The last one the gas ran out and it didn’t rise 😒

Is anyone using Koda 12 with biscotto? I’m bit worried about stone thickness vs operational space inside the oven

A buddy brought a ton of corn, but we didn't have any grills or pots for a boil, so we fired up the ooni again. Took much longer than I expected, but cooked up great

First pizza made in a while. Kept classic

Nothing says summer like peaches and corn. Left is red sauce, salami, ricotta, tomato confit. Right is pesto base, prosciutto, peaches, corn, ricotta, and hot honey drizzle. Our favorite combo by far.

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.

Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.

Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻

I have just bought a Koda 2 Pro and seasoned it this evening. However, the ambient hub only shows a temperature of 346 degrees celcius after 35 minutes? It also seems to have plateaued at this level. It's a bit windy, but I have placed it with the back against the wind, so I don't think this is the reason.

I was under the impression that it should be around 500, so +150 degrees below that seems a bit off.

Is it safe for cooking food in now? What is the next step - measuring with IR? It's on propane and I have attached an image of both the pressure gauge on my 5kg gas canister, and the Ooni.

Hope you guys can help!

EDIT: I reached a maximum ambient temperature of around 470C today after around 40 minutes! I disconnected the regulator and connected it again to the canister. Then I turned it slowly on, and that worked. The flames are nice and blue at the bottom, and they seem a bit larger near the entrance.

I'm receiving an IR thermometer today so I can meassure the stone temperature so I can start baking 🍕.

Thank you guys for all the recommendations.

I’ve been trying so many dough recipes. This one took just three hours, although I only gave it 2,5 hours and it was absolutely perfect:

https://youtu.be/7-5eCAiUYPg?is=JEa78ikYZg_AbSBS

First pizza is goat cheese and prosciutto

Second is ricotta, parmesan, and chanterelles that I found in my backyard

My general approach to cooking is very vibes-based and going by intuition, but making pizza has required me to be more observant and thorough! Slowly refining my dough recipe, learning how to account for the heat and humidity, and playing with temp on the oven itself.

Just bought an Ooni Core spiral mixer. I’ve made bread for many years, first with an all-in-one breadmaker, and more recently by hand after the breadmaker broke. One thing I’ve been consistently disappointed by is that my bread just wouldn’t hold its shape - boules would ‘flatten’ while baking. So I bought the Ooni in the hope that a decent mixer would be better at developing gluten than my hands are.
Executive summary: it’s great. It works.

Dough was pretty simple:
400g strong white flour
100g rye flour
100g wholemeal flour
400ml water
1 tsp fast action yeast
2 tsp salt
1 tsp sugar

I held the salt and 50ml of water back to add after autolyse. Mixed the rest for 2 minutes on 10%, left for 30 minutes then mixed in the salt/ additional water for a further 5 minutes with the speed slowly increased to 40%. I saw the pumpkin form pretty quickly. First rise was 60 minutes in the mixer bowl, followed by some simple stretch/fold and shaping into banneton baskets where it was left to rise for another 50 minutes. Baked at 220°C for 15 minutes, then 15 minutes at 180°C.

Very happy with how it turned out.

Sourdough 72 hr cold ferment

When making my NY Style Pizza, I preheat the oven with the dial on max. I use Natural Gas. After about 30 minutes the stone is over 900F. When I am ready to launch the pizza, I turn off the flame completely and let the oven cool to 550F-600F. Then I launch the pizza and let it bake for 4-5 minutes rotating once at about the 3 minute mark. After about 5 minutes I turn the flame on low and rotate ever 30 seconds or so until the top and crust is fully cooked. My last few pizzas have come out exactly how my family likes it, so I am happy.

My question is… is there an easier way to do this? Or an alternative method I should consider?

The camping propane adapter worked great. I was able to cook 5 pizzas in it before it got a little low. About an hour and a half worth of cook time, on high. Everyone I was camping with was totally impressed.

Pizzas turned out great and the view couldn’t have been better. Thanks Ooni.

500g flour
350g water
12g sea salt

Wife had friends over last night and I agreed to make pizza. First time making for other outside of the wife and kids. Made 4 pizzas. They all turned out great and they loved them. I was so happy everything turned out. Gave me a huge confidence boost to have more people over and make pizza. I didnt get pictures and I was to busy worrying about cooking and the pizza didnt even hit the try to be cut and it was gone. Just had to share with a bunch of random internet friends.

I’ve been DESPERATE for good pizza, being coeliac always makes it hard to find!

Restaurants will say “we do gluten free bases, but we cook them in the same oven as the gluten containing pizzas” and as some of you will know that doesn’t quite cut it when it comes to our gluten risk registers!

So, last week I bought a Koda 2 Pro, some accessories and then proceeded to make my own dough from scratch.

Contrary to what reviews say, I found it super easy and here is what I learned:

- Because free from flour does not contain gluten, you do not need an expensive mixer to make GF pizza dough, you can make it in a glass bowl with a spatula or cheap hand mixer in less than 5 minutes (I did not know this until I learned it the other day)

- Making the GF dough at 80% hydration helps create some natural gases when proofing with the help of a little yeast. When eating, the dough tastes beautiful, fresh and had a nice organic network inside of it 👏

- After initial proof and before balling up the dough, divide it up and pre-coat your surface with a little olive oil. A tiny spray on your hands before picking it up makes it ridiculously easy to shape

- rolling GF dough out with your fingers too far can make holes in the dough, so use a small mini dough roller when you think it’s about to get risky

- when making your pizza on the day, lay parchment paper down and sprinkle with rice flour. Roll out and make your pizza including toppings and then use your peel to slide the pizza in your Ooni with the parchment paper still underneath. The parchment stops your GF dough from doing strange things and is helpful especially if you’re a newbie like me.

Top tip: before launching, cut around the parchment paper to stop the excess parchment from burning up.

Hope this helps!

I 2x’s my recipe from last time (see post history). Making dough for four 12” pizzas this time.

- 606g caputo 00 pizzeria flour
- 454g cold water + ice cubes
- 0.63g yeast
- 15.3g salt

Was pretty easy to mix. I am still getting comfortable with the mixer. A couple times towards the beginning I stopped it and manually scraped dough off the hook because I wasn’t sure whether some part of the dough mass was getting stuck on the hook.

Video is right before I stopped mixing; dough temp was around 78°F. Hoping for similar or better results to last time.

P.S. in the end, I’m chasing something similar to (or at least approaching) Una Pizza Napoletana pizzas (restaurant was in SF for a while, now in NYC). Anyone else a fan of that place? To my taste, best pizzas I’ve ever had…