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??? And the quantity of the ingredients?

Nice. Can't wait to try this!

Where’s the rest of it?

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

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?

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.

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

This is still the Company that started with the first affordable and well perfoming pizza oven? How come its now the Most expensive one?

What quantity of dough (weight in grams or ounces) is your dough ball in this video?

Why aren’t there any 3rd party reviews of this oven yet? Seems weird.

Yeah that's cool but it wont work 😂

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.

No oil?

for the price it should come with the paddle and some decent shwag like a hat or Tshirt.

Thanks for having me!

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

The only woman whose food was so amazing it brought Julia Child to tears.

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.

"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.

I'm trying to be loyal to the Karu but this is tentative 😂😂 when the Karu user get any updates.😢

Why am I watching this when I don't even own one!? :D

Can pellets be used

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

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.

Reminds me of a pizza shop I used to go to in Astoria. Sadly, it's now closed.

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?

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!

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

your editor made the video WAY too dark.

Ooni email 'Don't forget dad!' Nah, I wont. He died a few years ago. Happy Father's Day.

3 underbaked 10 inch pizzas

It’d missing a quick drop lid similar to what you see at a subway restaurant topping bar. Some people live with gnats and they follow your hands around.

Where are these ovens manufactured?

Blue magic

This solves the major problem when cooking with friends and family... More pizzas to more people without your guests waiting.

ayyy Jared!

just got a job making pizza I suck at this