Ciao, I'm an Italian White Art master, please don't put basil like this, basil must be put when the pizza comes out of the oven so it doesn't burn and releases all its fabulous essential oils, or, if you really want to put it before cooking , you have to mix it with the tomato ... never put the basil in direct contact with heat, it carbonizes and loses almost all its properties, a warm greeting to you

My family owned a pizza restaurant with 2 wood fired ovens, the launch needs to have corn meal under the pizza, it acts as ball bearings and easily slides the pizza off. If you can afford a wood fired oven, buy one, if not, this oven is a wonderful option.

I have the 16, tip for NY style is to heat the oven like you would normally, maybe 10 more mins. Before launching turn off the oven completely and launch. bake/cook for 2 or 3 mins and rotate, another 2/3 mins. Bottom should be fairly crispy at that point and top should be cooked as well but not browned. Turn the oven on and brown the top, 10/20 seconds max and rotate.

@MrHubris1

2 жыл бұрын

That’s a great idea! Thanks!

@TheRockyBalboa100

Жыл бұрын

I screenshotted your comment

Some tips from when I cooked pizza on the east coast is use simolina under the pizza (or cornmeal if not available) when proofing the dough let it sit in the fridge uncovered for 4-8 hrs (or intill it forms a thin crust) the cover it for 8 hrs intill exterior is soft it’s all in the wrist and pull back

❣️ thank you so very much for this video. I’ve been wanting to get an OONI pizza oven! This is a great great review! I even shared it on Facebook so people know all about this wonderful pizza

seriously, It is just an amazing video, gas holder and the process is just so amazing

Corn meal instead of flour works great on the pizza peal. It acts like ball bearings and helps a loaded pizza slide right off. I also use corn meal on the hot pizza stone. It keeps a moist pizza from sticking to the stone. It also adds a lite toasted corn flavor. Another tip- Add a wood chunk to the back corner of the oven. Gives you that authentic wood fired taste. 😋 I recommend BBQ Chicken Pizza Sweat Baby Ray’s Original sauce Chunks of chicken Sliced Red onions Mozzarella cheese Dust pizza peel with corn meal. Place dough on peel. Spread BBQ sauce just like you would pizza sauce over the dough. Add cheese. Toss the chicken in some BBQ sauce, then place chicken on top of cheese. Add sliced red onion to taste. Dust pizza stone with corn meal. Bake pizza. Rotate as needed. Enjoy. So good. 😋

@jutout

3 жыл бұрын

Cornmeal is about as bad as it gets to launch a pizza. Use a combo if semolina and flour instead.

@bdog0720

3 жыл бұрын

jutout Cornmeal is great! Don’t know what your talking about. Others have also commented about it having used it with great success.

we used screens when I was a pizza chef. They save the bottom from burning. We insert them after the pizza is already partly baked on the stone, so you slide it under the pie during cooking, not before going in the oven.

I have been waiting for this to be released for 6 months... Cant wait to order one after I move in a month. Great video. 👍

Love it man, I have the older version that is pellet and wood fired. Wow talk about a learning curve. When I have people over at some point we get a smoke out, soooo much smoke. Easy to fix but the oven is a beast. Gets super hot when you get the rhythm of the pellets.

no-bs review! Thanks for including the peel review too. I've hardly seen anyone talk about it.

@DiffFamilyReviews

3 жыл бұрын

Thanks

I have a customer that has one of these and uses the heck out of it. They have an outdoor kitchen and this sets right next to the built-in grill.

@georgekrug2071

3 жыл бұрын

Great Idea 👌👍

I love the oven, but one little tip. The basil will be put on the pizza after cooking to avoid burning and to receive the full flavor.

@chicken4090

2 жыл бұрын

People from middle america dont really know that i think

@DiffFamilyReviews

2 жыл бұрын

Actually I do but for some reason my wife likes it this way better.

@Jacen13

2 жыл бұрын

@@chicken4090 People from middle America (like me, I’m from Cincinnati) know nothing about pizza. Not real pizza anyway. It’s all fast food delivery joints around here. There’s one place in Cincy that’s great.. Sorento’s & it’s in Norwood. 🍕

@chicken4090

2 жыл бұрын

@@Jacen13 believe me i know lol, i dont get pizza out of ny

@lamenamethefirst

Жыл бұрын

This is a huge myth. Plenty of pizza places in Naples put basil both before and after. The basil before baking gives it a deeper flavor throughout. And after it is added for additional freshness and fragrance.

