What I do for bigger pizzas is turn off the oven right after it goes in for about 30 seconds. Then turn it back on low and keep turning it. It feels like an art form at times haha
@markfalzini5464Ай бұрын
Thank you!!!
@tiagomars9024 ай бұрын
Nice video! Just one question. When you say that you can cook pizzas one after other, how many time for real do you mean? Lets say i use 410 celcius as standard. Like 30 secs to a minute or like 5 minutes?
@jepgato66574 ай бұрын
Hey! This video was actually made a while ago. Since then, if you get ur stone super hot, id say in between pizzas you can wait about 1-2 minutes. When i cook my pizzas, i crank it up high, lower it down when im cooking, then crank it back up in between pizzas.
@tiagomars9024 ай бұрын
@@jepgato6657 ohhh great to know! Thanks.
@irondome73349 ай бұрын
Gi Metal has a new peel line out now: "Halfway between the Azzurra peel and Gold peel, Evoluzione is an elegant and sophisticated pizza peel guaranteeing excellent performance. The new arrangement of the holes enhances performance in terms of the smoothness and discharge of the flour, while the new aesthetic detail embellishes it, making it elegant and sophisticated. The S.H.A. treatment of the head surface gives the peel greater strength, smoothness and longer life."
@noname158229 ай бұрын
Just what I was looking for! Thank you!
@1hurch11 ай бұрын
We found a better 💡 all u have to do is put it on high like normal. Get the Stone hot after 30 mins. Then turn it down using the wall ball valve shout off handle much easier to control the heat..
@jepgato665711 ай бұрын
Definitely! Thanks for watching!
@jimmyhuynh756311 ай бұрын
hey what's up man, hope all is well and your pizza journey has become even more refined!
@jepgato665711 ай бұрын
Hey! Definitely little details have changed here and there lol. Have you been making pizzas?
@jimmyhuynh756311 ай бұрын
@@jepgato6657 yes! i've learned a lot through the years and it has come a long way through many trials. Thank you for your videos it has helped many of us
@jepgato665711 ай бұрын
All trial and error right? Then you pick up little things here and there lol 😂👍
@jdoleiv11 ай бұрын
This is such a great idea. Ive done par bakes several different ways and while this wont work in every situation, this sure will work better for certain events. Awesome video. Well done.
@jepgato665711 ай бұрын
Thanks for watching!
@jdoleiv11 ай бұрын
@@jepgato6657 Cheers! Well done for ejecting from that bike ride too. Ive lived in Florida and that one looked spicy! haha
@jepgato665711 ай бұрын
@@jdoleiv HA yes! Very spicy. Weather here in FL is crazy
@bjjbrawler111 ай бұрын
Trying out PAR baking and saw your GTI and had to sub! Would like to be good at "par" baking so I can make a bunch for entertainment. Good video, thx.
@jepgato665711 ай бұрын
Lol vroom vroom 😂👊
@SeanEidge Жыл бұрын
Going to try that next time. Subscribed. (I really like that you don't take credit for something someone else did. That's integrity right there,)
@jepgato6657 Жыл бұрын
Thanks bud
@Ecohen52784 Жыл бұрын
After launching your pizza if you turn down your flame you with have a lot less burning.
@richards2072 Жыл бұрын
Interesting video. Wonder how some other fruits would work, such as pineapples or cranberries.
@richards2072 Жыл бұрын
Very interesting video! Learned some very useful tips. Thanks very much. Just got an Ooni Volt and trying to learn the best ways to bake with it, but i think they're still useful. Sure glad i found your channel.
@aspjake123 Жыл бұрын
420g is a good number to make a pizza and satisfy the munchies! You nailed it Bro!! That pizza came out so good. A little late to the party but I subbed you here and IG
@jepgato6657 Жыл бұрын
🙌🙌🙌
@jepgato6657 Жыл бұрын
420 is a good number lol
@jetsamperes5762 Жыл бұрын
well, he IS a Pharmacist.
