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Pizza

Photo Egg
Photo Egg Posts: 12,135
in EggHead Forum
First cook on the Ooni 16”.
Was much easier to launch and rotate the pizza and temp held real nice.
I did flop the **** out of my 2nd pizza. Not enough flour and it stuck on the peel. Salvaged most of it.
First was a no red sauce and me cheese breakfast ingredients for wife. Last was Italian sausage.
Thanks for looking.

Thank you,
Darian

Galveston Texas
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Comments

  • loco_engr
    loco_engr Posts: 5,794
    nice pies Darian!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • caliking
    caliking Posts: 18,994
    Looks solid, Darian!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TideEggHead
    TideEggHead Posts: 1,345
    I’d crush those, looks good!
    LBGE
    AL
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  • Carolina Q
    Carolina Q Posts: 14,831
     Wow! That's your FIRST attempt?! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
    Your stand makes me really nervous, lol. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Photo Egg
    Photo Egg Posts: 12,135
    Carolina Q said:
     Wow! That's your FIRST attempt?! 
    It’s kinda similar to the Karu I got on kick starter. Cooked on it once with wood and once with the gas burner. 
    This Koda 16 cooks much easier.
    These were 260-270 dough balls and still cooked in less than 2 minutes.
     Thanks 
    Thank you,
    Darian

    Galveston Texas
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  • SciAggie
    SciAggie Posts: 6,481
    And the pies look great!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Canugghead
    Canugghead Posts: 12,326
    Nice surround flame. Enjoy.
    canuckland
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  • Mickey
    Mickey Posts: 19,700
    I love LORA to death but your pizza looks so much better. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • CPARKTX2
    CPARKTX2 Posts: 222
    Nice work.  And great, another toy the forum is getting me interested in!
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  • Photo Egg
    Photo Egg Posts: 12,135
    Mickey said:
    I love LORA to death but your pizza looks so much better. 
    She doesn’t like tomato based sauce on pizza and allergic to dairy so no cheese.
    So it’s basically a dry sandwich.
    I think this cooker is going to be great for shrimp, fish and oysters.
    Thank you,
    Darian

    Galveston Texas
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited April 2020
    Photo Egg said:
    Mickey said:
    I love LORA to death but your pizza looks so much better. 
    She doesn’t like tomato based sauce on pizza and allergic to dairy so no cheese.
    So it’s basically a dry sandwich.
    I think this cooker is going to be great for shrimp, fish and oysters.
    How about a Naples style marinara pie (tomatoes, extra virgin olive oil, oregano, fresh garlic, fresh basil, sea salt), but sub the marinara with pesto? I'll bet that would be great!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bucky925
    bucky925 Posts: 2,029
    Yes please!

    Be careful when following the masses. Sometimes the M is silent.

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  • Carolina Q
    Carolina Q Posts: 14,831
    This, only green...

    Pizza Marinara

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Zippylip
    Zippylip Posts: 4,768
    Darian, looks spectacular.  Now I want pizza, at 7:55am =)
    happy in the hut
    West Chester Pennsylvania
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  • Carolina Q
    Carolina Q Posts: 14,831
    Darian, did you take a pic of the underside? Curious about leopard spotting.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,846
    Great-looking pies there!
    Stillwater, MN
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  • Photo Egg
    Photo Egg Posts: 12,135
    Carolina Q said:
    Darian, did you take a pic of the underside? Curious about leopard spotting.
    No, didn’t get a bottom crust photo this time. But it was cooked nice on bottom.
    Thank you,
    Darian

    Galveston Texas
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  • Carolina Q
    Carolina Q Posts: 14,831
    Photo Egg said:
    Carolina Q said:
    Darian, did you take a pic of the underside? Curious about leopard spotting.
    No, didn’t get a bottom crust photo this time. But it was cooked nice on bottom.
    Thanks. Pls post a pic next time. I like the look and price of the Ooni 16, the size too, but before I buy one, I gotta see leopard spots! I just watched a YouTube video by the head dude of Ooni. He made two pies, but still didn't show the bottom. Looking for this...
    Word Coinage leopard spotting Serious Eats

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • dmourati
    dmourati Posts: 1,295
    That sawhorse? and bungee contraption looks risky as hell but the pies are worth it.
    Plymouth, MN
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  • Photo Egg
    Photo Egg Posts: 12,135
    Carolina Q said:
    Photo Egg said:
    Carolina Q said:
    Darian, did you take a pic of the underside? Curious about leopard spotting.
    No, didn’t get a bottom crust photo this time. But it was cooked nice on bottom.
    Thanks. Pls post a pic next time. I like the look and price of the Ooni 16, the size too, but before I buy one, I gotta see leopard spots! I just watched a YouTube video by the head dude of Ooni. He made two pies, but still didn't show the bottom. Looking for this...
    Word Coinage leopard spotting Serious Eats
    Looks like a Dorito chip not a slice of pizza.lol
    Thank you,
    Darian

    Galveston Texas
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