June 13, 20241 yr Damn, that looks delicious. I use margherita or cheese pies to judge a new joint. Yours looks fantastic. I was surprised you put fresh basil on the uncooked pie, but it appears your cook temp is high enough to get the cook time down and not torch the basil.
June 14, 20241 yr @52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven.
June 14, 20241 yr 9 hours ago, RMac5 said: @52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven. sorry im cheating here because i have a local bakery company that sells these as frozen neapolitan dough balls and they come out awesome for me without mess. previously i experimented with various recipes and had problem with the rise, the handling, or hydration (chronicled upthread). i tried ooni's classic dough, vito iacopelli's various methods, staedler's, but probably the most successful with from gennaro:
June 14, 20241 yr I took the Verace Pizza Napoletana class in Naples and their official dough recipe is a great place to start: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana. Despite its relatively low hydration, if you use the right flour, it can still be challenging to work with as the flour does a great job of absorbing moisture. 52-80's advice on handling the dough upthread is great.
August 14, 20241 yr 2 hours ago, jimmyjazz said: Do you cater? will trade pizza for shooting and/or defensive position training.
September 28, 20241 yr saw this at the store and convincing my friend to buy it. seems heavy and sturdy, has thick ass stone, the stone rotates so you dont have to do it manually, the burner wraps around the oven, AND theres a burner on the bottom to help heat up the stone. super smart design
September 30, 20241 yr 1 hour ago, nolongerU2horn said: first question was what kind of size it can handle. looked it up--16" The footprint is wide and its a bit of a chonker, not portable like the Oonis. I saw that the rotation is powered by tiny plastic-geared motor and batteries. Just having it manual on a central pivot would be more outdoor-appropriate, IMO. But still the dual-stone heating and big flame coverage seems like a great idea.
October 30, 20241 yr My girlfriend bought me an Ooni 12” for my birthday. Will be giving it a proper break in this weekend. I’ll post all the pizza fails to document my progress.
October 30, 20241 yr On 12/9/2023 at 12:35 PM, elfenix said: so the usual culprits for hard crust is baking too long/hot, too little water, not enough rise, too little dough, low hyrdation, overkneading, and too much oil. could be other factors as well. don't remember if you're here in texas - altitude does all sorts of things to baking recipes. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking luna pizzeria in houston well sell you a ball of dough, $2 I think
October 30, 20241 yr 9 hours ago, Pescado_Rojo said: My girlfriend bought me an Ooni 12” for my birthday. Will be giving it a proper break in this weekend. I’ll post all the pizza fails to document my progress. Nice. There's a store on ebay that will make little foot cups you can screw into the table top so it doesn't accidentally get bumped and fall off the table. Good insurance. Enjoy!
January 2Jan 2 Popular Post KLA's Chicago thin crust Notes: first pie cooked close to 9 minutes, turned at 7. It slid off the parchment doing the toss. Second pie cooked 8 with a turn at 6:30, crust ended up more tender. Sauce amount per pie was about 6 heavy tablespoons. Needs more. Sauce is very herb heavy. Will probably cut by half or more next time. Edited January 2Jan 2 by elfenix
January 2Jan 2 44 minutes ago, CycleTex87 said: Pepperoni looks tasty. I prefer less sauce honestly. Correct. It’s a binder not a topping.
January 3Jan 3 20 hours ago, CycleTex87 said: Pepperoni looks tasty. I prefer less sauce honestly. Boars head stick cut on mandoline at 3 mm. Normally it do as well but it was a bit dry.
January 3Jan 3 Just now, hobbes2702 said: If I die of horrible death in the next couple days, we'll know why.
February 3Feb 3 Two pies tonight. First was a blue cheese pizza with caramelized onion, prosciutto and a figure spread with a dash of red pepper flakes. Delicious but very rich. Second, a more traditional italian sausage with the remainder of the caramelized onions.....could of left it in the oven another 30 seconds. Tasty still.
February 3Feb 3 @RMac5 I've given up on making my own after discovering Grace Pizza in the Heights selling dough balls for $5. Damn good dough, would recommend.
February 3Feb 3 Yeah I struggle with the dough, and I consider myself a pretty good hand in the kitchen. Those pizzas look damn good.
February 20Feb 20 Pulled some dough out of the freezer and then went outside in the freezer to cook a couple. I'll be damned if these didn't cook up nice. Might be something to the cold ass ambient temps holding the temps in check so I can run a longer cook time. Dough was the weak spot here, but I just didn't get around to thinking about pizza early enough to pull out a quick dough batch. And it was too fucking cold outside to run to the WF and pick up a fresh ball.
February 20Feb 20 On 2/2/2025 at 7:43 PM, Irwin F Fletcher said: Two pies tonight. First was a blue cheese pizza with caramelized onion, prosciutto and a figure spread with a dash of red pepper flakes. Delicious but very rich. Second, a more traditional italian sausage with the remainder of the caramelized onions.....could of left it in the oven another 30 seconds. Tasty still. One of my favorite topping combinations. I add the blu cheese after cooking for a stronger blue cheese flavor.
