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Пікірлер
Why I see everyone ooni's oven flame burning yellow while mine is blue?
Hey there! Flame color isn't usually cause for concern, but if you'd like our team to take a look, we'll can confirm that everything looks as it should! You can reach out to us by email at [email protected]. 😎
Why wouldn't you have showed the bottom of the pizza? Isn't that something people would want to see or is it just me?
Hey there! Sorry that the bottom wasn't shown in this video. We appreciate know what you'd like too see in future videos!
I think Ooni's are the cutest ovens I've ever seen.
You're making us blush! 🍕❤
Looks amazing I love my oonie karu!!
Good tip on squeezing the juice out of the pinapple. Interesting group of ingredients to try. Thanks!
Thanks for your comment, delighted to see you liked it! It's a lovely combo! 🤩
Hey Roy, I watch your cooking show on Netflix. It’s a great show. Gotta put some new ones out.
Mine came today I’m very happy 😊😊😊
Welcome to the pizza party! 🍕😎
@@Oonihq thanks we tested it our and it gets 5 stars amazing we had so much fun and it tasted amazing 🤩✌️🍕🍕
@@Shenanigans-ig9tj We love to hear it! 🍕🔥
@@Oonihq OMG THIS IS AMAZING THE CRUST WAS CRUNCHY THE CHEESE WAS GOOY IT WAS SO GOOD 🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
looks so tasty 🤤🍖🌮
We totally agree! 😋
Fun to watch! Thanks 👍
We're glad you enjoyed it! 💛
??? And the quantity of the ingredients?
They're listed with the caption below the video! 😉
Nice. Can't wait to try this!
Where’s the rest of it?
There isn’t any! Just serve these oily dough balls in a pan to your guests. I think you’ll be surprised by how much people love them.
Stay tuned for the follow up video next week! 😎
It's so interesting to see different chefs make pizza dough in a different way. I mix my ingredients in a totally different order and my dough turns out perfect. I mix the flour and salt together first in a bowl (this seems loads easier than trying to ram the salt into wet dough afterwards). Then put lukewarm water in a jug and add the yeast and a splash of olive oil. I stir this round until I can see the yeast starting to activate then pour it into my bowl of flour and salt. Mix it round until combined then leave it 10mins until the water has had chance to hydrate the dough. I then take it out and knead it for 10-15 minutes before covering it for 10-15 minutes to let it rest. Then knead it again for another 10-15 minutes before making it into a ball and putting it covered in the fridge for a cold ferment for 24hrs. Next day I take the dough out of the fridge and leave it covered for 2-4 hours until it has reached room temperature. I then ball out my dough and leave it to prove on the kitchen surface for 2-3 hours before making up my pizzas.
This is terrible. Tell us what the amounts are while she's doing this
We're sorry for the disappointment here! We'll pass your feedback on to our team. In the meantime, you can see the measurements in the subtitles/closed captions 😊.
Use more British, European and other international chefs / cooks... Too many Americans!
Thank you Bryan for a thorough explanation. Could I possibly make a double batch and freeze some of the dough or keep it in the fridge to use another day?
You sure can! We recommend freezing the dough after its first rise and it's been balled up 🍕!
So much Negativity here...go and buy a 10k brick one if you like. And the whole...gozney vs ooni thing, both are awesome, with very little separating the actual performance as shown by numerous comparison reviews
❤😂🎉
It is so massive, I thought he was in front of a green-screen for an intro, until he turned around and started cooking. WOW.
The Ooni Koda 2 Max is a big boi! 🔥It has a 24"-wide cooking area, perfect for a pizza party!
Possiedo il koda 16 e posso dire che ne sono super soddisfatto ma questo koda Max 2 sinceramente non mi convince proprio...1)il prezzo 2) e' vero che ci puoi informare 2 pizze insieme ma di che dimensioni stiamo parlando???Le chiamerei pizzette al massimo...e allora a sto punto meglio 100 volte il koda 16🤷🏻♂️....evito il commento delle pizze sfornate nel video😂 bo onestamente mi sembra un passo indietro da parte di koda....potevo capire se mi buttava fuori un forno leggermente più grande con biscotto incorporato e rotante...ma questo forno invece mi sembra proprio inutile....poi ad occhio mi sembra di vedere i bruciatori troppo in alto con ik rischio di ottenere un fondo della pizza crudo e una pizza sopra bruciata..bha
Ciao, possiamo cuocere due pizze da 12 pollici o tre pizze da 10 pollici contemporaneamente. E anche di più se sono più piccole! Siamo molto orgogliosi del Koda 2 Max, il nostro forno più grande e più versatile, ma apprezziamo il tuo feedback! 🍕💛
This is still the Company that started with the first affordable and well perfoming pizza oven? How come its now the Most expensive one?
Hey! We stand by our products and always do our best to offer them at a reasonable price. Ooni Koda 2 Max is our largest and most versatile oven yet, and the pricing reflects this. Our team always makes sure that each and every Ooni product is of the highest quality and worth every penny - this is a product built to last!🔥
@@Oonihq hopefully its insides won't degrade as fast like my Koda 12. Where the flame touches the chassis of the oven, mine is almost all melted away unfortunately :(
Gozney is the most expensive @ $2000
What quantity of dough (weight in grams or ounces) is your dough ball in this video?
Josh (@truecraftbbq) can help you with this one! 😉
Why aren’t there any 3rd party reviews of this oven yet? Seems weird.
There are plenty of great reviews online! 😉
Put your tin foil hat back on. 😂
@Oonihq ones where they actually have it and are using it?
