Patrick Ryan Sourdough vs Biga Pizza Dough Cookoff

In this video we use freshly made Biga pizza dough and freshly made Patrick Ryan Sourdough pizza dough to cook two pizzas. We use our Ooni Koda 16 outdoor pizza oven. We then compared the two pizzas using the following criterion: workability, how they cook, texture, and taste.

0:00 Introduction
1:06 Pressing out the Patrick Ryan Sourdough dough
4:14 Pressing out the Biga dough
7:27 Cooking the Patrick Ryan Sourdough pizza
10:06 Cooking the Biga pizza
12:43 Comparing the two pizzas

If you want to help support our channel at no additional cost to you please use our Amazon links below:

Twelfth Avenue Cuisine Cooking Gear:

Video Production Gear:

RV / Van Life Gear:

[apartmentpizzaiolo]

Hi Bill and Lauri, I’ve really enjoyed your videos over the last few months. I’m also learning to cook in the OoniKoda16. I’ve found using a stopwatch timer after launching really helps at least while waiting for the first turn. I’ve found between 25-30 seconds after launching and turning the oven to low seems to work well. The base is usually set and can be turned and then I’ll continue to turn every 30-40 seconds to get an even cook. I like my GI-Metal Azzurra peel and it is really good.

[deakemarschall]

Lovin' your channel. I've got my Ooni Koda 16 ordered and can't wait to make some great pizza in the backyard. I'm learning so much with your journey I figure I'll make fewer mistakes than most rookies. And I like that you also show your "not so perfect" cooks. Those are great learning experiences for us all. Thanks for the content. I know it takes more work than it seems.

[embcheckpilot]

Truly enjoy your videos. You two are great together.

[jimoray]

You two are pros! Loving the great well designed content. You’re the best at teamwork too

[rbiv]

Great video! Regarding the peel...actually I'm not too happy with my wood peel. Its heavy duty, and gets the job done but its a little too tall so it can be a hassle to drag a pizza on the peel. I like those GI metal peels but they are delicate and I don't trust it is appropriate for a lot of travel.

[jimoray]

I have 2 favorite peels. Wood peel for launching and the new Ooni 14” perforated peel for turning. It is by far my favorite of 6 peels.

[Jason-ygfe]

Gday bill and laurie thanks for the shout out I just seen this video me and my wife smiled when you said my name it made me feel famous lol great looking doughs by the way im going to give them a try

[darrenpeel]

Great video with good camera angles. I use GI Metal Evoluzione perforated14” peel for launching and GI Metal EvoluzioneTurning peel for turning. I find the Pizza stays longer on the stone surface for great Leoparding.

[Thomas-dnnl]

Love the challenge video guys...both contenders looked great!...the ones who get to enjoy eating both doughs are the true winners! Happy New Year to you both...wishing you a year of good health and fulfilment. Thomas (Oz)😉😊🥂
PS: I also sent you some photos of my Biga dough and pizza/focaccia efforts over Xmas/NY...hope you enjoy! Check them out in your Messenger Inbox and let me know what you think! 😉🥂