What a wonderful video, l just loved it , you were both just perfect, and Christy explained and showed everything so well. I always thought you needed to do these pizzas in under 90 seconds, but she actually showed taking longer at a lower temperature produces just as authentic of a pizza. Looking forward to getting these every Friday, just a quick question, who ate all these delicious pizzas not Pepe all by himself?!
So looking forward to Pizza Night coming out. You are just the best Alexandra!
Awww thank you :) :) :) Christy and I (and Pepe) made a serious dent in the pizzas + sandwich, and my kids did some heavy lifting when they got home from school... rough life!
Great video! Thanks for all the great tips. We have this Ooni and love it. I bought your cookbook and we are loving all your amazing combinations. My goal is to make every single one!
We've had a few pizza fails. It might be our launching process. Why do you use a wooden peel to launch your pizzas in the oven then use a metal one to remove? Is there an advantage to starting with wood? We have the Ooni metal peel with holes.
I prefer metal peels for launching — I just think they are more forgiving and I think they make the transfer seamless.
Regardless if you use a metal or wooden peel to launch, you'll need a small-headed turning peel to turn the pizzas while they are in the oven. I often use this to remove the pizza as well but I would just as soon use the wooden one I used to launch it to remove the pizza. Does that make sense?
We were recently gifted an Ooni Fyra 12. Wondering if I can use your Simple Sour Dough Pizza Crust recipe and if you have any suggestions. We have been using the pizza steel and you recipes for the last few years and LOVE it. Now with the new oven we are looking to expand to the outdoors.Looking forward to my preordered Pizza Night!
Great to read all of this, Cindy! Yes, you can. I would suggest reducing the water to 335 grams, which brings the hydration of the dough down to 70%. And I would suggest cooking it the way Christy does in the video: in a temperature range of 650ºF-750ºF for roughly 2.5 to 3 minutes or until it is browned to your liking. Thank you re Pizza Night!!
This video was super helpful, thank you!! I have the Ooni Koda 16, and while I really like it, i had some pretty epic fails on it that made me put it away for a while while my confidence recovered 😂. You’ve encouraged me to give it another go!
I've been there! There's definitely a learning curve. It's so much fun when you finally get it. The slightly lower temperature with the slightly longer bake is very forgiving :)
I just purchased an electric indoor pizza oven ( my Christmas gift via Costco) and I'm loving it. I live in a cold winter climate, so going outdoors in winter to make pizza really doesn't do it for me. The oven heats up to 750 and makes great pizza. I used your pizza dough recipe, Ali, and in this pizza oven it was a WOW!
Looking forward to your book. My husband wants anchovie pizza (yuk!), but I love the guy so will deliver his pizza order.
So nice to hear this PattiAnn! What brand is the electric oven? Is it a Costco brand? I have the Breville Pizzaiolo, and I'd love to review that (and other electric ovens if possible) here at some point. Merry Christmas to you!
I purchased the Chefman elecrtic for $250. It's a knockoff of thd Ooni volt, Breville , Cuisinart. But for the price I couldn't resist. Looks good too, all stainless steel and comes with a niice peel. Doesn't weigh much & I store it on a little table at the end of my butcher block island. When I'm ready to use I just lift it up onto the island, plug in, and stretch the dough ball ( Thanks for the tip about using rice flour. I use rice flour for nk bread but never thought to use it to launch the pizza). I'm very pleased and thanks to you and this oven, at 72 years of age I'm making pizza like I had in Berkeley during my college days.
That's awesome. I love reading all of this. I like that you have yours easily accessible. Mine is in the basement, but I may bring it up now that it's getting so cold out, and I won't be using my Gozney as much. Thanks for sharing the brand details!
I’m so excited you’re doing this and can’t wait to get your book! I’m a fairly new ooni owner and still a little intimidated. Thanks for sharing this video!
There's definitely a learning curve with the ovens, but once you get the hang of it, it becomes second nature. I made many mangled, burnt pies in my Gozney when I first got it :)
All so mouth watering ; ) I'd love to get my avid pizza-making daughter a round serving board with a short handle to go with her baking steel and peel. Love the look of the wooden ones shown in some of your pizza photos, and you and Christy use when you take your pies out of the oven. Curious if there if there is one you'd recommend. Thx.
That would be such a nice gift, Maggie. That one is from Sur la Table but many years ago. This one looks similar but it's slightly larger, which I actually really like!
