Ooni Koda secrets revealed: Screen Vs No Screen showdown
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- čas přidán 1. 06. 2024
- In this video, we're comparing and contrasting the benefits of using a pizza screen vs. not using a pizza screen. We'll show you how to make pizza on a pizza screen and a pizza without a pizza screen for your pizza recipes. After watching this video, you'll be able to make the best pizzas every time!
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A screen is best used with a home oven. You want air circulating under the pizza screen when is straight o the bottom oven rack. Comes out crispy. There is no air circulation with a screen on top of a stone in a Ooni. I tried it. I like the screen better in a home oven than a stone. I haven't tried a steel yet.
Yup I agree with you. Only good for home ovens and conveyor belt ovens.
I used a screen when I was starting out. Just whip the pizza off half way through and put it directly on the stone. Does work well for anyone struggling with launching : )
Good stuff. Thanks.
This is very true, I like manual launching and started only doing that for years but I'm getting such consistently awesome results with this half and half method that I just don't launch much these days. Also while absolutely not a necessity, getting the exact maximum size pizza i can get into the oven AND having it be perfectly round every time is a nice plus.
@@JoshMarshain do you have the Koda 16? If so, what size/brand screen do you use?
Have an Ooni Koka 16. I love to launch a great pizza. If I'm doing a lot of pizzas I use the screen to make larger pizzas and prevent disasters. I set the crust and then take it off asap to cook the bottom. Thank you for the comparison.
what size screen do you use for the Koda 16? Is there a particular brand that you like? Thanks in advance!
I’ve used pizza screens for a long time on my Ooni. The reason I use them is I typically make multiples, makes it just too easy. I’m not out to impress, I’m out to make consistent pizzas, and it works.
Take off the screen half way and put the pizza direct to the stone...its gonna be cook well and shape well too
Thank you.
Agree. Also easiest way to pull screen is to leave pizza and screen in oven, slide peel under pizza off of screen, and then pull screen out from under peel.
I love using a screen the first minute then I remove it and let the bottom crisp nice. You do nice work my friend
I can burn them just as good as you. Old pizza guy near me been there 40 years. Swears by the screens. He says most people try to get the oven too hot. I have an oven accessory with stone in my pellet grill. The screen really helps for beginners.Witch im no expert but my nephew and son both have worked in non chain pizza restaurants.And they gave me a little help. Get the grill to 350 for 15 minutes put the pizza in. Turn it twice till you like the looks. Takes a couple more minutes but crust is nice a brown and the veggies are just right. Trying to cook them too fast is even worse for a thicker crust. Enjoyed your video.
Thank you. A lot of people who have these ovens like to use the screens. Helps with keeping the pizzas circular, but they do take it off mid cook to get the bottom to cook fully. Props to you using a grill, that’s really awesome.
The biggest difference for screen and no screen for in this video is temparature.
A video by Vito Iacopelli called "Making New York-Style Pizza at Home like a Pro" features him using a pizza screen (albeit in a professional oven but kinda close to typcial home oven), and the bottom cooked pretty well in that video when the oven was around 480-500 F.
For this video, you cooked on the screen at 900 F and the top cooked really well and not the bottom. Still came out with a good shape, but still the bottom was not cooked. I think based on this comparison, one should probably not use a pizza screen unless they have two reasons - they want to practice shaping and/or they are comfortable with cooking the pizza a little, moving it out off of the screen, then finshing the pizza on the stone.
Besdies that, the pizza screen seems more useful at lower temperaturees where the ingredients will just have more time to cook and could address the uncooked bottom issue. It feelts that pizza screen clashes too much with neopolitan style dough and temperature and has a better use for lower temperature pizzas instead.
Overall, it would be interesting to see if you did an adjusted recipe for lower temperatures and test out the different for screens vs no screen to see if that fixes the issue! But I also udnerstand that no one gets an ooni or roccbox just to make New York style pizza when, honestly, you can just do that in your oven.
