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  1. #851
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    12,702
    Not quite as great as some here, but this one looks good. Click image for larger version. 

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    Sent from my Pixel 2 using TGR Forums mobile app
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  2. #852
    Join Date
    Sep 2006
    Location
    Truckee, CA
    Posts
    6,754
    Quote Originally Posted by abraham View Post
    Haven't done this in a while, but I got my stone from my parents garage with a bunch of other stuff recently. A steel seems like a good upgrade, but the stone works. Gonna need to practice more until I'm happier with the results. Such a burden.

    Beets, fennel, prosciutto, mozzarella, on pesto. The bottom crisped up nicely but I think I need to reconsider the toppings and moisture levels.Attachment 343432
    When I have topped with beets, I always enjoyed putting them down first, right on the crust and before the sauce and cheese, as they would "bleed" into the crust and leave behind cool patterns...
    "Man, we killin' elephants in the back yard..."

    http://www.blizzardsportusa.com/

  3. #853
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,873
    Quote Originally Posted by dtown View Post
    Have looked into the Ooni but have settled into a nice routine with current set up. I heat the stone @ 550* for an hour and then get the charcoal Weber set up. Right after dumping out the charcoal I put 3-4 baseball sized oak chunks on the coals then the grate and put the hot stone on. Cook the pizza with the grill top on, takes 4-6 min/ pizza and has that slight hint of smokiness I like.


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    https://www.amazon.com/KettlePizza-P.../dp/B005SFJLOI
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  4. #854
    Join Date
    Jul 2005
    Location
    Verdi NV
    Posts
    8,497
    And here is the website for the company.
    Maybe not let Amazon get a piece of everything sold

    https://www.kettlepizza.com/kettle-o...ill-inserts-2/

  5. #855
    Join Date
    Oct 2005
    Location
    coloRADo
    Posts
    2,112
    I have the Ooni Koda gas. When I first became aware of Ooni ovens, I was jonesing hard for the wood pellet one, believing it would be a night-and-day difference to gas. I got the Ooni Koda on black friday sale a year ago, and don't regret it one bit. The high heat and simplicity make up for being gas instead of wood. That's not to say I don't want a real, brick wood fired oven in my backyard at some point...

    Even in my early days figuring the oven out, the pizzas were killer (no recent pics, sorry):

    Click image for larger version. 

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  6. #856
    Join Date
    Mar 2006
    Location
    The bottom of LCC
    Posts
    5,515
    Click image for larger version. 

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    Sausage, mushrooms, caramelized red onions

  7. #857
    Join Date
    Jul 2005
    Location
    Verdi NV
    Posts
    8,497
    That looks really good. I don't even care what the toppings are. Pizza!
    Own your fail. ~Jer~

  8. #858
    Join Date
    Apr 2009
    Posts
    2,774
    Quote Originally Posted by BurnHard View Post
    I have the Ooni Koda gas. When I first became aware of Ooni ovens, I was jonesing hard for the wood pellet one, believing it would be a night-and-day difference to gas. I got the Ooni Koda on black friday sale a year ago, and don't regret it one bit. The high heat and simplicity make up for being gas instead of wood. That's not to say I don't want a real, brick wood fired oven in my backyard at some point...

    Even in my early days figuring the oven out, the pizzas were killer (no recent pics, sorry):

    Click image for larger version. 

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    Click image for larger version. 

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    The Koda is sitting in my cart and am waiting to see what type of deal they offer on Black Friday... I have been using my Big Green Eggs for making pizzas and they do a decent job but the Ooni has intrigued the shit out of me... I have done a lot of digging into these and they just seem like an awesome cooking tool...


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  9. #859
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,148
    ^^^ I've got the pro with the gas burner and have nothing but good things to say about it. Believe it or not, I actually have to turn the burner down cuz the stones will crest 1k if I keep it on high. Can cook pizzas for 2h straight with no fiddling. Do it!
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  10. #860
    Join Date
    Apr 2009
    Posts
    2,774
    Quote Originally Posted by Cruiser View Post
    ^^^ I've got the pro with the gas burner and have nothing but good things to say about it. Believe it or not, I actually have to turn the burner down cuz the stones will crest 1k if I keep it on high. Can cook pizzas for 2h straight with no fiddling. Do it!
    Thanks Cruiser... I have watched about every YouTube video on the Ooni and there is a guy I now have subscribed to that gives the complete low down on the Doís and Dontís... He pre heats the atoms to around 800ish and as soon as he puts in a pie he lowers the flames to almost nothing... Once he pulls the pizza out he than raises the Ooni temp back up while he builds another pizza...

