Ooni Pizza Dough Master Class

For the virtual London Pizza Festival, event partner Ooni Pizza Ovens has put together this invaluable master class in pizza doughmaking.

The techniques range from advanced doughs like sourdough (at the 3:48 ) mark) and biga (at the 17:09 mark) to the simpler, no-knead, go-to dough (at the 20:24 mark).

There are also invaluable tips on forming dough into balls as well as it to from a pizza base.

For more info about the London Pizza Festival, go to: youngandfoodish.com/event/lon...

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  • This is the most helpful video I've found on this subject. Thank you!

    Sonia HuelsenbeckSonia HuelsenbeckHace 17 días
  • why is my dough rubber. doesnt stretch

    Idiot FishingIdiot FishingHace 26 días
  • "Classic' youtube 'perfect Pizza dough'... forget dough/room temperature, edit/cut, recut to prefect dough ,edit/cut shaping, edit/cut cooking... sad...

    scott matthewsscott matthewsHace un mes
  • what did he put for the mature sourdough starter to make?

    Manos DreamhoodManos DreamhoodHace un mes
  • im watching diferent napolitan pizzas i just started to make my own napolitan dough and have a ooni karu oven now my question is do i put basil before oven or after i saw it most put on before what is the diference.

    steve wengersteve wengerHace un mes
  • who tf stretches pizza like that. Im telling you 99% of the people who stretch pizza like that at their home with the tips you just gave them is gonna tear the dough apart

    Jordi BJordi BHace un mes
  • Sorry to say. No professional Baker or Chef has a weddingring on during cooking. Bacterial bombe. Apart from this, it seems to be a good pizza

    greenblueeyezzgreenblueeyezzHace un mes
    • i do for the last 36 years, gold is a natural antibacterial

      Richard RettenmaierRichard RettenmaierHace 28 días
  • for that starter culture.. the jar seems a bit small. with the lid shut, isnt it going anaerobic?

    MrBulletpointMrBulletpointHace 2 meses
  • The amount of water content + oven temperature gives you different kinds of crusts, a low hydration with super high temperature won't neccesarily be a dense crust

    Royale CraftsRoyale CraftsHace 2 meses
  • STOP SAYING "SO"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    John LupoJohn LupoHace 2 meses
  • This information is great and wasn't being relayed in a handful of the other videos I watched for the Ooni. Thank you!!

    Darin MikesellDarin MikesellHace 2 meses
  • Awesome Vid, Thanks so much!

    Earth SenseEarth SenseHace 2 meses
  • Sorry my brother, I love ya bro, BUT YOU CANNOT use anything but the AVPN ingredients to call it a real Napoletana Pizza, OUCH ! I could not finish the video, gone at 5.28, good luck though, you da manI Ciao!!

    Ni Hao maNi Hao maHace 3 meses
    • The AVPN had performed heroic work, both as champion and guardian of true Neapolitan pizza.That said, I think we should all heed the words of Ralph Waldo Emerson: "The mind, once stretched by a new idea, never returns to its original dimensions."

      youngandfoodishyoungandfoodishHace 3 meses
  • Great tutorial - thanks

    Steve Rowley-TerrySteve Rowley-TerryHace 3 meses
  • I thought you weren’t supposed to add the salt and yeast together until after the yeast activates?

    Matt ValenzuelaMatt ValenzuelaHace 3 meses
    • Put each to a opposite side instead of on top of each other.

      JuiceBanger1JuiceBanger1Hace 3 meses
  • My pissa became so hard 😫....lack of kneading or what.... 00 or 0 we don't have...all purpose flour .....am very curious on pizza 🍕for the more business in NEPAL

    Mahendra GurungMahendra GurungHace 3 meses
    • all purpose flour is where you are going wrong.. The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten which allows for pockets of air to be formed during fermentation and cooking.

      beardmcweirdbeardmcweirdHace 27 días
  • Does this guy have a channel?

    Rey DeeRey DeeHace 3 meses
  • Why semolina instead of flour I am a pizziolo never use that.

