Making Authentic Pizza At Home (2 Ways)

  • Am Vor 8 Monate

    Joshua WeissmanJoshua Weissman

    Thank you to Ooni Pizza Ovens for sponsoring this episode. The world’s no. 1 pizza oven company, known for bringing portable pizza ovens to backyards all over the world. Thanks to new design features, make 16-inch pizzas while enjoying better temperature control, more fuel-efficient air flow, increased oven insulation, and better visibility. To check out Ooni for yourself, click here: bit.ly/3t2VDHD

    Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.

    Get My Cookbook: bit.ly/JWCookbookAmazon

    Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCookbook

    FOLLOW ME:
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    ---------------------------------------------------------------
    Full Recipe: www.joshuaweissman.com/post/h...

Pagans Basin
Pagans Basin

Official petition for him to open a pizzeria called ‘papa josh’

Vor 8 Monate
Youtube Commentater
Youtube Commentater

@Legoshi There are many terms for pot smokers, junkie is not one of them. Junkie derives from the slang for heroin, "junk". A junkie refers to heroin/opioid addicts. What, never heard of a stoner before?

Vor 15 Stunden
I am Hannah Montana
I am Hannah Montana

*'Papa's P'*

Vor 5 Tage
Casual_Vibez
Casual_Vibez

*signed*

Vor Monat
NGF2002
NGF2002

@LightningChase papa puts salt on the pizza

Vor Monat
Matteo Ciricillo
Matteo Ciricillo

Two more tips from an italian pizza chef: 1) basil is to be put under the mozzarella in order not to burn it (and you can add some fresh more at the end if you like it) 2) wait that time to warm up the owen, and wait another 40 minutes minimum to be sure to cook the bottom part, you will see the difference. 😘😘

Vor 8 Monate
fish army
fish army

You can put Basil ontop of the Mozzarella, Just cover in oil. Also you can use the ooni Thermometer to take the temperature of the pizza stone

Vor 28 Tage
Jack
Jack

With these ovens there is no need to cook the botom part, it's not a biscotto but a thin stone. In real oven u have to put the fire over all the floor to make it cook, but this stone release the temperature really fast so after 1 pizza you have to wait 2 min to make the stone heat again

Vor Monat
Christian Aboud
Christian Aboud

I think you just brush the basil with Olive Oil before putting in the oven to prevent it from wilting. That works for me

Vor Monat
Shahid Karim
Shahid Karim

@Afterglow Beats frozen pizza 🤢

Vor 3 Monate
Khaled M.
Khaled M.

@CorruptPlayz My goodness what an idea. Why didn't I think of that?

Vor 3 Monate
Tim K
Tim K

This guy is probably one of the most energetic and optimistic people i ve ever seen, keep it up brother

Vor 8 Monate
Muaz Bin Saleh
Muaz Bin Saleh

You mean keep it up papa😆

Vor 7 Monate
Nick Gauntlett
Nick Gauntlett

He reminds me of Ryan Renolds

Vor 8 Monate
maggot2343
maggot2343

Right? I wish I had just a fraction of the energy it requires to maintain such a positive attitude and self love

Vor 8 Monate
The Hungry Hussey
The Hungry Hussey

That crust man! Great job Josh. I've been eyeing those Ooni pizza ovens myself.

Vor 8 Monate
Christian Aboud
Christian Aboud

Have a 12, it works excellent. Upgrading to a 16 now

Vor Monat
The Calibrator
The Calibrator

Went with a baking steel. Cheaper and I can do it indoors but takes a bit longer

Vor 4 Monate
NO ONE DAMNIT
NO ONE DAMNIT

I've had a pellet Ooni for a couple years. Put a hundred pizzas through it so far and absolutely LOVE it. A friend has the gas version which I'll have to borrow soon to compare.

Vor 8 Monate
Dyxsn
Dyxsn

Major flop

Vor 8 Monate
CCR USA
CCR USA

6:42 You're supposed to put the basil leaves under the cheese to prevent the basil from burning, or at least under the sauce, as any exposed fresh basil leaves will burn in about 10 seconds in an 800F oven turning black and very bitter and ruin the flavor of the pizza.

Vor 8 Monate
Henrik Ubbe
Henrik Ubbe

@Batwolfy actually, I think he was just quoting Joshua who said exactly that.

Vor Monat
Lurker
Lurker

or just put olive oil

Vor Monat
Batwolfy
Batwolfy

@SpL Ah yes. One of the many people on youtube who has no idea how obvious it is that the person they’re commenting on isn’t angry. That type of comment you replied to is from a person who did a thing called “Giving a tip.”. It’s a thing people say to help other people. This won’t be the last time you see something like that.

