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  • 1 month later...
Posted

Got the 16 inch Ooni Koda for Xmas. Got drunk yesterday, forgot I’d bought a screen about a month ago and mangled the first pie. The second one was good. Will not make that mistake again.

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Posted
  On 1/1/2022 at 8:33 PM, C-Man said:
Round 2 on the Ooni was pretty amazing all things considered. Scratch-made dough and San Marzano sauce. God, I love this machine. (Didn’t use a screen and took a friend’s tip and used semolina flour to keep dough from sticking to the peel at launch.)

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I usually use corn meal but have had bad luck the last few times. Considering just using a screen in the future.
Posted
  On 1/1/2022 at 8:42 PM, DDD Dad said:


I usually use corn meal but have had bad luck the last few times. Considering just using a screen in the future.

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Have you tried using parchment paper?  I use it w/ a peel and pizza stone.  Pull the paper after a couple of minutes.  Does a real good job.

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Posted
  On 1/2/2022 at 3:35 AM, LosIllini said:

Have you tried using parchment paper?  I use it w/ a peel and pizza stone.  Pull the paper after a couple of minutes.  Does a real good job.

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  On 1/2/2022 at 6:45 PM, dcbc said:

Same

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Just remember to pull the paper before you take pics for this thread, otherwise you'll lose your Italian card. 

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Posted
  On 1/2/2022 at 8:14 PM, Landomatic said:

 

Just remember to pull the paper before you take pics for this thread, otherwise you'll lose your Italian card. 

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Parchment paper seems like a bad idea in the Ooni. I used it all the time on the Egg. But my pizzas on the Egg weren't very good.

Semolina works like a fucking charm. Tried the screen tonight on some leftover dough tonight. Worked ok, I guess, but if I can continue to get the results from NYE without it and cooking right on the stone, I don't see any reason to change. Bear in mind, I'm cooking the 12-inch pies on my Ooni 16 at this time. I think the screen might make more sense on a bigger pie.

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Posted
  On 1/3/2022 at 5:40 AM, C-Man said:

Parchment paper seems like a bad idea in the Ooni. I used it all the time on the Egg. But my pizzas on the Egg weren't very good.

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I don't have an Ooni, but my adapter for our Weber Kettle gets plenty hot, and the paper can get a little cooked on the edges.  But it usually pulls out easily on the first turn of the pizza, and the cheetah spots still come through on the bottom of the crust.

Posted
  On 1/3/2022 at 5:40 AM, C-Man said:

Parchment paper seems like a bad idea in the Ooni. I used it all the time on the Egg. But my pizzas on the Egg weren't very good.

Semolina works like a fucking charm. Tried the screen tonight on some leftover dough tonight. Worked ok, I guess, but if I can continue to get the results from NYE without it and cooking right on the stone, I don't see any reason to change. Bear in mind, I'm cooking the 12-inch pies on my Ooni 16 at this time. I think the screen might make more sense on a bigger pie.

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Agree with this.  I use semolina in my ooni and it comes out great.  Parchment paper use less than ideal in an ooni where your pizza cooks in a minute.

  • 2 weeks later...
Posted

Poolish works- you'll get some preferment aroma/ flavor with regular/ storebought yeast. 

Or, you can really go down a rabbit hole w/ all kinds of yeast/ sourdough cultures.  I've had good luck w/  basic poolish from SAF, Italian yeast, homebrew beer yeast, and sourdough starters.  Yeast is amazing.

Bunch of dry yeast on Ebay for sale- from San Francisco sourdoughs to Italian pizza yeast.  Just gotta feed/ water them, and, they'll stay dormant in your fridge for a long time when you're not baking.  Really adds flavor to your dough.

Posted

My fav local pizza place lets their dough rise a minimum of 72hr. It make a fantastic crust, they make breadsticks out of leftovers and I can just slowly savor a breadstick for a while.

Posted

After having had it for a little over a year, I love my Ooni... my pizzas keep gradually getting better and while they are rarely nice and round, they do taste great.  I just stick with regular flour and a peel.  So long as people don't interrupt me while in pizza-making process, I'm good.  

Posted
  On 1/19/2022 at 3:49 PM, texasdago said:

stick with regular flour

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I recently tried 00 flour and noticed very little difference between it and AP.  I think giving it time to cold ferment is a more valuable trick than using 00 flour.

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Posted
  On 1/19/2022 at 3:52 PM, dcbc said:

I recently tried 00 flour and noticed very little difference between it and AP.  I think giving it time to cold ferment is a more valuable trick than using 00 flour.