@JohnEboyee Жыл бұрын
How silly. Seems to make more sense to mirror the design of a conventional grill from low being the trickle flame to high being full blast. Different pizzas take different stone temps, so for them to limit this to a Neapolitan-type cook only caters to a small group of people. And pro tip...a cheap IF heat gun is your best friend. Took me a while to dial in pre-heat times on my pizza steel w/ a 550 degree gas oven, but trial and error got me perfecting pies from thin, thick, pepperoni rolls, strombolis and garlic knots. They all take different approaches and some don't require the steel to be full blast 650 degrees hot. I think traditional NYC pizzerias aim for a stone in the 500s if I'm not mistaken. Thanks for the info!
@andywsmith1 Жыл бұрын
I’ve been crushing out some awesome Ooni pizzas all bc of your videos. Glad to see you are back! And I’ve also been obsessed with the chili crunch.
@jepgato6657 Жыл бұрын
The stuff is good huh?! Try it on your pizzas! Lol
@katiamanfredi7465 Жыл бұрын
Great to see you back, you have been missed.
@jepgato6657 Жыл бұрын
Hey, thanks!
@SuperMoeLarryCurly Жыл бұрын
I have one new in box, waiting for my pizza oven to be finished. Can't wait!
@jepgato6657 Жыл бұрын
🙌🙌🙌
@DBenton2610 Жыл бұрын
Great trick! Thanks. Have been trying to bake baguettes which should cook for 20 minutes but after that amount of time at the lowest setting they were charcoal.
@jepgato6657 Жыл бұрын
Lol were you successful after?
@DBenton2610 Жыл бұрын
@@jepgato6657 Need to get a new batch of dough going. Will keep you posted.
@jepgato6657 Жыл бұрын
Definitely keep me posted!
@Uliio Жыл бұрын
Thank you for this video. Very clear and helpend me make my decision.
@mr_satay Жыл бұрын
Hey man just wanted to say Ive been making pizzas at home for almost a year now and your channel played a small role in inspiring me early on and I hope your well
@jepgato6657 Жыл бұрын
That’s awesome man! Thanks for the kind words! You must be a pro now! Ever try making bar style thin pizza?
@mr_satay Жыл бұрын
@@jepgato6657 no I haven't but they look perfect for cooking at home actually. I buy these Turkish bread style bases from my local fruit and veg place they work well and I wanna make my own dough this year I rekon
@wilddough8859 Жыл бұрын
Amazing review, What is the size of your peel, so it is the 36 by 36 and handle of 60cm?
@MrJusmobile Жыл бұрын
You can saw the peel and put the plastic cap back on! Everyone does it!
@Danin4985 Жыл бұрын
Man, this tip really made my day! Yesterday I had some friends over and made two 15” pizzas. Even in the lowest setting Ooni recommends, the edges got burnt, even though I have a turntable modification and kept turning the pizza continuously. I was going crazy because the pizzas were otherwise really great. I searched online and came across so many hacks. Flame guards. Inserting stainless steel pins into some burner holes. Even an additional regulator to turn the flame wash down. Yours is the easiest! I tested today morning, and it works as advertised. Can’t wait to make the really large pizzas (that’s why I got the Koda 16, and not the 12)! Thanks so much.
@jepgato6657 Жыл бұрын
So glad i was able help! Makes a HUGE difference lol
@Danin4985 Жыл бұрын
@@jepgato6657 I tried on a really large 16” pizza (went overboard with a 635 gm pie weight, chuckle). No burn! Nicely crisped bottom, and slight char on the edges. You’ve helped me achieve Pizza Nirvana (TM). 🙂 People like you are why internet is so valuable. 👍
@jepgato6657 Жыл бұрын
635gm pizza?! LOL thank you for your kind words! 😃🙏
@themadking9535 Жыл бұрын
Can't believe I just found this video. This has been my issue for months! Thanks man.
@jepgato6657 Жыл бұрын
Hope it helped!
@CowgirlsUSA Жыл бұрын
VERY HELPFUL!! I also loved the pre-cook for a big group. I put them in my kitchen oven but didn't turn out crispy. I'm trying this next time. Thank you for both great tips
@jepgato6657 Жыл бұрын
Hope i was able to help!