Agree. I think pizza screens are good for lower temp ovens. I also think pizza screens are made for ovens where the heat from top and bottom circulate, maybe like a convection oven. The Ooni Koda oven is best to use pizza stone since the heat from the sides.
Great comparison Jon. I was thinking about getting a screen to try out in my Roccbox. Your dough looks fabulous! Where can i get the recipe?
Thank you. Nice it will work in there. I’ll post a video this week. But I do have another poolish dough recipe on my channel.
The best technique is to use the Screen for launching and after a bit once the pizza dough cooks then take out the Pizza Screen from underneath and let the pizza cook directly on the stone for the remaining time.
Hey buddy thanks for the video, I use a non stick pan, I leave it for a min in the oven to get piping hot than than I make the pizza in the pan finish it off in the oven on low heat. I like the bottom crispy so I often fish the pizza for few seconds on the induction or gas. I find it much easier to turn the pizza in a pan.
Awesome good idea.
wait, you put a non-stick in the oven ?!
What is the floor temp of your oven? I'm not a fan of how the sides burn so easy. I have the blackstone, which is no longer being made. I always thought the Ooni would be a nice alternative. Blackstone is making a new version of the one I have though. I've used a screen a few times. I do like it because you don't have to worry about launching. I love making combination pizzas and those do require more time. The only problem is I messed up the last one I made which looked amazing lol. Too bad because I forgot to OIL the SCREEN. That's one thing these pizza screen videos need to stress more. Good thing you pointed it out. I'd never want anyone to have a pizza screen disaster like I did.
learn to launch, use Caputo semolina on a perforated peel.
Hey John, thanks for the demonstration using the pizza screen. My question is by using the pizza screen does it help to keep the pizza stone cleaner? Every time I cook up pizza in my Koda16, the stone continues to get chard black every time.
It will definitely keep the stone clean but that’s normal for the stone to get black char. That’s the flour or whatever else you are using that’s burning. In between cooks brush the stone down or get a damp towel to clean off the black char.
@@ThePizzaGuyJon One more question: When the stone is blackened from multiple pizza cooks and the stone continues to get chard and blackened will it take long for the stone to heat up?
Got Koda 16 this weekend, 1st Pizza Yesterday and today! Got the Medium Table to, a must! Or large but I wanted Rectangle. JUSt ordered 12" ad 14" Pizza Screen. TRY out? ABOUT to watch your video, and maybe you do this? I was thinking, start on screen and once crust gets cooked, take it off screen, especially for a larger pizza?
Congrats on the oven and welcome to the Ooni community. Reach out for any questions you have. Very good idea, I should have done that at first but I had a little rip in my dough so it got stuck. Make sure to season your screens before hand. Good luck.
Is the mozzarella you use low moisture?, also I like the pizza cooking angle
Yeah it’s a low moisture cheese. Thank you, thinking I’ll keep it.
Love these vids
Thank you.
Personally I like the fact it's not perfectly round - I actually prefer that. Feels more homemade/artisan to me.
I agree.
PG,
Can you tell me how to make your 70% hydration dough? It appears to stretch so much easier than mine. Thanks for your direction.
Michael
Thank you for the question. I do have a video on my channel on how I make my poolish dough. Feel free to check out my videos.
I’m thinking about screens with my Koda 16 since we like heavy toppings. Maybe launch (low flame) on screen to set crust, remove screen after slightly set. Let bottom crisp, then flame back up to Med to finish. At least this is the plan…hope it works
Sounds like a good plan. It will definitely work.
Your dough is really soft and easy to work with. Was your room warm? How long did you let the dough sit out?
When that video was filmed my room temp was probably 73. Usually around 2 to 4 hours at room temp.
Great video, how about cooking on those rolled grill mats? Im wondering
Not sure I understand what you are talking about.
