Ooni pizza oven

[Ann_T]

20 hours ago, &roid said:

Looking great @Ann_T  

 

how do you find it?

@&roid well it was the first time using.  Took it out of the box and fired it up.  

Was really happy with the first try. 

I've decided that I need a better surface to use it on so looking at buying a stainless table that is a little higher. 

[FillPizza]

On 11/1/2020 at 10:22 PM, rotuts said:

My friend , who rarely posts ,who knows why

 

got this :

 

https://ooni.com/products/ooni-koda-16

 

and used it over the weekend , on TheCape

 

ie WoodsHole.  it was cold this last weekend , but he said the temp got up to

 

750 F or so.  I assume he has measurement skills .

 

 

 

here is Penny , a young Golden , knowing something is up , so she is paying attention just in case

 

 

he said the pizza was very very good.   he makes pizza in the  [url=https://grillguru.org/best-outdoor-pizza-oven/]oven[/url] often , so Im guessing he knows a bit about it

 

however , he did not do the edge-curl pic

 

so he has something to learn 

 

Id have been all over this  ,  some tome back

 

pleased he is enjoying it

 

and hopefully Penny got a small treat.

Thx for the recommendation! What a cute dog and nice pizza and a very cozy veranda. Best wishes!

Edited May 15, 2022 by FillPizza (log)

[nickrey]

I just purchased the Ooni Koda 12 inch version and am very pleased with results. This was my second ever pizza in the oven.

 

I use my sourdough starter (which I keep in the fridge). Starter is 50% hydration. It is fed every two to three days.

 

Recipe as follows:

 

Feed starter in bowl (100g flour, 100g water), set out at room temperature covered with wet cloth for 24 hours.

 

Recipe for dough for two 12 inch pizzas (linear scale up if you want to make more).

 

319g (Caputo Blue) flour

100g starter  

186g water

10g salt.

 

I use my Thermomix to make the dough. Add all elements except the salt. Bring together. Let sit for half an hour. Add Salt. Run for 2 minutes 10 seconds on dough setting. Transfer dough to pre-oiled bowl.

 

I then put the dough into Brod & Taylor proofer at 27C for two hours.

 

Then into refrigerator overnight, again covered.

 

Take out two hours before making pizza, divide into dough balls, cover and let rise.

 

The hydration is perfect for the heat of the Ooni oven.

Edited January 10, 2021 by nickrey (log)

[Kerry Beal]

New toy - arrived Thursday - set it up this am with help of hubby. Gave it a cleaning burn this am - then fired it up again this afternoon to cook some pizza.

 

 

 

 

 

 

 

The IR thermometer I had outside was not the right one to determine stone temperature -  it couldn't measure that high. So I think the stones weren't quite as warm as they could have been. Took about 3 1/2 min to cook and wasn't truly great, but it's a start. 

 

Scale turned off half way though measuring the flour - so when all was said and done the dough was lower hydration than would have been perfect. And I need a trip to Buffalo to get my favorite pizza sauce (or I might just have to make some) - a challenge with the border closed. 

[Anna N]

Congratulations. Do you ever sleep? I think that’s fine for a first attempt. Do you deliver?😂

[Duvel]

Must. Resist. RESIST.

 

Being part of eGullet must have been the most expensive decision since getting married 😉

[weinoo]

2 hours ago, Kerry Beal said:

And I need a trip to Buffalo to get my favorite pizza sauce (or I might just have to make some)

Oh Kerry - I know you can make your own...better than any you can buy. Might be the easiest thing you’ll ever make!

[Margaret Pilgrim]

Pizza sauce has to be the easiest part of the process.    Someplace lower than setting the table.    Go simple.    Tomato and EVOO are incredible.   Add aromatics cautiously, then return to the basic.  

[Anna N]

9 hours ago, weinoo said:

Might be the easiest thing you’ll ever make!

Indeed. It’s just that after 5 18-hour days in a row…. sometimes you just want to open a jar. Besides there’s so much more in Buffalo than just pizza sauce!  

[weinoo]

7 minutes ago, Anna N said:

Besides there’s so much more in Buffalo than just pizza sauce!  

 

Certainly a good-enough reason to get Buffalo-ed in Buffalo.  But the pizza "sauce" I'm talking about is pretty much opening a jar, or can, of good tomatoes. Maybe a touch of salt and a glug of olive oil, but you have those out already, right?

Edited May 9, 2021 by weinoo (log)

[teonzo]

12 hours ago, Duvel said:

Must. Resist. RESIST.

 

Drink a Duvel and reconsider.

 

 

 

Teo

 

[Anna N]

56 minutes ago, weinoo said:

 

Certainly a good-enough reason to get Buffalo-ed in Buffalo.  But the pizza "sauce" I'm talking about is pretty much opening a jar, or can, of good tomatoes. Maybe a touch of salt and a glug of olive oil, but you have those out already, right?

oh but we are not talking about me! We were talking about @Kerry Beal!  I was merely trying to point out that when you have a major role to play in the Covid pandemic sometimes you want the easy way out. I will leave the rest to Kerry. She has no difficulty speaking up for herself. 

[Kerry Beal]

4 hours ago, Anna N said:

Indeed. It’s just that after 5 18-hour days in a row…. sometimes you just want to open a jar. Besides there’s so much more in Buffalo than just pizza sauce!  

So true - Buffalo is so much more than just picking up pizza sauce! There is the visiting with @patris, there is the trying to stuff everything in my car that she has received for me, there is the walk around Wegmans, the walk around Trader Jo's...

