New ooni
Attachment 398176
Attachment 398177
Sent from my iPhone using TGR Forums
Printable View
New ooni
Attachment 398176
Attachment 398177
Sent from my iPhone using TGR Forums
Nice job, great gift to be getting!
Sent from my iPhone using TGR Forums
We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.
Attachment 398354
This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.
I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.
As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.
Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.
Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.
Attachment 399762
Attachment 399773
First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.
Meat sweats all-around!
Sent from my iPhone using TGR Forums
Did a couple last night with some different dough balls I prepped. Mostly experimenting, it's been a while. Not enough rise, I think I need to turn the heat up and maybe rest longer.
We eat the mistakes too. Attachment 399812Attachment 399813Attachment 399814
I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.
Sent from my iPhone using TGR Forums
Yeah, a peel is in my future I think.
I stretch the crust in the air and on a floured cutting board, then transfer to a floured and semolina dusted peel and restretch it as necessary before topping it. I use a homemade wood peel (just a piece of 1/4 plywood with a short handle) to put the pizza in the oven and a metal peel to take it out. (I bought the metal one before I found out that metal sticks worse. ) Cornmeal works well in place of the semolina but I don't like the crunchiness of it for pizza. I do use it for bread.
I dust it, then try to slide the peel under spatula style. It usually only makes it half way, then I pinch-pull the rest of the way on, re-shape if it took a lot of pulling, and give it a little shake to make sure it isn’t going to bind on launch. If it’s sticking to the peel at this point, it isn’t going to launch for shit.
Sent from my iPhone using TGR Forums
Ooni makes good pies
Attachment 400486Attachment 400487
Attachment 400657
“Don’t make a fuss dear, I’ll have your Spam. I love it!”
Sent from my iPhone using TGR Forums
Turnkish "pizza" (lahmajoun)
The dough is a yeast dough containing honey and yoghurt. The topping is a coarse paste of ground beef, roasted red pepper, tomato paste, onion, and spices--especially cumin. After baking it's topped with thinned yoghurt and arugula and hot pepper flakes.
Attachment 400933
^I ruined at least one pie trying to fire with the arugula. That looks way better putting it on after.
Sent from my iPhone using TGR Forums
Attachment 400965
Bulk fermentation progressing nicely.
We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.
The only one I happened to take a picture of:
Attachment 401533
The pies in this thread are looking top notch.
As for the lahmacun, I much prefer pide.
Attachment 401658
Habanero jerk spam Irish cheddar pineapple scallion cilantro alarm clock, and bbq bacon cheddar-jack scallion cilantro joint.
The Spam came out better pre-fried and cut into strips. Need to work on Spam cracklins.
Sent from my iPhone using TGR Forums