Відео

I was under the impression you don't feed discard so I am confused?

I have never tried this technique, but am looking forward to trying it today with my garlic and rosemary recipe. However, I am a LAZY BAKER so these 45 min coil folds for 5 hours will tax my gardening plans 🤔

I want to do a 28-hour room temp ferment but can’t figure out how much starter percentage to use 😑

Is it true the internal components differ between the UK and US models? I brought my UK Ooni to the US, but need to convert to fit US propane tanks. I was told I can’t do this though…is this true?

Looks great!

I’m keep feeding and almost close to the jar not rising much but has little bubbles 🫧 when is the best time to bake and how would be better does it has to rise like in the video to bake?

I’m new to this sourdough started making it keep feeding smells like vinegar sometimes flour and have some bubbles but doesn’t rise much as I have seen in the videos so confused don’t know when is the perfect time to start baking with it?

I just got one recently. Can you wash it if it ever gets moldy? Any idea how to care for it especially when living in high humid environment? Thank you

Burned allways 😢

The longest I've left my sourdough starter in the fridge without feeding was almost three weeks. I was so scared I killed it off but I took it out gave it a good feeding and it sprung back within two hours like it hadn't missed a day.

I’m just here for the catchy tune!

I wish I'd come across your video sooner, I've had a few burnt pizza's so far. I'll be trying closing the baffle on my next cook on my Karu 12G. Where did you get the garlic granules from?

This is so helpful. I've made several disappointing loaves but with my new basket wanted to try harder. Your video was exactly what I needed, it instantly transformed my results. Many many thanks

Would a couple of these be capable of small-scale commercial use?

Someone help me! This is my first pet dough, and i started it almost 4 WEEKS ago. It had a false rise on day 2 and I've been waiting for it to rise ever since. I tried changing water, ratio, temp, flour types, jars, stirring more ... ughhhhh i feel this video hit me in the feels, because i keep thinking im just impatient or easily discouraged (which is true for my personality) I do see bubbles, but what am I doing wrong, Im ready to give up :(

Thank you ❤️

Thank you. This is the first time I use these so I’m glad to have this video

Great tutorial

For those igniting for the first time, don't have your body, face, shirt etc infront of the mouth of the oven.

I agree with all the comments below, best video I've found. I too had a disaster my first time, and will be trying again this weekend. I do have one question ... I only have a metal peel, is it better to have the bamboo peel for making and launching? Thanks again for the great video!!

So well explained - thanks!!!

That must a LAZY ASS DOUGH. NEEDS SO MUCH REST😮

I dont know what i did wrong but the dough is too soft? I followed the recipe exactly it seems too wet like not enough flour

Does it have to be fully established sourdough discard? I have a starter that rose last night but not fully doubled. Pains me to throw away the discard

This is an excellent video in terms of taking a product that ultimately has two settings and with the help of your expertise being able to take it outside of those settings to really get the pizzas one is looking for. Great video!

Very happy with my proofing basket. Now I want one for making long loaves!

This are good videos if you watch them at 1.75x playback speed

Ding! Ding! Ding! Exactly!

Looks so thin and crispy

Making this for my second time as well. I used parchment paper and cooked these directly on the rack at 550° for 7 to 9 minutes🤤😋🍕

Talk to me about this awesome waffle iron. What brand is it? Where'd you get it?

Hi, I have both oval and round baskets and the two bread slings and love them all! They have elevated my sourdough bread baking to the max. Thank you for providing such a great product. I’m actually waiting on another delivery can you say exciting, oh yes I am.

Funny. You'd have to sell as a 12 pk

What is a discard?

glad i found this as my first go with raw dough was a comedy - not enough flour dusting and too thin a pizza meant it didnt slide in and out smoothly, leaving an abortion by the time it got onto the plate! we've all been there as novices no doubt

Is it okay if i wait to do the 1 hr folding for another day? Would putting it in the fridge mess it up

Thanks for the encouragement.

I got the 12 and I modified it. Took my Napoleon grill rotisserie motor, drilled a hole and mounted it underneath. I cut and forged a steel plate that fit into the motor on which I placed a round pizza stone. The motor turns slowly and I get perfect pizza every time! Before I had to manually move the pizza around 3-4 times and it was hard to get it even.

GREAT information. I'm curious if you have any experience with Nancy Silverton's dough recipe from Mozza. It's got a really high hydration level, and despite trying to keep my stone and oven from getting too hot, I found that the top of the pizza burned before I got solid leoparding on the crust and underside. I know there are other dough recipes lower in hydration that excel in the Ooni's high heat.. but I'd love to be able to replicate (or at least come close) to getting her recipe to work at home in the Ooni. Any tips would be greatly appreciated!

Do I need to buy in order to get the 2 free resources?

Just made these and I'm finding that I need to bake them for at least twice as long. I checked my oven temp and it's accurate. Should I be pre-heating the cast iron pan? We don't cover the pan like we do when baking bread, correct? The flavor is good, and the layers are gorgeous. Thanks for the recipe.

Hello ! Ok so on like day three mine look like it had great activity but I wasn’t sure it was ready to skip to day 7 but it hasn’t look the same since .. I’m on day 8 and when I went to feed it hadn’t doubled :( should I start over ? Thank you !

Thank you so much. This is so much clearer than 2 long 20 minute videos I was watching

can you please let me know, how much flour and butter I need? thanks

Great recipe, it came out delicious! Thank you 😊

too many pics of guy ralkin not enoughh of pizza

Man it took me most of the video to figure out what Ooni was lmao. I thought it was some hipster pizza style and was wondering why you were going as basic as store-bought dough. I just use corn meal to prevent sticking and launch from a cookie sheet in a standard oven. If things stick just put something big and flat on top, like another cookie sheet and flip it. Let gravity unstick and flower up everything before flipping again. I strongly recommend checking the pizza slides before and after topping it. I find granulated garlic burns and tastes bad if it gets on the crust. I think its fine on the sauced area. That or garlic salt (very very little) added to the dough recipe is pretty good. I add oregano, coriander and cumin to my dough. So good.

Stop using plastic retarded.

Didn't hear you mentioned anything about that sticker that says don't operate until this removed. I don't know if it's talking about the sticker or something else