How To Avoid Burning Pizza - Ooni Koda 16 | Real-time Cook 7 Pizzas

welcome back to trw pizza i recently did an eight pizza batch on my own 16 and they all turned out to be consistently good well cooked not too charred just the right level of color and flavor and cooking i want to explain how i managed to maintain that consistently across all those pizzas i'm going to start by explaining technically how i keep my pizzas in certain zones of the unicode 16 depending on the temperature and i am also going to take you through each of those pizza real-time cooks to see how i did it practically guys if you enjoyed this please like and subscribe it really helps hey guys i want to do a quick video about balancing the flame and the temperature of the unicode 16 stone so i was going to film into the uh into the oven as i kind of explained this but as you can see it's quite dark in there so it's not ideal the light isn't shining at the right level so what i'm going to do is i'm going to take the stone out and film that but as you know as you as you may know may not know actually the flame of the unicode sits at the back and on the left hand side so let me get the stone out now and explain why that's relevant it's a very easy job to get it whatever it out onto here let's shift this across now you can see that is the stone as it sits in the oven exactly in that position now what i want to talk about is the fact that essentially there's some key points to consider when you're placing your pizza obviously i've got the infrared thermometer which i point generally in the center of the stone and i'm always looking to have that about 430 degrees give or take 10 degrees that's 450 degrees celsius and if the stone is too hot and it's close to 500 generally it will burn the bottom of the pizza i find so when i heat up the stone it takes about 20 minutes i do that by putting the gas on full then when it reaches that around 500 degrees mark i turn the gas down to low and wait for it to drop to about 430 420 440 something like that at that point it's ready to cook the first pizza now i'm going to use my daughter's excellent pizza here i mean i quite like it's quite deep crust for me um let's see how she's cooked it underneath yeah not well done actually but um now i'm going to show you the placement using this so imagine this was 430 degrees here celsius i will try and launch the pizza as well as possible into the center here now if it's too far back and to the left that's where the flames are so you might more likely to get singing around here if the stone turns out to be not quite as hot as you want it say it's more around the 400 mark even 390 then i would maybe position it a bit further back to the left because this is where you'll get more heat obviously be kept being careful that the flame isn't looking over that pizza too much so the flame would be on low i very rarely have the flame on high for cooking the actual pizza sometimes it's medium but generally i have that on low as well now if you notice for whatever reason that your pizza is getting a bit um too too hot and there's a risk for burning and it's sitting back here then i simply will bring it into the center or if it's getting very very kind of uh hot and you think it's going to get burnt very quickly then i just bring it to about here and you'll notice there's about probably about 20 30 temperature difference between here and here so this is where you can still get the pizza cooking hopefully it's risen nicely in the center so you've got that the the crust has risen nicely but you know there's still some cooking to do on the toppings so at that point you will be moving it to about here so it's all about that balance between cooking it at the start at about 430 in the center if you need to heat it up over here but not too close to the flame and if it is too hot bring it over here so think of like kind of a b and c a b and c is three zones i tend to always keep mine in a if at all possible if temperature's right but like everything the temperature isn't always right so that's why you have to play with it a bit and just watch those flames because even on low it can singe the the pizza so hope that helps just a little bit of insight as to how i generally manage to keep my pizzas from burning obviously it still happens from time to time i'm also putting some old footage from when i first got the oven just while i talked through another important element that i wanted to make sure you're aware of because i wasn't really aware of it for a long time when you get the oven up to on the pizza stone up to the temperature you want it to go say 430 degrees you actually lose a lot of that temperature in the first pizza cook so don't assume that when you get it up to the desired temperature and then you turn the flame down to low then it's going to maintain that temperature without a reheat that will not happen what i tend to find is that if i launch at 3 430 and then cook a pizza i come back to it it will be down to 400 maybe late 300s so the important message there is you can't then cook another pizza without reheating the stone properly so what i will do is as soon as i take this pizza out i would then put the flame back on medium or high for a short amount of time i'm just talking about two three minutes just to reheat that stone get the energy back into it it's very important because sometimes as i'm showing here you don't get the same rise that you expect um from a previously cooked pizza because that temperature has gone down i hope that's clear i think it's really important and i wish i knew that earlier on in my pizza making journey so now on to the part of video where i show you the practical implementation of this i show the real time cooking of going through each of those pizzas here are some of the images of the of the pizzas i made in the session i'm about to show you i think you'll agree generally good level of cooking obviously not perfect i'm still learning i've still got a lot to learn but general consistently round well cooked um pizzas so that's commensal number one you'll notice the pizza stone is very clean there obviously before i do any new batch i have that stone out i give it a good good clean a good wipe down make sure there's no left over to treat us from the previous session and um and yes it's 430 degrees here in the center of the oven getting a rise very quickly i was happy with that launch it landed almost exactly where i wanted it to be and you can see a little bit more of a rise at the back because that's as i said closer to the zone b closer to the corner