Such a fun video! Here are a few tricks I’ve learned from cooking in my Ooni for over a year now. 1. No need to buy an Ooni cast iron pan. A regular cast iron pan works just fine and gives you more room. 2. Rather than saving my chicken thigh bones for stock, I toss them in the marinade and cook them with the chicken. They make a delicious snack for the chief. 3. I also love cooking salmon in the ooni, using any grilled salmon recipe. 4. Heat your cast iron pan in the ooni and then make smash burgers on it-keeps your kitchen from smoking up. 5. Finally, you missed one of my favourite ways to use my Ooni: fire roasted salsa. I take a bag of tomatoes (I usually get them on discount at my corner grocery), slice them in half, and spread them out on a baking sheet along with some whole garlic cloves and quartered onion. Put in the ooni until the tops of the veggies are nicely charred, spinning the tray around once. Let cool slightly, then peel the tomatoes and mash all the ingredients along with salt, cilantro, and chipotles in adobe salt. The salsa is incredible. Unlike salsa made in with an oven on broil, the ooni chars the veggies so fast that the don’t loose a ton of moisture.

5:00 - probably should had preheated the cast iron 5:53 - for steak fries, used baked potatoes that were refrigerated overnight - the baking, refrigeration and recooking changes the potatoes structure in a really good way 12:38 dissolve a table+ of honey in your water bath, and your apple won’t brown for hours. Kind of an organic ‘fruit fresh’

Love how happy and excited you got when the pita started to rise! ☺️

Big fan here, big like for all your videos! Thanks! You are a great cook, and a real chef, actually! Your video with Vito "this guy changed my pizza game" was a mind-blowing for me, and ever since I am looking to buy an Ooni oven ;)) One thing I want to mention, though... You don't want to heat the honey and/or the olive oil at those temperatures! You will destroy everything on them. 500F is about 100degrees above the olive oil (quality one!) smoke point! Not to mention the honey... If you want some honey flavor, I would add it at the end, over the finished product. But that's just me, and my humble opinion. Big likes, as said!! And thanks again!

I've read that in traditional clay ovens, at the end of bake, there is enough residual heat to cook casseroles, and village women bring covered casseroles to put in the oven to use the last heat to cook a one-dish meal. I don't know how long the Ooni would retain cooking-level heat, but it might be another dish you could work into the plan. This is the only video that has ever made me think I might buy one of these.

Mike, I already have a Webber gas grill with a rotisserie and smoker, a Webber charcoal kettle grill, a Blackstone griddle. After watching this video, I now want a pizza oven. I am gonna run out of space. Lol gonna have my hubs watch this with me so he can drool and it will convince him that we need it. Lol

My GE microwave from 2005 finally crapped out. At first kzfaq.infoUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!

I have found that I really like the gas powered pizza ovens. Wood ovens have a better smell, but the gas-regulated oven is easier to control the temperature and flame height so their is less chance of burning the top of the food. It is possible to regulate temperature with wood, but it's much more challenging. The food is only cooking a few minutes so you really can't taste the difference between wood and gas for such a short cooking time. I got the Ooni Koda 16 with a natural gas regulated control. Bonus is you don't need to collect wood or clean up the wood ash afterwards. I just plug mine into my house's natural gas line with a quick connect line. My gas grill also has a quick connect line. They have a liquid propane (LP) version also.

The best beef I have ever eaten was prime filet cooked in cast iron in my Ooni. Salt, pepper and butter. That's it. You can also just throw foil over stuff like potatoes for the first portion of cooking then take it off at the end to add color and avoid the char. I personally like the char though.

For the Crumble, you should have initially covered it with foil as like any broiler, the top is going to cook faster. At the mid cook point, remove the foil and crisp the top. Kind of casserole 101

if you do not want it to burn in a woodfired oven, cover the item in alfoil and when you have got the desired cook, then take off the alfoil and brown to perfection.(I built my woodfired oven over 14 years ago and I will be more than happy to share some of my tips)

The secret to a wood-fired oven, no matter what you're cooking, is controlling the heat (not too hot and oil the stone floor) constantly monitoring and turning will prevent burning. Get some long handle tongs and a steel pizza peel to help manage everything, but that Ooni cast iron pan seems to be a key element for this setup.

