of the kitchen. Thank you for your time, creativity, energy and encouraging pleasant personality. You make the world a better place. God Bless
Watching your videos just makes me salivate each time! Your love for beautiful food and cooking is very contagious!
Great video with lots of ideas for my pizza oven.
I saw somewhere that heating up the cast iron pan in the oven before adding the steak will get you a better sear with a "wider" medium-rare center
Big fan here, big like for all your videos! Thanks! You are a great cook, and a real chef, actually! Your video with Vito "this guy changed my pizza game" was a mind-blowing for me, and ever since I am looking to buy an Ooni oven ;))
One thing I want to mention, though... You don't want to heat the honey and/or the olive oil at those temperatures! You will destroy everything on them. 500F is about 100degrees above the olive oil (quality one!) smoke point! Not to mention the honey... If you want some honey flavor, I would add it at the end, over the finished product. But that's just me, and my humble opinion. Big likes, as said!! And thanks again!
My brain is dancing - thanks for another inspiring, beautifully- crafted video!
if you do not want it to burn in a woodfired oven, cover the item in alfoil and when you have got the desired cook, then take off the alfoil and brown to perfection.(I built my woodfired oven over 14 years ago and I will be more than happy to share some of my tips)
I've read that in traditional clay ovens, at the end of bake, there is enough residual heat to cook casseroles, and village women bring covered casseroles to put in the oven to use the last heat to cook a one-dish meal. I don't know how long the Ooni would retain cooking-level heat, but it might be another dish you could work into the plan. This is the only video that has ever made me think I might buy one of these.
I have baked potatoes in the residual heat from making pizza several times. Just add a little bit of wood when you’re done and leave the potatoes in until the oven is cooked down, works like a charm
Good job here! Try covering your crisp with foil for half the cook time. Worked for me. Paranoid here about wild fires so I (unnecessarily) mostly use the gas option on my Karu Wood cooking just tastes better. LOVE that little oven!
Fantastic video and very useful! This steak cooking method is famous in Florence, its called bistecca alla fiorentina. They use pizza ovens for that, the only difference is that they use T-bone steaks.
I had that in San Gimignano. It's one of the best steak I've ever had! It's supposed to be a specific cowbreed right?
Haven't even taken my oven out of the box yet, been waiting to watch this one.
Great vid as always, keep it up!
it seriously looked like you bought that steak FOR that cast iron pan, couldn't have fit more perfectly
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Haha, I took 9 months to take mine out of the box. I was just so busy. Just used it a few days ago; well worth the wait lol
Great video. I tried to par bake a pizza dough but it turned into a huge pita. Blew up like a balloon and filled the entire oven. Used an Ooni 12 inch pellet oven. Great experimenting. 👍
Such a fun video! Here are a few tricks I’ve learned from cooking in my Ooni for over a year now.
1. No need to buy an Ooni cast iron pan. A regular cast iron pan works just fine and gives you more room.
2. Rather than saving my chicken thigh bones for stock, I toss them in the marinade and cook them with the chicken. They make a delicious snack for the chief.
3. I also love cooking salmon in the ooni, using any grilled salmon recipe.
4. Heat your cast iron pan in the ooni and then make smash burgers on it-keeps your kitchen from smoking up.
5. Finally, you missed one of my favourite ways to use my Ooni: fire roasted salsa. I take a bag of tomatoes (I usually get them on discount at my corner grocery), slice them in half, and spread them out on a baking sheet along with some whole garlic cloves and quartered onion. Put in the ooni until the tops of the veggies are nicely charred, spinning the tray around once. Let cool slightly, then peel the tomatoes and mash all the ingredients along with salt, cilantro, and chipotles in adobe salt. The salsa is incredible. Unlike salsa made in with an oven on broil, the ooni chars the veggies so fast that the don’t loose a ton of moisture.
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Cool idea's. I'll be making that Salsa :). I assume you should not use a baking tray with an anti stick coating in these temps?
Love our OONI -- have only made pizza to-date, but WILL be making Pita and tandoori chicken for sure -- thanks for this video!
Omgosh you make me want to go out and get a pizza oven!! Great video ❤
We DID!!! We are SO happy with our Ooni!!!! Just sayin
Go get one! I've got an Ooni 12inch. It is one of the best cookware things I've ever bought! It's a bit of an investment, but in my eyes well worth it. There is nothing for this price that reaches these kind of temperatures.
