Tested From Home: Making Wood-Fired Neapolitan Pizza!
Joey shares one of his big passions: making Neapolitan-style pizza at home with a wood-fired oven. He’s been using the Ooni 3 compact pizza oven for a few years, and talks about his experience with this wood pellet fueled oven and his preparation process for making the most out of it. And yes, Joey shares his pizza dough recipe as well!
5 thoughts on “Tested From Home: Making Wood-Fired Neapolitan Pizza!”
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Thanks for the interesting video! I was surprised when you said that a pizza steel would retain heat better than a ceramic stone – that’s a bit counterintuitive, since I’d expect the higher conductivity of the steel to cool down faster.
In general it seems like this thing would be improved with some real refractory insulation and a simple temp gauge.
aaah, i have been waiting for your cooking videos ever since you mentioned making pizza & pasta when you were sitting in on a still untitled episode years back. and now, i watched these 25 minutes go by like 5, and am hungry again despite having eaten 2 burgers earlier.
i especially dig your general outlook towards pizza – embrace all its variants and find your favourites. i’m here for it. 🙂
I really fancy pizza now, but having seen yours, I feel that whatever I get will be a disappointment!
Wish I could justify shelling out that much wonga on one of those ovens though.
for what it’s worth, kenji lopez-alt has a recipe for a sicilian pizza called sfincione on serious eats that works very well in home ovens. also has a cold-fermented dough and the sauce recipe is so good i’m always making more than i need because it demands excessive sampling by the spoonful.
Nice, thanks! I’ll check that out