I have a big outdoor wood fired oven and use for more than just pizza. Sourdough bread and other food items always taste better with wood fired. Took my 1 year and many burnt offerings to judge temperature but I have about 90% aced now.

The steak looked great, but I think you gotta pre-heat the cast iron in the oven for more even cooking.

Hey Mike, great Video! Next time you do a rib eye in the Ooni, maybe bring it to the Temperature you want (like 54 / 56°C for medium) in an normal oven, pre heat the cast Iron in the Ooni and give the Rib eye a quick sear in it for a good crust. Like reverse searing. The wood flavour wouldnt be as present as at your method, but the Steak maybe would look a little bit more even inside. Sorry for the bad english...

Great video with lots of ideas for my pizza oven. I saw somewhere that heating up the cast iron pan in the oven before adding the steak will get you a better sear with a "wider" medium-rare center

Watching your videos just makes me salivate each time! Your love for beautiful food and cooking is very contagious!

Fantastic video and very useful! This steak cooking method is famous in Florence, its called bistecca alla fiorentina. They use pizza ovens for that, the only difference is that they use T-bone steaks.

Wow, looking at that pita bread rise like that brings back memories, i grew up watching this bread being made in grandfather's giant woodfire oven.

Good job here! Try covering your crisp with foil for half the cook time. Worked for me. Paranoid here about wild fires so I (unnecessarily) mostly use the gas option on my Karu Wood cooking just tastes better. LOVE that little oven!

Great video. I tried to par bake a pizza dough but it turned into a huge pita. Blew up like a balloon and filled the entire oven. Used an Ooni 12 inch pellet oven. Great experimenting. 👍

OMG makes me really want a pizza oven!! Also as a Canadian and a Baker, I REALLY appreciate the metric measurements!!:)

I had a brick oven which I loved, but when I moved house I needed a replacement. I bought the pizza oven accessory for a green mountain grill as a temporary solution until I got a new oven built. That was 4 years ago. The temporary solution is just as good so long as you are fine cooking one pizza at a time. Which I am, even if I wasn't it only takes about 4 mins.

Mike @Pro Home Cooks you have been and continue to be a Legend in the making. I have been consistently inspired by you thru the years to try and usually succeed at new skills in and out of the kitchen. Thank you for your time, creativity, energy and encouraging pleasant personality. You make the world a better place. God Bless

Just a tip - if you see a lot of char but want to bake it some more, just put a foil over the top, it should prevent further browning

Omgosh you make me want to go out and get a pizza oven!! Great video ❤

I hope they run black Friday sales because this needs to meet my collection

Shaya also changed my view of pita. I used to live around the corner when it opened. I was there 1-2 times a week.

My brain is dancing - thanks for another inspiring, beautifully- crafted video!

that apple crumble recipe looks insane def trying that in the future

I'm watching this a year later. Excellent! I love the different variety of foods that you made. Thanks man.

Whenever KZfaqrs say “I’ll save that for stock”, you know it’s goin straight in the bin.

Haven't even taken my oven out of the box yet, been waiting to watch this one. Great vid as always, keep it up! it seriously looked like you bought that steak FOR that cast iron pan, couldn't have fit more perfectly

Love our OONI -- have only made pizza to-date, but WILL be making Pita and tandoori chicken for sure -- thanks for this video!

Yoder just came out with a pizza oven, temps are 800 on the stone and 6oo up top where you can make sauce in a cast iron pan, being a pellet pooper means temps are more controllable.. Loved the vid! :)

I just got done watching Babish talk about making pizza in the Ooni gas oven and I was thinking why wouldn’t this work with other foods especially meats and then the next video that popped up with this! Can’t wait to finish watching!

1:55 u can still puff the flatbread when omitting the yeast because the heat vaporizes the water causing steam pressure to build in the layers of gluten. fermentation provides some co2 bubbles that marginally expand during cooking, but not necessary to produce the puffiness.

Expecting delivery of my pizza oven today! Can hardly wait to try out your suggestions! Thanks

Tandoori chicken tip - marinade your chicken pieces in a mix of lemon juice and salt for an hour or two before putting in the yoghurt. Adds a beautiful lemony taste which is reminiscent of the restaurant style.