Vor 2 Monate
BootySniffer3000
BootySniffer3000

@SpL its not just basil in italy

Vor 4 Monate
Wolfing It Down
Wolfing It Down

A nicely charred pizza crust really hits me in the feels every time

Vor 8 Monate
Nawed Ahmed
Nawed Ahmed

Couldn't be truer words...

Vor Monat
DeepUndaInAmsterdam
DeepUndaInAmsterdam

@no way back nobody cares, find another job

Vor 7 Monate
DeepUndaInAmsterdam
DeepUndaInAmsterdam

@no way back STOP SPAMMING

Vor 7 Monate
Ralph Marges
Ralph Marges

@micha gabo *w h a t?*

Vor 8 Monate
Isak Ryden
Isak Ryden

You should do "authentic" pizzas for different countries. Like a competition about which country has the best signature pizza

Vor Monat
massimo grecchi
massimo grecchi

I’m Italian and I love food and cooking, and with all that said those are the most traditional Napolitan and Roman pizza I’ve seen an American doing, really dope and with the traditional “cornicione” (the high edges of the napolitan pizza). And the “al taglio” pronounce was the top of the top. You are simply amazing!!!

Vor 6 Monate
Craig Wheeler
Craig Wheeler

He was a professional Chef at the best restaurant in a city of 1 million (AUSTIN, TX). He'd sure as hell better be that good. His diversity of cuisine is staggering though, even for a pro.

Vor Monat
Makayla Hall
Makayla Hall

I need to stop watching Josh's vids while I eat. It always makes me so sad to see amazingly cooked food while I eat poorly microwaved cup noodles.

Vor 8 Monate
A-Terrible-Fate
A-Terrible-Fate

@lololo lollo that's because it is 😏

Vor Monat
Jarco Brussé
Jarco Brussé

There is NOTHING wrong with microwaved noodles

Vor 4 Monate
lololo lollo
lololo lollo

If anything, it definitely helps me consume my cup noodles as if its a 3 star michelin meal.

Vor 6 Monate
ChloeN
ChloeN

rip

Vor 6 Monate
locked01
locked01

As an Italian, I commend you and totally approve your recipes and methodology.

Vor 2 Monate
rook _net
rook _net

if you ever feel useless, just remember that josh has a microwave in his apartment

Vor 8 Monate
Abhinav
Abhinav

@iEatyourbrain84 🤣🤣.

Vor Monat
HongjoongsPirate
HongjoongsPirate

what does a microwave have to do with being useless- i dont have one anymore and its a pain in the ass to warm teas, milks, instant noodles etc.

Vor 2 Monate
[Deleted]
[Deleted]

It's a apartment?? That's a nice apartment

Vor 3 Monate
Neko
Neko

@D.M. Krishna man. i haven't own a microwave for the longest time, actually so much so i kinda do not remember how you use one

Vor 8 Monate
christian figueroa
christian figueroa

@Knethen j BBC

Vor 8 Monate
Tytan Wargaming
Tytan Wargaming

The Roman style base recipe is exactly what I used to use when I was a chef, was great for filling out party catering platters

Vor 8 Monate
Elle Watson
Elle Watson

The first one looks absolutely amazing and now I really want homemade pizza 🍕

Vor 8 Monate
Daniel Stewart
Daniel Stewart

This has to be one of the best sponsors you have ever had Josh I will buy this as i have really wanted an Ooni for a long time!

Vor 8 Monate
K H
K H

Joshua, thanks so much for this great pizza recipe. I've been doing pizza at home since just before the pandemic. I've tried a handful of recipes, with my go-to ones being Alton Brown's and one of Vito Iacopelli's (the biga one). I was happy to see yours because your recipes always look great and tasty. I did a batch of the dough on Wednesday and let it proof for three days in the fridge. I just baked my pizza tonight. I use a baking steel. This pizza was awesome, and it yielded pizzeria quality results! This is going to be now my go-to recipe. This recipe produces a lot of dough; I have enough to make 5 pizzas! Thanks!

Vor 8 Monate
Ana
Ana

@K H thank you so much!!

Vor 4 Monate
K H
K H

@Ana You're welcome. I have also a stone, which I used prior to buying a steel. With stone, I used to heat the oven at its highest normal temperature, which is 550 degrees. I heated the stone for about 2 hours. The stone produces also good results.