I was curious about pizza screens too, was wondering had you used one in a conventional oven without a stone, just placing the screen on a oven rack?
I have not used it in the oven. Not sure it you would get a crispy bottom with just the screen. It would cook though being that the heat is coming from the bottom, you would just have the indentions from the screen.
@@ThePizzaGuyJon funny, I worked at a Domino's when I was much younger so i was very familiar with pizza screens and that's all I used at home. I found that you do get a more even cook in the middle.When I switched over to a pizza steel, it had a learning curve to it. Conventional ovens just don't get hot enough so you get a crispy bottom but that squishy, gummy layer inside the dough. So you have to be more involved, doing different techniques like par baking before adding toppings or using the broiler halfway through a bake. Point with that long-winded anecdote is that the screen works really good for conventional ovens because of the slower bake time.
I've cooked pizza's in conventional ovens with screens for over a decade. With a cook time of 10-12 minutes at 500 degrees, the bottom comes out fully cooked. When I'm too lazy to make pizzas in the Ooni, I go straight for the screen.
thanks for the video, my question is was the dough dryish when you put it on the screen? i worry about it sticking when i wish to take it off .... thanks ps should i spray the screen or flour it?
No I don't believe it was dry. The main thing is when you do use screens to make sure it's seasoned well. You can put a little oil on it before you use and after you are done using it to keep it seasoned for the next cook.
@@ThePizzaGuyJon thank you thanks for the time i'll try it
I have the Koda 16. To take the stress off when making a lot of pies, I use the screens. I'll stretch out the dough put it on the screen and top it. I'll pop it in the Koda for 30 seconds to 1 min then transfer the pizza straight to the stone. The screens are also nice to let others build their pizza when doing a pizza party. Just remember to oil the screen to avoid sticking.
I've also been experimenting with different temperatures and turning the burner off for longer bakes. I nailed a NY style that way. The screen can also be used to keep the bottom from burning if the cheese and toppings haven't fully cooked. Just put it back on the screen if so and turn up the heat or "dome it". Been fun learning how best to use the oven.
Your comment is very informative, thank you.
oil on your pizza stone is no bueno!
@@billmoyer3254 Light spray oil on the pizza screen won't hurt the stone. Dough soaks it up before it hits the stone.
Thanks for making this vid. It answered the exact question I was pondering.
Awesome, glad the video helped.
Hi! It’ll be genuinely helpful if you can reply to this issue. Last day I tried using a pizza screen for making pizza in my home oven (OTG) at 180 degree Celsius and after it was done, the bottom was stuck with the screen, couldn’t pull it out without tearing the pizza apart.. What’s the solution? Should I grease the pizza screen with oil before transferring the pizza onto it at the initial stage?
My solution to that would be to oil the screen prior and to make sure that the pizza wasn’t topped to heavy. Sometimes when the bottom is sticky and heavy it will stick. Good luck.
Nice experiment! What is the brand of your screen please?
Thank you. I got it off of Amazon but it’s Winco
What was the hydration of the dough you were using? How did the oven spring compare between using the screen and launching directly on to the stone?
It was a 70% hy dough. It’s easier to use a screen if you are someone who has issues with launching a pizza into an oven. However the bottom doesn’t cook as well so taking it off the screen and cooking on the stone is ideal. Practice makes perfect so launching onto a stone with just a peel is the way to go.
Do you have any issues sticking? Do you oil the screen first?
When I first used them I did have a little issue with them sticking but I used them another time and I didn’t. You do need to season them before hand in the oven with oil. You can also put a small amount of oil when you use them to make sure they don’t stick.
Why are you not using the same peel at launch to turn the pizza instead of that hand held sheet pan?
turn your heat down to 500 F after launching and bottom will cook perfect without the top burning.
This part
Once the pizza is basically set you can take it off of the screen and put it directly on the stone to ensure proper doneness.
Sorry I arrived late and did not read previous comments.
Thank you.