The best beef I have ever eaten was prime filet cooked in cast iron in my Ooni. Salt, pepper and butter. That's it. You can also just throw foil over stuff like potatoes for the first portion of cooking then take it off at the end to add color and avoid the char. I personally like the char though.
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that apple crumble recipe looks insane def trying that in the future
Amazing video! These things are so much more....editing and all the work going into it. You are hilarious and a great actor on screen! I love when you tasted the apple crumble and were like 'ohhh frickin...." loved this video! Am an ex professional cheese maker, avid longtime home baker and looking for more 'bread' type things to try in my Koda. LOVE those pitas! Omg def trying. Thanks! ❤
I'm watching this a year later. Excellent! I love the different variety of foods that you made. Thanks man.
Mike, I already have a Webber gas grill with a rotisserie and smoker, a Webber charcoal kettle grill, a Blackstone griddle. After watching this video, I now want a pizza oven. I am gonna run out of space. Lol gonna have my hubs watch this with me so he can drool and it will convince him that we need it. Lol
We just got a pizza oven that sits on our Weber. Have no idea how well it’s gonna work, but hoping 🤞🤞
I'm in the same boat as you!
Chill out, you don't need to buy every fucking thing you see advertised on the Internet.
@@rehenah i use a pizza stone in my gas grill to make pizza all the time and it comes out great. My temps go up to 900+ so it’s great. Enjoy your new converter. I am sure it will be awesome.
@@LisaMagoulas oh good to know, thanks!
I have found that I really like the gas powered pizza ovens. Wood ovens have a better smell, but the gas-regulated oven is easier to control the temperature and flame height so their is less chance of burning the top of the food. It is possible to regulate temperature with wood, but it's much more challenging. The food is only cooking a few minutes so you really can't taste the difference between wood and gas for such a short cooking time. I got the Ooni Koda 16 with a natural gas regulated control. Bonus is you don't need to collect wood or clean up the wood ash afterwards. I just plug mine into my house's natural gas line with a quick connect line. My gas grill also has a quick connect line. They have a liquid propane (LP) version also.
The steak looked great, but I think you gotta pre-heat the cast iron in the oven for more even cooking.
Came here to say this as well! That would make for an out of this world char.
absolutely. otherwise you wil never get a crust AND medium rare
This is so good! Cast Iron + Pizza Oven is such a great combo! In Summer i made Pizza's, Steaks, Fish which was all sensational. 👌
For the Crumble, you should have initially covered it with foil as like any broiler, the top is going to cook faster. At the mid cook point, remove the foil and crisp the top. Kind of casserole 101
New Orleans native here... i can definitely agree with you on the pita bread from Shaya. It is one of my wife and I's favorite restaurants.
Yoder just came out with a pizza oven, temps are 800 on the stone and 6oo up top where you can make sauce in a cast iron pan, being a pellet pooper means temps are more controllable.. Loved the vid! :)
OMG makes me really want a pizza oven!! Also as a Canadian and a Baker, I REALLY appreciate the metric measurements!!:)
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We DID!!! We LOVE our Ooni!!! Never knew it could DO so much!!! :)
Canada is metric? Great. I don't understand how Americans rebelled against the British but still kept Imperial measurements, while changing the spelling of words. Even the Brits went metric (it was a close call, if the half-litre wasn't close to a pint, it would have never happened :)). Now I watch US DIY videos, and it's like three-eights of this, five sixteenths of that, and it just sounds like ha'penny and farthings to me. :)
your food is so hearty. love it!
Hey Mike, great Video! Next time you do a rib eye in the Ooni, maybe bring it to the Temperature you want (like 54 / 56°C for medium) in an normal oven, pre heat the cast Iron in the Ooni and give the Rib eye a quick sear in it for a good crust. Like reverse searing. The wood flavour wouldnt be as present as at your method, but the Steak maybe would look a little bit more even inside. Sorry for the bad english...
Very nice, thanks for the inspiration! Happy Thanksgiving.
Shaya also changed my view of pita. I used to live around the corner when it opened. I was there 1-2 times a week.
Just a tip - if you see a lot of char but want to bake it some more, just put a foil over the top, it should prevent further browning
I have made lamb chops in my Ooni Koda 12. Will have to try pita next. Everything looked delicious!
