1 dough 2 ovens (vol. 2) Ooni Koda 16 vs. Pizzaparty Ardore (with Saputo), Neapolitan style
Ойын-сауық
SUBSCRIBE: kzread.info...
Pizza oven Buyers guide here: • Pizzaoven buyers guide...
#1dough2ovens
Here is Volume 1 of my popular 1 dough 2 ovens series.
• 1 dough 2 ovens - hack...
Here is the Koda 16 paired with the Biscotto Saputo
• Biscotto Saputo in Oon...
This is my pizza dough recipe:
• Hinze‘s woodfired 67% ...
and this beer yeast 🍺 dough:
• Beer🍺 yeast vs standar... (Used in this Video!!!)
Here are my latest oven reviews:
Valoriani Baby 75 wood and gas - the worlds best mobile pro pizza oven
• Valoriani Baby 75 gas ...
Effeuno P134h - the worlds best indoor pizza oven@500°C (USED IN THIS VIDEO!!!)
• The world's best indoo...
... and my review of the ooni Pro and Koda 16
• 1 year Ooni Pro vs. 2 ...
0:00 Intro
0:20 Ignition
0:40 Let's get to the winter studio :)
0:50 Temperature check
1:10 Pizza for the Koda 16
1:32 on into the oven
2:27 ... the Koda 16 Pizza
2:59 Pizza for the Ardore
3:14 on into the Ardore
3:50 ... the Ardore Pizza
4:20 SHOWDOWN...
Пікірлер: 20
Both were cooked great. Nice job.
Nice background music ❤
Hines, have you used the Alpa one gas pizza oven? Your thoughts??
If you had to choose your favourite oven between the ooni Koda 16 or the pizza party Adore which would you go for after cooking in both please.
@hinze55555
3 жыл бұрын
Hey John! That's easy! both ovens require a bit of experience to get good results. I would as a beginner just go for the Koda 16 because it's way cheaper and you can spend the cash saved on pizza equipment. Hope that helps out! Greez from Austria and stay tuned to hinzes'news!
Hello. What’s the dough recipe you used? Great video!
@hinze55555
3 жыл бұрын
Hey Nick! This is my pizza dough recipe: kzread.info/dash/bejne/eWyZqKiberGZlbA.html and this beer yeast 🍺 dough: kzread.info/dash/bejne/aKh415Vtj9ubiLg.html (Used in this Video!!!) It's 67% Hydration dough with Caputo Pizzeria and beer yeast with a room temperature ferment of 24 hours!
Both are looking amazing. Whats the secret of the thick edge of the pizza?
@hinze55555
3 жыл бұрын
Hey dumdum! It's the way you stretch it... check out this video from peter städler... you leav a thick adge on the outer side of the pie and there you get your thick crust :) kzread.info/dash/bejne/a5ptj9qNk67gitI.html enjoy trying!
@dumdidumdumdum6485
3 жыл бұрын
@@hinze55555 Thanks for the link. Another question. Whats the best diameter/size for 250g dough balls. I guess I am probably overstretching my pizza pies.
Emozione or Adore oven? Almost similar. Emozione 100 dollars more than the Koda at $599
Can mute the sound on the videos and just keep your voice over? It’s hard to focus sometimes on what u say 🤓🙏🏼
@hinze55555
3 жыл бұрын
Sorry Reema! Will do next time!
di garbi ovens are the best. go meet at Di Garbi Napolitana.
Koda 16! The other one seemed burned.
@tRickBeee
2 жыл бұрын
yeah no, the koda burned the bottom
@freddychopin
2 жыл бұрын
"Burned"? That's called "leoparding". It's a prized characteristic of neapolitan pizza. And how much leoparding you want is a matter of taste.
Parle veramente male l'inglese stai zitto e parla Italiano e meglio