Inspired me to try all of these. That crumble looked fantastic! Great video.

New Orleans native here... i can definitely agree with you on the pita bread from Shaya. It is one of my wife and I's favorite restaurants.

My 2 cents, -Preheat the griddle pan to sear the bottom. -Cover the pie for the first half to reduce charing

When cooking the steak I found it better to heat the plate first on its own you can then cook the steak outside of the oven on just the heat of the pan alone seeing on both sides drops the heat enough that it can almost just sit

If you make “garlic confit” that will blow your mind! I add that to everything. I make a honey garlic confit for pizza crust and my carrots omg so delicious. And a rosemary garlic confit for meats. I will never go back to just seasoning after I made it.

The chicken skewers are really impressive, and so is the pita. Carrots already have a lot of sugar themselves, the honey on top at such a high temp was probably a little too much. Maybe they should be treated like the apple crumble. Honey and soy sauce is also amazing on carrots. 😋 For higher heat veggies I would choose mushrooms, peppers and onions, they won't mind as much. Or maybe even cabbage steak.

You can also use a frozen steak. not rock ice frozen since you want it to grab unto salt, garlic powder and pepper,, but frozen still. That helps to get a better medium rare steak. Preheating the skillet also does wonders.

I made pitas on my pizza oven and they were easy the best pitas I’ve ever eaten!!!

That chicken looked magical! I got my husband an ooni for Christmas- can’t wait to break it out!

Mike - I recognize those blow fish pitas you made. About 30 years ago, I was making some standard pita (in a standard kitchen oven, pretty high heat), and I got an emergency phone call (I forget the disaster), but I had to skip, so I turned off the oven, and tended to business. When I got back home, I looked in the oven and there were about 12 pitas, blown up like the one you showed, but because I had shut off the oven and let them cool slowly (unintentionally), when I got back, they were still slightly warm, but still, blown up, a bit crispy as a cracker, but not burnt. I was going to throw them out, as they clearly, would never have flattened, as I had intended them to. They were still slightly warm, and not completely brittle, so, I don't know why, but I took a fork and cut out a circle on top, enough to, as it turned out, to fill with what ever. The 'crown' I removed by fork surgery, rather than throw it out, I inverted and laid it down at the bottom of my pita balloon. That was wise (stupidity), as that extra 'flooring', gave structure to the structure, in terms of anything moist being added, such as salad dressing, was soaked up by this pita diaper. I had already prepared a spread for about 8 friends, planned as a Pita Party. So, all the veg was prepped, and the meats ready to meet the heat, as to be truly kebabed, with the cheese already crumbled or shredded, etc., etc., along with the standard pitas I had made. I said, what the hell, let me release the blow fish, and by no suspense, they went over well, with everyone stuffing them with whatever they wished, as most things in life. Weird thing about it, but because they were basically cracker crisp, you could eat into your blow fish pita tortilla, from any side, or from the top, as if a boat, but I wouldn't recommend eating it from the bottom, as if a sort of tostada. Still, it held its shape, and thus, it's ability to contain what ever you stuffed in it. Oh yeah, I'm a freaking genius, accidentally being called away for an emergency, but still trying to salvage a lost pita.

Amazing video! These things are so much more....editing and all the work going into it. You are hilarious and a great actor on screen! I love when you tasted the apple crumble and were like 'ohhh frickin...." loved this video! Am an ex professional cheese maker, avid longtime home baker and looking for more 'bread' type things to try in my Koda. LOVE those pitas! Omg def trying. Thanks! ❤

I just bought this pizza oven because of your videos :D

That's what I did when I was working in a pizza takeout place with a propane gas oven that reaches near 700 F. Steaks, chicken wings and vegetables. I usually nuke the vegetables for a minute and then run it thru the pizza oven. It's better to have a gas powered oven instead of an electric pizza oven but preferably wooden or charcoal oven. Electric oven turns out looking like it's been cooked inside microwave oven.

