1st run with Ooni Koda 16

caliking

Onwards! 

Posting here for reference later. 

Tried cold fermented x 48hr doughs (NY and Neapolitan styles). From Marc Vetri’s Mastering Pizza.  

@Photo Egg - I removed the insulation beneath the stone, and temps are much more manageable now. 

Aimed for stone temp of 750ish. Flame off for launch, 2 mins to let the crust set (turned after 1 min), then flame back on at ultra low.  

Mushroom and pepperoni NY style for caliprince



 “Supreme “ NY style

 margherita Neapolitan



and a white Neapolitan with mushrooms, onions, garlic oil, hot honey. 

Goals for the next run are to try a little more yeast, and possibly higher hydration dough. Once I’ve got the dough/crust worked out, experimenting with toppings is on the cards. 

Canugghead

Nice looking pies. Super jealous, just started DST and it's still snowing here. Sometimes I wonder if I should just trade in my PP Adore for an Ooni Volt 12 or Breville

caliking

Canugghead said:

Nice looking pies. Super jealous, just started DST and it's still snowing here. Sometimes I wonder if I should just trade in my PP Adore for an Ooni Volt 12 or Breville

Thanks. Its almost always cooking weather here, but March is my absolute favorite month in Houston. It was gorgeous today!

The Ooni Volt doesn't look half bad, actually. Will likely come down in price later in the year. 

Photo Egg

caliking said:

Onwards! 

Posting here for reference later. 

Tried cold fermented x 48hr doughs (NY and Neapolitan styles). From Marc Vetri’s Mastering Pizza.  

@Photo Egg - I removed the insulation beneath the stone, and temps are much more manageable now. 

That’s just crazy talk!
But great looking pies…

caliking

Photo Egg said:

caliking said:

Onwards! 

Posting here for reference later. 

Tried cold fermented x 48hr doughs (NY and Neapolitan styles). From Marc Vetri’s Mastering Pizza.  

@Photo Egg - I removed the insulation beneath the stone, and temps are much more manageable now. 

That’s just crazy talk!
But great looking pies…

Thanks! 

The insulation material possibly worked better than advertised. Stone temps of 900°F+ were fairly easy to hit. I removed it, but have it saved in case I really want to chase Neapolitan style pies at some point. 

Ozzie_Isaac

Pre-Heat stone at 450 for 20min.  Then change oven temperature to 400.  Put pie in for 15min - 17min.

JohnInCarolina

Ozzie_Isaac said:

Pre-Heat stone at 450 for 20min.  Then change oven temperature to 400.  Put pie in for 15min - 17min.

How does that compare to Papa Murphy’s?

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

Pre-Heat stone at 450 for 20min.  Then change oven temperature to 400.  Put pie in for 15min - 17min.

How does that compare to Papa Murphy’s?

More consistent, cheaper, and always ready when you are.  However, they are not able to be used as currency.

caliking

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Pre-Heat stone at 450 for 20min.  Then change oven temperature to 400.  Put pie in for 15min - 17min.

How does that compare to Papa Murphy’s?

More consistent, cheaper, and always ready when you are.  However, they are not able to be used as currency.

You forgot to mention that  it's a great source of protein. 

But,17 mins!?!? Ain’t nobody got time for that.