Homemade Pizza Tips...Just the Tips

[Anastasis 23481]

6 hours ago, Sam Lin said:

Ooni stuff for 20% off, if anyone really wants to spend more money on pizza making.

https://slickdeals.net/f/14398721-ooni-koda-16-399-tax-other-ooni-products-20-off

Don't know about that retailer, but that is $100 less than I paid. 

[DDD Dad 14346]

Don't know about that retailer, but that is $100 less than I paid. 

Looks like they are back ordered until at least December.

[Dontshootrude 374]

On 10/7/2020 at 3:52 PM, Anastasis said:

Don't know about that retailer, but that is $100 less than I paid. 

Me too, but I'm skeptical of that website. It screams a scam site that takes your credit card info and never ships any product.

[drt 640]

Had the maiden voyage with the Ooni Pro tonight. Holy shit. Made 4 small pies with the Whole Foods dough mentioned above. Didn’t even last long enough to get one picture.  I thought I’d never use this thing. 

[elfenix 34331]

any of you ooni peeps used it for a steak?

[dcbc 14507]

Just getting into the homemade pizza thing with enough success in the cast iron pan in the oven to spring for a little early birthday present.  This Weber Kettle topper from Onlyfire with a 16" opening (with the door opened) looked a bit more well thought out than the Kettle Pizza and included a stone and peel.  Supposedly, it's pretty similar to the one Weber sold years ago.   Reviews were pretty good (other than customer service).  So, for the $150 price, I'm giving it a try.  Will report back.  Virtual Weber community reported temps at the back of the stone in excess of 750.  We'll see. 

 

Edited October 15, 2020 by dcbc

[Tailgate 3022]

Did this in NYC a few years ago. Doing a virtual refresher this weekend. These guys are good and they nail NY thin crust.

https://pizzaschool.com

[Dontshootrude 374]

On 10/14/2020 at 9:40 PM, elfenix said:

any of you ooni peeps used it for a steak?

I've been tempted to get the cast iron sizzler plate but as of yet no. I'd be interested in hearing people's experiences using it for applications other than pizza.

[Landomatic 3813]

On 10/14/2020 at 8:40 PM, elfenix said:

any of you ooni peeps used it for a steak?

I don't have one, but just based on the science behind pizza ovens in general, I would think it would be great for a sear.

[Dontshootrude 374]

Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland.  Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on.

 

 

[Landomatic 3813]

1 hour ago, Dontshootrude said:

Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland.  Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on.

[DDD Dad 14346]

Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland.  Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on.

 

 

All of your starters will be local starters within a month.

[Hank_Hill 18893]

Agreed, this is America. Our yeast don’t just yield to pussy ass Europeans.

[elfenix 34331]

Soon:

[Dontshootrude 374]

On 10/16/2020 at 8:24 PM, DDD Dad said:

All of your starters will be local starters within a month.

That's an interesting thought. I froze an aliquot from passage 2. I'll have to sequence it along with a sample a few months from now and see how they compare.

[elfenix 34331]

Yeah this is pretty good.

 

 

 

 

 

[Landomatic 3813]

On 10/4/2020 at 6:55 PM, DDD Dad said:

Pre-sauce

 

On 10/4/2020 at 7:11 PM, DDD Dad said:

 

38 minutes ago, elfenix said:

Soon:

 

17 minutes ago, elfenix said:

Yeah this is pretty good.

 

 

 

 

 

Crazy how similar these look.  Both look outstanding.  Good work fellas.

[elfenix 34331]

6 hours ago, Landomatic said:

 

 

 

Crazy how similar these look.  Both look outstanding.  Good work fellas.

they're both kenji lopez-alt/serious eats recipe.  i think i have more cheese. 

[DDD Dad 14346]

they're both kenji lopez-alt/serious eats recipe.  i think i have more cheese. 

Not a chance.

[Anastasis 23481]

 

[Anastasis 23481]

Feels so good feeling good again...

 

[Hank_Hill 18893]

God I hate that song.

[Anastasis 23481]

6 minutes ago, Hank_Hill said:

God I hate that song.

negged. 

[Hank_Hill 18893]

4 minutes ago, Anastasis said:

negged. 

I appreciate it in that I know it is artistically good...but it still sets me on edge.

[Landomatic 3813]

19 hours ago, Anastasis said:

Feels so good feeling good again...

That’s how you do it.  That’s how you prep for making pizzas.

and anyone hating on REK can fuck straight off.

[DDD Dad 14346]

That’s how you do it.  That’s how you prep for making pizzas.
and anyone hating on REK can fuck straight off.

My wife would bitch me out for using all those dishes.

[Anastasis 23481]

We did eat on paper plates to balance the zen in the house. 

[Hank_Hill 18893]

2 hours ago, Landomatic said:

That’s how you do it.  That’s how you prep for making pizzas.

and anyone hating on REK can fuck straight off.

His beer is ass too. 

[pch 1259]

2 hours ago, Anastasis said:

We did eat on paper plates to balance the zen in the house. 

A nightly occurrence at casa PCH. 

[dcbc 14507]

Maiden voyage with this tonight. Seems well built. Included the stone and a stainless peel. 

