Detroit Style Pepperoni Pizza Cooked In The Ooni Koda 12 | Real Time
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- čas přidán 5. 07. 2024
- Can a Lloyds 8x10 pan fit in the @Oonihq Koda 12 to make a good Detroit Style pizza?
Today we find out when I make a pepperoni pizza in the Ooni Koda 12. Let me know if you have made a Detroit style in your oven.
Ooni Koda 12:
tinyurl.com/TPGJOoni12Koda
Ooni Gloves:
tinyurl.com/OoniGloves
Opni Classic Peel:
tinyurl.com/ClassicPeel
Ooni Wooden Peel:
tinyurl.com/WoodenPeel
Ooni Brush:
tinyurl.com/oonibrush
Follow me on Instagram:
ThePizzaGuyJon
Recipe:
Total ingredients:
210 Grams of water
300 Grams of flour
5 Grams of yeast
9 Grams of salt
Poolish:
42 Grams of water
42 Grams of flour
5 Grams of yeast
Dough:
168 Grams of water plus the poolish
258 Grams of flour
9 Grams of salt - Jak na to + styl
Great video Jon!
Thank you.
Now I’m hungry!
I’m always hungry for pizza.
looks great!
Thank you.
Nice!!!
Thank you.
Greetings and salutations from Detroit. It looks good but pulling a ultra hot pan out and rotating it 15 times in 8 minutes seems unnecessarily dangerous. I cook a Detroit Style in a Lloyds pan at 475 for 12 min and never touch it until I take it out of the oven. As for cheese - if you can find Wisconsin Brick or a Colby it's better than Mozzarella for this.
475 Fahrenheit? (Sorry - I'm British! ;-) )
Go ahead.
I'd try using a big block of cheese and cutting it into half inch chunks. Authentic Detroit pizza places do this or use a very very course cheese grind for this specific reason since it takes a long time to bake. It helps the cheese from drying out and burning. You can also put the sauce on top of the cheese which a lot of places do as well.
Thank you. Appreciate the advice, I will definitely do that next time.
Take a sip everytime he says "go ahead".
Great looking pizza though.
I’d pass out.
Wow he went ahead and did that 😆
Yup.
Go ahead and go ahead
I am exhausted!
Oh no, get some rest.
As an Ooni owner trying to figure it out, (pellet) I love your videos. Could you also talk about Ooni temps while cooking?
Glad you are part of the Ooni family. Thank you. Yeah absolutely, I’ll put something together soon.
Great videos Jon, much appreciated. Im starting a pizza business and plan on buying 6 of these. What do u think would be most cost efficient route? ( natural gas, propane or wood) Looking to develop the best, fastest, cheapest pizza in my town. Order on demand, app, and by the slice all by open public portal for pickup like little ceasars uses, only on a bigger scale. Like a ghost kitchen but walk up orders via keosk. THANKS
What's your experience? Personally not the oven I would chose for commercial pizza making (with multiple ovens). Ooni has much better options (I'd take the 16 over the 12 at a minimum) , as well as the Roccbox.
Thank you for watching. I'm not to familiar on how these ovens would work in a commercial space, i guess you would have to check with your city rules and see how that works. Honestly, 6 ovens may be overkill so maybe starting off with 3 would be the best bet but if you are looking to push out a lot of pizzas I would look into a bigger oven and go off natural gas. Again you would want to look into your city rules and state to see what they require for a food establishment. Hope this help, let me know or sent me photos of your progress. Good luck.
👍🏻👍🏻🍕🍕🍕🍕🍕🍕🍕
Thanks for the support.
A common theme with all these one videos is the fact is you have to play with it to get it right
Very true, if it was a bigger even and was a slow cook it wouldn’t be a big issue.
Chicago style next
You got it.
Definitely!!!!! I’m in the Chicago suburbs. Looking forward to that video 👍🏻👍🏻🍕🍕
I’m not a huge fan of Chicago deep dish, I know I know, haters gonna hate but I wanna see if it can be done.
@@tommanning7337 I've never tried it, I just wanted to see if it was possible
@@useyourseatbelt6104 yesssss same here, I know he can do it.👍🏻👍🏻
I hope Ooni is actually sending you free products. Those gloves should be given to you free of charge by Ooni especially when you are helping their brand out so much.
I wish they were sending me free stuff. I have an affiliate link that sometimes helps me.
Could you use this inside as well if you only have an apartment?
No do not use the oven inside.
Way too much dough as others has commented. That pizza needs more time in the oven. The bottom is barely cooked and has no color. What you can do is to parbake it before you put on the toppings. Makes a big difference. Also, I would not move it so much. I cook it for 9 minutes on a low setting and turn it every 60-90 seconds to get an even cook. The cheese should be well browned.
Yeah I agree it was to much dough. Will definitely decrease the amount for next time. Thanks for the tips. Much appreciated.
"can it be done?". Yes, because you showed it in the first 5 seconds .....
Haha busted.
Idk. I feel like the pizza shouldn’t be squishy on the bottom. It needs solid undercarriage. Good pizza though. 👍.
Also what do you think would be the way to making it more crispy?
I think I could have gone a little bit longer just didn’t want to burn the cheese. Definitely getting it a lot hotter would have made for a crispy bottom.
@@pal9897 heat the stone more, finish the top and turn down/off the flame to let the stone do the magic to the bottom
That’s to much dough, 3 320 is plenty. First off you should have pushed the dough out then let it rise. And it’s a slow cooked pizza not suitable for that oven.
I totally agree that it was a lot of dough. But you can cook it in these kind of ovens just have to cook it slower. I’ve learned from it.
@@ThePizzaGuyJon I agree if you can get the heat down. I don’t own one but every video I’ve seen them used there rip roaring so I don’t know if you can control the heat.
dusting off your fingers over the pizza is kinda gross, man.Get a napkin, maybe?
Adds extra flavors. Plus I’m the only one eating it, in my kitchen.
@@ThePizzaGuyJon Fair enough. I guess.
500g pizza? Seems to be too much.. but im no American
Pizza dough typically is round 250g. Feels like you could have made so much more pizza with 500g dough. Looks like a xmas cake my man!! 500g dough on 12inch ratio! Wtf no wonder you re all fat over there..
It's called Detroit style. Google is pretty convenient.
I agree, in my experience even 400g was too high for my 8x10 pans, 300-350g was optimum. 500-600g suits the 10x14 pan. Each to their own and nice video.