October 7, 20205 yr 6 hours ago, Sam Lin said: Ooni stuff for 20% off, if anyone really wants to spend more money on pizza making. https://slickdeals.net/f/14398721-ooni-koda-16-399-tax-other-ooni-products-20-off Don't know about that retailer, but that is $100 less than I paid.
October 8, 20205 yr Don't know about that retailer, but that is $100 less than I paid. Looks like they are back ordered until at least December.
October 9, 20205 yr On 10/7/2020 at 3:52 PM, Anastasis said: Don't know about that retailer, but that is $100 less than I paid. Me too, but I'm skeptical of that website. It screams a scam site that takes your credit card info and never ships any product.
October 13, 20205 yr Had the maiden voyage with the Ooni Pro tonight. Holy shit. Made 4 small pies with the Whole Foods dough mentioned above. Didn’t even last long enough to get one picture. I thought I’d never use this thing.
October 15, 20205 yr Just getting into the homemade pizza thing with enough success in the cast iron pan in the oven to spring for a little early birthday present. This Weber Kettle topper from Onlyfire with a 16" opening (with the door opened) looked a bit more well thought out than the Kettle Pizza and included a stone and peel. Supposedly, it's pretty similar to the one Weber sold years ago. Reviews were pretty good (other than customer service). So, for the $150 price, I'm giving it a try. Will report back. Virtual Weber community reported temps at the back of the stone in excess of 750. We'll see. Edited October 15, 20205 yr by dcbc
October 15, 20205 yr Did this in NYC a few years ago. Doing a virtual refresher this weekend. These guys are good and they nail NY thin crust. https://pizzaschool.com
October 16, 20205 yr On 10/14/2020 at 9:40 PM, elfenix said: any of you ooni peeps used it for a steak? I've been tempted to get the cast iron sizzler plate but as of yet no. I'd be interested in hearing people's experiences using it for applications other than pizza.
October 16, 20205 yr Author On 10/14/2020 at 8:40 PM, elfenix said: any of you ooni peeps used it for a steak? I don't have one, but just based on the science behind pizza ovens in general, I would think it would be great for a sear.
October 16, 20205 yr Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland. Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on.
October 16, 20205 yr Author 1 hour ago, Dontshootrude said: Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland. Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on.
October 17, 20205 yr Here's my next foray in pizza experimentation. I obtained starters from Naples, Ishia Island and Finland. Supposedly using a high quality starter will take the dough to the next level. It will take me a week to get them fully activated then it will be game on. All of your starters will be local starters within a month.
October 18, 20205 yr On 10/16/2020 at 8:24 PM, DDD Dad said: All of your starters will be local starters within a month. That's an interesting thought. I froze an aliquot from passage 2. I'll have to sequence it along with a sample a few months from now and see how they compare.
October 18, 20205 yr Author On 10/4/2020 at 6:55 PM, DDD Dad said: Pre-sauce On 10/4/2020 at 7:11 PM, DDD Dad said: 38 minutes ago, elfenix said: Soon: 17 minutes ago, elfenix said: Yeah this is pretty good. Crazy how similar these look. Both look outstanding. Good work fellas.
October 18, 20205 yr 6 hours ago, Landomatic said: Crazy how similar these look. Both look outstanding. Good work fellas. they're both kenji lopez-alt/serious eats recipe. i think i have more cheese.
October 18, 20205 yr they're both kenji lopez-alt/serious eats recipe. i think i have more cheese. Not a chance.
October 23, 20205 yr 4 minutes ago, Anastasis said: negged. I appreciate it in that I know it is artistically good...but it still sets me on edge.
October 23, 20205 yr Author 19 hours ago, Anastasis said: Feels so good feeling good again... That’s how you do it. That’s how you prep for making pizzas. and anyone hating on REK can fuck straight off.
October 23, 20205 yr That’s how you do it. That’s how you prep for making pizzas. and anyone hating on REK can fuck straight off.My wife would bitch me out for using all those dishes.
October 23, 20205 yr 2 hours ago, Landomatic said: That’s how you do it. That’s how you prep for making pizzas. and anyone hating on REK can fuck straight off. His beer is ass too.
October 23, 20205 yr 2 hours ago, Anastasis said: We did eat on paper plates to balance the zen in the house. A nightly occurrence at casa PCH.
October 24, 20205 yr Maiden voyage with this tonight. Seems well built. Included the stone and a stainless peel. Edited October 24, 20205 yr by dcbc
October 25, 20205 yr Good first run. Overdid the first one, but turned this one a bit more comfortable can consistently. Getting it off the peel, even with cornmeal, didn't go smoothly. Hence the bad shapes.