Vor 4 Monate
Ana
Ana

@K H thank you so much!! I don’t have a steel but I do have a pizza stone, hopefully it will come out great as well :)

Vor 4 Monate
K H
K H

@Ana Hi. I use a 1-inch baking steel in an electric oven. I heat up the steel, which is located three positions from the top, on high broil for about two hours. After the steel is hot, I put in the dough with just sauce for about 5 minutes. After that, I put on the toppings and let it cook for about another 3 to 5 minutes; the total time is about 8 to 10 minutes, depending on the size of the pizza and amount of toppings. I hope this helps. Good luck! p.s. The regular maximum temp of my oven is 550 degrees. I believe it gets hotter significantly when on high broil.

Vor 4 Monate
Ana
Ana

Hi! At what temp and how much time did you use? I would love to try the neapolitan pizza in my home oven!

Vor 4 Monate
Fraser Kahl
Fraser Kahl

I've tried numerous recipies using several different types of flour. I can't stress it enough the difference type 0 flour made for me. It made the dough miles better, and significantly more workable. Looking forward to trying your recipe

Vor 8 Monate
georgia made mane
georgia made mane

Recipes*

Vor 5 Monate
ericv00
ericv00

@Jarvis Garage Yeah, but, as a yeast loving weirdo palette, this sounds delicious.

Vor 8 Monate
Miguel Abrego
Miguel Abrego

@Fraser Kahl i divide the dough before i do a 1 to 7 day cold rise. If you divide the dough right before you bake it it might cause the gluten strands to tense up and not be as workable.

Vor 8 Monate
Jarvis Garage
Jarvis Garage

@Fraser Kahl perhaps on the over-fermented side then LOL

Vor 8 Monate
Fraser Kahl
Fraser Kahl

@Jarvis Garage that batch, I used a scale, 4 day rise in the fridge, 2 hour rise after dividing dough

Vor 8 Monate
HOMERREAL
HOMERREAL

I love the fact he is putting so much effort in every single of his videos. Thumped up 👍🏻

Vor 8 Monate
Giraffes Inc.
Giraffes Inc.

YES JOSH we have ordered your (much anticipated) cookbook! Seriously, Papa, every single recipe that I have cooked from you has been a HUGE hit. Right now it is Meatball Sub Madness. Adored. Gaining adulation. I thank you, Papa!

Vor 8 Monate
Kushinada Kai
Kushinada Kai

Another great recipe! It looks delicious and i'm so motivated that i'm gonna microwave my pizza right now.

Vor 8 Monate
Vidó Csaba
Vidó Csaba

We just did the second option. First time working with yeast and any kind of dough. But it turned out not the best pizza i've ever had BUT better the most of the ones i had. So thanks Papa! Love your videos

Vor 8 Monate
Daveychainsaw
Daveychainsaw

Thanks Joshua, this is my go to method for Neapolitan dough now. Thanks man, it works great and has such a nice taste and chew to the crust.

Vor 8 Monate
ses dsz
ses dsz

the pizza looks great. Can't forget the pizza I had in Italy. It was so heavenly. Can't eat any other pizza since.

Vor 8 Monate
Cheru Siderea
Cheru Siderea

We were in Naples for one day and we visited the street of that famous "best pizza in the whole fricking world" place. Yeah, we visited the STREET. Because it was impossible to get any nearer, there were so many people standing in line. But having never really expected to get a seat at that place, we just sat down at some Da Peppino nearby where the pizza cost like 3 or 4 bucks, and still every. single. bite. was just heaven.

Vor 8 Monate
The Tempted Vida
The Tempted Vida

@HeatReel In Southern Italy the average cost of a whole Margherita pizza is 4 euros, while Marinara's average cost is 3,50 euros

Vor 7 Monate
Smithy of 98
Smithy of 98

@HeatReel euros. And per pizza although the pizza will not be of a grotesque size. At the end of the day it’s an art for them and it’s just dough cheese and sauce put together properly.

Vor 7 Monate
Patryk Karcz
Patryk Karcz

@HeatReel Margherita or Marinara costs in Italy 4-8 euros, so it's 4 bucks per pizza. Probably closer to 5 bucks, because euro is a bit more valuable than USD.

Vor 8 Monate
HeatReel
HeatReel

A slice cost three or four bucks? Or a whole pie? I'm assuming a slice...?