I saw someone else use a pizza screen. They let it cook for a little while until they could take it off the screen, then put it directly back into the over for a few minutes. That worked really well.

@kevinmelley-inetrev9486

Жыл бұрын

Aside from a slight waffle pattern on the bottom, this is they way to go and I have done it this way for years. No folded over messes when launching. I bought several screens in all different sizes and adjust my dough recipes accordingly based on the size of screen I am using

Hey, me again. Love your videos. I see after the last video I watched you started to use the wooden peel. The other thing is I use the metal screens when I cook my pizzas in my oven. I would try cooking the pizza on the screen enough so you can move it and then when its stiff enough slide the pizza off the rack and on the oven floor. Another great video. Thanks, Joe

I use screens sometimes to make sure the size of pizza pies and Im glad to see the same tips of using PAM on the screen to avoid sticking. Great video !!!!!

@jenobaly9418

2 жыл бұрын

P

@shawkyhashem7235

2 жыл бұрын

What PAM ???

@JoshMarshain

2 жыл бұрын

Also halfway through the process of using a screen once the dough has firmed up a bit, you can pull off the screen and let it finish directly on the surface

Your pizzas looked good and will get better with time. The best part is the great memories you are creating for you and your family! When your children become adults they will always remember when mom and dad made pizza in the backyard! 😊

@DiffFamilyReviews

3 жыл бұрын

hope so

Roccbox makes a great one in the same pricerange. It doesn’t get super hot on the outside, has a build in thermometer and cooks Neapolitan style in just under a minute

I like the technical terms used in this review

Again another great review. Nice to see real families giving clean decent reviews. I wish there was a feature on KZread to send certain videos to "un-child friendly" section of the KZread site.

This oven make a great moments to remenber.

Extraordinary video, instructive and fascinating. I'm not going to purchase a pizza broiler any time soon however I will watch out for your next video.

Great Review. I really think about getting this one for the next summer. using the moesta pizza ring for the weber kettle at the moment but u gotta refill the wood every 3-4 pizzas which makes it a bit impractical for larger crowds.

Well done! I love the idea of the screen. If I may offer an additional piece of advice on screen use...Use the screen to launch the pie in the oven. After about 25 seconds, the bottom will solidify so just remove the screen and finish baking the bottom of the pie naked against the floor's stone. The screen is a great crutch for a sticky launch but you can ditch it as soon as the bottom is stable.

@DiffFamilyReviews

3 жыл бұрын

Great idea, thanks.

Tip to get a crispier bottom with the screen is to bake the pizza only partly on the screen until the pizza can slide off the screen then finish the pizza on the stone. Works for me when I make high hydration pizza dough and I have a hard time launching the dough with just a peel and flower.

Thank you for helping peoples one day I want to share ideas with you and share your video with my friend and other people.

Great review !!, Thanx for posting it and all your side tips too.

Great video, very informative and interesting. I'm not going to buy a pizza oven any time soon but I will keep an eye out for your next video.

Great review - no nonsense. Gave both pros and cons of the oven and it's accessories!

@DiffFamilyReviews

3 жыл бұрын

Glad you liked it!

if you choose to bake pizza on a screen it is used only for the launch / pre cook -. once the dough is cooked enough for the screen to come off. You could use your peel or a pair of tongs to remove it from the pizza and put it somewhere to cool. Once you get the bottom crust you desire use the screen or peel to remove the pizza.

Easy to assemble, good strong materials, feels good, looks good.

Nice. This is a very helpful video. Thank you for so much

cant believe you only have 4.7k subs, the quality of production is on par with the best on KZread. Keep it up, I only see success in your future.

@DiffFamilyReviews

3 жыл бұрын

Thank you

Great job with the video, your family were naturals. You convinced me to buy the 16" model, thanks.

@DiffFamilyReviews

Жыл бұрын

Awesome! Thank you!

