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Posted
On 5/12/2025 at 10:01 PM, scottsins said:

This new one I got is 24”. Fucking MONSTER. You’re probably right about the rotation, but I will definitely move it around to keep it in contact with hotter surface.

How you digging the XL?

Couple out of the Koda 16. 

First got a little too aggressive with the moz, but underneath had a fresh pizza sauce built on cherry and early girls from the garden. Next level fresh sauce. 

IMG-7532.jpg

IMG-7534.jpg

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Posted
On 5/30/2025 at 10:38 PM, Anastasis said:

How you digging the XL?

Couple out of the Koda 16. 

First got a little too aggressive with the moz, but underneath had a fresh pizza sauce built on cherry and early girls from the garden. Next level fresh sauce. 

IMG-7532.jpg

IMG-7534.jpg

Too much moz is just enough. 

Posted
How you digging the XL?
Couple out of the Koda 16. 
First got a little too aggressive with the moz, but underneath had a fresh pizza sauce built on cherry and early girls from the garden. Next level fresh sauce. 
IMG-7532.jpg
IMG-7534.jpg

Loving it, but I did learn the hard way that I needed new peels with longer handles!
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Posted

Just got an outdoor pizza oven last week and making dough for the first time today. Caught up on the past 6 or so pages of this thread. Purchased a pizza oven that fits into a Recteq grill last week. I had been looking at the Ooni Koda2 and some other pricier one that Costco had but this way I didn't have to add more furniture to the patio and it's cheap enough that if I feel the need to upgrade outdoor ovens later, I won't be too sad.

For the first attempt going with a cold fermentation/high temp outdoor oven crust recipe from Serious Eats https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302 Made up a batch today. First bake is planned for tomorrow. Made enough dough for 6, 12" pies so barring complete catastrophe, I have enough on-hand if things don't go so well. 

 

 

 

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Posted
29 minutes ago, Chopper said:

Just got an outdoor pizza oven last week and making dough for the first time today. Caught up on the past 6 or so pages of this thread. Purchased a pizza oven that fits into a Recteq grill last week. I had been looking at the Ooni Koda2 and some other pricier one that Costco had but this way I didn't have to add more furniture to the patio and it's cheap enough that if I feel the need to upgrade outdoor ovens later, I won't be too sad.

For the first attempt going with a cold fermentation/high temp outdoor oven crust recipe from Serious Eats https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302 Made up a batch today. First bake is planned for tomorrow. Made enough dough for 6, 12" pies so barring complete catastrophe, I have enough on-hand if things don't go so well. 

 

 

 

What temps does it hit?

Posted (edited)
2 hours ago, Anastasis said:

What temps does it hit?

I'm going to try to get the stone to about 900, which according to what I've read will get there with the grill temp set between 350 and 400 (edit - maybe hotter). I think it was from this thread that I saw someone rec'd an infrared thermometer and I took that advice. I haven't found many user reviews so I have a low degree of confidence in what I'm doing. Here's an example of the oven in action.

 

Edited by Chopper
better vid
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