Vor 8 Monate
Nick Henderson
Nick Henderson

The key is time time to let the dough to grow/ ferment/mature/get air bubbles so the bottom goes crispy,crust is airy light and fluffy under the toppings has a chew but not so it flops when picked up

Vor 7 Monate
Andrea Coccia
Andrea Coccia

I’m the Italian checking on what you’re doing. Be careful Josh. Be careful.

Vor 8 Monate
matt
matt

don't you get sick of him doing the fake italian accent or is it just me

Vor 6 Monate
Khaled M.
Khaled M.

Hey does anyone know what josh means by type 00 flour. Because the definition changes from region to region. In some regions they classify it by the content of protein/gluten it contains, others by how finely milled it is and in my region it's by the amount of bran so type 00 is whole wheat, type 000 is brown flour and 0000 is white flour. I still don't know how to make this recipe :,/

Vor 7 Monate
👺samurai boi
👺samurai boi

@Danilo D'Avino hmmmmm so your not gonna slice him into 4 or 8 right?.....

Vor 7 Monate
Qilin
Qilin

Even if they're both great in their own ways, party pizza wins it for me because you get more quantity, it doesn't require a few hundred dollar specialized pizza oven, and you can get multiple flavors in one go. Sure you could just make more Neapolitan pizzas, but then you'd have to cook them back to back and it's just more effort at that point than one large tray.

Vor 8 Monate
Sophie Lee
Sophie Lee

This came just in time - was planning to try to make homemade pizza this weekend.

Vor 8 Monate
Sweet and Salty by Rhonda
Sweet and Salty by Rhonda

that looks amazing!!! I love making Pizza so relaxing making dough. great work!!

Vor 8 Monate
Gyrus
Gyrus

Hi Josh, thank you for your pizza recipe! I've noticed you don't add olive oil to the dough? Any reason for this?

Vor 6 Monate
Cheeze Grater Productions
Cheeze Grater Productions

My family has been making neopolitan pizza for some time now, and although our dough recipes are almost identical your crust is nicer. We have not achieved as much of an open crumb, so your video was a big help in answering my 'open crumb' dilemma. Thanks!!!

Vor 8 Monate
be hb
be hb

and what is the answer?

Vor 7 Monate
Ruth Duran
Ruth Duran

Love your kitchen and your crazy videos of course! Like everyone needs a Ooni cause everyone loves pizza.

Vor 8 Monate
Jonathan Bakhash
Jonathan Bakhash

I made this but replaced the flour with all purpose turned out really good. I cooked the pizzas at 500 degrees Fahrenheit and made the dough at night and let it rest until I needed it. Really good recipe. (This is the Neapolitan style btw)

Vor 2 Monate
Noah Overby
Noah Overby

I’ve made many a pizza from scratch over the years, NY style dough, al taglio, and Neopolitan. I’ve used the grill, my home oven, and Ooni (I have the Karu 12). I had high expectations, and yet making Neopolitan style pizzas in my Ooni oven is every bit as good as I hoped it would be. If you take the time and use good ingredients it’s possible to make phenomenally good pizza with those ovens. It’s just a whole other ball game compared to making pizza in a home oven. Josh, I love your channel. As always entertaining and informative.

Vor 8 Monate
Jonathan McConnell
Jonathan McConnell

My dad bought an ooni a few months ago, we’ve made New York style pizza every Monday for so long.

Vor 8 Monate
Jonathan McConnell
Jonathan McConnell

@HebrewTaija nothing, lol

Vor 8 Monate
HebrewTaija
HebrewTaija

what do you use it for that isn't pizza?

Vor 8 Monate
quiara25
quiara25

@sabata2 Appreciate the analysis – really. 👍🏾

Vor 8 Monate
KRY MauL
KRY MauL

Try some of the Italian style pizzas they knock the socks off of any New York style pizza. For example prosciutto and leafy greens is a great pizza.

Vor 8 Monate
A J
A J

Can I have your slice then?

Vor 8 Monate
Avelina Divinia_Raphael
Avelina Divinia_Raphael

Wonderful 😍 thank you it looks fantastic 🙏🏻

Vor 7 Monate
Holly W.
Holly W.

Thanks for posting this! Looking forward to making some pizza. The production of you videos are excellent. Humor/cooking...yes please!

Vor 8 Monate
scooby doo
scooby doo

Come across this channel looking for a Korean corn dog. And end up watching more and more of your recipes and tips. I remember when I was small, my mom used to make square pizza. Never knew there is one. I thought, it's just mom thing😄

Vor Monat
Circlelight
Circlelight

Well done! I am Italian (from Naples) and a pizza nerd. Only one suggestion, there is no reason behind pressing the dough to pull the air out. You want the “air” to remain inside the dough. All good other than that!