Great review! I went the camp chef route where the oven sits on a two burner grill. Camp chef is a modular type system with all sort of accessories that sit on the burners. I’ve had good luck with my pizzas so far. Problem is I’m becoming obsessed with pizza making and looking at the Uuni ovens so this was helpful. Couple useless notes.. I have the same dough mat as your family, I use a wood peel for launch and metal out. Corn meal works great on the peel to prevent launch sticking (my pizzas occasionally still stuck with flour) Thanks!

@DiffFamilyReviews

3 жыл бұрын

Paul King I’ve seen the Camp Chef system, it looks pretty interesting. For ease of use you can’t beat the Ooni. I started using a raised butcher block to stretch my pizzas then I slide them onto the peel. My wife still likes the mat. I’m going to try semolina for the launch as I’ve gotten a lot of comments saying that’s the way to go. I’ll give it a shot. I’ve used cornmeal but in my experience it burns a little easier than flour.

@kmsand5905

2 жыл бұрын

@paul king I also started with 500degree oven, to grill then purchased the Ooni Pro over 15 months ago and love it. I am also obsessed! I now have 5 neighbors who have purchased Ooni’s and they love it!

@averageguy1261

2 жыл бұрын

I have the Camp Chef too. Debating which route to take. Do you recommend one over the other?

Order an Oni. This vid sold me.

Great vid, you covered all the major points and even went out of the box in experimenting

@DiffFamilyReviews

3 жыл бұрын

Glad you liked it!

If the top is burning and you've preheated the stone thoroughly, I would just turn off the flame but keep baking it. I also don't think neapolitan is baked with a flame on top of it, try making smaller pizzas and when you throw them in, turn the flame off or maybe down

When preparing a Neopolitan-style pizza, particularly pizza Margarita, the fresh basil is not added until the pizza is removed from the oven. Otherwise, the basil dries out, crinkles and chars. When I studied pizza-making in Siracusa, Napoli, and Gaeta, I never saw a pizzaiolo put basil on a pizza before cooking.

@DiffFamilyReviews

3 жыл бұрын

Yeah, well, that's how my wife likes it.

@birdy93

3 жыл бұрын

John Drew I agree 100%

@nah3186

2 жыл бұрын

@@DiffFamilyReviews Happy wife, happy life 😉

@doug3424

2 жыл бұрын

You can add basil if you put olive oil over the top of pizza before cooking

@JohnDrewVoice

2 жыл бұрын

@@doug3424 Yes. That would work.

Nothing more I love than pizza and for only $400 this thing is awesome af, great video!

@DiffFamilyReviews

2 жыл бұрын

Thanks

after 2 mins. slide it off the screen on to the stone. and the bottom with get cooked.

@DiffFamilyReviews

3 жыл бұрын

Yep, good idea

@JuiceBanger1

2 жыл бұрын

@@DiffFamilyReviews the pizza shops i go to, do this

@user-mq2dl9gz5e

2 жыл бұрын

@@DiffFamilyReviews What about the price thank you

This looks amazing

I was expecting a few hundred thousand subscribers for this premium content! Keep it up!

@DiffFamilyReviews

3 жыл бұрын

Thanks

Love ya dad. Cant wait to hear from my kids. Looks delicious

Fine corn meal is amazing for the launch medium, the fine gritty texture and flavor is good

Great review, thanks. I am just heating mine up for the very first time now.

@DiffFamilyReviews

3 жыл бұрын

Hope you enjoy it!

Thanks for the great video and review…… very thorough! I didn't realize there were any ovens that allowed for 16" pies.

Mann, you have got a big family! Respect! Cheers from Belgium... :)

@DiffFamilyReviews

3 жыл бұрын

Thanks

What an excellent guide...

excellent video I loved this technique to prepare a fabulous pizza I will be attentive to next video

Awesome review guys!!!!!

@DiffFamilyReviews

3 жыл бұрын

Thank you!

Great review, thanks for sharing

@DiffFamilyReviews

2 жыл бұрын

Thanks for watching!

I don't have a pizza oven but for a regular over, I stretch my dough out ON my screen, THEN put the toppings on. For NY style I put the dough by itself (after forking it to prevent puff) in the over (500 degrees) for 4min and then put the toppings on and bake another 4min then broil a minute to get the cheese toasty and pepperonis to crisp n cup

Great video! I think we need that pizza oven!

