1st run with Ooni Koda 16

caliking

As it turns out, meeting up with @Photo Egg for a few beers, will put a hole in my pocket. Came home with this Fri evening, after drinking away my sorrows with him for a few hours. 



So many ideas for what to cook with this thang, which I’ve quietly lusted after for some years. Figured I’d give naan a go. 

Cheater recipe for the dough. Opened up the dough on a “pillow”, docked, misted with water. 

Tried in a CI skillet first, on the cooler part of the stone. 

Burned the crap out of the first one (expected). Second one looked better. 


Tried another on parchment. The exposed parchment spontaneously combusted as I slid the naan in.  No harm done, though. 

Topped the last one with cilantro and garlic. Back in for a few seconds , resulted in this…


Quietly weeping that I didn’t buy this sooner. It’s really quite good for naan. It essentially fulfills the  criteria for “the face of the naan must see fire”. 

I’ve got a couple of other things lined up for dinner, so more to come. 

alaskanassasin

I have a feeling he is going to want it back by the end of this thread!

caliking

alaskanassasin said:

I have a feeling he is going to want it back by the end of this thread!

Nah. He always has bigger and better plans

JohnInCarolina

caliking said:

alaskanassasin said:

I have a feeling he is going to want it back by the end of this thread!

Nah. He always has bigger and better plans

“But is bigger… always better?” - that’s what he said

Photo Egg

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

sancho65

Photo Egg said:

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

Very interested in seeing what the other box had inside of it?🤔🙈

caliking

Photo Egg said:

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

It was less than the Ooni box, so that’s what I lead with

Actually, I walked in and said “You know how I always say you’re the best wife in the whole world?” And, somehow, it worked. Again. Sort of. 

caliking

sancho65 said:

Photo Egg said:

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

Very interested in seeing what the other box had inside of it?🤔🙈

Some beers. We were at a small joint which had a great selection, that beat a lot of the bigger places. 

caliking

Overextended myself. Did some scallops, Heartbrand top sirloin that I found in the freezer. A pie. And, a sort of cacio e pepe (inside). Some broccoli, too (no pics, coz y’all know what broccoli looks like).

Much to learn re: managing temp. This thing was screaming hot, even at the lowest setting!

The pie was decent. Scallops should have been pulled sooner, and the beef was cut too thick. Had a lot of fun playing around with my new toy, though!

Ozzie_Isaac

caliking said:

Photo Egg said:

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

It was less than the Ooni box, so that’s what I lead with

Actually, I walked in and said “You know how I always say you’re the best wife in the whole world?” And, somehow, it worked. Again. Sort of. 

Rice cooker really was a gateway drug.  Looking forward to seeing how you put this to use.

caliking

Ozzie_Isaac said:

caliking said:

Photo Egg said:

Looks fantastic!
If anyone could pull off naan on a Ooni it’s you.
Just for comparison…how much was the other heavy cardboard box purchased that night. Ha Ha

It was less than the Ooni box, so that’s what I lead with

Actually, I walked in and said “You know how I always say you’re the best wife in the whole world?” And, somehow, it worked. Again. Sort of. 

Rice cooker really was a gateway drug.  Looking forward to seeing how you put this to use.

It likely was. I think she’s just worn down after nearly 20yrs of putting up with me! 

This has real potential as a high heat cooker. I’m excited about it. 

Photo Egg

Check your phone text messages. I just sent you a link to your next apology.
Great photos above! Don’t get your phone to close…
Years ago I was trying to get a flashback photo while I was making pizzas. Wife said be careful or you’ll melt your camera. I said not a chance, this is your camera…

caliking

Photo Egg said:

Check your phone text messages. I just sent you a link to your next apology.

You are evil, sir. Pure evil!

Legume

How did it do with the scallops?  Did you preheat the ci?

Canugghead

Wow is an understatement. So did you settle on making naan in CI or floor? Looks like you docked it to prevent puffing like balloon? I've yet to try naan seriously in the pizza oven.

Next up: chamber sealer!

caliking

Legume said:

How did it do with the scallops?  Did you preheat the ci?

The scallops were overdone. I did preheat the skillet, but the deck was temping 900+ , the skillet 700ish. 

Next time, I’ll dry the scallops better, and  pull them sooner. 

caliking

Photo Egg said:

Check your phone text messages. I just sent you a link to your next apology.
Great photos above! Don’t get your phone to close…
Years ago I was trying to get a flashback photo while I was making pizzas. Wife said be careful or you’ll melt your camera. I said not a chance, this is your camera…

Ha! I briefly had a similar thought, when I felt the heat. Except it was “good thing this is my work phone…”

caliking

Canugghead said:

Wow is an understatement. So did you settle on making naan in CI or floor? Looks like you docked it to prevent puffing like balloon? I've yet to try naan seriously in the pizza oven.

Next up: chamber sealer!

I tried my usual gas stove skillet method vs. on parchment. Results were comparable, but the skillet method is operationally easier.

Given the small opening of the ooni, I'd have to flour the peel to slide it right on to the stone, and naan shouldn't have that much flour IMO. I want to try it, though. 

Didn't dock the first naan, and it did puff up. I usually dock the dough, and the subsequent ones were better.

I'll get a chamber sealer after I find a cart to keep it on in the formal dining room 😉

Ozzie_Isaac

This stuff works great on the high heat ovens.  I use their steak plates.

https://www.theoysterbed.com/collections/mainstay-products

Photo Egg

caliking said:

Legume said:

How did it do with the scallops?  Did you preheat the ci?

