The Home-made Pizza thread

[Powder Ho]

Reduced the bulk fermentation to 12hrs and increased the cold proof to 60hrs really improved the flavor/texture.
And yes, it's a Hawaiian.

[Cruiser]

Good ole ooni

[BobMc]

I love my Koda 16, my family is getting pizza’d out but I’m still going strong.

Made dough Friday evening, normally kitchen aide it for 12 minutes, then warm spot it for two hours. This time I put in a little work after the mixer, kneaded it for a bit before warm spotting it. Kneaded again before separating into balls and then tupperwared it cold proofing since Fri. night.

First few were sticky and I added flour, they stretched poorly and snapped back. The last one I didn’t add any flour and worked through the sticky, it stretched out wonderfully.

They were all delicious, but the last one was far superior. I used a Baby Ray’s bbq sauce as a base and put on some leftover chicken from chicken fried rice. Next time I’ll have some red onion ready to go.

[CovertM]

I love my Koda 16, my family is getting pizza’d out but I’m still going strong.

Made dough Friday evening, normally kitchen aide it for 12 minutes, then warm spot it for two hours. This time I put in a little work after the mixer, kneaded it for a bit before warm spotting it. Kneaded again before separating into balls and then tupperwared it cold proofing since Fri. night.

First few were sticky and I added flour, they stretched poorly and snapped back. The last one I didn’t add any flour and worked through the sticky, it stretched out wonderfully.

They were all delicious, but the last one was far superior. I used a Baby Ray’s bbq sauce as a base and put on some leftover chicken from chicken fried rice. Next time I’ll have some red onion ready to go.

Bob, did you do the back corner nail insert hack to temper down the flame? Looks like it in your pic.

Mine shows up in a week or so and I need to know all the best hacks/tips.
Sure it will take a few sessions to get it down.


Sent from my iPhone using Tapatalk

[BobMc]

Nope, I did use the low power turn it past ignition trick. Although I’m not sure it really helps. It cooks quickly if you let it get up to temp, let it burn on high for at least a half hour before you launch any pizzas. Once you have the pizza launched let it sit and set, let the bottom separate from the stone before messing with it.

I’m at about a 75% success rate, one in four ends up wadded somehow in the process. The other three are delicious in spite of my ineptitude. My best tip would be shake that shit, be sure it’ll launch before you commit. Give your peel a shake or two and make sure your pizza moves on it, any stickiness and you’ll be fucked.

Try not to add flour into your proofed dough, otherwise the gluten will tighten your shit up and it’ll snap back on you. If you have a good dough don’t use fingers to stretch, use your knuckles. Wipe off your peel and get any excess flour off of it. I started out using semolina but have since stopped that, it has a tendency to build up and will catch fire in your oven. I just use a bit of the same type 00 flour on my peel, as little as I can get away with.

[Cruiser]

The more I use the ooni the happier I am with it. Gosh it's a good tool. I cranked mine up last night and ran it for 1.5h with no fiddling around other than adjusting the flame down a bit once it crested the 700* mark.

Cooked 7 pies and every one of them came out great. No pics tho cuz everyone snatched then up so fast. Big hit of the night was the one with fig spread, gorgonzola, diced pears, and aleppo pepper flakes.

[schwerty]

I ordered a Koda 16 for my Wife, (bday gift). Didn’t read the fine print....it ain’t showing up until June! Still fired up to cook lotsa pies this summer. Nice to see some good reports here!


Sent from my iPad using TGR Forums

[CovertM]

Nope, I did use the low power turn it past ignition trick. Although I’m not sure it really helps. It cooks quickly if you let it get up to temp, let it burn on high for at least a half hour before you launch any pizzas. Once you have the pizza launched let it sit and set, let the bottom separate from the stone before messing with it.

I’m at about a 75% success rate, one in four ends up wadded somehow in the process. The other three are delicious in spite of my ineptitude. My best tip would be shake that shit, be sure it’ll launch before you commit. Give your peel a shake or two and make sure your pizza moves on it, any stickiness and you’ll be fucked.