October 25, 20205 yr Celebrated mom's birthday yesterday and dishes out 12 pies. First one was terrible but dialed down the heat and, boom, perfect. I only managed to get one while cooking but maybe I'll get one today when I reheat the remaining pies for lunch. By the way, the Ooni dough recipe is pretty darn good. And CF dough definitely makes it a convenience
October 25, 20205 yr I decided I'm gonna get an Ooni Koda and wife's already decided shes gonna get mad because I have "too many kitchen gadgets"
October 28, 20205 yr Author Went with a couple ole standbys last night. Margherita... Admittedly, I was a little stingy with the mozzarella. It was the end of a package and I didn't want to open a new one just for a couple more chunks so I tried to stretch the one I had open. Still pretty damn great though. You just cant fuck with it. Half sausage/mushroom, half sausage/pepperoni... The large pepperoni slices aren't nearly as good as the little ones, the ones that cup up. I mean, it's still pepperoni and I've never really met a pepperoni I didn't like, but I think I'll be switching to the small ones from now on.
October 28, 20205 yr On 10/23/2020 at 3:42 PM, DDD Dad said: My wife would bitch me out for using all those dishes. Yep. Every. Single. Time. But no complaints, only compliments, while she's enjoying said meal. Edited October 28, 20205 yr by Dutch
October 28, 20205 yr On 10/24/2020 at 8:08 PM, dcbc said: Good first run. Overdid the first one, but turned this one a bit more comfortable can consistently. Getting it off the peel, even with cornmeal, didn't go smoothly. Hence the bad shapes. Looks don't really count when it comes to taste. I've had some peal disasters that I almost wanted to throw away, but went ahead and baked it and it slams still.
October 28, 20205 yr On 10/25/2020 at 5:40 PM, 52-80 said: I decided I'm gonna get an Ooni Koda and wife's already decided shes gonna get mad because I have "too many kitchen gadgets" Ooni is for outdoors, duh. Not a kitchen gadget. is what you should tell her.
November 2, 20205 yr Had to break out the Baking Steel this weekend. Made some fresh dough and a few pies. Ate them too fast yesterday for pics...but had a couple dough balls leftover and had to go sausage pepperoni this afternoon. Had this piece of steel for five years now and still amazed how awesome it pulls off NY style crust with the perfect crunch.
November 2, 20205 yr you koda folks. how long does a 10# propane tank last you? I cooked 12 pies over the course of the baylor game and didn't turn it off. Only took abt 25% of the tank
November 2, 20205 yr On 10/28/2020 at 9:39 AM, 52-80 said: you koda folks. how long does a 10# propane tank last you? I've done 4 cooks so far, about 7-8 hours of burn time and I'm still on the same tank.
November 9, 20205 yr 00 flour, 63% hydration, 3 hours rise. Gonna put the other half of this dough in the fridge and let it cold ferment until Wednesday.
November 9, 20205 yr It was never going to be round but part of that is me being shocked at how easily it stretched. That 00 is no joke
November 12, 20205 yr Round 2: dough had developed large bubbles which opened into holes faster than South Austin's mom at the sight of $20, so had to reform a ball and stretch from there. Crust flavor improved and had a nice chew. Oven spring was disappointing but probably to be expected after reworking the dough. Next time might rework dough then let it rise a couple hours at room temp.
November 13, 20205 yr I too need to work on my dough stretching game. Would slam however. Edited November 13, 20205 yr by CycleTex87
November 13, 20205 yr I ordered a 16" Ooni Koda a few weeks ago for my wife for Christmas and it shipped out this week. I am excite. Is the turning peel worth it? I got her a 16" metal Ooni peel, but wondering if I need to get the turning one also. Edited November 13, 20205 yr by kevwun
November 13, 20205 yr 5 hours ago, kevwun said: I ordered a 16" Ooni Koda a few weeks ago for my wife for Christmas and it shipped out this week. I am excite. Is the turning peel worth it? I got her a 16" metal Ooni peel, but wondering if I need to get the turning one also. I ordered an ooni turning peel and it arrived all fucked up by ups. Haven’t had a chance to use it, but can say that while you can do a good rotation with a regular peel it seems to me that a smaller peel will make the turning action a lot easier. ESP when cooking at full temp you have to keep the thing moving to avoid burning.
November 13, 20205 yr To Ooni’s service dept credit they are going to ship me a new one, but they have to wait for the next shipment as they said they were out of stock.
November 13, 20205 yr Yeah, they must have have grown too fast and haven't been able to meet demand. There are a lot of things on their website that are out of stock.
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