The scallops were overdone. I did preheat the skillet, but the deck was temping 900+ , the skillet 700ish. 

Next time, I’ll dry the scallops better, and  pull them sooner. 

Possibly the high temp insulation I added below the stone is working to well for your needs. Maybe try a test after carefully removing the insulation. It’s very soft and stretchy. Almost like the cotton wrap you would use under a limb or body cast. You can also tweak the temp with control knob on the propane bottle but it can be sensitive.

caliking

Ozzie_Isaac said:

This stuff works great on the high heat ovens.  I use their steak plates.

https://www.theoysterbed.com/collections/mainstay-products

  Y'all are the opposite of AA for cooking. 

I had convinced myself that I didn't need those, when someone posted about them a while back. Until...

caliking

Photo Egg said:

caliking said:

Legume said:

How did it do with the scallops?  Did you preheat the ci?

The scallops were overdone. I did preheat the skillet, but the deck was temping 900+ , the skillet 700ish. 

Next time, I’ll dry the scallops better, and  pull them sooner. 

Possibly the high temp insulation I added below the stone is working to well for your needs. Maybe try a test after carefully removing the insulation. It’s very soft and stretchy. Almost like the cotton wrap you would use under a limb or body cast. You can also tweak the temp with control knob on the propane bottle but it can be sensitive.

Ah. I didn't think about controlling gas flow from the tank. This thing was blazing even at the lowest setting. 

Photo Egg

caliking said:

Ozzie_Isaac said:

This stuff works great on the high heat ovens.  I use their steak plates.

https://www.theoysterbed.com/collections/mainstay-products

  Y'all are the opposite of AA for cooking. 

I had convinced myself that I didn't need those, when someone posted about them a while back. Until...

Never fear… I know a guy who knows a guy that might have some that fit the Ooni.lol

But the handles on the CI makes it safer and faster to slide in and out.IMO

Canugghead

Someone should come up with a contraption to slide out the heated stone! Seriously though, with 62.5% hydration I'm able to launch pizza off wooden peel with very little flour but I think naan dough is usually stickier?

btw, the formal dining room idea is copyrighted 

caliking

Canugghead said:

Someone should come up with a contraption to slide out the heated stone! Seriously though, with 62.5% hydration I'm able to launch pizza off wooden peel with very little flour but I think naan dough is usually stickier?

btw, the formal dining room idea is copyrighted 

Yes, the naan dough is quite sticky/tacky. I think I could make it work, though. It's worth a try. 

Just so you know, inspired by the best, the big slicer lives in the formal dining. 

HeavyG

Canugghead said:

Someone should come up with a contraption to slide out the heated stone! Seriously though, with 62.5% hydration I'm able to launch pizza off wooden peel with very little flour but I think naan dough is usually stickier?

btw, the formal dining room idea is copyrighted 

Buy a stone that you can place/slide on top of the existing Ooni stone .

Photo Egg

caliking said:

Photo Egg said:

caliking said:

Legume said:

How did it do with the scallops?  Did you preheat the ci?

The scallops were overdone. I did preheat the skillet, but the deck was temping 900+ , the skillet 700ish. 

Next time, I’ll dry the scallops better, and  pull them sooner. 

Possibly the high temp insulation I added below the stone is working to well for your needs. Maybe try a test after carefully removing the insulation. It’s very soft and stretchy. Almost like the cotton wrap you would use under a limb or body cast. You can also tweak the temp with control knob on the propane bottle but it can be sensitive.

Ah. I didn't think about controlling gas flow from the tank. This thing was blazing even at the lowest setting. 

There might be some better tips on the Ooni forum as well.
I also remember reading somewhere about opening the propane bottle valve very quickly to trip the internal safety limiter in order to slow the propane flow.

Ozzie_Isaac

Photo Egg said:

caliking said:

Ozzie_Isaac said:

This stuff works great on the high heat ovens.  I use their steak plates.

https://www.theoysterbed.com/collections/mainstay-products

  Y'all are the opposite of AA for cooking. 

I had convinced myself that I didn't need those, when someone posted about them a while back. Until...

Never fear… I know a guy who knows a guy that might have some that fit the Ooni.lol

But the handles on the CI makes it safer and faster to slide in and out.IMO

I found a pizza turner works great for dealing with these, so does a longer welding glove.

Photo Egg

Ozzie_Isaac said:

Photo Egg said:

caliking said:

Ozzie_Isaac said:

This stuff works great on the high heat ovens.  I use their steak plates.

https://www.theoysterbed.com/collections/mainstay-products

  Y'all are the opposite of AA for cooking. 

I had convinced myself that I didn't need those, when someone posted about them a while back. Until...

Never fear… I know a guy who knows a guy that might have some that fit the Ooni.lol

But the handles on the CI makes it safer and faster to slide in and out.IMO

I found a pizza turner works great for dealing with these, so does a longer welding glove.

I agree that would definitely help, and is basically a must have. And I love the Oyster Bed stuff…but they are smooth and slippery. 

Stormbringer

Another "tempts me to consider new toys" thread. And Mrs. Stormbringer has been wondering about what Santa should bring me.

caliking

HeavyG said:

Canugghead said:

Someone should come up with a contraption to slide out the heated stone! Seriously though, with 62.5% hydration I'm able to launch pizza off wooden peel with very little flour but I think naan dough is usually stickier?

btw, the formal dining room idea is copyrighted 

Buy a stone that you can place/slide on top of the existing Ooni stone .

Easier to slide a pan in and out. Although, if the oven runs as hot as it does, one could place a stone in a CI pan, and be able to move it.