 

Edited October 24, 2020 by dcbc

[dcbc 14507]

Good first run. Overdid the first one, but turned this one a bit more comfortable can consistently. Getting it off the peel, even with cornmeal, didn't go smoothly. Hence the bad shapes.

 

 

[Spur08 382]

Celebrated mom's birthday yesterday and dishes out 12 pies. First one was terrible but dialed down the heat and, boom, perfect. I only managed to get one while cooking but maybe I'll get one today when I reheat the remaining pies for lunch.

By the way, the Ooni dough recipe is pretty darn good. And CF dough definitely makes it a convenience

[52-80 19226]

I decided I'm gonna get an Ooni Koda and wife's already decided shes gonna get mad because I have "too many kitchen gadgets"

[Landomatic 3813]

Went with a couple ole standbys last night.

Margherita...

Admittedly, I was a little stingy with the mozzarella.  It was the end of a package and I didn't want to open a new one just for a couple more chunks so I tried to stretch the one I had open.  Still pretty damn great though.  You just cant fuck with it.

Half sausage/mushroom, half sausage/pepperoni...

The large pepperoni slices aren't nearly as good as the little ones, the ones that cup up.  I mean, it's still pepperoni and I've never really met a pepperoni I didn't like, but I think I'll be switching to the small ones from now on.

[52-80 19226]

you koda folks.  how long does a 10# propane tank last you? 

[Dutch 4474]

On 10/23/2020 at 3:42 PM, DDD Dad said:

My wife would bitch me out for using all those dishes.

Yep. Every. Single. Time. 

But no complaints, only compliments, while she's enjoying said meal.

Edited October 28, 2020 by Dutch

[CycleTex87 2981]

On 10/24/2020 at 8:08 PM, dcbc said:

Good first run. Overdid the first one, but turned this one a bit more comfortable can consistently. Getting it off the peel, even with cornmeal, didn't go smoothly. Hence the bad shapes.

 

 

Looks don't really count when it comes to taste.  I've had some peal disasters that I almost wanted to throw away, but went ahead and baked it and it slams still.

[CycleTex87 2981]

On 10/25/2020 at 5:40 PM, 52-80 said:

I decided I'm gonna get an Ooni Koda and wife's already decided shes gonna get mad because I have "too many kitchen gadgets"

Ooni is for outdoors, duh.  Not a kitchen gadget.  is what you should tell her.

[Tailgate 3022]

Had to break out the Baking Steel this weekend. Made some fresh dough and a few pies. Ate them too fast yesterday for pics...but had a couple dough balls leftover and had to go sausage pepperoni this afternoon. Had this piece of steel for five years now and still amazed how awesome it pulls off NY style crust with the perfect crunch.

[Spur08 382]

you koda folks.  how long does a 10# propane tank last you? 

I cooked 12 pies over the course of the baylor game and didn't turn it off. Only took abt 25% of the tank

[Dontshootrude 374]

On 10/28/2020 at 9:39 AM, 52-80 said:

you koda folks.  how long does a 10# propane tank last you? 

I've done 4 cooks so far, about 7-8 hours of burn time and I'm still on the same tank.

[elfenix 34331]

00 flour, 63% hydration, 3 hours rise. Gonna put the other half of this dough in the fridge and let it cold ferment until Wednesday.

[52-80 19226]

hey man nice crust

[elfenix 34331]

It was never going to be round but part of that is me being shocked at how easily it stretched. That 00 is no joke

[elfenix 34331]

Round 2: dough had developed large bubbles which opened into holes faster than South Austin's mom at the sight of $20, so had to reform a ball and stretch from there. Crust flavor improved and had a nice chew. Oven spring was disappointing but probably to be expected after reworking the dough. Next time might rework dough then let it rise a couple hours at room temp.

[CycleTex87 2981]

I too need to work on my dough stretching game.  Would slam however.

Edited November 13, 2020 by CycleTex87

[kevwun 15855]

I ordered a 16" Ooni Koda a few weeks ago for my wife for Christmas and it shipped out this week.  I am excite.  Is the turning peel worth it?  I got her a 16" metal Ooni peel, but wondering if I need to get the turning one also.

Edited November 13, 2020 by kevwun

[Anastasis 23481]

5 hours ago, kevwun said:

I ordered a 16" Ooni Koda a few weeks ago for my wife for Christmas and it shipped out this week.  I am excite.  Is the turning peel worth it?  I got her a 16" metal Ooni peel, but wondering if I need to get the turning one also.

I ordered an ooni turning peel and it arrived all fucked up by ups. Haven’t had a chance to use it, but can say that while you can do a good rotation with a regular peel it seems to me that a smaller peel will make the turning action a lot easier. ESP when cooking at full temp you have to keep the thing moving to avoid burning. 

[Anastasis 23481]

To Ooni’s service dept credit they are going to ship me a new one, but they have to wait for the next shipment as they said they were out of stock. 

[kevwun 15855]

Yeah, they must have have grown too fast and haven't been able to meet demand.  There are a lot of things on their website that are out of stock.