@nadyayork Жыл бұрын
Exactly info I wanted. Thank you.
@MissBellaboo702 Жыл бұрын
How many pizzas do you get out of one propane tank? I am so afraid of running out of fuel mid cook and I was curious how long a tank of propane would last with this oven thanks
@jepgato6657 Жыл бұрын
Thanks a great question! I cant tell you how many times ive ran out of propane mid cook. Ive just learned to keep an extra one on standby lol
@peterfalver245 Жыл бұрын
Hey Jepgato. It has been a while since you uploaded a new video. Hope everything is OK and I am looking forward to see new content from you.
@jepgato6657 Жыл бұрын
Yo Peter!!!! Been good man! How have you been? I had another child. Ive been thinking of posting. Just trying to think of something different 😉👍
@jesse2488 Жыл бұрын
I got the Ooni Fyra, and it has its quirks and a learning curve. Bottom line though it’s all worth it for the quality and flavor of pizza that you can get from a bougie pizza place in the comfort of your own home. Worth the learning and minor issues so that everyone has a memorable experience at home.
@jepgato6657 Жыл бұрын
Well said! 👍👍
@johnnyrico707 Жыл бұрын
That's a terrible idea!
@jepgato6657 Жыл бұрын
Thanks for watching
@tldrttylАй бұрын
You sound fun.
@keithlambert62172 жыл бұрын
OMG!!!!Thank you SOOOO much!
@jepgato6657 Жыл бұрын
Thanks bud!
@thomasragonese91852 жыл бұрын
Thank you!
@jepgato6657 Жыл бұрын
Glad it helped!
@stevegreenfield66312 жыл бұрын
Can I stretch out my pizza dough but not cook them in advance? Maybe stack them until the party starts? Thanks.
@jepgato66572 жыл бұрын
Oh yeah ive seen people do that before too. Id make sure theyre well floured so they dont stick. Depending on the hydration of your dough
@stevegreenfield66312 жыл бұрын
How long does it take to bring each oven up to temperature? The Roccbox takes 45 minutes to heat up. Thanks
@jepgato66572 жыл бұрын
I would say if you want a nice charred bottom, turn it on for at least 30 minutes 👍👍
@davidaucella15072 жыл бұрын
Great job. It was actually your advice on how to turn the flame down that made a huge difference on my larger pizzas. I took it one step further and on any pie 14” or more I actually shut off the over for the first 90 seconds.
@jepgato66572 жыл бұрын
The carryover heat helps right?
@_SPREZZATURA_McGEE_2 жыл бұрын
Good job, Bud.. thank you
@jepgato66572 жыл бұрын
Thanks for watching!
@fredrik.larsen2 жыл бұрын
Thanks for sharing. I was looking to see if the koda 16 would fit the medium table. I had the same thoughts as you on the square look. Cheers!
@jepgato66572 жыл бұрын
Ive had this for quite some time. Its held up great
@weatheredtome2 жыл бұрын
Good video, solid tips. Music was an odd choice and kinda distracting. Anyway, I look forward to other videos from you!
@lebo1092 жыл бұрын
Dude u literally made my month! Thank you so freaking much. I saw people on KZread making ny style for 6 minutes right up against the flame and i couldn’t figure out why i couldn’t go past 2-3 minutes and get the crunch i wanted in the bottom and u totally saved me from keeping another old oven that now I know i don’t need. Thank u so much!!!!
@jepgato66572 жыл бұрын
Lol glad i was able to help! So many people have the same issue 😂👍
@mikem0nj02 жыл бұрын
Thanks for posting! Was about to get rid of my Ooni Koda 16 before finding this. Reposted to the Koda FB group for others. 👍👍🍕
@jepgato66572 жыл бұрын
LOL glad i was able to help
@maryannd.44292 жыл бұрын
I loved that you show the video of what the flame should look like versus just showing how to turn the dial.
@jepgato66572 жыл бұрын
🙌😃👍👍
@SonneCreations2 жыл бұрын
I discovered this accidentally when I was trying to shut the oven off and was looking inside the oven while doing so and was “Heeeey”.
