How is it that some of my pizzas cook in 60 to 90 seconds and then others take 2 - 3 minutes with the same dough, the same toppings and the same flame size and in the same oven?
I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!
I always cook in the Ooni Koda with the dial at 3/4 to full flame. Every single time and yet my pizza cooks at varying rates. All variables are the same apart from one thing - the weather.
Is that it? Is the answer to this frustrating pizza cook time thing based on the weather outside? So, when I cook on a hot sunny day and it takes 60 to 90 seconds, it should take longer on a cold Winters day? Nope.
That made no difference as I've cooked in both conditions and the pizza made the same time.
Check out the video below to see the 80-second Pepperoni Pizza being cooked in Winter. I think it was about 3 degrees Centigrade outside.
OONI US SHOP HERE:
This dough was a 60% hydration recipe which is also my go-to standard pizza dough. There is only one other factor that may change the time - the warmth of the pizza dough.
The dough was warm when I made this. I pulled it out of my airing cupboard where it had been resting before the cook and the dough felt at least 21c when I stretched it.
So, from now on, to prove or disprove this theory of mine I will check the dough temperature before the stretch to see if that really does affect the cook.
I will be testing the temperature of the warm pizza dough. I want to find out how warm it should ideally be for the best and fastest pizza cook. I'll keep you updated on future pizza blogs.
Check out our YouTube channel here! https://www.youtube.com/c/Got2EatPizza
OONI UK SHOP HERE: