Wood-Fired Pizza Cooking Tips When Things Go Wrong! Ooni ProHello! Welcome to our learning to cook pizza journey! This video shows wood-fired pizza cooking tips and what to do when your wood-fired pizza cook doesn't quite go to plan! We used the Ooni Pro Pizza Oven. 500g Blue Caputo 00 Flour 2g dissolved dry yeast 9g dissolved table salt 300g water.
Cooking with a wood-fire is amazing – it’s very calming and the fire produces a mesmerising and beautiful flowing flame. The flame flows outwardly and up across the top of the oven and it appears so gentle.
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!
But don’t be fooled by that beauty! The fire is the boss and it means business. The heat from just one log inside the Ooni Pro Pizza Oven can create great heat in a short time. Add that heat to a warm summer day and the heat retention within the oven is high and this is where my first pizza tip comes in.
- If your stone increases to over 550c and you don’t have the time to wait for it to reduce down (which can take about 10 minutes), then grab your skillet pan. Place it on the stone and it will take 120c off your stone in a minute or two. Check out how I did this in the video below:
Wood-Fired Pizza Cooking Tips When Things Go Wrong! Ooni Pro
Hello! Welcome to our learning to cook pizza journey! This video shows wood-fired pizza cooking tips and what to do when your wood-fired pizza cook doesn’t quite go to plan! We used the Ooni Pro Pizza Oven. 500g Blue Caputo 00 Flour 2g dissolved dry yeast 9g dissolved table salt 300g water.
The other wood-cooked pizza tip that may be helpful during your cook is to raise the pizza off the stone if it is too hot. In the video above I had to do this even though the stone had reduced to 440c in the middle.
This was because the stone was deeply hot – right through to the bottom of the stone and that cooks the pizza base faster even with a lower surface temperature. If this happens:
- Just lift your pizza up. You may have to do this for the whole cook but as long as you have cooked the base this will be the best way not to burn your base.
The final tip relates to running out of flame as you wait for your stone to cool down.
- When this happens just add more wood or lump-wood or kindling to get it going again before you launch your pizza into the oven.
So even when things get challenging with your wood-fired cook they are easily overcome.
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