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Pizza making

MarMill

MarMill

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I have been tinkering with my new Ooni Koda. Been getting pretty good results with NY Pizza dough.

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Anyone have other pizza ovens?
 
Very nice. Do you make your own dough?
 
Yes. It is a very simple dough recipe. This dough was left to cold ferment for like 9 days and still turned out great.
 
Nice. Cool device that runs multiple ways.
 
Very cool! I feel like I need one of those
 
That looks cool. My brother in law built himself a brick pizza oven. He used to be in the construction business and had the skills. It is awesome and a lot of fun. I like the look of that OONI though.
 
That looks very tasty. I hope your nice thread does not get ruined by the PBPP's

Peanut butter pizza perverts.:p
 
I totally need one now :).

I do make pizzas - my favorite way to make them is on the grill. My only issue is that I just cannot get the dough quite the consistency I like - it usually comes out way too elastic when I'm trying to form it.
 
badolds said:
That looks very tasty. I hope your nice thread does not get ruined by the PBPP's

Peanut butter pizza perverts.:p
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Haha I have never encountered these PBPP's you speak of...
 
wubears71 said:
I totally need one now :).

I do make pizzas - my favorite way to make them is on the grill. My only issue is that I just cannot get the dough quite the consistency I like - it usually comes out way too elastic when I'm trying to form it.
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Maybe you have too much hydration in your dough. You could try and do like a 60-62% hydration and see if it comes out less elastic.
 
The Ooni Koda is not (brick oven) but the portability and convenience of gas set up is 100!
 
wubears71 said:
I totally need one now :).

I do make pizzas - my favorite way to make them is on the grill. My only issue is that I just cannot get the dough quite the consistency I like - it usually comes out way too elastic when I'm trying to form it.
Click to expand...

You can also proof it for longer (48-72 hrs) will usually help where it's not quite so elastic, at least for me it does.
 
That crust looks great. You have to have a slight char on the crust! Well done!
 
What's this I'm hearing about peanut butter pizza? It's a combo I would have never considered, but could be promising.

The best pizza crust I've ever eaten was made with almond flour. If I could make an almond flour crust and have peanut butter, too, I'd probably be in heaven.
 
I made some Chicago style thin crust for my buddies down here. Best pizza any of them have had since they got on the island.
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I have been shopping pizza ovens and it looks like there a number of good options out there. The Ooni, the Roccbox, the Napoli at Amazon among some of the ones I am considering. Does anyone have any strong thoughts or recommendations about any of these?
 
H8tobogie said:
I have been shopping pizza ovens and it looks like there a number of good options out there. The Ooni, the Roccbox, the Napoli at Amazon among some of the ones I am considering. Does anyone have any strong thoughts or recommendations about any of these?
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All solid choices. We went with a Pizza Que, because it was stupid cheap and still gets to close to 750 degrees.
 
JB said:
All solid choices. We went with a Pizza Que, because it was stupid cheap and still gets to close to 750 degrees.
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Is that the sort of egg shaped one on Amazon?

How does it do with the char on the bottom of the crust?
 
H8tobogie said:
Is that the sort of egg shaped one on Amazon?

How does it do with the char on the bottom of the crust?
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Works perfectly for us. My goal was 750* for the cheapest I could find. Our last one did hotter but was so big. So I wanted smaller when we got our 3rd grill. I had heard that this got hotter than was listed and it does for us. I run it off propane and it takes 5 minutes to get hot. I tested with laser temp reader and was pleased.
 
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