I don’t even cook pizzas but I was so interested in how you crafted and launched those pizzas. Now I want to make a pizza myself...

@DiffFamilyReviews

3 жыл бұрын

That's how this all starts!

@zoltanszalai8794

3 жыл бұрын

T 3w

@juansolo1617

3 жыл бұрын

At 330 dollars, if you want you could build a brick oven or a mud oven for under 50 bucks and it'll make great pizzas and bread.

@davidwaVR

3 жыл бұрын

I don't know if anyone asks this question but couldn't you remove the pizza part way through from the screen on the 16 inch pies and then let it cook the rest away directly on the stone?

@josephcarabetta1494

3 жыл бұрын

And when you do you will realise thas only half the fun Enjoy

Every single person I see using an IR thermometer fails to understand how they operate. They do not measure the temperature at the red dot. They measure the average temperature of circle with the red dot at its centre. The diameter of the circle depends on how far away you are holding the device, and at what angle. They measure in a cone shaped range- narrow at the lens on the device, widening out the further you are away. Holding the probe two feet from the surface being measured means you are measuring the average temperature across a circle probably six inches across. If you aren't hitting the surface at exactly ninety degrees your measurements will also be distorted. I hate IR thermometers as people who have no understanding use them to "prove" and "disprove" all sorts of things, when in reality the way they are using them means their measurements are wildly inaccurate.

@danielc5647

3 жыл бұрын

The red dot it's just for guidance on the box of every thermometer like those says it, and also on a open environment when the wind comes from outside it affects the system a lot, also the heat coming out the oven affects the measurement, it's obvious the measurement will not be accurate, for making accurate measurements needs a closed system with professionals or at least knlowledge of thermodynamics and calculus, days of testing and a lot of patience, that test it's just for the casual guy not anything scientific and people who knows thermodynamics know that, so they don't panic, also it's just a tool it doesnt make any sense to hate a tool, and it operates on a widely range of temperatures so even if they measure it correctly at 90° controlled environment, etc etc, they would still have the measurement error which every thermometer comes, just chill out and enjoy the content, it shows that at least a neapolitan style pizza can be done in a miute if you prepare the dough with your hand and not the roller because you end up with a flat pizza like all of them but that's all no need to panic

@animalmother556x45

3 жыл бұрын

Spencer Wilton Yeah, it’s cringe. And I see all kinds of people pointing them at shiny metallic surfaces as well, and think they are getting an accurate reading. Wrong.

@Make-Asylums-Great-Again

3 жыл бұрын

I’ve had countless try to convince me it’s a LASER THERMOMETER, I just look at them with a blank stare. How did they make it this far in life.

@kennethhicks2113

3 жыл бұрын

As with any instrument, proper use is required and don't use a yardstick to measure an inch.

@josephcarabetta1494

3 жыл бұрын

In the old days before the word thermometer was invented they used grains of flour on the baking stone to determine the oven ideal cooking temperature. Pizza in a hot oven is very forgiving, when it looks cooked its ready to eat. 90 seconds is a good indicator that your oven is at the right temperature. Enjoy.

Great review. Might need one of these.

@DiffFamilyReviews

3 жыл бұрын

Thanks

I use the screens all the time. I do my pizzas on the grill. I get 600 degrees. Takes about 2 min total to cook a pizza. I can add a bit more toppings (of course the more you put on-may need to lower the temp to cook thru) and get a crispy bottom.

Great review! Thanks.

@DiffFamilyReviews

3 жыл бұрын

Thank you

Awesome review, Thank you.

Thanks for the thorough review.

@DiffFamilyReviews

3 жыл бұрын

My pleasure!

This is a excellent explanation of video In Depth Review Thanks for share the video

When I make my ny style pizzas I cook the dough about half way first, then take it out and apply sauce and toppings. Helps immensely with getting that crunchy base.