Hi! I unfortunately can't share the dough recipes from my book, because it's coming out in April. But I have other pizza dough recipes on my blog (alexandracooks.com) that I will link to and suggest adaptations to as needed.
Dec 1, 2023·edited Dec 1, 2023Liked by Alexandra Stafford
Lol, I like that Fred Flinstone has a cameo! The pizza photos are fantastic. I think I need a back yard! Congrats on this new launch. Oh and that caramelized leek pizza looks to be the one I want, haha, NO W! Breakfast pizza!
I recently bought a baking steel from bakingsteel.com for my indoor oven after watching Andris Langdon's pizza making classes on Zoom. I wondered if you have tried one. I have made a couple of pizzas and I am pretty happy with them. I have never tried one of the outdoor ovens, although I came close to buying one. Looking forward to your sharing of the pizza project and your upcoming book!
Vickie, I am the Baking Steel's biggest fan!!! It is truly the simplest, best investment someone who wants to up there at-home pizza game can make. I have the Original but I also recently bought the pro, which is very heavy but awesome. Next week, I'll be making the thin crust pizza on the Baking Steel in my home oven. Thanks for writing!
What a wonderful video, l just loved it , you were both just perfect, and Christy explained and showed everything so well. I always thought you needed to do these pizzas in under 90 seconds, but she actually showed taking longer at a lower temperature produces just as authentic of a pizza. Looking forward to getting these every Friday, just a quick question, who ate all these delicious pizzas not Pepe all by himself?!
So looking forward to Pizza Night coming out. You are just the best Alexandra!
Awww thank you :) :) :) Christy and I (and Pepe) made a serious dent in the pizzas + sandwich, and my kids did some heavy lifting when they got home from school... rough life!
Christy is the best!
She really is :)
Too kind! You’re awesome!
I’m so happy for this newsletter. I’ve been debating about getting a Ooni and this is perfect timing...
I'm so happy to hear this :)
They look delicious! Yes i will buy the book but recipe links would be fun too!! Thank you ladies!!
Thank you!
Great video! Thanks for all the great tips. We have this Ooni and love it. I bought your cookbook and we are loving all your amazing combinations. My goal is to make every single one!
We've had a few pizza fails. It might be our launching process. Why do you use a wooden peel to launch your pizzas in the oven then use a metal one to remove? Is there an advantage to starting with wood? We have the Ooni metal peel with holes.
Thanks for all the great recipes and videos!
Hi! And thank you :) Great to read all of this.
I prefer metal peels for launching — I just think they are more forgiving and I think they make the transfer seamless.
Regardless if you use a metal or wooden peel to launch, you'll need a small-headed turning peel to turn the pizzas while they are in the oven. I often use this to remove the pizza as well but I would just as soon use the wooden one I used to launch it to remove the pizza. Does that make sense?
We were recently gifted an Ooni Fyra 12. Wondering if I can use your Simple Sour Dough Pizza Crust recipe and if you have any suggestions. We have been using the pizza steel and you recipes for the last few years and LOVE it. Now with the new oven we are looking to expand to the outdoors.Looking forward to my preordered Pizza Night!
Great to read all of this, Cindy! Yes, you can. I would suggest reducing the water to 335 grams, which brings the hydration of the dough down to 70%. And I would suggest cooking it the way Christy does in the video: in a temperature range of 650ºF-750ºF for roughly 2.5 to 3 minutes or until it is browned to your liking. Thank you re Pizza Night!!
This video was super helpful, thank you!! I have the Ooni Koda 16, and while I really like it, i had some pretty epic fails on it that made me put it away for a while while my confidence recovered 😂. You’ve encouraged me to give it another go!
I've been there! There's definitely a learning curve. It's so much fun when you finally get it. The slightly lower temperature with the slightly longer bake is very forgiving :)
Great video, thanks.
I just purchased an electric indoor pizza oven ( my Christmas gift via Costco) and I'm loving it. I live in a cold winter climate, so going outdoors in winter to make pizza really doesn't do it for me. The oven heats up to 750 and makes great pizza. I used your pizza dough recipe, Ali, and in this pizza oven it was a WOW!
Looking forward to your book. My husband wants anchovie pizza (yuk!), but I love the guy so will deliver his pizza order.
Merry Christmas
So nice to hear this PattiAnn! What brand is the electric oven? Is it a Costco brand? I have the Breville Pizzaiolo, and I'd love to review that (and other electric ovens if possible) here at some point. Merry Christmas to you!