where the flames are so after about 25-30 seconds i tentatively just start to manipulate the position of it just so i'm getting an even exposure to the hotter elements of the of the oven and a little bit of closeness to the flame as well you can see it's not getting particularly close to the flame here but it's still developing some leopard spotting or some carbonizing of certain parts the the underside there you saw a flash of it looking pretty healthy not overcooked you see if that if that pizza stone there had been measuring closer to 480 500 degrees you would have seen a lot of blackened char on the underside of the pizza when it flashed up but that's not the case here so we're approaching about a minute 20 on this cook i haven't gone too close to the back but there you saw a little bit of ignition let's call it um on one of the one of the dark bits of the pizza and again so what you can see is when that happens i give it a tap and it goes out it's uh it's something that is part of the learning process i need to constantly monitor where the darker bits of the pizza are and make sure they're pulled away from the flame as much as possible so number one as always not perfect but now before i show more pizzas being cooked i can't cover this topic without talking about the actual dough recipe itself as well it's very important basically if you have dough that is too soft over inflated it's going to be much harder to launch much harder to place and manipulate on the stone and that's where i think one of the big breakthroughs i've had personally in recent times is that i've got my dough to a reasonably well consistently solid position where i know i'm going to have a pizza base which is of a good consistency it's not going to be too elastic it's not going to be too soft and gooey and the main difference and i've talked about this in previous videos you can check out about my dough recipe the main difference is that i'm now using a lot less yeast than i used to um to be honest i'm using in the region up around if i was making 000 grams worth of flour to make about seven or eight pizza bowls i would actually be using about half a teaspoon of active dry yeast previously i was using a lot more than that so the message here is that by getting your dough recipe right you're much likely to get a good launch on the from the pizza peel into the oven and positioning and much less likely to have that dough sticking on the pizza stone as well so please don't think this is all about getting the right temperature on your uni and then you're not gonna have any issues you see how that doe transferred there to the peel it's relatively easy to drag across it didn't stretch and like an elastic band and get all bunched up it moved across nicely this is the dough that i was using in the video that you that you're seeing these pizzas been made from it's just it's just a very nice recipe i'm very happy with it check out my other videos of how i make my dough these days and i think you will definitely find better results if if you have that kind of approach to to the making of the dough itself so here i am finalizing that pizza ready for its toppings i'm making a classic margarita here got some fresh parmigiano don't overdo it on the parmesan guys there's always a propensity to do so but no need then some pre-grated shot bought mozzarella i must admit i used up all the um pre-cut dried mozzarella at that point and then let's cook it we've got some fresh buffalo mozzarella there as well it's looking like a rather handsome pizza if you ask me good launch so as you heard that good consistency of pizza dough he called a good easy launch i always give it a little jiggle at the start to make sure it's not sticking at all in that peel and it just went out perfectly i used to put a lot more semolina flour on the peel to help that um launch smoothly however there is definitely a likelihood of that semolina when you're making a few pizzas on the uuni that semolina flour kind of coagulating or gathering together on the pita stone and then it can actually burn a bit which causes a couple of problems one is that it can be left over on the underside of the pizza the other is that it just makes the pizza stone itself with this like covering of carbonated flour which isn't exactly what you want to maintain the temperature of the stone and things like that so avoid that if at all possible i just do a light dusting of tipo zero zero flour these days on the peel and with this well-designed well-made dough i find the the launch is absolutely fine but always do that jiggle before it goes out here you can see the the color of the the pizza from the pizza number two is looking very good the underside there there's a flash and it looked it looked a very agreeable color starting to see the toppings bubble this pizza is almost done um there's always this is the balancing act where you want to make sure it's thoroughly cooked but at the same time not leave it in too long it starts to get singed like i did in pizza number one out it comes very happy with that improvement on pizza number one and let's get a photograph so to me that's exactly what i'm looking for in a margarita great development of the crust can't complain now notice here comes pizza number three the flame inside that uni is on high you can see they're looking up high i'm doing exactly what i mentioned near the start of this video i'm reheating the stone having just cooked pizza on there so i checked the temperature it was clearly a little bit too high i then turned it down left a bit of time and then the pizza goes in you don't actually you didn't see the time i waited because i cut but yes the um the pizza well the stone was close to 480 i then just left it for three four minutes to come down on medium heat which it is now and the pizza went in so that's again balancing that temperature make sure it's not going in too hot if it was too hot right now when i lift up the pizza and show you down the side you'd see that it was uh very dark that isn't the case you can see i'm not letting it get too close to the rear or the back right now there is a lot of heat there though you can see it bubbling up already so i've got a slightly higher flame for this cook and the the temperature is a little bit higher than previous um the previous pizzas therefore you can see i'm keeping it a little bit closer to zone z at c actually a little bit further forward and to the right i'm aware that if i have it too close to the back or left it's going to burn you can actually see that is what happens just there i need to finish this