May 31May 31 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.
June 17Jun 17 Bought these and put them on a white pizza along with some artichoke hearts. Was great. The peppers are outstanding. Would love them on sandwiches and tacos/burritos/fajitas too.
June 18Jun 18 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. Too much moz is just enough.
June 26Jun 26 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. Loving it, but I did learn the hard way that I needed new peels with longer handles!
July 26Jul 26 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.
July 26Jul 26 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?
July 26Jul 26 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 July 26Jul 26 by Chopper better vid
July 27Jul 27 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.
July 27Jul 27 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.
July 28Jul 28 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 July 28Jul 28 by Anastasis
July 28Jul 28 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.
July 28Jul 28 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.
July 28Jul 28 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.
July 28Jul 28 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
August 1Aug 1 I binge-watched a bunch of videos and identified where I probably fucked up in precious neapolitan dough attempts: imprecise temperature and kneading techniques Temp matter throughout the entire process front to back. its not just water temp during fermentation. people monitor dough temp at all phases for proper handling and rise. Exact kneading techniques determines proper gluten development. Its possible to underknead but also overknead.
August 1Aug 1 2 hours ago, 52-80 said: I binge-watched a bunch of videos and identified where I probably fucked up in precious neapolitan dough attempts: imprecise temperature and kneading techniques Temp matter throughout the entire process front to back. its not just water temp during fermentation. people monitor dough temp at all phases for proper handling and rise. Exact kneading techniques determines proper gluten development. Its possible to underknead but also overknead. If you knead by hand for 10 minutes, you will not over-knead. There's an episode of Chef Show where they go to PizzaNa, and the guy basically rolls the dough out into a thick tube, uses his hand to break the dough, folds it in threes, rotates, and repeats. That's what I've started doing and have had good results. I have a "proof" setting on my oven, which keeps it at about 80 degrees. I use that for my initial rise. Edited August 1Aug 1 by dcbc
August 21Aug 21 fucked up 2 batches of dough. it couldnt develop any gluten -- failed the windowpane stretch test. turns out, my flour was literally 2 years past expiration. apparently the protein loses its qualities and gluten cant form. we barely bake in this house and always assumed flour is long shelf stable. i was miffed because in all these youtube finfluencer videos, they can do no-knead preferment recipes where merely whisking together the preferment (poolish or biga) to flour mixture and letting it rest magically turns gives it balloon elasticity. will try again with batch #3.
August 22Aug 22 batch #3 with new flour worked. this is the poolish preferment: 1:1 flour to water, a dash of yeast and little squirt of honey to give them an extra boost. they went wild and already formed this webbing. after mixing with final mixture, light kneading, and rest, the gluten allowed it to stretch into a smooth ball and the elasticity supported the rise to 2x the dough size. contrast it to this individual ball from batch #2 where the surface is rough because of lack of elasticity, and the yeast build up broke it into small pockets one stretch test final result: pie with some shallots, mozz, and nduja. now i dont have to buy the premade dough anymore.
September 20Sep 20 Doing a higher hydration than I’ve done for the Detroit style. Will report back. Also making like 4 pizzas so it’s a lot of dough. Kids dough is on the top, mine the bottom.
September 21Sep 21 On 9/13/2025 at 5:08 PM, 52-80 said: best ive made. preferment and total 3 days fermentation. I would eat that 3 x 7 x 52. Nice job.
October 13Oct 13 Unfortunately cold season is setting in and this will be the last bake of the season. Unless I can convince wife of either: (1) indoor electric ovens, which are supposed to be pretty good and reach 800F (2) i construct a legit wood burning oven in backyard There’s also the option of using the ooni stone in my conventional oven. The recipe is supposed to need some adaptation though.
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.