What Else Can You Cook In Your Pizza Oven (5 Recipes)

all right things are going crazy in here let's see oh yeah that is some chicken it's actually insane how much pizza oven technology has advanced in the last five years to the point where it's possible for people like you and me just regular home Cooks to be banging out incredible restaurant style pizzas at home oh my God and although one of these is going to be a fraction of the cost of an actual Wood-Fired Brick Oven it's still an investment no matter how you cut it so the goal of today is to really see how far we can push this thing so I'm going to be testing out five different foods all of which are not pizza including this thing right here like what happens when you take a beautiful rib eye and you toss it in a pizza oven well stay tuned to find out all right first up is going to be the most obvious thing going in this pizza oven today what is a pizza without the sauce and cheese well it's just a flatbread or a pita but I will say one of my most life-changing culinary moments was when I got fresh Pita at this restaurant called Aya in New Orleans that came straight out of a pizza oven Wood Fired puffed up to Perfection that was one of those moments where I truly understood the full potential of bread and questioned every completely Pita that I had before that so what I did here was whipped up some pita dough and you've seen this so many times in this channel this is just my standard overnight pizza oven recipe which is down in the description 500 grams of flour 2 grams or one teaspoon of yeast 10 grams of salt 325 grams of water mix that up and then over the next two hours do some nice stretch and fold until it's beautifully smooth and we built that gluten structure and then I let the dough ferment overnight in the fridge until it's doubled in size and then this morning I formed these mini little dough balls which we will now roll out and hopefully get some puffy Pita Little Flower one of these flip it pat it out a little bit and then just give it a little roll and just because we're rolling this flat doesn't mean it's going to take away the pot all of that fermentation and gluten structure that you've built that's what's going to create the puff there we go so the oven is preheated I'm just going to toss that right in there we'll see what happens we should be able to get a live action huffage starting to go shouldn't take long at all with a super hot out starting to go starting to go question is whoa here we go whoa oh my God that is sick that is sick oh [Laughter] that is this wow I've never seen that just live like that that's incredible probably just another 30 seconds until it Browns and we're good you don't want to overcook your Pita that's for sure oh my pocket of Heaven it's just a thing of beauty gluten in action right there you want to see something more beautiful steam bath overnight fermented dough turned into pita pocket wow one bread it was perfect like this you can enjoy it with nothing but that was not the purpose of these pitas the real reason I'm starting off with this is because there's like five more recipes where fresh bread is an essential pairing so let's move on can you say flame grilled steak this one I'm probably the most I would say intrigued because I have High Hopes I have High Hopes but I'm also skeptical at the same time what happens when you throw a beautiful steak in the pizza oven so right here I have a beautiful grass-fed rib eye first thing I did was make sure it was nice and dry and for a chunk of meat this size I generally will dry brine it overnight so I just gave it a nice coating of salt and pepper on all sides popped it on a rack so I get that nice complete airflow throughout put it in the fridge overnight and this is what we're left with you can see it's a little more tacky it's just slightly cured season completely through and also we should get a better crust and now all I'm going to do is take the rack off stay a rack and hit it with a little bit of oil I'm using some grape seed oil because we are really heating this baby up doesn't need much it's a little coating now this right here it's actually a cast iron plate that uni sells which is a really nice option to go right in your pizza oven to cook things like this which I think oh look at that site could it fit more perfect all right take it off the plate Here and Now for this one I can actually turn it which is exciting all right we'll pop that close to the back so we get the most heat here we go all right I hear the sizzle oh yeah just like an insane Broiler in there wow all right I'm gonna let it get as crispy as possible on that side before we turn it oh my God that looks insane I just realized I don't have tongs can I turn it with this knife maybe oh you know what it's getting a decent Char on that side and not want to overcook that a little nervous smack in all right let's pull it oh look at that certainly rendered off a ton of fat just hope it's not overcooked well let's get it off this thing so it doesn't