I had a brick oven which I loved, but when I moved house I needed a replacement. I bought the pizza oven accessory for a green mountain grill as a temporary solution until I got a new oven built. That was 4 years ago. The temporary solution is just as good so long as you are fine cooking one pizza at a time. Which I am, even if I wasn't it only takes about 4 mins.
Wow, looking at that pita bread rise like that brings back memories, i grew up watching this bread being made in grandfather's giant woodfire oven.
I have a big outdoor wood fired oven and use for more than just pizza. Sourdough bread and other food items always taste better with wood fired. Took my 1 year and many burnt offerings to judge temperature but I have about 90% aced now.
That chicken looked magical! I got my husband an ooni for Christmas- can’t wait to break it out!
i have a pizza oven for indoor (effeuno), i absolutely love that thing. I wished regular ovens where like this.
I am so jealous you still have warm sunny whether like that so late in the year for outdoor cooking!
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I just got done watching Babish talk about making pizza in the Ooni gas oven and I was thinking why wouldn’t this work with other foods especially meats and then the next video that popped up with this! Can’t wait to finish watching!
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Awesome! I'm excited to try :)
I hope they run black Friday sales because this needs to meet my collection
SAVE & purchase... we did.. NO regrets... just sayin
Really enjoyed this video. Thank you
When cooking the steak I found it better to heat the plate first on its own you can then cook the steak outside of the oven on just the heat of the pan alone seeing on both sides drops the heat enough that it can almost just sit
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Might as well just heat the pan on your stove and bring it outside......
The secret to a wood-fired oven, no matter what you're cooking, is controlling the heat (not too hot and oil the stone floor) constantly monitoring and turning will prevent burning. Get some long handle tongs and a steel pizza peel to help manage everything, but that Ooni cast iron pan seems to be a key element for this setup.
Tru inspiration! Happy New Year! :)
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Excellent! Demonstration & Food as well
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Thank you for sharing all this
Thanks to you and your teaching skills I now have your air fryer and I love it! Now I am drooling over that pizza oven you used! I also love is how you got curious and tested non-pizza in it. I LOVE PIZZA! But I hate single purpose cooking items. I still cook with my Mama’s cast iron Dutch oven. And it was her mothers! Nana (my grandmother) was born on a homestead in 1895.
Love the vintage Pyrex!!!
My GE microwave from 2005 finally crapped out. At first czcams.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Thanks for sharing awesome vid. I would love to see a comparison with the gas counterpart.
You should be using the cast iron removable handle that comes along with the Ooni cast iron pan, after all that's one of the reasons that pan is amazing 😉
Agreed. I was in metalwork class long ago and I always wear my glove.
You can also use a frozen steak. not rock ice frozen since you want it to grab unto salt, garlic powder and pepper,, but frozen still. That helps to get a better medium rare steak. Preheating the skillet also does wonders.
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I use mine to fire roast chilis for salsas. It sounds ridiculous, but the best enchiladas I've ever made started in my Ooni.
Definitely needed to preheat the sizzle pan for the steak, but otherwise a great video! Love your work, mate! I have the Koda 16, and love it's ease of use. I do kinda wish I could give my pizza a touch of wood flavour, though.
Done pitas in my Ooni oven. Even Panuozzos. They are amazing.
We haven't baked in our Ooni yet... and we LOVE pitas... gotta just DO IT!!! right?!!! giggle
That steak you cooked was perfectly cooked for me. Exactly how I like it.
Mike - I recognize those blow fish pitas you made. About 30 years ago, I was making some standard pita (in a standard kitchen oven, pretty high heat), and I got an emergency phone call (I forget the disaster), but I had to skip, so I turned off the oven, and tended to business.
When I got back home, I looked in the oven and there were about 12 pitas, blown up like the one you showed, but because I had shut off the oven and let them cool slowly (unintentionally), when I got back, they were still slightly warm, but still, blown up, a bit crispy as a cracker, but not burnt.
I was going to throw them out, as they clearly, would never have flattened, as I had intended them to. They were still slightly warm, and not completely brittle, so, I don't know why, but I took a fork and cut out a circle on top, enough to, as it turned out, to fill with what ever. The 'crown' I removed by fork surgery, rather than throw it out, I inverted and laid it down at the bottom of my pita balloon.
That was wise (stupidity), as that extra 'flooring', gave structure to the structure, in terms of anything moist being added, such as salad dressing, was soaked up by this pita diaper.
