Thank you Martin! Great video! I was not sure if I wanted an outdoor oven… but now I want one! 🥰 Tour pizzas look delicious!

Great tips and video,thank you

I can tell there is a learning curve to the Ooni 16" oven but worth experimenting with. Something to note as well. Keep the pizzas to 12" to 14" max. Easier to handle and rotate into a cooler zone. This isn't about trying to cram a big pie into the oven. It's about craft and the right doneness. It took me 20-30 pies to figure out the right dough, the right heat (it's adjustable) the perfect hydration to heat variable and go light on the sauce and toppings.

@KingArthurBakingCompany

10 ай бұрын

Those are all solid tips, John! Thanks for sharing! -👩‍🍳Kat

@samp1568

9 ай бұрын

right hydration for oonis and goznys are 60%?

King Arthur Baking Company (and Martin!) + Ooni = awesome collab. More, please. 🤠

@ropro9817

Жыл бұрын

And I say this as an apartment dweller that can't own an Ooni. 😭 Living vicariously thanks to Martin and KZread. 😄

Ahhh Martin. My sourdough sage. Thanks for the tips brother

Great video. I would recommend placing the pizza on a wire rack when you remove it from the oven, in order to let the moisture escape from the crust. This helps it keep crispy and not get soggy from the escaping steam.

@KingArthurBakingCompany

4 күн бұрын

Thanks for sharing your tip, Danski! We agree that it's important! -🥐Lily

This was helpful after i have done half a dozen baking sessions already

@KingArthurBakingCompany

9 күн бұрын

We're thrilled that we could help, B! 😊 Is there a certain tip in the video that was most helpful? -🥐Lily

@bcalenda2609

9 күн бұрын

@@KingArthurBakingCompany 825degree temp. Spin pizza after 30-60 seconds

@KingArthurBakingCompany

9 күн бұрын

That's great! Thanks for sharing 😄 -🥐Lily

Great video, but I wish you would have included temperatures, which should have been easy to do with the temp gun there....

Saw the short came to find the full video

I'm struggling to get a crispy bottom in the Ooni, even after using the KA recipe. Any tips?

@KingArthurBakingCompany

Жыл бұрын

We're sorry to hear that! A major cause of soggy bottom in pizza is too many toppings on the pizza or toppings that are too wet. This weighs down the dough and prevents it from cooking through evenly. Another cause can be that the oven is too hot so the edges of the pizza are baking and browning faster than the middle has time to cook through. We hope this can help! -👩‍🍳Morgan

@winewoman224

Жыл бұрын

Try using a little less water or add a bit more flour to the dough. Depending on what your environment humidity is will dictate dough hydration levels. It could also be too much sauce that is too heavy in body. The sauce needs to be from a only crushed tomato base with seasonings, no tomato paste in it.

@LisaKeysgoodgriefcook

Жыл бұрын

the struggle is real....no matter how I try all these tips and tricks

@robertr1096

Жыл бұрын

Try sitting closer.

Is a convection oven ideal for baking sourdough bread ? Thanks

@KingArthurBakingCompany

Жыл бұрын

Hey, Audrey! You could certainly bake your sourdough in a convection oven! From one of our blogs, "At higher temperatures with water in the bottom, it's a good setting for baking artisan breads: quick oven spring and usually a better crust." And here is the full blog 👉 (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) Happy convection-baking! 😄 -🥐Lily

@Audrey.1

Жыл бұрын

@@KingArthurBakingCompany - thank you for your reply!

@KingArthurBakingCompany

Жыл бұрын

You're welcome! 🍞 -🥐Lily

A hot kitchen oven seems like a lot less work and burned crust. Your pizzas look excellent with your constant vigilance!

@C4Aries

Жыл бұрын

It definitely takes more time to get good at using, but it really can make pizzas that are better than what you can get in a home oven. But hey, I've had plenty of delicious oven pizzas too so whatever floats your boat!

@bakerdjh

Жыл бұрын

I bought my Ooni 2 years ago. I had pretty good success using a baking steel in a home oven, but seriously, the Ooni does take it to a new level (once you get the hang of it). I am saddened when it gets too cold outside to use it and I have to move back inside.

@mukkaar

Жыл бұрын

Kitchen oven really produces different product. There's huge difference between pizza cooked for 1-2min and +8min

Temp????

@KingArthurBakingCompany

Жыл бұрын

Hi there! You'll find the full recipe for Neapolitan-Style Pizza Crust, including the temperature, here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe. The recipe includes tips from our bakers and we're happy to answer any questions you may have 🧡 Happy pizza party 🍕🥳 -🍮Nicole

@Geeksmithing

Жыл бұрын

@@KingArthurBakingCompany This recipe is for a standard oven, not a Ooni, which has a different temp profile. The whole point of these outdoor ovens is you are able to obtain a higher temp and get results that are better than in a normal kitchen.

@kevinmccarthy4088

8 ай бұрын

@@Geeksmithing I noticed the same thing. There's a few other comments I could make based on my own experience but I get that's not what most people are coming to this video for.

Katasrofa!

2:51 - 3:31 had to switch the pizzas because you burned the crap out of it didn't you?

@samsung-zl7wm

Жыл бұрын

LOL... How did you get sauce on your peel before you even made a pizza? I am looking forward to watching King Arthur Flour use an Ooni. Ooni is a game changer and this baking channel is pretty good.