Cooking Neapolitan Pizza in Ooni Karu 12

hi i'm paul from love vlogs and today i'm cooking neapolitan pizza in the uni curry 12. let's go so my oven's already up to temperature on wood on its own with the rolling wood flame if you want to see how to light the oven you can watch my other video so my first step is to get a dough ball out the tray and then we get the dough back inside because it's cold outside today and that will affect your dough so lots of semolina on all sides of the dough ball free up anything that's in contact with another surface or another dough ball and then you just push the fine semolina under the dough ball to release and you're away into your semolina bath so the dough ball is currently upside down in the semolina bath when we stretch and top the pizza we want to make sure that's back to being the right way up so that's the right way up now you can see the smooth surface that we created when we created tension in the dough ball we work really hard to create that surface and we want to use that basically to trap air inside the pizza inside the crust so a few turns to coat it in semolina it's back to the right way up a bit of semolina on the board and then the dough ball is ready to be stretched really simple technique you're looking to use your fingers to push the air out towards a crust already starting to form a crust same again to the other side and you can see we've got the start of a pizza shape we're going to keep pushing the air out to the crust and we're going to leave about one centimetre of a crust around the pizza before we stretch it okay we're nicely pressed and we've got a nice flat consistent base so that when we stretch it we don't get any weak points simple stretching technique hold the crust with this hand stretch out flip it 90 degrees and continue you'll see people doing this really really fast but do as fast or slow as you can you get the same effect one stretch every 90 degrees very quickly we've got a pizza formed we've got a nice 11 12 inch base we'll stretch it out to the final 12 inches once it's on the peel so let's get this topped so this is a spoonful of the pre-chopped tomatoes it's like a ready-made chopped tomato sauce i just add sea salt that's it i like just to let the flavor all the toppings speak speak through you can cook it down you can add garlic you can add basil you can add whatever you want really whatever is your preference i just like it nice and easy this is a grated grana padano just gives a really nice base flavor to any pizza making so i use this on all of my pizzas making a margarita today it's a fresh basil and i'll put this underneath the top layer of cheese so underneath the cheese that i'm melting windy so just make sure these get stuck down to your pizza and then this is the cube this is just from the supermarket it's not expensive fueled a lot this is cubed dry mozzarella so no extra moisture that's going to leach out onto your pizza when you cook it but if you're using um buffalo mozzarella that comes in liquid you just need to dry that out before you cube it up so we've got our top pizza we're ready to go we're going to transfer this onto the peel and get it into the oven so i know this part is something that some people find difficult try and simplify it for you it's a very small amount of semolina on the leading edge you peel pick up the edge of the pizza one motion you're underneath and then this is where you're just going to stretch it out it's a 12 inch peel so we stretch the pizza out and we are more or less there at a 12-inch pizza key trick before you launch is you can always check if your piece is moving and it's not going to stick just by giving it a shuffle you will see that that shrinks the dough back a little bit so i'll just re-stretch that out and i'll give it one shuffle before we launch it so we've got a good wood flame and we're about to launch the main tip i can give you is to do this with speed and confidence door off launch with confidence door back on and count to 15 seconds so 15 seconds to the first turn in nice and gently and turned through 180 degrees back in another 15 seconds [Music] turn through 90 degrees back in door up another 15 seconds final turn of 180 degrees back in and on site i'm going to give this 10 seconds not 15. that's the final 10 seconds that's a neapolitan margarita pizza cooked on wood in uni carry 12. thank you so much for watching please do subscribe and let me know in the comments if there's anything else you'd like to see on the channel cheers

Channel: Love Logs - Planet Friendly Firewood

Views: 21,905

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Id: nVq93I-gWSo

Length: 5min 7sec (307 seconds)

Published: Tue Mar 08 2022