Vor 8 Monate
Devin Henkemeyer
Devin Henkemeyer

I know it seems pretty simple, but I think it would be very neat if you did a homemade marshmallow of some kind. Just to show people not only are they versatile, they are relatively easy to make as well. Also they can pretty much be flavored however you want!

Vor 8 Monate
Scott Pickett
Scott Pickett

Both of these look absolutely amazing, especially that Neapolitan.

Vor 8 Monate
Delphinium
Delphinium

I love pizza with a burning passion and this video brings a smile to my face and a tear to my eye 🤤😌

Vor 8 Monate
An Unknown Burrito
An Unknown Burrito

me: sees Josh using propane for his Ooni my brain: "boy i'll tell you hwat, nothing beats a clean burning fuel like propane"

Vor 8 Monate
Jason R.
Jason R.

literally just made challah using josh's recipe (6 strand braid, not 4) and it came out absolutely fantastic thanks for your videos as always josh!

Vor 8 Monate
ian strom
ian strom

An amazing looking pizza, all I’d recommend is slicing the mozzarella instead of ripping to avoid uneven cooking and possibly burning thin parts of the cheese, I’d also recommend leaving the sauce a little more chunky

Vor 4 Monate
fish army
fish army

Spot on,

Vor 28 Tage
Anthony Martinez
Anthony Martinez

Hey Joshua I work at a popular pizza spot in houston. We were voted one of the best and I recommend you try fermenting your tomato sauce and then mix it 50/50 with fresh sauce. Wont regret, the flavor is insanely bold and much more potent then regular. (Bianci dinapoli tomatoes are best)

Vor 8 Monate
Malek’s Channel
Malek’s Channel

I hope I get a comment back from you Joshua I’m a huge fan of your cooking, I’ve been cooking for years and I’m a chef myself, can you please show us a homemade teriyaki style medium rare steak with a homemade teriyaki sauce

Vor 8 Monate
Sora
Sora

yes we are always watching whenever there is bad pizza/pasta around but from an italian who makes pizza on the regular basis id give you a 10/5 love ur videos always making great looking food making me want to cook/eat XD(ps. I WANT THAT OVEN)

Vor 5 Monate
Andreas Olofsson
Andreas Olofsson

Been following you for years, you have climbed to elite level and you make good money. You upgrade your appartment, all your tools are elite but yet you are stubborn enough to keep that IKEA kitchen island that cannot handle the brute power of you pounding pizza dough, napolian style! Love you man!!

Vor 8 Monate
Emily
Emily

Ken Forkish has a long ferment dough and I do it in my standard oven that gets SUPER close to Italian level pizza without a fancy oven. Trust me, an Ooni is on my wishlist, but for those of us with just regular ovens and a pizza stone at hand you can get pretty close. Just don't make pizza during the summer unless you want a 550 degree box blistering your kitchen....

Vor 8 Monate
tsunaide
tsunaide

this might be odd...but can I request the team to try the 'french pizza' tarte flambee? would love to learn from joshua and team

Vor 4 Monate
Brad Rolfe
Brad Rolfe

This recipe was PERFECT!! Quick question...How long can I keep the 5 rounds in the fridge? A few days and just take them out for a few hours before I stretch out? Thanks...loving this channel!

Vor 7 Monate
be hb
be hb

you can leave the yeast based pizza balls in the fridge for 1-3 days, but you should heat up in room temperature for 2-3 hours before shaping.

Vor 7 Monate
Josh T.
Josh T.

Josh. Please bring back fermentation Friday’s. We need it.

Vor 8 Monate
AllknowingPineapple
AllknowingPineapple

Yes!!

Vor 8 Monate
Ellenahs B.
Ellenahs B.

Please!

Vor 8 Monate
Chad Epstein
Chad Epstein

@Alex Somersby I know it pisses me off so much. It’s pretty much the only grammar mistake that bothers me

Vor 8 Monate
K Sherm
K Sherm

Brad Leone has it covered on the Its Alive series. Check it out if you haven't.

Vor 8 Monate
andrew newell
andrew newell

Exact amounts then says 3 to 4 grams of instant yeast 😂 never change man you’re a hero

Vor 8 Monate
Alex McGinness
Alex McGinness

One of my goals in life is owning a pizza oven.........this sponsor is awesome!!!!!!!

