1st run with Ooni Koda 16

Legume

Alright, let me know, I honestly laughed when I read the nail thing a couple of years ago.

caliking

Legume said:

Alright, let me know, I honestly laughed when I read the nail thing a couple of years ago.

I'll report back. It looks legit. 

HeavyG

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

DialSquare

littlerascal56 said:

Now now I understand why there are so many of these in the local classifieds listed as “like new-used once” for $150-$200.  Impulse purchases. 

Probably people who upgraded to a Roccbox 

Canugghead

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I thought Don implied nailing holes in the corner only, to tame the hot zone.

HeavyG

Canugghead said:

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I thought Don implied nailing holes in the corner only, to tame the hot zone.

True, but there must be an optimal pattern to achieve the desired result in that part of the gas tubing.

caliking

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I may have found my forever project.

"cali, having fun with the Ooni?"

" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."

Ozzie_Isaac

caliking said:

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I may have found my forever project.

"cali, having fun with the Ooni?"

" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."

Highly recommend you implement the Taguchi Method.  It will save you significant time.  A full DOE is only for school labs.

https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htm

caliking

Ozzie_Isaac said:

caliking said:

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I may have found my forever project.

"cali, having fun with the Ooni?"

" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."

Highly recommend you implement the Taguchi Method.  It will save you significant time.  A full DOE is only for school labs.

https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htm

There you go. Another fine example of Indians helping to bring clarity to scientific methodology and thinking .

Photo Egg

DialSquare said:

littlerascal56 said:

Now now I understand why there are so many of these in the local classifieds listed as “like new-used once” for $150-$200.  Impulse purchases. 

Probably people who upgraded to a Roccbox 

By the number of Roccbox units on FB and Craigslist it seems lazy stupid people can’t cook on a Roccbox either and just settle for Papa Murphy.

Ozzie_Isaac

caliking said:

Ozzie_Isaac said:

caliking said:

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I may have found my forever project.

"cali, having fun with the Ooni?"

" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."

Highly recommend you implement the Taguchi Method.  It will save you significant time.  A full DOE is only for school labs.

https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htm

There you go. Another fine example of Indians helping to bring clarity to scientific methodology and thinking .

Lol, that was a subtle link too.  Honestly though, that was one of the better high level summaries I found.  I spent a lot of years implementing that methodology at a previous payer of my wages.  I love this type of work.

caliking

Ozzie_Isaac said:

caliking said:

Ozzie_Isaac said:

caliking said:

HeavyG said:

Look forward to seeing what the optimal nail pattern might be...

hole-nail-hole-nail-hole

hole-hole-nail-nail-hole-hole

hole-hole-nail-hole-hole-nail

etc

I may have found my forever project.

"cali, having fun with the Ooni?"

" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."

Highly recommend you implement the Taguchi Method.  It will save you significant time.  A full DOE is only for school labs.

https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htm

There you go. Another fine example of Indians helping to bring clarity to scientific methodology and thinking .

Lol, that was a subtle link too.  Honestly though, that was one of the better high level summaries I found.  I spent a lot of years implementing that methodology at a previous payer of my wages.  I love this type of work.

 Whenever/if we meet, I’ll bring the booze, you cook, and educate me. 

caliking

Yes, I know this is technically the second run. 

Tried playing with temp regulation today. Fired it up on high for about 20 mins, until the stone temped 900ish. Turned it off. Launched pie. Turned the pie after 20ish seconds, fired the ooni on, at lowest setting on the regulator. Turned the pie a few times every 20seconds, until done. 

00, biga. Was in a rush, so the biga fermented for a few hours less, and tried to shave some time off other steps in the process. Still turned out better than the last attempt

Sauce, oregano, fennel pollen, mozz + park mix, red onion, bell pepper, garlic, turkey pepperoni (MIL mod). Drizzle of EVOO and hot honey. Bit of basil. 

Temp regulation was better this time. Next attempt will be with the stone temp at about 700. Stay tuned!

shtgunal3

I’d hit it

The Cen-Tex Smoker

Awesome Looking pie! 

Ozzie_Isaac

Lol, sorry everyone. This one was merely a single Micheline Star worthy.

Photo Egg

Looks perfect from here!

cookingdude555

that cross section shot looks awesome.  I would eat all that.

caliking

Ozzie_Isaac said:

Lol, sorry everyone. This one was merely a single Micheline Star worthy.

Thanks caliprince was overheard, telling a friend this afternoon about how his dad made pizza again, and it was pretty good. Because it wasn’t as burnt as the last time!

caliking

Photo Egg said:

Looks perfect from here!

Thanks. I’m having fun with it !

ColbyLang

Thanks for the pro tips. I’ve gotta spend some vacation time dialing in my Karu 16

ColbyLang

@caliking, second pic shows a baking steel. You using that in the Ooni? 

caliking

ColbyLang said:

@caliking, second pic shows a baking steel. You using that in the Ooni? 

That's just a pizza pan, for transport back inside. 

gonepostal

I finally made the plunge and bought this same oven during the Black Friday sales. Got the inspiration a few years back watching JIC knock out pizzas at Butt Blast.  So needless to say, this thread has been gold for me. 

Have learned much more about the pizza making process the last couple of weeks. Still chasing perfection, but definitely making progress. 

The wife has decided that she's the dough expert, so she has taken on that job. Which is fine with me. And we finally have OO flour stocked on the shelves around here. 

So thanks for posting.  And it sounds like we both learned quickly that parchment paper doesn't belong anywhere near one of these ovens. I very quickly purchased a pizza peel!

NDG

Looks like your making great strides, that last pizza pic looks damn tasty!  I was reading your old posts about the "Baking Steel" you had fabbed up, hoping it would make good nan.  I am just curious if you had success . . and do you still use your Steel much?

CTMike

caliking said:

Sauce, oregano, fennel pollen, mozz + park mix, red onion, bell pepper, garlic, turkey pepperoni (MIL mod). Drizzle of EVOO and hot honey. Bit of basil. 

Am I the only one here wondering what  park cheese is? 😎😎

Looks great dude.

caliking

CTMike said:

caliking said:

Sauce, oregano, fennel pollen, mozz + park mix, red onion, bell pepper, garlic, turkey pepperoni (MIL mod). Drizzle of EVOO and hot honey. Bit of basil. 

Am I the only one here wondering what  park cheese is? 😎😎

Looks great dude.

Ha! Missed that... meant parm.

caliking

gonepostal said:

I finally made the plunge and bought this same oven during the Black Friday sales. Got the inspiration a few years back watching JIC knock out pizzas at Butt Blast.  So needless to say, this thread has been gold for me. 

Have learned much more about the pizza making process the last couple of weeks. Still chasing perfection, but definitely making progress. 

The wife has decided that she's the dough expert, so she has taken on that job. Which is fine with me. And we finally have OO flour stocked on the shelves around here. 

So thanks for posting.  And it sounds like we both learned quickly that parchment paper doesn't belong anywhere near one of these ovens. I very quickly purchased a pizza peel!

Do share any tips you've gleaned. I'm all ears!

texaswig

@caliking Dang dude you can turn it down with the knob. 
https://youtu.be/VAGmW4SI4PU

caliking

@texaswig I've seen that hack, and it's on the list of things to try. Maybe this weekend. Lots of things to play around with, as I've just begun the pizza journey

I've watched a couple  of that guy's videos, and he's got some good stuff. Sometimes I think he's been extended baked in the ultra low zone.