@jepgato66572 жыл бұрын
Lol
@iflysiu2 жыл бұрын
If you turn the Koda 90° would the legs still fit on the table? I realize the oven may overhang a bit but I'm wondering if I could use the table sideways?
@overnightclassic22 жыл бұрын
That shrunk during launch. That looks 14.5" at most. I bought a karu 16 which is 17.5" opening and 16.7" stone. I'm thinking a full 17" pizza is possible
@Jaykav992 жыл бұрын
Thanks for the video...my dials seems to really not change much at all but this lil hack did wonders. 👍
@1967DS212 жыл бұрын
What is the temperature on/at the center of the stone when you slide the pizza into the oven?
@Jaykav992 жыл бұрын
just used mine for the first time...after 20mins my stone center was over 700...but that was the limit of my laser so it could havw gotten hotter as more time passed
@1967DS212 жыл бұрын
@@Jaykav99 thanks :)
@mikey196082 жыл бұрын
Was hoping you'd be trying the Ooni Karu 16 by now for comparison.
@jepgato66572 жыл бұрын
Lol me too!
@robertmiller25932 жыл бұрын
Thanks!
@jepgato66572 жыл бұрын
😃👍
@carrieanndixon81832 жыл бұрын
Have you ever tried par-baking just the dough without any toppings kinda like "boboli" style? I'm making pizzas for my kids bday and was planning to let kids top their own, wondering how this might work and any recommendations?
@jepgato66572 жыл бұрын
Hi Carrie! I have! I would suggest when you roll out your dough, get a fork and stick some holes to prevent the whole thing from puffing up. If you’re have kids top the pizza, perhaps get some pizza screens? You wont have to pre bake the pizzas and its extremely clean. I do wish when cooking with the screens, the bottoms cooks better
@cjnicholl8559 Жыл бұрын
Works just fine, definitely want to make sure to don’t have air bubbles bc the dough will rise much easier without toppings. I par baked 48 pizza doughs for a catering event, they’ve hired me again every Saturday for the next 4 weeks !
Пікірлер
What I do for bigger pizzas is turn off the oven right after it goes in for about 30 seconds. Then turn it back on low and keep turning it. It feels like an art form at times haha
Thank you!!!
Nice video! Just one question. When you say that you can cook pizzas one after other, how many time for real do you mean? Lets say i use 410 celcius as standard. Like 30 secs to a minute or like 5 minutes?
Hey! This video was actually made a while ago. Since then, if you get ur stone super hot, id say in between pizzas you can wait about 1-2 minutes. When i cook my pizzas, i crank it up high, lower it down when im cooking, then crank it back up in between pizzas.
@@jepgato6657 ohhh great to know! Thanks.
Gi Metal has a new peel line out now: "Halfway between the Azzurra peel and Gold peel, Evoluzione is an elegant and sophisticated pizza peel guaranteeing excellent performance. The new arrangement of the holes enhances performance in terms of the smoothness and discharge of the flour, while the new aesthetic detail embellishes it, making it elegant and sophisticated. The S.H.A. treatment of the head surface gives the peel greater strength, smoothness and longer life."
Just what I was looking for! Thank you!
We found a better 💡 all u have to do is put it on high like normal. Get the Stone hot after 30 mins. Then turn it down using the wall ball valve shout off handle much easier to control the heat..
Definitely! Thanks for watching!
hey what's up man, hope all is well and your pizza journey has become even more refined!
Hey! Definitely little details have changed here and there lol. Have you been making pizzas?
@@jepgato6657 yes! i've learned a lot through the years and it has come a long way through many trials. Thank you for your videos it has helped many of us
All trial and error right? Then you pick up little things here and there lol 😂👍
This is such a great idea. Ive done par bakes several different ways and while this wont work in every situation, this sure will work better for certain events. Awesome video. Well done.
Thanks for watching!
@@jepgato6657 Cheers! Well done for ejecting from that bike ride too. Ive lived in Florida and that one looked spicy! haha
@@jdoleiv HA yes! Very spicy. Weather here in FL is crazy
Trying out PAR baking and saw your GTI and had to sub! Would like to be good at "par" baking so I can make a bunch for entertainment. Good video, thx.