I had already prepared a spread for about 8 friends, planned as a Pita Party. So, all the veg was prepped, and the meats ready to meet the heat, as to be truly kebabed, with the cheese already crumbled or shredded, etc., etc., along with the standard pitas I had made. I said, what the hell, let me release the blow fish, and by no suspense, they went over well, with everyone stuffing them with whatever they wished, as most things in life.
Weird thing about it, but because they were basically cracker crisp, you could eat into your blow fish pita tortilla, from any side, or from the top, as if a boat, but I wouldn't recommend eating it from the bottom, as if a sort of tostada. Still, it held its shape, and thus, it's ability to contain what ever you stuffed in it.
Oh yeah, I'm a freaking genius, accidentally being called away for an emergency, but still trying to salvage a lost pita.
1:55 u can still puff the flatbread when omitting the yeast because the heat vaporizes the water causing steam pressure to build in the layers of gluten. fermentation provides some co2 bubbles that marginally expand during cooking, but not necessary to produce the puffiness.
Mike, that Oonie OVAL GRIDDLE is “ the ticket!”
Btw, just ordered a Gonzie pizza Oven, replacing our old/ancient grill. So excited.
that's from Ooni!
*old AND ancient grill
@@ProHomeCooks we LOVE ours too
Iooked a 17# spatchcocked turkey in my Cuisinart 3 in 1 pizza oven, it was fabulous!
Sourdough - please do sourdough in the Ooni! Would love to see how close the loaf is to the roof after the oven spring
YES please :)
Thanks for the video, was hoping for some measurements. Yogurt, vinegar, cumin seed, coriandor seed, dried oregano, can we substitute turmeric powder for grated turmeric ? Thanks again, for all you do, keep up the good work. Love it, Keith
I think I am in love with the apple crumble. What temperatures should I use if I was to make it in an oven?
Amazing video. May see myself buying a pizza oven soon
You may wanna try Alu foil on top for a bit to avoid burning more delicate foods, not sure if it will help, but don't see a reason why it wouldn't
That's what I did when I was working in a pizza takeout place with a propane gas oven that reaches near 700 F. Steaks, chicken wings and vegetables. I usually nuke the vegetables for a minute and then run it thru the pizza oven. It's better to have a gas powered oven instead of an electric pizza oven but preferably wooden or charcoal oven. Electric oven turns out looking like it's been cooked inside microwave oven.
My experience with the Ooni Koda 16 propane oven is that it can only be used for a few things besides pizza. I've tried a variety of recipes on the Ooni site and they all failed. The worst was a clam and mussel dish where any of the shells sticking out of the broth got burnt and added an acidic taste to the rest of dish ruining it. There is to little temp control and even on low it's above 600 F. I have had good luck using it to roast peppers and tomatillos for sauces.
I'm not sure how the two models differ, but Santa Barbara Baker seems to think the Karu is easier to work with at lower temps.
You can actually lower and control more the temperature to avoid burning things, by using the ventilation system built in or by swapping for charcoal instead of wood (it will lower the temperature to around above 340°-360°, instead for a 450°C and even lower by the ventilation)
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Hello! I love your channel! I wanted to make the "Cinnamon swirled pumpkin brioche is my new favorite sweet bread" but the recipe is missing some components. There are photos that are supposed to show the steps on how to make the dough into a rectangle and form it into the loafs, it say see photos below, but there are no photos for this. Will you please have the creator Alex Chung fix the recipe so that it can be followed and completed? I checked other brioche recipes, and I am assuming it's a 7 x 18 rectangle but I am not sure. I'm not sure how to roll it either. It's kind of complicated and confusing without any photos, or videos, to follow. I wanted to make it for my girlfriend as an anniversary surprise and I'm stuck not on the part after the dough has proofed. So...I'm worried. Lol
Hey Mike. What turning peel is that? Love the simplicity of it.
That pita and chicken looked 🔥
The chicken skewers are really impressive, and so is the pita.
Carrots already have a lot of sugar themselves, the honey on top at such a high temp was probably a little too much. Maybe they should be treated like the apple crumble. Honey and soy sauce is also amazing on carrots. 😋
For higher heat veggies I would choose mushrooms, peppers and onions, they won't mind as much. Or maybe even cabbage steak.
