Jump to content

Recommended Posts

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

  • Hook 'Em 4
  • Drool 3
  • 3 weeks later...
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!
  • Hook 'Em 1
  • 1 month later...
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. 

 

 

 

  • Hook 'Em 1
  • Like 1
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
  • Like 1
Posted
On 7/26/2025 at 5:22 PM, Chopper said:

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).

Not sure how that sorcery works. But to be honest, I am always trying to dial down the ooni heat cause I don’t do a bunch of neopolitian and prefer a ny style thin crust with a longer bake. 

  • Hook 'Em 1
Posted
38 minutes ago, Anastasis said:

Not sure how that sorcery works. But to be honest, I am always trying to dial down the ooni heat cause I don’t do a bunch of neopolitian and prefer a ny style thin crust with a longer bake. 

Not very well today! The dough shrank/thickened after I rolled it out so it was basically individual-sized Sicilian pies. Still, better than frozen pizza.

Posted (edited)
42 minutes ago, Chopper said:

Not very well today! The dough shrank/thickened after I rolled it out so it was basically individual-sized Sicilian pies. Still, better than frozen pizza.

Don’t sweat it. It’s a process.  The dough is art. It takes some time to dial in the oven. I turned a lot of pies into calzones  

 

Edited by Anastasis
  • Hook 'Em 1
Posted
2 hours ago, Anastasis said:

Not sure how that sorcery works. But to be honest, I am always trying to dial down the ooni heat cause I don’t do a bunch of neopolitian and prefer a ny style thin crust with a longer bake. 

All I've ever done is run it full blast for 20--30 minutes and turn it down to barely on when I put the pizza on.

  • Hook 'Em 1
Posted
1 hour ago, Chopper said:

Not very well today! The dough shrank/thickened after I rolled it out so it was basically individual-sized Sicilian pies. Still, better than frozen pizza.

I usually leave my dough on the counter for at least 3 hours after I take it out of the refrigerator.

  • Hook 'Em 2
Posted
2 hours ago, dcbc said:

I usually leave my dough on the counter for at least 3 hours after I take it out of the refrigerator.

Thanks. I'll try that next. Waited 2 hours today.

Posted

 

12 hours ago, Anastasis said:

Don’t sweat it. It’s a process.  The dough is art. It takes some time to dial in the oven. I turned a lot of pies into calzones  

 

dough making is still a black art to me.  i ordered some proofing boxes and going to make a few more earnest attempts at doing it right.

theres tons of pizza 'influencers' online now and theyre making incredible stuff.  particularly from this guy i got the idea to use nduja -- which apparently is an italian sausage but sounds east african -- so thats next on the list

 

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...