pizza as soon as possible to avoid more singeing but i think overall the balance was good i was happy with that one okay so you can tell the light is fading i was doing these pizzas in the early evening um i'm checking the temperature again it's roughly the temperature i wanted it at re-heated that stone turn down the flame in girls pizza number four another solid launch happy with that sitting in pretty much zone zone a in the center there you would have noticed on the infrared thermometer the temperature was slightly lower than i normally aim for it's about 418 in the center but 10 degrees celsius lower than i'd be advising these things never perfect and to be honest that isn't a big deal it doesn't matter but you can see the effect it's having the pizza isn't rising as fast as the previous one so that's where i'm just monitoring it carefully moving it a little bit further back as needed starting to get a little bit more reaction in the in the crust toppings are starting to bubble obviously when you have a higher crust and it's got up like this it's closer to the flame it's close to the hotter part of the oven because the heat obviously rises so you have to be very careful when you start getting a pizza that that rises this much it's the top let's say mountains and peaks of the pizzas that are more likely to get burnt look at that absolutely piping hot i was a little bit paranoid i think that that was going to to burn quite quickly so i got out there and finished that pizza okay so it's getting very dark now i actually got the torch out just to uh get a little bit more light on the subject i've reheated that stone again got it to the temperature i want it to be about 430 degrees c give it a little bit of a shake make sure it's moving nice on the peel which means that it will launch properly and it goes very very quick smooth launch but as you can see it went closer to zone b went right to the back that was unplanned obviously right now i'm watching it very closely at the back so i'm like okay that flame is very likely to start cinching the pizza so i'm already tentatively getting that turning peel in there to rescue it and bring it forward a bit i don't normally touch the pizza with a peel that early but there you can see that's exactly what i did left it for a few seconds just to firm up the dough which means that when i put the peel under it won't damage the dough but then quickly rescued it you can see worked out quite nicely didn't get burned a little bit of leopard spotting but now it's closer to zone a or zone c i.e the center or to the front on the right it's rising nicely and the side looks fine i love seeing that steam come off it as the uh the liquid and the air particles get go through that high heat very satisfying it's looking like another fine pizza maintain it shape nicely i do find it interesting and part of what i love about pizza making is the difference of these pizzas one to the other despite the fact i'm using the same dough recipe the same oven the same timing they all come out slightly different it's part of the magic and uh and yeah it's just it's just an interesting fact that tiny very variables can make pizzas very different and then the penultimate pizza slightly cooler that time it's gone into zone a flame is slightly higher though so here i've done a balance where the stone is cooler but the flame is slightly higher and as long as i don't keep it too close to the flame that isn't going to be a problem but i do have to watch it very closely it's um it's it's not quite full medium the flame previously i was cooking on low or just above low so it's maybe 20 percent higher flaming that's causing more direct heat from the flame which is compensating from a slot for a slightly lower temperature stone you'll see it's it's working okay it's working fine in fact but you'll see the pizza isn't rising as much in the areas that aren't closer to the flame if that stone was hotter the pizza would be rising kind of more uniformly and that is again just the part of the trial and error you have to just keep on practicing and getting your head around how that works how to balance it because you're never going to have the temperature of the stone perfectly consistent you're never going to be able to well i personally won't be able to perfectly launch the pizza into exactly where i want it to be 100 of the time um i'm never going to stop 100 of burning and singeing in fact there you go i just had some there possibly because i had a cheeky [Music] sip of wine and wasn't paying attention that's another really really important thing here you have to pay attention all the time when you're cooking pizzas don't take your eye off the ball otherwise you'll have issues very very quickly three to five seconds not paying attention can result in a problematic pizza so the last piece of knight you saw there i was getting about 410 degrees when i heated the oven up so i had it on the flame on full to get the the stone to where i wanted it to be i opted for a 410 degree stone with a slightly higher flame to cook this one then it went again zone a central this one had some pre-baked chilies on the top sorry not chilies red pepper red yellow pepper again you'll notice it will rise a bit more closer to the flame i'm watching it closely because the flames a bit higher it's looking very nice very nice shape just being careful spun it round about 180 degrees there that was very quick it's less than 30 seconds it cooked that side of the pizza almost perfectly the underside is looking good it's not burned another sign of a good pizza making session is that the stone itself doesn't get too dirty or built up with to treat us and you can see that stone's looking pretty clean after eight pizzas so i'm happy with that didn't get any sticking or pizza base disasters holes in the pizza making the sauces um fall through and get all stuck and coagulated last piece of the night was was looking good just got to keep concentrating keep the energy up and deliver quality so guys i hope you found this useful i feel that as always with my videos the key theme is just encouragement to keep trying keep practicing over and over again and you will get better that's all i'm doing i'm still only at the start of my journey but i'm really enjoying it i hope you enjoy it too please like and subscribe if you find it useful and it's just much appreciated to get that kind of support thank you

Channel: TRW Pizza

Views: 161,600

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Id: JwbT-ite4x8

Length: 24min 48sec (1488 seconds)

Published: Fri Oct 29 2021