Sourdough - please do sourdough in the Ooni! Would love to see how close the loaf is to the roof after the oven spring

I have made lamb chops in my Ooni Koda 12. Will have to try pita next. Everything looked delicious!

I'd love to see the next 5,10,15, or 30 recipes. :)

dude.... you nailed it with that tandoori chicken!

One minor addition to your carrots: I add fresh ginger.

in europe you can buy $80 electric pizza ovens that go up to 750°F or 400°C pizza ready in 2 minutes easily. you can make some seriously awesome flat bread with these things as well. the price of these ooni's have to go down by a lot for me to ever be interested.

That steak you cooked was perfectly cooked for me. Exactly how I like it.

I use mine to fire roast chilis for salsas. It sounds ridiculous, but the best enchiladas I've ever made started in my Ooni.

This is so good! Cast Iron + Pizza Oven is such a great combo! In Summer i made Pizza's, Steaks, Fish which was all sensational. 👌

That first steak was done at the first turn. Live and learn😮

Done pitas in my Ooni oven. Even Panuozzos. They are amazing.

Thanks for the video, was hoping for some measurements. Yogurt, vinegar, cumin seed, coriandor seed, dried oregano, can we substitute turmeric powder for grated turmeric ? Thanks again, for all you do, keep up the good work. Love it, Keith

Not sure how you went from being the vilan on Heroes to being a pizza chef but this looks great...

I just did a T-bone steak yesterday using the same oven with oak wood... Yes JAH... rastafari... going to try your pita bread idea today. I like that skillet from Ooni... I'm wondering if they have a longer one though

Try cooking the potatoes in water with added baking powder. They get extra crispy, because the baking powder is breaking up the starchstructure

Very nice, thanks for the inspiration! Happy Thanksgiving.

Ooni is really cool it keeps my bellpeppers crunchy on a pizza

i have a pizza oven for indoor (effeuno), i absolutely love that thing. I wished regular ovens where like this.

Great video , i was just saying to my spouse we should try cooking a rib steak in our ooni then i came across this video . I have a commercial gas bbq (crown verity ) a Treagher and a primo . Just bought a ooni 16 and a ninja woodfire grill . having lots of fun with all

My experience with the Ooni Koda 16 propane oven is that it can only be used for a few things besides pizza. I've tried a variety of recipes on the Ooni site and they all failed. The worst was a clam and mussel dish where any of the shells sticking out of the broth got burnt and added an acidic taste to the rest of dish ruining it. There is to little temp control and even on low it's above 600 F. I have had good luck using it to roast peppers and tomatillos for sauces.

The grey is from the dry brine. Edit: Preheat the cast iron as high as it can go first so you get a sear on both sides at the same time

Thanks to you and your teaching skills I now have your air fryer and I love it! Now I am drooling over that pizza oven you used! I also love is how you got curious and tested non-pizza in it. I LOVE PIZZA! But I hate single purpose cooking items. I still cook with my Mama’s cast iron Dutch oven. And it was her mothers! Nana (my grandmother) was born on a homestead in 1895.

Cardamom. You need ground cardamom in the marinade for the chicken. And I would say, with the yoghurt-based marinade, you need more of the "oven part" of the Ooni, not the flame grill, or it burns. Bring it up to 400C, then let the flame die out, then stick the pan in, but as close as to the door as you can. It should take about 10 min, but I have problems getting 400C on my Karu 12, so not quite sure. Alternatively, it still works at 200C, just leave it in for 20 min, but chuck in a bit of wood in the last 10 min for some flame goodness to char it. :) I love the "menu" here...Could entertain a small group on these courses quite happily. And it feels less logistics than pizza, to be honest. Also, I feel it is a bit wasteful when you do just a few pizzas, for all that charcoal/wood. (I am from the Cobb camp, where 6 briquettes cook a whole chicken). So a 3+ course meal on that fuel, albeit with small portions, seems like a good idea. Multiple edits...I actually bought the Ooni Kari 12 because of the Tandoor potential, not just for pizzas (which the family also love). Got tired of trashing my kitchen oven trying to char chicken - it makes for a lot of cleaning!

Definitely needed to preheat the sizzle pan for the steak, but otherwise a great video! Love your work, mate! I have the Koda 16, and love it's ease of use. I do kinda wish I could give my pizza a touch of wood flavour, though.