    Jorge MicoltaJorge MicoltaHace 3 meses
  • Vieni ad assaggiare la mia pizza , io non ho bisogno di amici , vieni e non te ne pentirai

    Pizzaiolo NapoletanoPizzaiolo NapoletanoHace 3 meses
    • hahaha non hai bisogno di amici??

      3ndythebest3ndythebestHace 3 meses
  • i dont know why but seeing burnt basil on a pizza really really hurts 🥲

    roo boyroo boyHace 4 meses
  • Bravoooo...!!!! Guys __________________#Pizza.

    Love4pizzaLove4pizzaHace 5 meses
  • I've found 67% to be the perfect soft spot

    Mario BorgMario BorgHace 5 meses
    • It's definitely good to practice and work out what works best for you! There is no right or wrong. It depends on what flour is being used as not all can take the same levels of hydration. 🙌

      Ooni Pizza OvensOoni Pizza OvensHace 5 meses
    • @BecozBecoz when you do slow proofing in the fridge the dough Hydration is increased by 3-4%

      stratos konstantoudakisstratos konstantoudakisHace 5 meses
    • Haha here too Nice...I get it they just bullshit by giving exact percentage of water some times you have to either add more water or flour by eye balling and feeling the dough ...never Ever these measurements are accurate ...just reference material

      BecozBecozBecozBecozHace 5 meses
  • What are you using to coat your dough before you work with it? Semolina or Just flour?

    Adrian VakillyAdrian VakillyHace 5 meses
    • We recommend using semolina flour, as it's slightly more coarse than 0/00 flour. It helps to launch the pizzas into the oven a little easier, but it also provides a nice texture to the base and crust. The, like hydration, is down to personal preference. Some people will use the same flour they used to make the dough or use a 50/50 split of flour and semolina.

      Ooni Pizza OvensOoni Pizza OvensHace 5 meses
  • So just a question about the dough, can you freeze it? i mean if you roll it out like a normal pizza bottom you would buy

    DianaGolan2020 GolanDianaGolan2020 GolanHace 5 meses
    • We recommend freezing after it's initial but fermentation. Ball up into dough balls, place into a container or deal-lock bag and place into the freezer. This can be frozen for up to 3 months. To defrost, take out the night before, place into a covered bowl or dough tray and place into the fridge. Take them out at least 6 hours before you want to cook them, as this will allow them to come up to room temperature.

      Ooni Pizza OvensOoni Pizza OvensHace 5 meses
  • Which way is crispier crust ?

    Jeffrey IsztokJeffrey IsztokHace 6 meses
    • Bake at a lower temperature for longer as this will help to dry out the base and make the crust crispier. You can always add some extra virgin olive oil or some fine semolina flour for an extra crisp texture! Hope this helps.

      Ooni Pizza OvensOoni Pizza OvensHace 5 meses
  • Lol..I clicked on the video due to your screen name. I wish uwas young and foolish 😒

    Thomas NguyenThomas NguyenHace 6 meses
  • love the pizza cooker but way to expensive!

    Eye on artEye on artHace 6 meses
    • You could modify a cheap electric oven to produce ~300 C temperatures, not quite as high as these thins, but good enough. I've done it myself. You can check out alex's channel to see how you can modify an oven, but he goes way beyond what's necessary.

      LithostheoryLithostheoryHace 5 meses
    • They have cheaper versions that are the same price as a decent grill.

      Josh HixsonJosh HixsonHace 6 meses
  • Great vid! Thanks

    Conor GrahamConor GrahamHace 6 meses
    • Thank you, Conor. I'll let Ooni know how much you liked their video.

      youngandfoodishyoungandfoodishHace 5 meses
  • excellent Vlog, Keep it up wana friends

    Traveler SoulTraveler SoulHace un año
    • Thanks so much. Ooni's pizza masterclass videos are exceptional: Well explained and very reliable.

      youngandfoodishyoungandfoodishHace 5 meses