Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ooni Koda 12: First cook
Options
Griffin
Posts: 8,200
Been eyeing these for years. Finally broke down and got one, and I only regret not getting one sooner. This things is awesome. I think we did good for our first time, though we didn't quite get the leoparding on the bottom of the crust that I had hoped for. I'm sure we'll figure it out.
First pie was just a plain cheese pizza using an old ball of dough from Ken Forkish's book that I had found in the freezer. It was the sacrificial one to learn what I was doing.
2nd was pepperoni using Ooni's pizza dough. 60% hydration I think.
Pepperoni and Italian sausage
Italian sausage
The required Margarita
Five pizzas in total. This was the leftovers. I guess 5 was to many for me, my wife and Duke to eat. LOL
First pie was just a plain cheese pizza using an old ball of dough from Ken Forkish's book that I had found in the freezer. It was the sacrificial one to learn what I was doing.
2nd was pepperoni using Ooni's pizza dough. 60% hydration I think.
Pepperoni and Italian sausage
Italian sausage
The required Margarita
Five pizzas in total. This was the leftovers. I guess 5 was to many for me, my wife and Duke to eat. LOL
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
-
This was the dough from Elements of Pizza. I think it had the best "spring" to it.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
You're making me hungry!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
15 months later I still love firing up my Ooni. Great pics.Signal Mountain, TN
-
Nice pies @Griffin Nice to see you posting. I’m guessing the pizza was Duke approved-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Thank you. They were Duke approved but I had to make sure to get him slices that weren't to dark on the crust.Mattman3969 said:Nice pies @Griffin Nice to see you posting. I’m guessing the pizza was Duke approvedRowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
I usually don’t get leoparding on same day dough. The same dough after a couple of days (best at 2-3 days) gets nice leoparding.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
Thanks, the dough from Elements of Pizza cold fermented for 72 hours before it was frozen. The Ooni dough was cold fermented for 48 hours.paqman said:I usually don’t get leoparding on same day dough. The same dough after a couple of days (best at 2-3 days) gets nice leoparding.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Looks awesome Griffin. I'm going to pull the trigger one day. But I need a new outdoor kitchen first.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
-
Your pizza skills are strong buddy!
Pizzas look spectacular.Thank you,DarianGalveston Texas -
Those pies look great - nice cupping on the pepperoni! Once again, this forum is going to cost me $$$.LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
-
That’s a winner pie for sure
-
That should do the trick, they look good regardless!Griffin said:
Thanks, the dough from Elements of Pizza cold fermented for 72 hours before it was frozen. The Ooni dough was cold fermented for 48 hours.paqman said:I usually don’t get leoparding on same day dough. The same dough after a couple of days (best at 2-3 days) gets nice leoparding.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Strong first run, @Griffin !
I've had my eye on the Ooni Koda 16" for almost a year now. Yet to pull the trigger, because I'm honestly afraid of the pizza rabbithole.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Great looking pies, Griffin! You’ll have a lot of fun with that thing."I've made a note never to piss you two off." - Stike
-
Man they all look great…..Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Good job! My first pies didn’t look nearly as good~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Wonderful start.I am way overdue to pull my Ooni out and get it hot!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Man I would pay good money to order one of those pies. I’ve been wanting to make pizza eventually but it seems a
bit overwhelming. I have no knowledge on dough making at all. -
Photo Egg said:
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The pizza journey has been a long one for sure like for so many others. I feel like this last year, we’ve made pizzas almost once a week. Partially because I know Duke will eat it. Partially to nail that perfect pie.Overs the years, I’ve tried hand mixing, bread machines, stand up mixers and food processors. Currently back to hand mixing.I’ve tried same day doughs, 24, 48 and 72. And longer. 72 preferred.I’ve done the Egg, the oven, oven with pizza stone and oven with pizza steel and now Ooni. To early to say but first run, the Ooni has been my favorite.That being said, I still love a Detroit style or a cast iron pizza as well.
Definitely a rabbit hole always trying to make it better.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
i'd say that's an awesome result for first time use!
wife has been wanting one for awhile. i told her to get it but she's gotta figure out where to store the thing! the egg makes a decent pizza, but they take me about 10 minutes to cook - slow way to knock out a bunch of food. and it takes a lot of coal to keep high temps for an hour or so of cooking. the ooni would be way more efficient, i think.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Looks great! What style of cheese was that? I usually use the fresh wet mozzarella in my ooni 3, but don’t always get the cheese to brown like that.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
-
Except for the Margherita Pizza, they were all full fat mozzarella. In the brick form that I shredded.Plutonium said:Looks great! What style of cheese was that? I usually use the fresh wet mozzarella in my ooni 3, but don’t always get the cheese to brown like that.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
We have the Ooni Koda 16 and had trouble finding the right oven temp at first. Finally got a thermal temp gun and found out having the center of the ceramic stone at around 750 degrees worked best for us, so I took a pencil and marked the Ooni propane temp knob so I know where to set it once it's up to temp to maintain that temperature. We also like the 00 Caputo "Pizzeria" flour (the blue bag instead of the red), usually with a 24hr ferment, someday we need to experiment with longer ferments.
Really love making pizza on it, able to replicate our favorite neo pizza place pies. -
We do a 72 hour ferment when we have time.FunkytownEgger said:We have the Ooni Koda 16 and had trouble finding the right oven temp at first. Finally got a thermal temp gun and found out having the center of the ceramic stone at around 750 degrees worked best for us, so I took a pencil and marked the Ooni propane temp knob so I know where to set it once it's up to temp to maintain that temperature. We also like the 00 Caputo "Pizzeria" flour (the blue bag instead of the red), usually with a 24hr ferment, someday we need to experiment with longer ferments.
Really love making pizza on it, able to replicate our favorite neo pizza place pies.
I get the blue bag as well. This last order on Amazon, I ordered the blue bag but they shipped me red. :(Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum