1st run with Ooni Koda 16

texaswig

@caliking I think so also 😂😂

CTMike

I think h’s permanently baked also. Reminds me of Spicoli from Fast Times at Ridgemont High

caliking

 Another round of experiments. 

Used the regulator to adjust the flame to the “ultra- low zone”. Setting between the off and ignite position, the stone came down to about 700ish (after heating it up on high for about 20 mins). 

Tried a cold fermented dough from Forkish’s Elements of Pizza that I found online. At about 72hrs, the flavors were much more developed than a same day dough.  Pie was mushroom, mozz, baby kale. Needs to be done at a slightly lower temp. Turned out decent. 

jeffc5227

caliking said:

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!


Those are some outstanding looking pizzas' now I'm hunger lol.

Elijah

Pulled mine back out. Still a lot to learn, mostly with the dough. I cut it into 6 dough balls and they stretched differently. 

CTMike

Elijah said:

Pulled mine back out. Still a lot to learn, mostly with the dough. I cut it into 6 dough balls and they stretched differently. 

If you don’t already have it, you might think about picking up Elements of Pizza by Ken Forkish. 

WeberWho

Cinnamon Toast Crunch Pizza anyone?

https://youtube.com/shorts/WCDf4ve5TPs?feature=share

I'd hit it. 

CTMike

If any of y’all are bored some time, check out r/pizzacrimes over on Reddit. The things some people put on pizza is down right disgusting, such as this abomination:

Legume

 Bent carrot pizza?

JohnInCarolina

Legume said:

 Bent carrot pizza?

Pretty sure that’s meant to be one of the face-suckers from Alien.

CTMike

Legume said:

 Bent carrot pizza?

I initially thought they were carrots also, but zooming in on the photos I think they are fried shrimp. 

Langner91

CTMike said:

If any of y’all are bored some time, check out r/pizzacrimes over on Reddit. The things some people put on pizza is down right disgusting, such as this abomination:

At least it doesn't have pineapple on it!

ColbyLang

Whoa whoa whoa, pineapple on pizza has its place. 

caliking

Not too shabby @Elijah !

caliking

CTMike said:

If any of y’all are bored some time, check out r/pizzacrimes over on Reddit. The things some people put on pizza is down right disgusting, such as this abomination:

I'd hit that

CTMike

For a great pie, brush your dough with EVOO, add crumbled gorgonzola, thin sliced pears, and prosciutto. After it is out of the oven, add arugula and some aged balsamic. It’s amazing. 

CTMike

caliking said:

CTMike said:

If any of y’all are bored some time, check out r/pizzacrimes over on Reddit. The things some people put on pizza is down right disgusting, such as this abomination:

I'd hit that

How about this one:

caliking

CTMike said:

caliking said:

CTMike said:

If any of y’all are bored some time, check out r/pizzacrimes over on Reddit. The things some people put on pizza is down right disgusting, such as this abomination:

I'd hit that

How about this one:

Depends on how heavy they go on the mayo. Otherwise, I love coleslaw. 

caliking

CTMike said:

For a great pie, brush your dough with EVOO, add crumbled gorgonzola, thin sliced pears, and prosciutto. After it is out of the oven, add arugula and some aged balsamic. It’s amazing. 

This sounds tasty. Still working out the kinks of the oven, and dough. Then, on to experimenting with toppings!

Plutonium

I’ve got the same one, it’s great! 

You can do a legit pita (or Arabic bread) in there too. 

Pizzas are great too! 

caliking

Plutonium said:

I’ve got the same one, it’s great! 

You can do a legit pita (or Arabic bread) in there too. 

Pizzas are great too! 

Whoa! Beautiful pita and pie. 

Would you mind sharing deets of both? That crust looks amazing. 

Plutonium

For the pita I use this recipe, but with the Costco bread flour:

https://matthewjamesduffy.com/whole-wheat-pita-bread/

The pita breads are kinda hard to flip over. The pictured pizza was a double NM hot green chile and bacon. For my pizza dough I usually use this at 65% hydration:

https://www.epicurious.com/recipes/member/views/robertas-pizza-dough-52869431/amp

I don’t include the olive oil, that makes it brown/burn too fast. Again with Costco bread flour. I’ve used the Caputo 00 a lot too, but the 25# bread flour at Costco goes a long ways. I typically do a 24-48 hr cold ferment. For technique I heat the Ooni on max, then drop the flame all the way down while a pizza is in there. I can crank it back up for the final few seconds if the top needs more color, but things burn fast. Then back to max heat between pizzas to reheat the stone. 

I usually use the “wet” whole milk mozzarella but I dry it out a bit with paper towels. I’ve followed this guy on YouTube for a long time and mimic a lot of his dough stretching techniques and prep. 

https://youtu.be/vutoVquyuRI

 

caliking

Thanks @Plutonium!

What's the stone temp when you launch the pita, and pie?

Also, do you use all bread flour for the pizza dough (the Roberta's recipe you linked to uses 00 + AP)?

Plutonium

caliking said:

Thanks @Plutonium!

What's the stone temp when you launch the pita, and pie?

Also, do you use all bread flour for the pizza dough (the Roberta's recipe you linked to uses 00 + AP)?

I currently just use the Costco bread flour for that too, it works fine. The Caputo 00 is pretty great stuff too. When I have that on hand, I use 100% of that instead of the mix with AP.

Not really sure what the stone temp is, but I've borrowed my neighbors IR gun before and estimate it's consistently about 900F when I launch the pies. I think that was a little too hot for the pita, which I tried to get around 750F.

caliking

Plutonium said:

caliking said:

Thanks @Plutonium!

What's the stone temp when you launch the pita, and pie?

Also, do you use all bread flour for the pizza dough (the Roberta's recipe you linked to uses 00 + AP)?

I currently just use the Costco bread flour for that too, it works fine. The Caputo 00 is pretty great stuff too. When I have that on hand, I use 100% of that instead of the mix with AP.

Not really sure what the stone temp is, but I've borrowed my neighbors IR gun before and estimate it's consistently about 900F when I launch the pies. I think that was a little too hot for the pita, which I tried to get around 750F.

Much appreciated. I need to try some cooks at 750, because 900F was too hot for naan. 

CTMike

www.pizzamaking.com is a great resource for all things pizza, but I’ll warn you - that particular rabbit hole is very deep. 

pab

@Plutonium when you say you drop the flame all of the way down, do you me turn it all of the way off and then relight it if needed? Or are you turning the knob so the flame is barely on?  Approximately how long are you cooking it? I heat my Ooni on high, turn the knob all of the way left and after about 90 seconds turn the knob back to the right past the lock so the flame is low for another 30 seconds or so. I would really like to turn out a pie that looks like yours!

Plutonium

I turn it to the lowest normal setting. I don’t hack in ultra low around the ignite area or turn it off. 

I do use olive oil to keep it from sticking to the proof containers, so there is some there too. 

Plutonium

I’d say it cooks 90-120 seconds. I turn inside the oven using a turning peel. 

danhoo

caliking said:

Plutonium said:

caliking said:

Thanks @Plutonium!

What's the stone temp when you launch the pita, and pie?

Also, do you use all bread flour for the pizza dough (the Roberta's recipe you linked to uses 00 + AP)?

I currently just use the Costco bread flour for that too, it works fine. The Caputo 00 is pretty great stuff too. When I have that on hand, I use 100% of that instead of the mix with AP.

Not really sure what the stone temp is, but I've borrowed my neighbors IR gun before and estimate it's consistently about 900F when I launch the pies. I think that was a little too hot for the pita, which I tried to get around 750F.

Much appreciated. I need to try some cooks at 750, because 900F was too hot for naan. 

If I'm using any enriched flour, AP or bread flour I've found it will burn above 750F and tend to aim for 700F.  Same if it has oil in the dough.

If I'm doing a quick ( 2-3 hour) proof dough with sugar in the water to activate the yeast along with oil in the dough, 650F is where starts to burn.

When I use 100% Caputo 00 blue bag with only water, yeast and salt, it does well at 850F ( stone temp ). No oil in the dough and just a few drops in the proofing container.

Have you used the ooni app?  It works great to do the math for you to adjust for number of balls and weight of balls once you dial in your hydration.

I hate taking notes so I take a screen shot so I can refer back to it. This batch below was an overnight cold proof.  It was also my first cook on a karu 12. cook time was just under 3 mins, and stone temp was about 830. It was wet, raining and breezy so 830F was the temp of the day.   I used lump and white oak mini splits.