    I have a 10% off coupon now but it looks like they do 20% on Black Friday... Either way I will have one ordered on Friday...


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  11. #861
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    3,705
    $100 off on the Koda 16, been looking at them for a while and just pulled the trigger. Ordered that and a 16” stainless peel. Looks like it'll be a while before I get it but I’ve got time. Looking forward to riverside pies at the Fonts this spring.

  12. #862
    Join Date
    Feb 2005
    Posts
    14,142
    I bet a turkey and broccoli pie with some red pep flakes would be guuud.

  13. #863
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    857
    are you ooni guys going 12 or 16?

  14. #864
    Join Date
    Apr 2009
    Posts
    2,774
    Just placed my order for the Ooni 16... There are a couple of vids on YouTube comparing the 2 sizes that may be worth a look...

    Doesnít look like I will be getting mine for a couple of months...


    Sent from my iPhone using TGR Forums

  15. #865
    Join Date
    Mar 2009
    Posts
    309
    I just ordered a Kodi 16 from Ace Hardware - same price as Ooni's Black Friday deal - $399.

    Of the 20 Ace Hardwares here in the greater LA area, only one location had the Kodi 16s in stock. Ace online found the nearest one to me. It's a 35 mile drive, but I'm picking mine up tomorrow.

    So if you want to buy one before the sale ends on Dec 2, check your local Ace Hardware. You might be able to avoid the delay that you'll have when buying direct from Ooni.

  16. #866
    Join Date
    Apr 2008
    Posts
    53
    Quote Originally Posted by Cruiser View Post
    ^^^ I've got the pro with the gas burner and have nothing but good things to say about it. Believe it or not, I actually have to turn the burner down cuz the stones will crest 1k if I keep it on high. Can cook pizzas for 2h straight with no fiddling. Do it!
    A friend of mine is giving me one as thanks for a business referral. I went with the Karu 12 for the multi fuel option. I ordered the gas fitting thinking it might be more consistent. We played around with his a few weeks ago and had to keep feeding with wood to keep the heat high. (We did 6 pies) Also gas b/c of the fire bans we go thru here in the summer. Also checked with Ooni and pellets are also an optionn in this one.

  17. #867
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    15,481
    Pizza Bianca. My wife is swearing off acidic foods for a while so no tomatoes. Pizza dough and diced bacon baked at 500 for 9 minutes. Cover with thinly sliced whole milk mozarella, carmelized onions in olive oil, bake another 2 minutes or so, cover with arugula and grated Peccorino Romano. My wife approves.

    (I can put a little baking soda in tomato sauce to kill the acid but it also kills a lot of the flavor.)

  18. #868
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    18,737
    You home-made pizza people should get over to the "Ask KQ Claus" thread and start posting up recs for pizza making gifts.
    ďWhen you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  19. #869
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    15,481
    There is no pizza making equipment in America that isn't sold out.

  20. #870
    Join Date
    Mar 2009
    Location
    NorthEast
    Posts
    999
    Pesto Garlic Shrimp last night. Should have thrown a few crushed tomatoes on it.



    Sent from my iPhone using Tapatalk

  21. #871
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    12,840
    Oh hell ya. Add a few tomatoes and a little feta cheese too. And spinach if you want a party in your mouth.

  22. #872
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    15,481
    I learned the hard way that putting too much stuff on a pizza isn't a good idea.

  23. #873
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    12,840
    Quote Originally Posted by old goat View Post
    I learned the hard way that putting too much stuff on a pizza isn't a good idea.
    A little bit of each one is the trick.

  24. #874
    Join Date
    Nov 2010
    Location
    Valley
    Posts
    124
    Been eyeing the Ooni for a while now but just can't seem to justify the difference from my oven made pies. Using a Baking Steel and letting it heat at 550 for about 40 minutes yields great pizza IMO. So Ooni owners, convince me. Is it really that much better pizza/more convenient than oven style.
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  25. #875
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,148
    That's a darn good looking pie. I think a lot of making a pie like that is technique, honed through experience. I don't think you could just buy an ooni and make better pizzas than that.

    That said, the difference between cooking at 550 and 850 is not insignificant. The margin for error at 850 is lower for sure. But the upside is the ability to juxtapose textures in a way you simply couldn't at 550.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

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