@Giove83

3 жыл бұрын

No no no Christopher

@PCGGC

3 жыл бұрын

Yeah if you're cooking in a home oven at 500 degrees (realistically more like 450-460) then this is the best way to achieve a NY style crust. I do the same. Fork the dough to prevent huge bubbles, bake 4min, add toppings, bake 4min, broil til the cheese is toasty and pepperonis crisp n cup

@travis1240

2 жыл бұрын

Maybe your crust is too thick? I have never had a problem with the crust cooking too much before the toppings were done. Then again, I use a pizza steel. Are you using a stone or a steel?

Thanks for that. Great review and I got hungry for Pizza after watching! Nice oven! 😄

@DiffFamilyReviews

2 жыл бұрын

Glad you enjoyed it

SPENCER EXACTLY. IM IN FOOD SERVICE AND IN OUR AREA IR THERMOMETERS ARE NOT USED BY THE STATE FOR FOOD SERVICE INSPECTIONS JUST FOR THAT REASON AND IT ONLY TELLS THE APPROX SURFACE TEMP NOT THE INTERNAL TEMP.

Nice video I like the fact that it is gas compared to the wood fired back yard ovens you see looks like you can control temp better. Doesn't seem like the bottom is getting cooked enough. I make a lot of pizzas outside and decided to go with the pizza kettle on a Weber kettle grill. I added a king cooker propane burner in the back and a small BBQ burner in the middle under the stone to get it hot. Stone has to be about 580 to have nice crispy brown bottom. I only do NY style and I find 550 to 600 degrees for about 5 min makes a great pie.

@DiffFamilyReviews

3 жыл бұрын

I agree but this oven is not really designed for NY style. My NY style is more of a NY/Neapolitan hybrid which is actually really good. If I'm doing thin and crispy I'll use cast iron or a pizza stone in my home oven.

Great review, thanks for all the tips and tricks. I have one for you, try sprinkling corn meal on your wood pizza spatula. The pizza will slide right off, plus it adds a little crunch to the crust. 🍕👌

@DiffFamilyReviews

3 жыл бұрын

I’ve done it. It burns a little easier than flour. I’ve started using semolina which is similar.

I saw on bar rescue that you should never roll your dough but hand stretch instead because rolling takes all the air out of it and it needs those little bubbles to properly cook the pizza. It comes out WAY better.

I have a Gozney that I use for the smaller pizzas and i own a OONI Kari 16 (I use wood here). My Gozney was $500 and I have not once been disappointed

Heat it for 30 mins works best then turn burner down to low . I’ve been using Ooni pizza ovens for approximately 6 years and love them .

I need this!!

Thank for the great video

Excellent review

Great review and great family!😊

@DiffFamilyReviews

3 жыл бұрын

Thank you!

Great tips, thx!

I want to do this with my family. My 2 year old "helps" me make pizza dough! We don't have a stand mixer so do it by hand. Also my gas oven is old and really not great. Maybe when my kiddos get older (wife 7months pregnant with daughter) I will get something like this so we can do pizza night once a week! Love you family, seems like yall have some good times eating good pizza!

@DiffFamilyReviews

3 жыл бұрын

Thank you

The kids eating pizza in the pool was the best!!! : )

excellent Review very good I recommend it very good product

super informative video, thank you!!

@DiffFamilyReviews

3 жыл бұрын

Thank you!

Great Video, Excellent Narration, Bon Appetit.

@DiffFamilyReviews

Жыл бұрын

Thank you kindly!

If you're starting with a screen, as soon as the crust gets cooked enough to slide off of the screen, remove the screen and finish the pizza without it. A pair of aluminum tongs works just fine for that.

here in Brazil, for pizza not to stick to the wood spatula, we use cornmeal instead of flour.

@freshpack8928

3 жыл бұрын

So do real authentic Italian pizza restaurants.

very useful technique

Great review!!! 👍Thank you from Hungary

@DiffFamilyReviews

3 жыл бұрын

Thank you

Would love to get my hand on one of these! 🔥

I ordered one a few days ago. It's on backorder for a few months. I ordered the wood and pellet version. I think I can hook gas up to it if I buy the gas connection part. But I love the wood smoke on my pizzas. Plus veggies. I'm planning on not just using it on pizza. But I have a feeling I will be a big hit at camp on the weekends when I use it. I love your taste testers. Adorable. They are the experts.

