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Posts posted by &roid

  1. Got a bit wrapped up in the birthday party yesterday so just posting some results. 

    Overall it went really well, probably the best pizzas I’ve done. I didn’t manage to get that perfect margarita I was after but did some really nice pies. The carbonara one was excellent. 

    the ooni coped perfectly with the larger volume, I did two batches of six back to back with a bit of a break in between then knocked out a few more later in the day. 

    first try with the 60% dough, a marinara


    garlic bread:


    a slightly overdone margarita 



    and finally one of birthday boy on his new pride and joy:




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  2. Cheese and tomatoes getting ready:



    portioning the dough up, I’ve done 260g balls for most with a couple of little ones for birthday boy to have his own pizza:



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  3. So the day begins…


    I've gone with the same 65% overnight biga dough that I made last time. As scott suggested upthread I’ve also tried a lower hydration 60% dough for a few balls. I have to say the drier dough has been lovely to work with, balled up really nicely after its three hours in bulk. 

    I’m pretty much there with all the toppings and general prep, and so far the weather seems to be holding out. 

    Last night:




    this morning:




    60% dough:








    into tubs for their three hour rise:



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  4. 17 hours ago, Kerry Beal said:

    I've told you before - resistance is futile! Of course you need boxes.

    lol - and I’ve already succumbed to this too! I just feel like trying to manage a load of pizzas without boxes would be a nightmare so had to order some

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  5. 1 hour ago, Duvel said:

    I’ll keep my fingers crossed for you 🤞


    Please report back on your “industrial scale” Ooni use … I foresee similar events im my future.

    I certainly will. I think I’ll task oldest offspring with being official photographer - I always get carried away when I’m cooking and forget to take the money shots!

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  6. 2 minutes ago, Duvel said:




    OMG! I could spend hours in there - that guanciale is winking at me… 😂 


    big pizza day for us on Saturday, it’s our youngest’s third birthday so we have a bit of a party going on. My next door neighbour is bringing his multi fuel ooni and we’ll be turning out maybe 15-20 pies. The weather is looking about 50:50 at the moment though tbh I’m just hoping it cools down a bit, this week has been crazy hot. 

    Our local good pizza place does a “carbonara” pizza - apologies to any Italians reading this, but it was delicious ;)  I think I’ll have a try at the weekend. 

    here’s a quick pic of what I’ll try for:




    white pizza with guanciale, topped with a runny poached egg

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  7. 8 minutes ago, Duvel said:

    Thanks !


    The flour was easy to work with. The resulting dough at 62% was quite „springy“ and kept the CO2 very well. I found it somewhat tricky to deflate after the bulk fermentation. It was fine to stretch out and definitely produced a great oven spring of the cornicione. Even when I rolled out the dough for the „Hawaii“, the rim still puffed up significantly. I don’t know if I can attribute the specifically to the Nuvola formulation, as so far I have only my 550 German bread flour for comparison, but I am very happy with the results I got.


    Beside the Nuvola (type 0, 2.5 €/kg), I also got the Chef (type 00, 1.7 €/kg) and the Regular (type 00, 1.7 €/kg) to play around with for the next time(s) …



    Great shop to have on hand!


    I’ll be really interested how you compare the three. So far I’ve tried the red “cuoco” and blue and prefer the red for the doughs I’ve made. Will see if I can get hold of some of the Nuvola to try. 

    Just looked up on Google translate - nuvola means cloud apparently :)

    • Like 1
  8. 12 hours ago, Duvel said:

    On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …


    Starting with the flour …




    Tomatoes …




    Their fresh fior di latte & some calabrian sausage …




    And some shelf-stable items …




    And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.




    First pie: Mushroom & calabrian sausage






    Second pie: Capers, olives & anchovies 








    Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …








    Forth pie: Nduja, onions and Provolone. Very spicy, very good …





    great looking pizzas @Duvel!


    what do you make of the nuvola flour, I’ve not tried it yet?

    • Thanks 1
  9. 20 minutes ago, KennethT said:

    Thanks - it was your comments that got me to look into it in the first place!!!  So thank you!  When I first started looking into it, I was initially impressed when I actively tried to chip the face of the sample piece we got from the distributor - no matter what I tried, nothing worked - carbide tools, screwdrivers, ice pick.... you name it!

    I should be on commission for them - I frequently bore people with how great the product is 😂


    be good to see the pics of yours when you get the lighting sorted 

    • Like 1
  10. 2 minutes ago, KennethT said:

    When we renovated our kitchen, we decided on Neolith.  We got it in a rusty metal looking finish, which we love, and it is scratch-proof, water-proof, acid-proof, stain-proof, and never needs sealing or any other maintenance for that matter.  It is also heat resistant, although I wouldn't put a crazy hot pan directly on it.

    we’re still really happy with our neolith. It’s been great and totally lived up to its billing in terms of indestructibility. 

    And you definitely don’t need to worry about hot things - I’ve been putting red hot pans on it since day one and it hasn’t batted an eyelid. 

    • Thanks 1
  11. On 7/12/2021 at 3:14 PM, rotuts said:



    where did you order the ' sanding tool ' from ?


    Korin seems to have one , but it looks a bit different from the


    pink one




    can't figure out how to ord3er from the above , the pink one


    it seems to have two sides 


    unsure bout the one ( out of stock ) from Karin




    I picked mine up from a UK company called dentons. The scraper was only about £7 but delivery nearly the same again. Old me would have found enough other things on their website to make the delivery “sensible”, but I’ve turned over a new leaf and promised myself I’d stop buying stuff I don’t need on a whim!

