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Ooni pizza oven


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10 minutes ago, Kerry Beal said:

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


And truth to be told - if they were unicoloured I would have bought them already …

 

But with this cover 🤔 ?

 

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1 minute ago, Duvel said:


And truth to be told - if they were unicoloured I would have bought them already …

 

But with this cover 🤔 ?

 

DE253F46-0F08-445F-92D4-70E56B961736.jpeg.f5ef0f2591d37916b29f536f5c7b47bc.jpeg

Good to see that horrible stereotypes are a global phenomenon.

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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

Edited by &roid (log)
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8 hours ago, weinoo said:

 

Yes - no one wears that type of toque anymore!

I actually own one, but you're right. The last time I wore it was when my mother-in-law was in the hospital on Mother's Day. I prepped lobster omelets on the tailgate of my van for her and my GF, and brought them to her room while wearing my chef jacket and toque. She still talks about that, occasionally. :)

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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4 hours ago, chromedome said:

I actually own one, but you're right. The last time I wore it was when my mother-in-law was in the hospital on Mother's Day. I prepped lobster omelets on the tailgate of my van for her and my GF, and brought them to her room while wearing my chef jacket and toque. She still talks about that, occasionally. :)

What we won’t do for our mothers.

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Mitch Weinstein aka "weinoo"

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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:

 

16A5F8EB-BA90-4B66-816A-4F3D6C5BBB0E.thumb.jpeg.d7b882b627873061c4f2240697cff676.jpeg

 

this morning:

 

7F03B71F-4C10-4BE9-B864-E07B98756694.thumb.jpeg.7f702953d44ee5d29386825194f58a3a.jpeg

 

60% dough:

 

85FB7BAE-D80C-4A9C-B10A-5326908AE00E.thumb.jpeg.9929784933cd2ed1ef9aacea4477bf7c.jpeg

 

65%:

 

711B0A64-D6E2-46D8-9004-E362A3073CA4.thumb.jpeg.edcb5007146f9c565f538ec54a368ab7.jpeg

 

into tubs for their three hour rise:

 

CB586683-585C-4807-BB08-DB5DF6ED2FCF.thumb.jpeg.6d2899c9d56a84d0e6490cf7951cbbb4.jpeg

Edited by &roid (log)
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Cheese and tomatoes getting ready:

 

080F42E3-AAB9-47AF-9F66-6506208F9CC9.thumb.jpeg.9c8a59b1675bd95a0d19f4df7b8be1a0.jpeg29DDB928-5FE1-4D7B-AD16-4F309DA17683.thumb.jpeg.0853bb59917bafc8e85edc12f7bba2bd.jpeg3132EAC3-522F-4B5A-93D8-D65E59E59355.thumb.jpeg.8fbc9dbbc11b0f84bfd8a829833c94fb.jpeg
 

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:

 

22526F7C-61DE-4237-8205-C6C9E513B025.jpeg

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1 hour ago, &roid said:

I have to say the drier dough has been lovely to work with, balled up really nicely after its three hours in bulk. 

 

This is one of the major reasons why you won't find 65% water in any pizzeria in Naples.  Da Michele could never sell 1000 pizzas in a day if the dough was sticky.

Btw, it's possible that you're already taking this into account, but, you want to be careful when working with doughs with different hydrations, since the hydration will impact yeast activity.  The less water, the slower the proof.  In order to reach the same volume/level of fermentaton as the wetter dough, the drier dough will need more time- ideally both in the balled and bulk forms.  Obviously, since the dough is already balled, you can't add time to the bulk this time, but I'd push the balled proof further on the drier dough- maybe as much as an hour longer, if possible.

If you're very comfortable proofing dough and know exactly what peak volume looks like before it starts to overproof/collapse, then you might play around with placing the drier dough in a warmer place so that it's done about the same time as the wetter dough.  But this can be a little riskier, since it's easier to push the dough too much.

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Tonight little one had some friends invited for a sleepover. Luckily, the weather was decent enough to fire up the Ooni …

 

Little one is not a friend of expanded corniciones, so I rolled out the doughs (rim puffed anyway). Caputo „classico“, 60% hydration with a 24h poolish. Toppings were not very adventurous …

 

2F4BBCC1-1901-44F3-BB8B-1D054D4AFB4D.thumb.jpeg.e0b672baf4b3ca009db03b41dfd21463.jpeg

 

#1 kid: „Just tomato and cheese“ (my offer to put basil was turned down)

 

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#2 kid: „Salami“ 

 

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Little one: „Salami & mushroom“, using the calabrian one I got recently …

 

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#4: „a normal one“ - „with pineapple & ham ?“ - „Eehm … ok“. He didn’t eat it, because he was full from 1-3 …

 

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8312B412-14FC-44F5-A452-2A4285909C79.thumb.jpeg.711d2e01bceb0587c9ba4c8216d82bab.jpeg

 

Wife: „Tuna & onion“

 

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Yours truly: „Ricotta & Nduja“ - I ate exactly one eighth …

 

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Some leftovers for breakfast 🥳

 

C1BADC9D-AF69-42DD-BD71-9B5F53C87A01.thumb.jpeg.0812e989f37f21127348e08d86ba6715.jpeg

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Damn you all (egullet). You done went and made me buy one of these (I got a Fyra which I received today).

I'm pretty darned excited; did the burn in tonight & have dough retarding overnight 00 caputo 70% hydration of course....

 

Pics to follow of tomorrow's attempts of course; I doubt anyone would be at all interested in pics of an empty Fyra being burned in. 