Tandoori chicken tip - marinade your chicken pieces in a mix of lemon juice and salt for an hour or two before putting in the yoghurt. Adds a beautiful lemony taste which is reminiscent of the restaurant style.
in europe you can buy $80 electric pizza ovens that go up to 750°F or 400°C pizza ready in 2 minutes easily. you can make some seriously awesome flat bread with these things as well. the price of these ooni's have to go down by a lot for me to ever be interested.
nice, awesome looking food from the ooni oven. i really liked the part where you clearly stated how this was a paid promotion like you're legally obligated to do.
Cardamom. You need ground cardamom in the marinade for the chicken. And I would say, with the yoghurt-based marinade, you need more of the "oven part" of the Ooni, not the flame grill, or it burns. Bring it up to 400C, then let the flame die out, then stick the pan in, but as close as to the door as you can. It should take about 10 min, but I have problems getting 400C on my Karu 12, so not quite sure. Alternatively, it still works at 200C, just leave it in for 20 min, but chuck in a bit of wood in the last 10 min for some flame goodness to char it. :)
I love the "menu" here...Could entertain a small group on these courses quite happily. And it feels less logistics than pizza, to be honest. Also, I feel it is a bit wasteful when you do just a few pizzas, for all that charcoal/wood. (I am from the Cobb camp, where 6 briquettes cook a whole chicken). So a 3+ course meal on that fuel, albeit with small portions, seems like a good idea.
Multiple edits...I actually bought the Ooni Kari 12 because of the Tandoor potential, not just for pizzas (which the family also love). Got tired of trashing my kitchen oven trying to char chicken - it makes for a lot of cleaning!
Ooni is really cool it keeps my bellpeppers crunchy on a pizza
I am sure others have said this in the comments but you are supposed to preheat that Griddle Pan in the oven then it heats from both sides and greatly reduces your cooking Time I would love to see another video from you with preheating your griddle Pan
Question: I was wondering….if you control the heat to around 350 degrees, could you bake a loaf of bread (in a bread pan) in the pizza oven? That was a freakin’ awesome video. I have to get one of those pizza ovens for just the pita bread. Never have I seen better baked pita bread. Thank you for this video.
I would say yes but the better method would be to preheat the stone to your temperature and right before you put the bread in, turn the flame off so you bake but don't burn
nice, if temps are too hot you can cover the dishes in foil for the cook, then take the foil off to finish the charring process
This is exactly what I wanted.👍👍👍🤩🤩🤩
i’m on a back order but I can’t wait for my Karu 12 to come in!
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I bet you'll LOVE it.. we do!!!
I can't seem to find the pita recipe you said it was linked in here but I didn't see it. Can I please have it thank you
What turning peel are you using here. I like the design of it. I like that it is smooth and you can get right under the cast iron without hitting any rivets or bolts.
I tried zooming in at 3:05 but can't read the brand name.
Hello. This video was great Congratulations for this good and beautiful idea. I really like it. How can I buy your oven? I am from Iran. I would appreciate it if you could help me❤
Always enjoy your videos. I sous vide steak and finish in ooni on pre heated cast iron. The below comment re grape seed oil is true. I use wagyu fat instead
Thanks for showing what else you can do with at pizza oven. Please do others! I am on a carnivore diet and looking at buying a pizza oven to cook out doors with wood.
There is a Mediterranean restaurant in Detroit called La Palma. Best pizza oven pitas ever WITH toum (garlic paste)
Yum that steak looked so good!
I’d cook those potatoes first, then use the preheated pan for the steak. Turn it down and throw in some apple turnovers.
You look like you are having a great time lol! Cooking with wood is a pleasure.
Awesome video! Would love to see you fiddle with the damper to adjust the heat ;)
I’m gonna have to co-sign on Shaya’s pita bread in New Orleans. Simply the best.
My 2 cents,
-Preheat the griddle pan to sear the bottom.
-Cover the pie for the first half to reduce charing
I just did a 3” thick roast in Ooni at 700. I preheated my cast iron for 10 min. After 7 min per side, it came out med rare. Sat for 10 min and was devoured.
The grey is from the dry brine. Edit: Preheat the cast iron as high as it can go first so you get a sear on both sides at the same time
Agree, team preheat here, too.
Honest question: for the steak or chicken, does any splatter mess up the pizza stone???
Great video, Many Thanks!
I bet it makes a nice pizza..
Seriously though, I will be trying to make an authentic naan bread on this when I get it.