Vor 8 Monate
Shimi Strasser
Shimi Strasser

Just amazing!!! Gonna try this Sunday (that’s when I have time)

Vor 4 Monate
Nakami Azano
Nakami Azano

Wow this is a beautiful pizza I’ve ever seen🤩

Vor 8 Monate
Danilo D'Avino
Danilo D'Avino

I'm Neapolitan born and raise. He did remarkably well - to the point of using the correct Mozzarella imported from here! Other than the salt and pepper at the end, the Margherita was perfect. The oven is the key, high temperatures is key to a good neapolitan pizza. So all and all I'd say 9/10 - Very well done!

Vor 8 Monate
ella ella
ella ella

Exactly. This guy is getting too much praise for missing a bunch steps etc I’m I the only one who thinks he goes on too fast?

Vor 15 Tage
George Varthalitis
George Varthalitis

There should be no garlic in the sauce as well...

Vor 8 Monate
xHALx
xHALx

@Sky Ely it's basically a Ooni ad - he did neapolitan the right way - and the other one 'meh' just to make the first one look even better.

Vor 8 Monate
Max D
Max D

@A Planner and a Dreamer and no sugar.

Vor 8 Monate
A Planner and a Dreamer
A Planner and a Dreamer

His way of making the sauce is not authentic Neapolitan. San Marz tomatos can be crushed by hand with broken leaves of basil and a pinch of salt added, then mix. There is no garlic. Also putting in the blender and making it smooth is a big mistake. No wonder the sauce completely evaporated from the pizza leaving only a color because the genius did all of that to the sauce.

Vor 8 Monate
Juju
Juju

Hey have you ever seen one of these silicone (strawberry) bowl cover thingy gadgets? They work pretty good, are airtight and thicker than plastic wrap, so they don’t release any moisture. I thought that could be helpful for you since you wouldn’t be eating so much plastic wrap anymore. Hope you see this, I love you’re videos! 🥳🖤💙🥰

Vor 2 Monate
Giorgia Vignola
Giorgia Vignola

I’m Italian and even I can’t do that. This is amazing. Looks so good.

Vor 8 Monate
Christian Sipp
Christian Sipp

That Neapolitan pizza looked as good as the one I watched an Italian chef make the other day.

Vor 3 Monate
Bertini
Bertini

Never been a pizza snob, i'll take both thank you.

Vor 8 Monate
Tami Ann
Tami Ann

It might sound crazy to a proper chef but I made pizza with a jazzed up beer bread batter recipe. I didn't have any yeast plus was shirt on time so I made beer bread batter and tossed in garlic powder, oregano, and dried parsley. It was a huge hit and the host's favorite at a pizza making party.

Vor 8 Monate
Yummy Valley
Yummy Valley

Looks delicious😍👌

Vor 8 Monate
wonder
wonder

I would love to see josh make jollof rice

Vor 2 Monate
wefilmfood
wefilmfood

I love you man. I was watching you make the dough and I was like he better not make his dough like the day he made the hut pizza. Mad respect on keeping it legit.

Vor 8 Monate
Lucas Kellogg
Lucas Kellogg

I have the ooni pizza oven and I can say as well, it is a great tool and the best pizza oven I have used

Vor 8 Monate
ProfWollhoven
ProfWollhoven

It's always Neapolitan pizza for me. I just love it. I mean... it's thin like a sin and yummy for my tummy. Roman pizza is absolutely nothing for me. I hate thick pizzas BUT every has his own preferences and we should all agree that that's good. Well... except people who throw fruits on their pizza... you disgust me....

Vor 8 Monate
PamGinia
PamGinia

Pizza always gets to me 😍😍😍😍 That crust looked amazing!

Vor 8 Monate
Armando Urso
Armando Urso

As an Italian i approve of this pizza. The ooni is a great oven too, i know someone that's gone one.

Vor 8 Monate
1Napoletano
1Napoletano

As Neapolitan I have mix feelings about how you do some of the things, like how to shape the pizza and usage of the mozzarella. Mozzarella as you rightly says is to moist , that is why in Napoli we use fior di latte or Provola, that are more dry (cheaper) than mozzarella. I would have added a sprinkle of pecorino to give the saltiness needed and a kick in the flavour. Thank you for doing the videos and savings a lot of my dinner dates :p

Vor 8 Monate
telanis9
telanis9

@Blk Frost He said he's doing both, not combining them. Did you not see the two separate pizzas??

Vor 18 Tage
Blk Frost
Blk Frost

He said in the beginning of video he's combining Roman and napolitan pizza styles.