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  12. On 7/13/2021 at 7:10 PM, scott123 said:


    That particular pie is sourdough, but the look can be recreated with commercial yeast exponentially easier.   If that's the look you're trying to replicate, I can't recommend a traditional Neapolitan approach strongly enough.  This means:


    W290 flour (Caputo Red works well, but any Italian 00 with a strength of W290 is fine- just make sure you absolutely never use English flour).

    58%-60% hydration

    Straight dough with a bulk and a balled ferment

    No refrigeration- ever
    The right dough ball size - typically no more than about 250g for a 13" pie

    Using enough yeast and enough time to get peak volume, but not so much time you get big black spots (the Italians call them measles). For W290 flour, this means proofing the dough no longer than about 24 hours

    A blazingingly hot oven - beyond the recommended 20 minutes in the instructions

    A quality turning peel - stainless, round, no smaller than 8" and no larger than 10"

    Great advice as always, Scott. That is pretty much my latest iteration to a tee. The only thing I’ve not yet tried is dropping down to 60% hydration. I might do a few balls of this lower water version next weekend… 

    • Like 1
  13. 24 minutes ago, weinoo said:

    Some of these Ooni made pizzas are starting to look like Anthony's...




    Una Pizza Napoletana


    For this style of pizza, I don't believe I've had better (here).

    never had the pleasure of eating them but that look is pretty much what I’m aiming to replicate (eventually…!)

  14. 2 hours ago, weinoo said:


    That's definitely happened to the one above as well.  And it really shoes where I've used my serrated knife to slice, say, a loaf of bread for freezeing. 


    They *(Korin) and other places do sell a sanding tool...



    perfect, I’ve just ordered one 

  15. I’ve had a couple of korin hi-soft boards for about a year. Really liked using it for that time. The larger one I have has warped slightly but nothing major. 

    I’m more bothered about the surface really, it’s marked up quite badly - scratches and dings which seem to trap food debris. I’ve read that you can sand or smooth out the surface, has anyone done this with theirs? Any tips on how best to do it?

  16. 1 hour ago, blue_dolphin said:

    My Ooni has yet to ship so I'm biding my time by taking in all this excellent info and thinking about where I should set the thing up. I don't have a grill or any sort of outdoor cooking area so considering what else I want nearby.  Seems to be some sort of propane shortage around here so I should get that sorted, too

    FWIW I’m happy to schlep mine out every time I use it. I keep it in a big dry garden box, the gas tank sits in our shed. 

    the 16” is pretty manoeuvrable on my own but I’ve got quite long arms so some people might find it easier with a lifting partner. 

    I’d love to have space (and climate!) to have a permanent installation but it’s no big deal bringing it out each time. 

    to have the whole shaping, loading, cooking and serving setup in one place I’d probably want about ten linear feet of countertop. That said, I’m a klutz and like to spread out when I cook :)

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  17. 47 minutes ago, Duvel said:

    Second that …

    thirded. I have a nice big countertop in the kitchen that’s at the right height for me. I make them in there then a quick step outside to launch. 

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  18. 3 hours ago, Duvel said:


    2) Make round pies. I am very OCD about that, but my shape on a baking paper and transfer doesn’t work with the Ooni. This is purely technique, and it will get better.



    What’s your process since getting the ooni? I’ve found that shaping on the worktop then dragging onto the bamboo launching peel works really well, gives the pie a final stretch then let’s me tinker yo get it as round as possible 



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  19. 1 hour ago, Duvel said:

    I agree. As you can see, I burned the sides of the first two Margheritas slightly; the third pie was turned a bit quicker and came out relatively fine.


    And fully with you, @&roid: the 16” gives you plenty of room to maneuver a 12” pie around without getting stressed.

    they’re looking great 👍🏻 


    my current method is launch the pizza, wait until the back left edge is just starting to brown a tiny bit (really just before it starts to colour) then turn it 180°. After this I’ll usually do one or two more 90° turns to put any pale patches in the hotter zone. 

    in a couple of weeks I’ve got my youngest kid’s third birthday party so (pandemic permitting) we’ll be serving pizzas to my biggest crowd yet. I’ll be doing probably a dozen or so pretty much back to back. Should be fun! Also I’d be interested if anyone has done a lot in one sitting - how many have you managed before having to reheat the floor?

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  20. 6 hours ago, Barrytm said:

    Nice looking pies, you obviously have some good skills at turning. One of the things that impressed me is the money they spent on the internal boxing -  the artwork is well done, and the instruction manuals seem to be printed on high quality stock.  My one complaint is that the temperature difference between the left rear and right front is excessive, IMO, and that makes it extremely difficult to actually cook a 16 inch pie in that oven .  

    Not sure I’ve ever gone quite to 16”. But once you get used to turning, 12-14” pizzas are a doddle to cook evenly.

    I guess whatever size your oven, cooking at the absolute limit is going to pose some challenges. The thing I love about the koda 16 is that making a single normal sized pizza is easy - a lot easier than trying to do a 12” in their smaller ovens. Obviously it would be easier still in a massive wood burning oven, but there are cost and convenience trade offs in that which would put it out of reach for a lot of people. 

    I suppose it comes down to what you’re going to be cooking - if it absolutely has to be 16+” pizzas, or you want to crank out 20+ an hour then you’re going to need something different. But for “normal” sized Neapolitan pizzas I think ooni have really hit the sweet spot here. 

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