Try not to add flour into your proofed dough, otherwise the gluten will tighten your shit up and it’ll snap back on you. If you have a good dough don’t use fingers to stretch, use your knuckles. Wipe off your peel and get any excess flour off of it. I started out using semolina but have since stopped that, it has a tendency to build up and will catch fire in your oven. I just use a bit of the same type 00 flour on my peel, as little as I can get away with.

Nice, thanks.

Do you or Cruiser have a favorite fancy laser thermo gun that's reliable?

[Cruiser]

I've been using this one for a few years now. I have another older one in my camping box. Indispensable kitchen tools that everyone should have.
https://www.amazon.com/dp/B00DMI632G...B22Y0WABM1351F

[schindlerpiste]

[Powder Ho]

Clams casino.

[half-fast]

^^^now we’re talking

[Crock]

I'm ready for a designated pizza oven. The electric oven in my kitchen just doesn't get hot enough for what I'm trying to achieve.

[bendtheski]

I’ll play. Eggplant parm Za.



Sent from my iPhone using TGR Forums

[nickwm21]

Sent from my iPhone using TGR Forums

[Peruvian]

Excellent work all around here lately.

[Cruiser]

No doubt. This thread delivers!

[tgapp]

Some pies from today -

Potato, jalapeno, bacon, parm on olive oil

Prosciutto and shaved pecorino on pesto

Spicy calabrese, mozz, jalapeno on red

Sent from my Pixel 4a (5G) using Tapatalk

[pureantigravity]

^^^ Nice! Also had pizza today. Love that you're not fussy about shape. My pizza was just leftover meatloaf+cheese+onions but yours looks awesome. Gonna have to try the potato idea.

[tgapp]

^^^ Nice! Also had pizza today. Love that you're not fussy about shape. My pizza was just leftover meatloaf+cheese+onions but yours looks awesome. Gonna have to try the potato idea.

Ha, I don't give a fuck about shape.

I lived in Fiji for 6 months and my landlord was an indo-fijian woman who I became good friends with. I was super interested in Indian food (and I was vegetarian at the time), and every night I would help her make dinner. I would usually be responsible for rolling out and cooking the roti (chapati), and she was endlessly amused by my inability to roll round roti. She used to hold up my roti to try and figure out what islands I was attempting to map out in the dough - she thought that by the time I was done I would have a functional atlas of the south pacific. When she would roll roti, she'd end up with a stack 50 roti high, all within 2mm of each other and perfectly flat - all in the time it would take me to roll out 10 mishaped islands of dough. I'm sure Maya would be equally amused by my pizza.


Sent from my Pixel 4a (5G) using Tapatalk

[BobMc]

Nice pizzas! Were those all the same proofs? That potatoe pie looks different than the rest, the first two look like they were rolled out? (Thinner)

I brought the Ooni to the bypass again yesterday. Uncooled cooler this time, took the doughs out and let them sit in the sun while the Ooni heated.

I’m still working on stretching, roundness isn’t something I worry about.







Got home last night and launched a beauty.



Thin spot in the crust allowed sauce to soak through, my attempted turn resulted in a wadded up mess. I still ate a portion of it, but it wasn’t pretty. It’s all a fun learning experience.

[bendtheski]

I really didn’t want to make dough, and generally suck at it but the market didn’t have pre-made. Mozzarella, ricotta bacon and basil pie.

It was acceptable, but would prefer it more bubbly and chewy. Pro tips?


Sent from my iPhone using TGR Forums

[MakersTeleMark]

I love the BobMC chronicles, but WTF is with the big ass crust? You definitely are not from downstate. We don't need all that bread. We want thin, chewy, and crispy. To each their own.

I can't really diss on a pizza, I can, but I want to keep it going. Some of your pies, all of you, look like shit. Not a hater, but what are you going for? For serious?

[bendtheski]

^amoeba, no wait, paramecium.


Sent from my iPhone using TGR Forums

[tgapp]

I love the BobMC chronicles, but WTF is with the big ass crust? You definitely are not from downstate. We don't need all that bread. We want thin, chewy, and crispy. To each their own.

I can't really diss on a pizza, I can, but I want to keep it going. Some of your pies, all of you, look like shit. Not a hater, but what are you going for? For serious?

sorry, I just can't get the dough round for shit

the pizza tastes amazing tho

Sent from my Pixel 4a (5G) using Tapatalk