You can actually lower and control more the temperature to avoid burning things, by using the ventilation system built in or by swapping for charcoal instead of wood (it will lower the temperature to around above 340°-360°, instead for a 450°C and even lower by the ventilation)

I’m gonna have to co-sign on Shaya’s pita bread in New Orleans. Simply the best.

Hey Mike. What turning peel is that? Love the simplicity of it.

Mike, that Oonie OVAL GRIDDLE is “ the ticket!” Btw, just ordered a Gonzie pizza Oven, replacing our old/ancient grill. So excited.

your food is so hearty. love it!

Lol, the way you do the stretch and folds shows me that you have been baking sourdough bread for a long time. Professional baker speaking

I am so jealous you still have warm sunny whether like that so late in the year for outdoor cooking!

Hello! I love your channel! I wanted to make the "Cinnamon swirled pumpkin brioche is my new favorite sweet bread" but the recipe is missing some components. There are photos that are supposed to show the steps on how to make the dough into a rectangle and form it into the loafs, it say see photos below, but there are no photos for this. Will you please have the creator Alex Chung fix the recipe so that it can be followed and completed? I checked other brioche recipes, and I am assuming it's a 7 x 18 rectangle but I am not sure. I'm not sure how to roll it either. It's kind of complicated and confusing without any photos, or videos, to follow. I wanted to make it for my girlfriend as an anniversary surprise and I'm stuck not on the part after the dough has proofed. So...I'm worried. Lol

Did you ever watch "Guy's Ranch Kitchen"? The chefs cook a ton of surprising things in the pizza oven in his outdoor kitchen.

Do you still have that dope rented kitchen space in the city??? I noticed this past year or so you've filmed mostly at your home. Long Island, right?

You should be using the cast iron removable handle that comes along with the Ooni cast iron pan, after all that's one of the reasons that pan is amazing 😉

I just did a 3” thick roast in Ooni at 700. I preheated my cast iron for 10 min. After 7 min per side, it came out med rare. Sat for 10 min and was devoured.

Awesome video! Would love to see you fiddle with the damper to adjust the heat ;)

There is a Mediterranean restaurant in Detroit called La Palma. Best pizza oven pitas ever WITH toum (garlic paste)

nice, awesome looking food from the ooni oven. i really liked the part where you clearly stated how this was a paid promotion like you're legally obligated to do.

These Ooni style pizza ovens are convinient, and Solo has one out too now. I've been building my own pizza ovens for over a decade in various forms. My latest design, I built from a 55 gal drum, is far more versatile and you can cook right on top of the drum as a skillet at the same time as in the oven. Here's a vid of my oven design. kzfaq.info/get/bejne/gdiHdLKmv5-4h5s.html At some point, I'm sure Ooni and Solo will see my design and realize the top of their ovens are wasted space that they could be taking advantage of cooking on top simultaneously if it was a flat skillet shape. When you want absolute top temps inside the oven, the top skillet can be covered with a ceramic insulated cover. Here's a vid of my oven design. I do not sell them, but its easy for someone to build one themselves. My V. 1 oven design kzfaq.info/get/bejne/qNiHZaaSrqu4lWQ.html My V. 2 Oven design kzfaq.info/get/bejne/gdiHdLKmv5-4h5s.html

nice, if temps are too hot you can cover the dishes in foil for the cook, then take the foil off to finish the charring process

Happy to see less tiktok style editing. This is way more watchable, thanks!

Love the vintage Pyrex!!!

The cast iron pan has much more mass than the steak. The cold cast iron hindered the cook on the steak, by absorbing a great deal of the available heat and negated much of the advantages of the pizza oven. My suggestion: use a small baking sheet like an eighth sheet. Let us know how it turns out!

i’m on a back order but I can’t wait for my Karu 12 to come in!

What turning peel are you using here. I like the design of it. I like that it is smooth and you can get right under the cast iron without hitting any rivets or bolts.

With the Steak, you should preheat the pan. You’ll get less of a gradient.

If it were January and freezing, I’d be outside trying out my new pizza oven. C’mon, spring,