overcook oh my god let's go so the actual crust is like a 10 out of 10. better than I even expected please dear God don't be overcooked good sign not the most even cook you can see I think we're cooked through we've got a nice medium on the inside but it goes like pretty quickly from this intense gray to this medium it's not a super even medium rare yeah I think that's our that's our side angles give it a try wow that was good oh my God it's one of the best tasting steaks I've had at least in the last year that's all my brain can remember at this point I'll give it a nine out of ten because we didn't get perfect evenness because we're kind of just broiling heavy on both sides the way it rendered the fat while still keeping the juiciness it's unreal all right success moving on now one thing that just seems like it makes a whole bunch of sense are vegetables in here like why not flame roasted veggies I'm trying out both carrots and potatoes and whenever I'm grilling up veggies I always like to do a little bit of prep just a little pre-cooking to give them a head start so for the potatoes I'm gonna cut them up into just like steak fry little chunks I'm gonna toss them into some boiling water and cook them just till they're fork tender drain those right into a bowl hit them with just a little bit of olive oil and now I'm gonna hit them with a little bit of salt toss toss toss not to mention they're going right on this platter I'm just going to keep on all of that fat on the bottom from the steak and let's see if these things get recipe [Music] all right let's give it a peek oh nice getting nice and toasted definitely some burnt ends on there but that's to be expected oh what I should be doing is turning that let that keep going I just added some wood and this thing is like ripping now oh Jesus yeah we should get those out wow so obviously a bit of char but that is to be expected and I don't have a problem with Char like this on a pizza on anything when it's coming from real Flames some people will look at that as burnt I find with a little Wood-Fired flavor but some of these are really nice and golden all in the taste test filled on the fork but I've got a skewer for the next recipe it's got like a really crispy one and I didn't bother to turn them as you can see with that side but as long as we've got a little crispy I'm fine with that catch you up steak fries for the win I'll definitely be doing that again especially making these in the same pan as the steak I have a perfect steak fry my only Improvement would be turning them but I'm making like 10 things today so too lazy for that all right so I'm gonna get these off that was a win now let's try these carrots which were harvested from my garden and what I did was I just sliced them up into equal sizes similar to the steak fries I'm gonna toss them into some boiling water and cook them just till they're fork tender but these I coated with a little bit of honey and then some olive oil to give them that honey glaze a little bit of salt pop pop same pan just keep it rolling now seeing the success of the steak fry I have extremely high hopes for these honey roasted carrots all right so this one I just let roll for like six minutes didn't turn fajitas yeah so they're nice and soft because they were obviously parked a little more burnt probably because of the honey so the honey is great flavor but definitely created more burn like yeah much warmer those are like a seven out of ten I imagine they would actually be a little better in there but they don't quite compare to those steak fries which were a 10 out of 10. those were incredible so with the honey roasted carrots I would probably just stick to the regular oven well I mean it's up to you they're still good so honestly today was a big experiment but I'm already starting to get such a better feel for what works in a pizza oven and this next one I now have very high hopes so I wanted to do some type of Tandoori inspired chicken skewer so I've got a pack of chicken thighs with the bone in and the skin on and first I dried off the chicken thighs then I deboned them save those for some stock and since I'm gonna skewer them up I just cut the chicken into little bite-sized pieces now let's make a marinade again not traditional just what I have available and what I'm inspired by I'm gonna whip out the mortar and pestle add some cumin seeds some coriander seeds and some dried oregano and I'll just give that a rough grind and then I'll micro plane in some fresh ginger a little bit of fresh turmeric which I actually found at the farmer's market this week one clove of garlic and a little spicy chili pepper from my garden I'll add in some fresh paprika a hit of some white vinegar along with some olive oil and some yogurt and finally some salt and I'll just mix that up add it to the chicken get it nice and coated and let that marinate and really tenderize overnight we got it come on come on and this is what I have right here it looks beautiful I'm just going to skewer these up probably