@mya.phoenix

3 жыл бұрын

Since you have it, can you tell me if the oven is big enough to make bread? thank you 🙏🏻

I saw a KZread ad for this and I knew I had to look this oven up.

I love you review on this product, you got me sold in getting one soon. I was wondering what is your recipes for Pepperoni pizza and other pizza? They look wonderful!

@DiffFamilyReviews

2 жыл бұрын

I use the pizza app for my dough recipe, and just wing the sauce.

so useful video. thanks a lot from peru

Awesome review ! I was sold on one even without your tips. Can’t wait to get mine!! I just want to make pizza all day lol

After a year of using Kingarthur bread dough I tried the OO Italian flower and could never get the big puffy edge I got with Kingarthur. I used Fleischmanns yeast for both and made both in the same way under the same conditions as much as possible. I finally went back to Kingarthur. The Kingarthur also had a more robust hearty crunchy bread taste vs a sort of white bread cake taste of the Italian OO grind. The differences were slight but very noticeable when tasted side by side. So it depends on what you like.

@DiffFamilyReviews

2 жыл бұрын

I’m actually a big KA bread flour fan.

very useful video,thanks for sharing!?

You did an awesome review, and kudos to your family and especially to those little helpers, that oven limits your ability to cook other items, I watched other videos were people were trying to push that oven over its limits, and for that type of money it should be capable of much much more, The main downer is the opening height, limited what you can put in that oven, and for the pizza sometimes it just seems like a hit and miss, I got really interested in this thing for our RV motorhome, tried it for a while and sent it back, but for a portable home oven I would go with something like that Alfa ONE Wood Fired Pizza Oven, yes at twice the cost, but can do So much more

@DiffFamilyReviews

3 жыл бұрын

Thanks for the compliments. I’ll have to look up that oven!

You are so right! Good looking pizza dude

@DiffFamilyReviews

2 жыл бұрын

Thanks

Really good quality review 🥲

@DiffFamilyReviews

Жыл бұрын

Much appreciated!

Great review, this oven is great, I love mine !

@mya.phoenix

3 жыл бұрын

Is the oven big enough to make bread? thank you

@elmiguel0101

3 жыл бұрын

@@mya.phoenix You know, bread needs steam in the oven for many minutes (by pouring some water in a metallic bowl for example); you can't do that here. You could only make flat breads that inflates like a ballon in seconds (pita, etc...), not bread that needs 20 min to cook with steam

The back and forth on the pizza rocker killed me lol.

Interesting to see the temps you are hitting. On my oven I'm getting much higher temps, no problem reaching temps even over what Ooni advertises. I load my pies typically with the center deck around 850f, back by the flame it's over 1k. That said I have heard from a few subscribers that they are never able to get the oven to come to full temp even in ideal conditions. I wonder what's going on here? Your pizzas are looking great. You should give yourself some credit for the launches, you're getting it done a lot better than many! It's a great oven, hard to beat the size and convenience. And yeah don't burn your face off, definitely a possibility. Have fun with the oven and happy pizza making!

@DiffFamilyReviews

3 жыл бұрын

Thanks for watching! I’ve seen a couple of your vids as well. As far as the temps go, it might have to do with elevation.

@Crusuma

3 жыл бұрын

Some guys in a forum talked about the air suply to the burner, and that it isn't set exactly the same at every koda. They were able to tune it to get a bigger flame and hotter temps.

@DiffFamilyReviews

3 жыл бұрын

Crusuma, That’s cool. I’m good with these temps, I do a lot more NY style then Neapolitan anyway but it’s definitely still hot enough for Neapolitan.

@mikeries8549

3 жыл бұрын

@@Crusuma yes. If your flanes are orange that's no good. Blue is,what u want

@TicklerDude

3 жыл бұрын

I put the flame at high to get the oven up to the highest temp. Once the pizza goes in, I lower the flame to half. Nobody needs to cook a pizza in 60 seconds.

Great video guy not only on the oven but technique as well. Quick question, is the removable stone suitable for kitchen oven use as well? Thank you sir, well done.

@DiffFamilyReviews

3 жыл бұрын

I'd say it's fine for oven use and was thinking about trying it myself.

you can use the gas GPL ?