Vor Monat
Grotten Skeksi
Grotten Skeksi

Indeed, josh said he was following the rules. But the classic margherita does not get mozzarella di bufala, it gets fior di latte. Only the margherita extra gets the buffalo mozz. And the classic sauce is just tomatoes and salt, no sugar, oil or garlic. That said, his dough looks beautiful, a pleasure to work with.

Vor 8 Monate
kitty62862
kitty62862

Pecorino is awesome cheese! I like pecorino locatelli. So perfect.

Vor 8 Monate
Marc-Antoine Moisan
Marc-Antoine Moisan

Nice! You should try adding olive oil to your pizza before cooking. The extra fat helps the cheese spread over the pizza and mix with the sauce.

Vor 6 Monate
Nada K
Nada K

I followed the same method and i was very excited. I used the stone in the oven. It was good, but there were no bubbles in it💔, and it looked like a normal one not beautiful like his pizza.😔

Vor 8 Monate
Lyn Louise
Lyn Louise

Just found out about Josh yesterday and now i have been binge watching him the whole day

Vor 4 Monate
Charles Woods
Charles Woods

I have found that 750 degrees is the perfect temperature in the Ooni Koda 16 for 90 second pizza without the burnt crust on the outer edge.

Vor 8 Monate
LightningChase
LightningChase

I’m the worst cook possible but I’m like: Ah yes he is good.

Vor 8 Monate
Ronin_AJ
Ronin_AJ

Eh Gojo?

Vor 8 Monate
Esra Caglayan
Esra Caglayan

I laughed at the bit about having an oven that can reach those temps. Have you watched Alex's series about doing pizza? Where he modified a home oven to a seriously unsafe degree?

Vor 8 Monate
Esra Caglayan
Esra Caglayan

@Iain Wallington Not sure I'd call him a geezer since he's not old (I'm talking geezer age ie 50+).

Vor 8 Monate
Justin
Justin

That's what came to my mind immediately too haha

Vor 8 Monate
Iain Wallington
Iain Wallington

Alex who the french geezer ?

Vor 8 Monate
Lojesad
Lojesad

Tbh as an italian I'm impressed and I've got to thank you Josh. Finally, someone that makes something that it's almost identical to Italian style. That Neapolitan pizza is BBBBBussin. Just two thing: 1) Sprinkled Salt and pepper it's not common. 2) For the cheese on the neapolitan you can use buffalo mozzarella (which is usually a topping on top of the normal mozzarella), mozzarella or we use also the so called pasta filata (I don't know the English name) 3) Don't burn that pizza al taglio, it looked awesome :( 4) The pizza al taglio with only cheese is still margherita (if it wasn't for that tiny parmigiano's sprinkles)

Vor 8 Monate
Jessi G.
Jessi G.

That margherita pizza looks delicious 🤤

Vor 8 Monate
Anthony Forbes
Anthony Forbes

Good recipes. Only thing I'd do different for the neopolitan is use corn meal for my work surface instead of flour. The corn meal leaves less of a flavor but adds a nice crisp on the bottom of the pie while also accomplishing creating a dry work space for the dough.

Vor 8 Monate
Jessica Wharton
Jessica Wharton

You should try making your own breakfast cereal sometime! 😋

Vor 8 Monate
Polishedpatient
Polishedpatient

oooh yes id like to see that!!

Vor 8 Monate
raquel delarosa
raquel delarosa

Yesss!!

Vor 8 Monate
Jorscam
Jorscam

That’s actually a great idea

Vor 8 Monate
FilipinoFLASH
FilipinoFLASH

Tried making the first dough and my dough came out extremely dry

Vor 11 Tage
Michele Ponte
Michele Ponte

For the pizza al taglio, in that small oven you should have added the mozzarella and pepperoni after cooking it a bit, so it wouldn’t have gotten burned and dry. Regarding the dough, if you keep it in the fridge for 24-48h, it will be less heavy on the stomach and you’ll still feel light after eating it. I worked as pizzerman. Anyway, nice video, I subscribed!

Vor 8 Monate
Mighty Pharaoh
Mighty Pharaoh

Maybe he likes it that way.

Vor 7 Monate
Bonnie Rivard
Bonnie Rivard

I’m totally getting this when I get the house soon 🙏🥰

Vor 8 Monate
Daniel Mores
Daniel Mores

+1 for Ooni. Great ovens!