we'll just do two nice fat skewers to start one pop that right on there dose I'll save that for later so I'll slide these in and I will go get some tongs because I'm going to need to flip those a few times all right things are going crazy in here let's see oh yeah that is some chicken we'll let that go I probably just need to turn it once but I want it to get more crispy see you soon all right let's flip it we're officially at like Innovation level my friend oh my God and actually the bottom you know what we don't even need to flip the bottom at this point is getting just as crispy we'll just let that go a little longer all right let's do this thing oh my goodness I don't think you can get a better Char we've got that nice Browning with just some of those crispy bits I told you I had a good feeling about this one you know we got to bring in some pita we'll take this we'll pop few of them off right into there a little pita sandwich chicken thigh is definitely the way to go you do not want to be worrying about overcooking chicken breasts with 700 degree Heat by the way this thing right here I've told you before the uni Karu 16 by far my favorite pizza oven ever made you've seen the iteration to boonie over the years and they just nailed it with pretty much every element of this oven and what I am showing today is that this is more than a pizza oven I mean look at this that's like better than a goddamn Grill so now finally we are doing something totally different which is baking in the pizza oven I've never tried this before but it's the perfect time to do it since we've used up all that high heat and that wood is dying down we've got a more mild heat and yesterday prepared this apple crumble which was pretty simple I started off with a bunch of apples of course these are honey crisp I peeled them sliced them off the core into little chunks got them in a water bath with a little bit of vinegar so they wouldn't oxidize and then to a pan I added a chunk of butter drained off those apple slices added them in along with some flour a little bit of an extract a Sprinkle of cinnamon I use some honey for my sweetener but of course you can use regular sugar then I stirred that around a little bit and added some water just to help it all cook down and I just cooked that on a medium low heat until those apples really stewed down a bit and everything caramelized and turned a nice beautiful golden caramely color and the crumble was really simple I added half a cup of oats half a cup of flour half a cup of coconut sugar and then a few tablespoons of butter chopped up at room temperature and I just mixed that up with my hands until I got a nice crumbly texture I added all my apples to a mini cast iron pan and packed on that crumble topping and here we go so our oven's still reading 500 degrees Fahrenheit because we still have a lot of residual heat on that stone which is good I'm gonna pop that in there and right now you can see there's really no flame I don't want to burn the top and the apples of course are already cooked so really we just want to heat everything up and get a nice Browning on that crumble all right let's take a look you can see a bit charred but like start like these edges I'm kind of an idiot because of course if I'm cooking this at 500 degrees which it started at the top is gonna burn it's a freaking pie so as that temp is lowering a bit it's starting to cook just so much more evenly and it's a beautiful sight but those 500 temps burn those sugars a bit on the top here we go now this right here some honey whipped cream I had some heavy cream in the fridge so I just popped that in a bowl whipped it up added some honey and that's all she wrote let's see fire roast apple crumble as the late afternoon Sun Peaks in now if things go as planned you should be seeing this video the day before Thanksgiving so hey who knows maybe I inspired you to throw some baked goods in your pizza oven over the next few days wow wow that's one of the better things I've ever tasted [Music] listen I'm not a pro Baker and that is freaking like melt in your mouth glorious I will say if I manage that heat a bit better and lowered that Char rate to like 10 to 15 percent this would be one of the best pies I've ever tasted shrimp I went into this video with a pretty experimental mindset not having tried much outside of Pizza in this thing and it is clear that there is much more you can do than just make pizza in your pizza oven so Unleash Your creativity you don't just have to make pizza get creative I'll see you in the next video

Channel: Pro Home Cooks

Views: 582,438

Keywords: pizza oven, ooni, what else can you make in pizza oven, pizza oven steak, pizza oven chicken, tandoori chicken, perfect pita, pita in pizza oven, pita recipe, fluffy pita, how to get fluffy pita, veggies in pizza oven, wood fired veggies, wood fired pita, ooni karu, ooni review, is pizza oven worth it?, pro home cooks, mike g, mike greenfield

Id: EDeIkfVbfgM

Length: 15min 20sec (920 seconds)

Published: Wed Nov 23 2022