 

But the Don Pepino pizza sauce really is very nice and I thank @patris for introducing it to me every time I use it!

[Kerry Beal]

4 hours ago, weinoo said:

 

Certainly a good-enough reason to get Buffalo-ed in Buffalo.  But the pizza "sauce" I'm talking about is pretty much opening a jar, or can, of good tomatoes. Maybe a touch of salt and a glug of olive oil, but you have those out already, right?

Yeah - that's what I've done today - sans the glug of olive oil - I'll drizzle that on at the end. 

[Kerry Beal]

16 hours ago, Duvel said:

Must. Resist. RESIST.

 

Being part of eGullet must have been the most expensive decision since getting married 😉

Resistance is futile!

[patris]

2 hours ago, Kerry Beal said:

So true - Buffalo is so much more than just picking up pizza sauce! There is the visiting with @patris, there is the trying to stuff everything in my car that she has received for me, there is the walk around Wegmans, the walk around Trader Jo's...

 

But the Don Pepino pizza sauce really is very nice and I thank @patris for introducing it to me every time I use it!

Funny - I have been eyeing the Ooni but I don’t yet have a place to put it. Rest assured though, I am fully vaxxed and quite anxious for a long-overdue visit when the border reopens!

Edited May 9, 2021 by patris (log)

[Kerry Beal]

Lessons learned today. Pizza dough catches fire if it gets too close to the heat source. A pair of tongs works better to spin the pizza than the peel - the peel pushes the pizza back towards the heat source where it catches fire!

 

Let the stone get hotter if you want good spots on the bottom crust. 

 

Either slice the potato slices see through thin or cook them a bit.

 

 

 

 

Bottom of the Marguerita - stone not hot enough yet clearly.

 

 

 

Bottom of the potato and balsamic caramelized red onion. Top not done enough!

 

 

 

 

Edited May 9, 2021 by Kerry Beal (log)

[nickrey]

9 hours ago, Kerry Beal said:

Lessons learned today. Pizza dough catches fire if it gets too close to the heat source. A pair of tongs works better to spin the pizza than the peel - the peel pushes the pizza back towards the heat source where it catches fire!

 

 

 

 

After trying one peel and making a mess of it, I now use two peels. The Ooni peel has a thin edge than goes under the pizza easily. I use this to go under the pizza and bring it to the front of the oven. I then insert another round peel under the pizza at around a 30-40 degree angle. I then take the second peel off the first with the pizza on top, straighten it so the pizza is turned the angle and put it back in the oven. The whole process is very quick and allows you to turn the pizza every ten seconds or so during cooking to ensure even spots.

[Duvel]

At these temperatures and given that the bake takes 90 secs, how long does it take for the bottom of the crust to solidify to be able to turn it and not make a teppanyaki show out of it ..?

Edited May 10, 2021 by Duvel (log)

[nickrey]

2 hours ago, Duvel said:

At these temperatures and given that the bake takes 90 secs, how long does it take for the bottom of the crust to solidify to be able to turn it and not make a teppanyaki show out of it ..?

You’re about 30 seconds over. Mine take around 60 seconds. The base is solid after 10 seconds. I try to turn around six times.

[Kerry Beal]

6 hours ago, nickrey said:

After trying one peel and making a mess of it, I now use two peels. The Ooni peel has a thin edge than goes under the pizza easily. I use this to go under the pizza and bring it to the front of the oven. I then insert another round peel under the pizza at around a 30-40 degree angle. I then take the second peel off the first with the pizza on top, straighten it so the pizza is turned the angle and put it back in the oven. The whole process is very quick and allows you to turn the pizza every ten seconds or so during cooking to ensure even spots.

No peel with this one

Edited May 10, 2021 by Kerry Beal (log)

[Kerry Beal]

What are folks thoughts on oil in dough vs no oil in dough?

 

My dough yesterday was the one that @scott123 linked to which is essentially 1 litre of water, 1.65 kg of 00 flour, 45 grams of salt, 1 gram yeast. I divided into 3 and added more yeast as I wanted to use it later same day. After the bulk rise I divided into 4 balls and put each in it's own lightly oiled plastic take out food container. Dumped out in an already nice round shape.  It was a lovely dough to work with - easy to keep round (vs the dough from the day before) - with a judicious application of 00 flour during the shaping and on the metal peel didn't have any sticking trouble at all. 

[Duvel]

3 hours ago, nickrey said:

You’re about 30 seconds over. Mine take around 60 seconds. The base is solid after 10 seconds. I try to turn around six times.

Wow ... 6 times would probably be a bit too much hassle for me.

[weinoo]

1 hour ago, Kerry Beal said:

What are folks thoughts on oil in dough vs no oil in dough?

 

My dough yesterday was the one that @scott123 linked to which is essentially 1 litre of water, 1.65 kg of 00 flour, 45 grams of salt, 1 gram yeast. I divided into 3 and added more yeast as I wanted to use it later same day. After the bulk rise I divided into 4 balls and put each in it's own lightly oiled plastic take out food container. Dumped out in an already nice round shape.  It was a lovely dough to work with - easy to keep round (vs the dough from the day before) - with a judicious application of 00 flour during the shaping and on the metal peel didn't have any sticking trouble at all. 

 

I generally use no oil, except the way you used it - just a smidge in a lightly oiled container; those go into the fridge for overnight proofing.

 

Has anyone ever gone down the rabbit hole into the Patsy's pizza world?

 

Reverse engineered like so...http://varasanos.com/PizzaRecipe.htm

 

[rotuts]

@weinoo 

 

fine ref.

 

thanks.