Lol vroom vroom 😂👊
Going to try that next time. Subscribed. (I really like that you don't take credit for something someone else did. That's integrity right there,)
Thanks bud
After launching your pizza if you turn down your flame you with have a lot less burning.
Interesting video. Wonder how some other fruits would work, such as pineapples or cranberries.
Very interesting video! Learned some very useful tips. Thanks very much. Just got an Ooni Volt and trying to learn the best ways to bake with it, but i think they're still useful. Sure glad i found your channel.
420g is a good number to make a pizza and satisfy the munchies! You nailed it Bro!! That pizza came out so good. A little late to the party but I subbed you here and IG
🙌🙌🙌
420 is a good number lol
well, he IS a Pharmacist.
How silly. Seems to make more sense to mirror the design of a conventional grill from low being the trickle flame to high being full blast. Different pizzas take different stone temps, so for them to limit this to a Neapolitan-type cook only caters to a small group of people. And pro tip...a cheap IF heat gun is your best friend. Took me a while to dial in pre-heat times on my pizza steel w/ a 550 degree gas oven, but trial and error got me perfecting pies from thin, thick, pepperoni rolls, strombolis and garlic knots. They all take different approaches and some don't require the steel to be full blast 650 degrees hot. I think traditional NYC pizzerias aim for a stone in the 500s if I'm not mistaken. Thanks for the info!
I’ve been crushing out some awesome Ooni pizzas all bc of your videos. Glad to see you are back! And I’ve also been obsessed with the chili crunch.
The stuff is good huh?! Try it on your pizzas! Lol
Great to see you back, you have been missed.
Hey, thanks!
I have one new in box, waiting for my pizza oven to be finished. Can't wait!
🙌🙌🙌
Great trick! Thanks. Have been trying to bake baguettes which should cook for 20 minutes but after that amount of time at the lowest setting they were charcoal.
Lol were you successful after?
@@jepgato6657 Need to get a new batch of dough going. Will keep you posted.
Definitely keep me posted!
Thank you for this video. Very clear and helpend me make my decision.
Hey man just wanted to say Ive been making pizzas at home for almost a year now and your channel played a small role in inspiring me early on and I hope your well
That’s awesome man! Thanks for the kind words! You must be a pro now! Ever try making bar style thin pizza?
@@jepgato6657 no I haven't but they look perfect for cooking at home actually. I buy these Turkish bread style bases from my local fruit and veg place they work well and I wanna make my own dough this year I rekon
Amazing review, What is the size of your peel, so it is the 36 by 36 and handle of 60cm?
You can saw the peel and put the plastic cap back on! Everyone does it!
Man, this tip really made my day! Yesterday I had some friends over and made two 15” pizzas. Even in the lowest setting Ooni recommends, the edges got burnt, even though I have a turntable modification and kept turning the pizza continuously. I was going crazy because the pizzas were otherwise really great. I searched online and came across so many hacks. Flame guards. Inserting stainless steel pins into some burner holes. Even an additional regulator to turn the flame wash down. Yours is the easiest! I tested today morning, and it works as advertised. Can’t wait to make the really large pizzas (that’s why I got the Koda 16, and not the 12)! Thanks so much.
So glad i was able help! Makes a HUGE difference lol
@@jepgato6657 I tried on a really large 16” pizza (went overboard with a 635 gm pie weight, chuckle). No burn! Nicely crisped bottom, and slight char on the edges. You’ve helped me achieve Pizza Nirvana (TM). 🙂 People like you are why internet is so valuable. 👍
635gm pizza?! LOL thank you for your kind words! 😃🙏
Can't believe I just found this video. This has been my issue for months! Thanks man.
Hope it helped!
VERY HELPFUL!! I also loved the pre-cook for a big group. I put them in my kitchen oven but didn't turn out crispy. I'm trying this next time. Thank you for both great tips
Hope i was able to help!
Exactly info I wanted. Thank you.