It doesn't matter if you are beginner or not, you shouldn't be using screens if baking on the stone or metal plate. Pizza screens are only for big commercial ovens that use hot air from burning gas, so the heat can pass through the tiny holes of the screen. you can also use screens in home ovens, but you shouldn't use stones and screens together. If you put screen on the stone then you are creating a thin layer of air between screen and the stone (insulation) that prevents bottom of the pizza from being cooked enough.
Yup, I agree with you. Some people still do it and get good results. I however think it’s better without since not all pizzas are created equal.
What temp where you cooking at?
Can we put pizza screen upon the burner of a cooktop ?
The screen is good for a beginner who is not confident enough to launch the pie off the peel but then they need to play around with it to get it off the screen and continue the cook. I like to buy precut 12" parchment paper circles. Great for sticky dough also. Launch it on the paper and still get a cooked bottom and at first or second turn it has usually set enough to EASILY take out. My 2 cents!! Love the video and new subscriber.
I do the same, I cut the parchment from a roll.
with those high temperatures the parchment paper doesn't burn???
@JReuland It does burn but after first or second turn I remove it. If you wait too long it will stick to pie and you are eating paper!
What if it's a thin crust pizza? Would it be possible to launch it directly off the metal peel? Would it break or crumble?
@evanfisher7361 Thin crust launches same as long as you have your semolina on peel like thicker pie. I launch with a composite peel. Seems to stick less than metal but I'm no expert....just works for me.
I thought the oven had AL shaped burner. It looked like this one only had a burner across the back
Did you advise to purchase that's oven ?
Absolutely.
i believe the screen is to be suspended on a rack in the oven not laid on a stone. good color on the bottom this way czcams.com/video/R8V0WYS-f7I/video.html
No link to the dough box tray ?
Dough trays: amzn.to/3Die2Go
Dude, you have a pizza channel. Get a pizza turning wheel.
I do have a channel and a pizza turning peel. Just didn’t use it for that video.
👍
As a couch viewer Screen doesnt accomplish much that i can note? Oh round ? Hm off the screen for bottom
I agree with you, I see using a screen for ovens like what the big pizza shops use but for a outdoor oven I don't see it being necessary.
whats the point of using a screen if the bottom doesn't get cooked take you time and form the round pizza it's not hard
I agree with you. A screen is good for ovens that have a flame that comes up but for stone ovens it doesn't work.
I use a pizza screen when I make large pizzas 18”, but only for launching because it is hard to launch pizzas larger than 14” without sticking. So as soon as the crust is set enough I pull the screen out and have the pizza directly on the stone most of the cooking time. If he did that in this video, he would see the benefit of the screen is really for launching. Obviously launching it with the screen is helpful for anyone new to pizza making so they don’t get discouraged by the launching process even for 12” pizzas.
Why don’t you use a peel with a handle? Your way looks a little dangerous for the fingers.
I’ve lost all the feeling in my fingers but yeah I agree the way I was doing it was probably not the smartest. I’ve since invested in a turning peel which has saved my fingers and arm hair.
Why bother if you have to cook anyway without screen ?
My advice is to learn how to make the pizza round ...
Not good advice for people who can’t a pizza round. Isn’t always the easiest.
screen is a no-go
I agree with you 100%
both crusts look soggy... need more stone temp
They were cooked just fine.
the pizzas are unbaked
I would have to disagree.
Using a screen with this oven is a disrespect to the stone 🥴 missing the true oven potential
I agree, I don’t like using a screen defeat’s the purpose of cooking a pizza.
Not sure if I missed it but would have loved to see the undercarriage
I know you’re being hammered by pundits, but you don’t really seem to know what you’re doing with respect to the “pizza screen.” The pizza screen will save everything, it’ll deliver the world’s best, pizza. It only delivers the world’s greatest, disappointment.
Seems the pizzas are all burnt on the edges. Some call it charred . Me no like charred .
It gives extra flavors.