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oh... I mean for the peel and working the dough.  I've been super lazy and buy the frozen pizza balls from Whole Foods.  Each one is $3.99 but I need to start just making my own dough.  I know it.

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Posted

My pizza dough and pizza has been going backwards.  Not sure if this pattern is the same for yall, for cooking anything: 

-1st attempt, okay

-2nd attempt, perfect.

-3rd and subsequent attempts, through either laziness OR overobsessiveness, it just gets worse

 

  • 3 weeks later...
Posted

First run at Vito Iacopelli’s poolish recipe. It was a 3-day process that I started Sunday or Monday. Anyway, cooked three pies tonight. Holy shit was that good!

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Posted
  On 1/19/2022 at 3:52 PM, dcbc said:

I recently tried 00 flour and noticed very little difference between it and AP.  I think giving it time to cold ferment is a more valuable trick than using 00 flour.

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I'm guessing I've made 100 pizza doughs over the last 10 years and every now and then I use 00 flour.  I can never really tell the difference--they all turn out pretty good.  I agree that the most important thing for good pizza dough is the long cold ferment.  

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  • 3 weeks later...
Posted
  On 2/23/2022 at 4:58 PM, CycleTex87 said:

I've already floated the idea of the Ooni, and it was met with resistance.

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I really would have no place to put it.  My back porch is elevated and pretty small.  A patio 4 top, with a Weber Genesis and BGE pretty much fills all the useable space.

Posted
  On 2/23/2022 at 5:08 PM, DDD Dad said:

I really would have no place to put it.  My back porch is elevated and pretty small.  A patio 4 top, with a Weber Genesis and BGE pretty much fills all the useable space.

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I have the charcoal grill version of this, and it's been pretty solid.

https://www.onlyfire.com/products/only-fire-universal-stainless-steel-pizza-oven-kit-including-pizza-chamber-and-pizza-stone-pizza-grilling-tool-sets-for-weber-and-most-gas-grill

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Posted
  On 2/23/2022 at 6:30 PM, dcbc said:
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I use my BGE for pizzas but it's kind of a PITA, has very inconsistent results, and forces me to re-do my gaskets more than I'd like.

Posted
  On 2/23/2022 at 7:04 PM, DDD Dad said:

I use my BGE for pizzas but it's kind of a PITA, has very inconsistent results, and forces me to re-do my gaskets more than I'd like.

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Mine just replaces the lid and grill grate on the Weber Kettle, i.e., it just sits on top.  Light coals around the edges and open the bottom vents wide.  I give the pizza a turn about once per minute.  Usually done in about 6 minutes. 

Obviously, the one linked is for a gas grill.  But here is mine.  Definitely has been a good purchase for the money.

 

Onlyfire.jpg

 

 

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Posted (edited)
  On 2/23/2022 at 7:04 PM, DDD Dad said:

I use my BGE for pizzas but it's kind of a PITA, has very inconsistent results, and forces me to re-do my gaskets more than I'd like.

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One of the reasons I wanted an Ooni so bad was because I couldn't get the results I wanted on the BGE. At best, they tasted like pizza made at home. The ones on the Ooni taste like the ones I'm getting in top-notch Neapolitan pizzerias in the States.

Edited by C-Man
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Posted
  On 2/25/2022 at 10:21 PM, LosIllini said:

Pizzas look great!  Do the Oonis have a temp regulator?  Can you dial the temp down for a thin crust/ non-Neopolitan pie?

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  On 2/26/2022 at 1:19 AM, Anastasis said:

The Koda does. 

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So it has a knob that you can turn up and down but it doesn't have a temperature gauge. Some of the models do. I haven't done anything other than run it at full throttle for all my cooks -- pizzas or searing steaks. MF'er uses propane, though.

  • 3 weeks later...
Posted

3 day neapolitan dough.  something like 55% hydration.  500gr flour + 280g water or so.  after various losses in scrappage and i guess evaporation or whatever total weight is ~600g, to make 3x200g personal pizzas.

cooked in Ooni Koda 12.  medium-high heat.  next time probably do slightly lower heat and let crust cook even longer

 

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  • Like 1
Posted (edited)
Pi Pizza Oven

(Estimated Ship Date: May 16th)

 
$894.99 $599.99 (Dual Fuel)
 
Wood fired or Dual Fuel Wood/Gas
Edited by CycleTex87
Duh - read the whole thing
  • 3 weeks later...
Posted
  On 4/5/2022 at 2:24 AM, RMac5 said:
[mention=1707]tequila[/mention] that looks damn good! My first pizza was a cluster, made it to the trash.

To be fair, that pizza #8 on three separate cooks.


Sent from my iPhone using Tapatalk
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