 

My game plan for tomorrow is a semi nekkid crust (++garlic+++Evoo) or two for practice / familiarization  or so & then off to pizzaland. This should be fun. Just divvied up the dough from bulk ferment :).

 

edit- The shipping time was 6-10 weeks out according to ooni's webpage but in fact 2 days so the rest of the stuff I ordered from Amazon turning peel infra thermo etc won't be here until Friday next so tomorrow's cook will be very much be improvised; hell I altered my too big pizza peel today to make it fit the ooni - removed 1/2 " from both sides with my trusty Japanese pull saw because well setting up the table saw or my skilsaw would have been too onerous. 

Edited by Jon Savage (log)
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--formerly known as 6ppc--

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18 hours ago, Duvel said:

Little one is not a friend of expanded corniciones, so I rolled out the doughs (rim puffed anyway).


is the puff up due to the sauce not extending all the way to the edges?  Or anything not extending for that matter?

Mitch Weinstein aka "weinoo"

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31 minutes ago, weinoo said:


is the puff up due to the sauce not extending all the way to the edges?  Or anything not extending for that matter?


Pretty much so … no sauce, no toppings plus a lot of heat (kind of pita bread effect) …

Edited by Duvel (log)
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1 hour ago, Duvel said:


Pretty much so … no sauce, no toppings plus a lot of heat (kind of pita bread effect) …


I'm not sure if you're looking to reduce the puff further, but docking the rim with a fork will reduce the puff considerably.

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19 minutes ago, scott123 said:


I'm not sure if you're looking to reduce the puff further, but docking the rim with a fork will reduce the puff considerably.


No, I don’t 😉
 

You are completely right - one step further down the road to (what in the US is called) bar pizza would be indeed to prick the whole crust. But then again - no fun to cook that in the Ooni. So, above results are a happy compromise of what I like to make and my son likes to eat …

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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

F9B970B4-47AC-457B-A76C-431D17D5A671.thumb.jpeg.8cdc316f7fe7995bc4b7981b578f0fa0.jpeg9E77AEC6-2F30-4516-A571-95A432912AFE.thumb.jpeg.5f6fe5882a0bee0f339b363b99f8c9c6.jpegABDCBB58-6A51-4CB1-84CD-2A6F360A4F06.thumb.jpeg.47088c31e582393bab0da5391ea126e3.jpegD558AD8F-2C3E-42C4-ACE7-359E8101AB98.thumb.jpeg.1d943f57303d5c9ae82a3794ba760cba.jpeg
 

garlic bread:
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a slightly overdone margarita 

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

 

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Edited by &roid (log)
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I had a couple of balls leftover today. They were obviously totally past it but I thought I’d give them a try. 
 

20E34B43-E507-4020-911B-65F79D6D686D.thumb.jpeg.901b61daee0919143fb22e7cd4cd15bd.jpeg
 

they actually turned out ok!

 

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So my brand new replacement Ooni Koda 12 arrives next week. It's a replacement for the defective unit I won in a contest....

 

Looking at these pictures, I'm tempted to sell it as "new" and then use the proceeds to get a Koda 16....... It just seems that with the l-shapped burner the Koda 16 is a no-brainer. What do you think?

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2 hours ago, CanadianHomeChef said:

So my brand new replacement Ooni Koda 12 arrives next week. It's a replacement for the defective unit I won in a contest....

 

Looking at these pictures, I'm tempted to sell it as "new" and then use the proceeds to get a Koda 16....... It just seems that with the l-shapped burner the Koda 16 is a no-brainer. What do you think?

I think that's a great idea - both the Koda and Frya were not available when I purchased my Pro. Now that I've realized that gas is my preferred fuel and seeing the burner pattern on the Koda I'd get the 16 in a heart beat. 

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On 7/25/2021 at 1:06 PM, &roid said:

 

 

E8E45621-90F5-4B5C-8F38-0A572CD2CB44.thumb.jpeg.8f739263a93f8e14923cb7ce79d5d95b.jpeg

 

 

Looks like @Duvel's little one has some serious competition. I always was a sucker for a redhead....

 

Pizzas looked great, too. If I were more of a pizza eater, or if I didn't have to stay away from wheat gluten, I'd love to have an Ooni.

 

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Don't ask. Eat it.

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Great looking pizzas everyone.  We are moving and a 10 minute walk away is a wood fired pizza place with excellent reviews.  I am afraid with limited storage space and condo restrictions on what kind of cooking device one is allowed on the balconies we will be walking.🤪

Edited by Okanagancook (log)
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sigh....

 

let me count the toys tools I've bought as a result of lusting after your photos:  Breville Smart Oven Air, Philips Avance Infrared Grill, The Control Freak.... and now there is a Koda 16 in my cart as a very early surprise birthday present for my son who is intent on perfecting his calzones but a selfish purchase on my part because all of your pizzas look amazing and I want to make them too!

 

The only thing I've resisted so far is the blast freezer that JoNorville Walker loves..... but give it time ;)

 

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I ordered the Koda 16 on Jun 21.  Kind of funny because that seems to be a dividing line in their shipping estimates which keep slipping away. It's gone from early July to early Aug to a more vague August. The last update assured me that it had arrived in the US but they have no idea when port congestion and shipping will allow it to reach their warehouse or, more importantly, me.  Along with that bit of info, they did provide a $50 voucher to use for their accessories. Any recommendations vs what I might purchase elsewhere? 

I need a small turning peel, both for pizza and pita. 

I have a wooden peel that should suffice for delivering into the oven but I'd like a perforated metal peel, too, and theirs looks nice. 

Any experience with these items or others from their shop?

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