How many pizzas do you get out of one propane tank? I am so afraid of running out of fuel mid cook and I was curious how long a tank of propane would last with this oven thanks
Thanks a great question! I cant tell you how many times ive ran out of propane mid cook. Ive just learned to keep an extra one on standby lol
Hey Jepgato. It has been a while since you uploaded a new video. Hope everything is OK and I am looking forward to see new content from you.
Yo Peter!!!! Been good man! How have you been? I had another child. Ive been thinking of posting. Just trying to think of something different 😉👍
I got the Ooni Fyra, and it has its quirks and a learning curve. Bottom line though it’s all worth it for the quality and flavor of pizza that you can get from a bougie pizza place in the comfort of your own home. Worth the learning and minor issues so that everyone has a memorable experience at home.
Well said! 👍👍
That's a terrible idea!
Thanks for watching
You sound fun.
OMG!!!!Thank you SOOOO much!
Thanks bud!
Thank you!
Glad it helped!
Can I stretch out my pizza dough but not cook them in advance? Maybe stack them until the party starts? Thanks.
Oh yeah ive seen people do that before too. Id make sure theyre well floured so they dont stick. Depending on the hydration of your dough
How long does it take to bring each oven up to temperature? The Roccbox takes 45 minutes to heat up. Thanks
I would say if you want a nice charred bottom, turn it on for at least 30 minutes 👍👍
Great job. It was actually your advice on how to turn the flame down that made a huge difference on my larger pizzas. I took it one step further and on any pie 14” or more I actually shut off the over for the first 90 seconds.
The carryover heat helps right?
Good job, Bud.. thank you
Thanks for watching!
Thanks for sharing. I was looking to see if the koda 16 would fit the medium table. I had the same thoughts as you on the square look. Cheers!
Ive had this for quite some time. Its held up great
Good video, solid tips. Music was an odd choice and kinda distracting. Anyway, I look forward to other videos from you!
Dude u literally made my month! Thank you so freaking much. I saw people on KZread making ny style for 6 minutes right up against the flame and i couldn’t figure out why i couldn’t go past 2-3 minutes and get the crunch i wanted in the bottom and u totally saved me from keeping another old oven that now I know i don’t need. Thank u so much!!!!
Lol glad i was able to help! So many people have the same issue 😂👍
Thanks for posting! Was about to get rid of my Ooni Koda 16 before finding this. Reposted to the Koda FB group for others. 👍👍🍕
LOL glad i was able to help
I loved that you show the video of what the flame should look like versus just showing how to turn the dial.
🙌😃👍👍
I discovered this accidentally when I was trying to shut the oven off and was looking inside the oven while doing so and was “Heeeey”.
Lol
If you turn the Koda 90° would the legs still fit on the table? I realize the oven may overhang a bit but I'm wondering if I could use the table sideways?
That shrunk during launch. That looks 14.5" at most. I bought a karu 16 which is 17.5" opening and 16.7" stone. I'm thinking a full 17" pizza is possible
Thanks for the video...my dials seems to really not change much at all but this lil hack did wonders. 👍
What is the temperature on/at the center of the stone when you slide the pizza into the oven?
just used mine for the first time...after 20mins my stone center was over 700...but that was the limit of my laser so it could havw gotten hotter as more time passed
@@Jaykav99 thanks :)
Was hoping you'd be trying the Ooni Karu 16 by now for comparison.
Lol me too!
Thanks!
😃👍
Have you ever tried par-baking just the dough without any toppings kinda like "boboli" style? I'm making pizzas for my kids bday and was planning to let kids top their own, wondering how this might work and any recommendations?
Hi Carrie! I have! I would suggest when you roll out your dough, get a fork and stick some holes to prevent the whole thing from puffing up. If you’re have kids top the pizza, perhaps get some pizza screens? You wont have to pre bake the pizzas and its extremely clean. I do wish when cooking with the screens, the bottoms cooks better
Works just fine, definitely want to make sure to don’t have air bubbles bc the dough will rise much easier without toppings. I par baked 48 pizza doughs for a catering event, they’ve hired me again every Saturday for the next 4 weeks !