Yeah that's cool but it wont work 😂
Hey! If you're having trouble with one of our products, please send us a message at [email protected] so we can help. 🔥
Not for $999.00 it’s metal and burners. Ton of IG reels of doing it in the oven and look even better.
Greek pizza super ultra mega fan here. I have never heard of Greek-style pizza before, but this one does not look far off from what we are used to around here. Still, it sounded cringy though. I am not hating; just saying.
Hey! We always appreciate the feedback!! 💛
@@Oonihq We weren't expecting anything less. Keep up the good work!
No oil?
Hey! Nope, no oil is needed to make Neapolitan-style pizza dough. Oil in pizza dough creates a crispier crust when baked and is, therefore, more suitable for a New York-style dough, for example. 🔥🍕
for the price it should come with the paddle and some decent shwag like a hat or Tshirt.
Thanks for having me!
Thank YOU for being such a legend!! 🔥
The engineering that went into that visor must have been the laziest phone it in I’ve ever seen
I accidentally made 75 percent hydration today, man it just ripped apart and stuck to my fingers. Had a hard time getting it in the oven
Uh oh! Working with higher hydrations can be a challenge - but the payoff is worth it! Using wet hands or a little bit of oil can help make it easier to handle. 😉
The only woman whose food was so amazing it brought Julia Child to tears.
Nancy is brilliant! 💛
I have the Koda 16 and honestly, I think the real challenge of the brand is to build a domestic gas outdoor oven that you don't need to remove from the site when you finish using it.
Thank you for the feedback! We always appreciate knowing what you hope to see next. 🙂
@@Oonihq Next? It should have been five years ago.
What do you mean? My Karu 16 was always outside. When I was done I’ll let it cool down and put the cover on it.
@@Bigheadedwon What he means is that it always looks portable (hence cheap), it doesn't look like its meant to be there permanently, like a Gozney Dome for example...
@@E.Vancina88 EXACTLY. Really waiting for a nice Dome alternative. Preferably with a better outer shell. There are way too many scratches on the Oonis. Had the Fyra 12 and i didnt like the outer shell...
"Take care not to scratch the outer shell" when laying it down on a cardboard box. Doesn't fill me with confidence about the build quality I'm afraid.
build quality is good. Ooni ovens are just a powder coated black material that picks up scratches like a chalkboard. To some extent the scratches wipe away and realistically you do not get scratches on the oven as it stays in one place and you put a cover on it after use. Plus you never touch the oven body during use or any other time really.
@@user-ke2up6mr8t Be honest, they are not much better than a biscuit tin sprayed black.
@@mrteroo8953 do you own one? The powder coated material is pretty good
@@user-ke2up6mr8t I did, but I sold it and bought a far superior Gozney. It's like trading up from a Ford Cortina mk 1 to a Tesla
We are proud of the quality with our Koda 2 Max and are confident you'll be impressed when you see it in person. Our other ovens don't require being turned upside down for setup, so we're just being extra careful! 😉
I'm trying to be loyal to the Karu but this is tentative 😂😂 when the Karu user get any updates.😢
All of our launches are top secret until they happen - so we can't speak to any other updates right now. In the meantime, we are glad to have you with us - no matter which oven you're rocking with. 🔥
Why am I watching this when I don't even own one!? :D
We hope to have you with us soon!! 😉
@@Oonihq Fyra 12 gang!
Can pellets be used
Our only pellet oven is the Fyra 12! The Karu will work best with wood chunks. 🔥
You will not meet a nicer guy than Rick Bayless. I’ve had the pleasure of meeting him a couple times and he couldn’t be nicer or more hospitable.
thanks
Don’t even think about bringing it to 900°. Your pizza will be torched. Bring the stone to about 450° and put your pizza in. It will be done in 2 minutes or less. Any longer and it burns
We usually suggest launching when your stone's temperature is somewhere between 750-850°F or 400-450°C! 🔥😎
Ooni Karu 2 Max in the works?? Hopefully, there will be no dual burner as I want different temperature ranges from back to front on the stone.
Thanks for the feedback, we'll pass it on! Rest assured, you can always expect something exciting from us! 😎
Reminds me of a pizza shop I used to go to in Astoria. Sadly, it's now closed.
Aw! This recipe will take you back - hope you love it! 🍕💛
I'm hoping to make this this weekend for a party and wanted some clarification on the percentages. Commenters below wisely pointed out that the recipe as written calls for over 90% hydration. If you look at Hominy Farm's video it's more like 80%. They have something like: 100% flour, 80% water, 20% levain, and 2% salt. This is slightly different from Bryan here, especially in the water amount. Can someone who's done this clarify? Also, would you say overnight proof in the fridge would be fine after bulk fermentation and shaping?
Hey! The recipe is correct, but feel free to drop the water down a touch if you prefer! The overnight proof in the fridge should be fine, but our preference is to do a bulk fermentation here! 😊
so i learned to put salt on a piece of meat. Great advice masterchef!
it is very similar to the argentine style pizza
I bought Ooni frozen pizza balls. I keep them in the refrigerator for 12+ hours. Then proof them in an airtight container for 4 hours. The dough always snaps back and never forms a circle. More like a football or flatbread shape. Am i proofing them too long at room temperature? Thanks!
Hey there! When the dough springs back on itself during stretching, this is usually a sign that the dough is still too cold. We would recommend leaving them out at room temperature for a little longer, say 6 hours. 😊
You guys have hopefully fixed all the mistakes from the 16, mainly the uneven stone temp when making bigger pies. I will be getting one