I purchased the Chefman elecrtic for $250. It's a knockoff of thd Ooni volt, Breville , Cuisinart. But for the price I couldn't resist. Looks good too, all stainless steel and comes with a niice peel. Doesn't weigh much & I store it on a little table at the end of my butcher block island. When I'm ready to use I just lift it up onto the island, plug in, and stretch the dough ball ( Thanks for the tip about using rice flour. I use rice flour for nk bread but never thought to use it to launch the pizza). I'm very pleased and thanks to you and this oven, at 72 years of age I'm making pizza like I had in Berkeley during my college days.
That's awesome. I love reading all of this. I like that you have yours easily accessible. Mine is in the basement, but I may bring it up now that it's getting so cold out, and I won't be using my Gozney as much. Thanks for sharing the brand details!
I’m so excited you’re doing this and can’t wait to get your book! I’m a fairly new ooni owner and still a little intimidated. Thanks for sharing this video!
There's definitely a learning curve with the ovens, but once you get the hang of it, it becomes second nature. I made many mangled, burnt pies in my Gozney when I first got it :)
All so mouth watering ; ) I'd love to get my avid pizza-making daughter a round serving board with a short handle to go with her baking steel and peel. Love the look of the wooden ones shown in some of your pizza photos, and you and Christy use when you take your pies out of the oven. Curious if there if there is one you'd recommend. Thx.
That would be such a nice gift, Maggie. That one is from Sur la Table but many years ago. This one looks similar but it's slightly larger, which I actually really like!
https://shorturl.at/dgGHX
My thin crust pizzas are a bit too large for that cutting board you saw in the video: I might buy one, too — I've been looking for a larger one.
Thx Ali, it looks gorgeous. 🤶🏼
i'll tuck the board under the Christmas tree with a promise of your book-to-come in April 🍕
Awww thank you 💕💕💕💕
Any recommendations for a good pizza peel?
Yep! I love this Epicurean 21x14 inch peel. If you are using it an outdoor oven, however, do measure the opening of your oven... it should be fine, but it's worth measuring to doublecheck: https://www.amazon.com/Epicurean-Pizza-21-5-Inch-14-Inch-Natural/dp/B000PRI3TS/ref=asc_df_B000PRI3TS/?tag=hyprod-20&linkCode=df0&hvadid=693711673813&hvpos=&hvnetw=g&hvrand=12653342352190166187&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004745&hvtargid=pla-309380558551&mcid=bbe71a2160dc33d6a0864d7650c5a1c1&gad_source=1&th=1
Hi-this link is taking me to a real estate website. Can you please re-link the peel? Thx!
Eesh! Try this one: https://www.amazon.com/Epicurean-Pizza-21-5-Inch-14-Inch-Natural/dp/B000PRI3TS/ref=asc_df_B000PRI3TS/?tag=hyprod-20&linkCode=df0&hvadid=693711673813&hvpos=&hvnetw=g&hvrand=12653342352190166187&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004745&hvtargid=pla-309380558551&mcid=bbe71a2160dc33d6a0864d7650c5a1c1&gad_source=1&th=1
Thanks it was interesting.Are you planning to share dough recipes as well?
Hi! I unfortunately can't share the dough recipes from my book, because it's coming out in April. But I have other pizza dough recipes on my blog (alexandracooks.com) that I will link to and suggest adaptations to as needed.
Lol, I like that Fred Flinstone has a cameo! The pizza photos are fantastic. I think I need a back yard! Congrats on this new launch. Oh and that caramelized leek pizza looks to be the one I want, haha, NO W! Breakfast pizza!
Of course the lawnmower started as soon as we started talking 🤣🤣🤣
Thanks Frank!! And I don't think you need a backyard... your thin-crust, home oven pizzas are 🔥🔥🔥
I recently bought a baking steel from bakingsteel.com for my indoor oven after watching Andris Langdon's pizza making classes on Zoom. I wondered if you have tried one. I have made a couple of pizzas and I am pretty happy with them. I have never tried one of the outdoor ovens, although I came close to buying one. Looking forward to your sharing of the pizza project and your upcoming book!
Vickie, I am the Baking Steel's biggest fan!!! It is truly the simplest, best investment someone who wants to up there at-home pizza game can make. I have the Original but I also recently bought the pro, which is very heavy but awesome. Next week, I'll be making the thin crust pizza on the Baking Steel in my home oven. Thanks for writing!