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Posted
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.

Posted

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. Youre Wrong John C Mcginley GIF

Posted (edited)

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. 

 

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Edited by dcbc
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Posted
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.

Posted
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.

Posted

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.

 

 

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Posted
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.

interesting-gif-6.gif

Posted
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.

 

 

20201013_151117.thumb.jpg.9aaea75300240600ec54181c7c70f0a2.jpg

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

Posted
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.

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

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Pre-sauce

 

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

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38 minutes ago, elfenix said:

Soon:

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17 minutes ago, elfenix said:

Yeah this is pretty good.

 

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

Posted
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. 

Posted
19 hours ago, Anastasis said:

Feels so good feeling good again...

48-B2-AD8-D-039-E-47-E9-A5-EC-732-FBDD91

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

and anyone hating on REK can fuck straight off.

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Posted
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.
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Posted
2 hours ago, Anastasis said:

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

A nightly occurrence at casa PCH. 

Posted (edited)

Maiden voyage with this tonight. Seems well built. Included the stone and a stainless peel.  dca63e1bce8e39a268ec2ad053b14e18.jpg

 

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Edited by dcbc
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Posted

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. dec2f9d412a89ea16abe87b207c0f89e.jpg04c8006194304d13b3210d3af485b906.jpg

 

 

Posted

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 20edbde1261006b02765088dab3c251c.jpg

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Posted

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.

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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.

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Posted (edited)
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 by Dutch
Posted
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. dec2f9d412a89ea16abe87b207c0f89e.jpg04c8006194304d13b3210d3af485b906.jpg

 

 

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.

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Posted
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.

Posted

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.

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Posted
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
Posted

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.

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Posted (edited)

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 by kevwun
Posted
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. 

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