Vor 8 Monate
Daniel Eubank
Daniel Eubank

Got the book, love it so far! Got some good stuff in there Sir

Vor Monat
B P
B P

I got an Ooni about a year ago. Love it. The only way to cook a pizza.

Vor 8 Monate
Shiny Tech Things
Shiny Tech Things

Pizza is one of the few foods I can cook as good as you, it's my kryptonite 🤣. I still want to build a pizza oven but my wife is gluten sensitive so hard to convince her of that.🤦‍♂️

Vor 8 Monate
pdjr1991
pdjr1991

I have a Ooni Karu 12 and love it. I saw Josh's thumbnail and wanted to see his dough and sauce recipe and low and behold hes using an Ooni. If yall aint got one, get one.

Vor 8 Monate
Nathan Perrando
Nathan Perrando

I love using San Marzano tomato’s blended with a couple teaspoons of salt and not cooked. The fresh tomato flavor is amazing on pizza.

Vor 8 Monate
Gabriel R
Gabriel R

Yeah fresh tomatoes is better, even with tiny chunks of tomato flesh hmmm, but I always tought pizza sauce needed oregano And yeah, garlic was a surprise

Vor 8 Monate
Francesca Ferraro
Francesca Ferraro

agreed, i was a little surprised to see him add garlic to be honest

Vor 8 Monate
Shelby Ann
Shelby Ann

My grandpa used to make pizza every Christmas but never told us how- now I realize he was making ROMAN pizza! Thank you so much for this video now I can continue his legacy!

Vor 4 Monate
D G
D G

I have an Ooni, and it’s only good for 1 to 2 pizzas otherwise the stone cools down too quickly and your base isn’t crispy! Or you have to wait 5/10mins until it’s hot again

Vor 5 Monate
Roberto Lenci
Roberto Lenci

I'm Italian I'm watching, I appreciate the effort of being authentic

Vor 8 Monate
centurion Gennaro
centurion Gennaro

As 100% neapolitan, gotta say you NAILED it on the dough🤙🏻💯 Edit: oh and yeah mozzarella is original from Campania, so you were right on that one too sheesh

Vor 8 Monate
Michael Allegrini
Michael Allegrini

Man you inspire this guy here to cook. All the food you make look amazeballs. Every dish i just want to jump through my screen and eat. I’ve told my girlfriend several million times while making her watch that we have to make this or that. Visually all your creations are food porn. I’ll be ordering your book soon. Much respect my friend

Vor 8 Monate
Dante Salomone
Dante Salomone

I am Italian and I can confirm excellent pronunciation of "Taglio"♥️

Vor 8 Monate
ali kartal
ali kartal

You are very funny and you make me laugh, without making any jokes! As in "no cutting corners because Italians will cut you" . This is very funny and laughable but it is not a joke! It is real! Thank you for keeping it real and not cutting corners on anything, I learn a lot and cook better that way.

Vor 2 Monate
MATT
MATT

They don’t use garlic at all in the sauce and the method for making dough is a little different there. Put oil on basil so it doesn’t burn. But it looks pretty great. 👏

Vor 5 Monate
michel kliewer
michel kliewer

Josh: You can make a neapolitan pizza at home! Also josh: just buy this oven for 400 bucks

Vor 8 Monate
fish army
fish army

Honestly, getting the best pizza oven is worth it!

Vor 28 Tage
MultiCommissar
MultiCommissar

@Josh Buchanan Absolutely. It would also be most sane thing to do. Unless you're a pizza fanatic.

Vor 8 Monate
Josh Buchanan
Josh Buchanan

@MultiCommissar Cool fact. Makes sense. I can also just walk down the block and pay a couple bucks for authentic NY-style Italian pizza by the slice.

Vor 8 Monate
Green Black
Green Black

@Dory mouwad It really isn't the same, unless you have a super hot pizza stone waiting in your drawer I guess... Because a pizza stone/steel is nice, but it can only get as hot as your oven and a normal oven doesn't reach those temps.

Vor 8 Monate
Michelle Bowen
Michelle Bowen

@Dory mouwad Not the same, but you'll get closer

Vor 8 Monate
Wayde Gardner
Wayde Gardner

Had the Ooni pellet oven. Worked fine but just couldn’t justify it as an everyday tool. My GMG pellet smoker with a pizza dome does NY style perfectly and my home oven does Roman, Grandma and Detroit Red Top just fine. If you’re really into Neapolitan, the 16” Ooni is the best option.

Vor 6 Monate
YouTube comment section
YouTube comment section

I can smell this through the screen... thar crust is divine 😍

Vor 2 Monate

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