In case you haven’t seen it yet, I’ve been uploading new clips to Youtube in the past few weeks. Those are short video clips made during various pizza sessions and I don’t want to withhold you of them!

Celebrating years of pizza making

I’ve put together a video with some of the pizzas that I’ve baked in the last years – raw and mostly unedited photo material. Some of these shots are from the early times of my pizza “career”, so please bear with me!

Neapolitan Pizza baked in the Ooni Koda 16

This is a short clip of a Neapolitan style pizza with grilled vegetables baked in the Ooni Koda 16. If you want to learn more about the Ooni Koda 16, make sure to check out my in-depth review. The pizza dough is a 100% poolish dough. You can find the exact recipe here.

Feeding 11 hungry people

Making pizza dough for 11 people? In this short clip you’ll see what that looks like! The dough is a 100% poolish dough, the exact recipe can be found here. The total amount of the finished dough was 4,590 grams and resulted in 18 dough pieces.

Panuozzo, the Italian pizza sandwich

How about a Panuozzo? The Panuozzo is originally a streetfood born in Campania region and is kind of a pizza sandwich which you can fill with cheese, meat, veggies and other stuff. The bread is made with the same dough used to make a pizza base. The panuozzo is double-cooked, one to do the bread and the second one to let the cheese melt and crisp the sandwich back up. I used a smaller dough ball of around 180 gr to make it. Filled with ox tomatoes, fior di latte, smoked Scamorza and basil. Cooked in the Ooni Koda 16. Would you like to try it? You can find the recipe here.

Neapolitan Pizza baked at home

This is a Neapolitan style pizza baked at home in my Effeuno pizza oven. That pizza was topped with fresh plum tomatoe sauce, San Marzano tomatoes, artichokes and fresh Fior di latte – a real treat! Dough specs: direct dough with Dallagiovanna Anna (70%) and Dallagiovanna Uniqua Blu (30%) flour, 67% hydration (water content), 48 hours fermentation time. Would you like to try it? See here for the recipe.

In addition, other videos can be found on the channel as well. I’d appreciate a like, a subscription to the channel and I am happy about your feedback and comments!