February 24Feb 24 21 minutes ago, ChickenSandwich said: Where are you guys finding whole milk mozzarella? (Not fresh, just not skim/2%) deli case
March 3Mar 3 Made some 72 hour pizza dough, it was just okay. I think I need to increase my hydration level to around 64% I also let my fire temp have to big of swings. Anyway, pizza’s tasted good, just still need more dough work and practice.
March 3Mar 3 On 1/1/2025 at 7:04 PM, elfenix said: KLA's Chicago thin crust Notes: first pie cooked close to 9 minutes, turned at 7. It slid off the parchment doing the toss. Second pie cooked 8 with a turn at 6:30, crust ended up more tender. Sauce amount per pie was about 6 heavy tablespoons. Needs more. Sauce is very herb heavy. Will probably cut by half or more next time. Chicago tavern style thin crust is one of my favorites and it only works eaten right out of the oven, so I only get it when I can eat on site. Steaming in a box kills it. when can we head over. I’ll eat and won’t stay long. Looks great. Excellent effortingazation
March 3Mar 3 On 2/23/2025 at 7:58 PM, ChickenSandwich said: Where are you guys finding whole milk mozzarella? (Not fresh, just not skim/2%) HEB and Randalls both have shredded product if that's your jam. For block, Randalls has Tillamook and house brand (Lucerne). Otherwise, deli case. Edited March 3Mar 3 by jimmyjazz
March 3Mar 3 50 minutes ago, jimmyjazz said: HEB and Randalls both have shredded product if that's your jam. For block, Randalls has Tillamook and house brand (Lucerne). Otherwise, deli case. All good. Walmart actually has a decent whole milk if you can find it. And, Sargento has a whole milk as well. Edited March 3Mar 3 by LosIllini
March 3Mar 3 6 minutes ago, LosIllini said: And, Sargento has a whole milk as well. Yeah, that was the HEB reference, I wasn't clear. I don't think Randalls sells it. (They sell Sargento but I haven't seen that particular product, it probably depends on the store.)
March 3Mar 3 I've given up on making my own dough. Best dough I have found is the HEB Central Market frozen dough balls. I've tried the Trader Joe's and I think the HEB stuff is better. On the Roccbox, I wish the heat was more "indirect." The flame blazing down on the pie cooks the toppings a little too much before the crust is where I want it. I sometimes hold the peel over the topping to block the flame from overcooking the toppings. I have also tried to parbake the dough, but it doesn't come out as good when I do this.
March 3Mar 3 16 minutes ago, cabowabo said: I've given up on making my own dough. Best dough I have found is the HEB Central Market frozen dough balls. I've tried the Trader Joe's and I think the HEB stuff is better. Haven't tried the Central Market dough, but I agree that the Trader Joe's product is lacking. Randalls has a better one.
March 3Mar 3 4 hours ago, cabowabo said: I've given up on making my own dough. Best dough I have found is the HEB Central Market frozen dough balls. I've tried the Trader Joe's and I think the HEB stuff is better. On the Roccbox, I wish the heat was more "indirect." The flame blazing down on the pie cooks the toppings a little too much before the crust is where I want it. I sometimes hold the peel over the topping to block the flame from overcooking the toppings. I have also tried to parbake the dough, but it doesn't come out as good when I do this. Maybe throw a loose piece of foil on top.
March 4Mar 4 23 hours ago, jimmyjazz said: Haven't tried the Central Market dough, but I agree that the Trader Joe's product is lacking. Randalls has a better one. How do you know it's a holiday? HEB parking lot is empty and Randall's is half full
March 4Mar 4 On 3/3/2025 at 11:59 AM, cabowabo said: I've given up on making my own dough. Best dough I have found is the HEB Central Market frozen dough balls. I've tried the Trader Joe's and I think the HEB stuff is better. On the Roccbox, I wish the heat was more "indirect." The flame blazing down on the pie cooks the toppings a little too much before the crust is where I want it. I sometimes hold the peel over the topping to block the flame from overcooking the toppings. I have also tried to parbake the dough, but it doesn't come out as good when I do this. Do you have any temp control with the roccboxx? The ooni koda has some adjustability, and esp when doing big pies I always turn it all the way down to get the crust where it needs to be. Turn it up towards the end if necessary to finish the topping and brown up the crust.
March 4Mar 4 32 minutes ago, Anastasis said: Do you have any temp control with the roccboxx? The ooni koda has some adjustability, and esp when doing big pies I always turn it all the way down to get the crust where it needs to be. Turn it up towards the end if necessary to finish the topping and brown up the crust. Yeah, there is. I turn it full blast to get it screaming hot, and then turn it down right before launch. Even at the lowest setting, there is still a good amount of flame the fans out over the ceiling area of the oven.
March 8Mar 8 On 3/4/2025 at 8:49 PM, cabowabo said: Yeah, there is. I turn it full blast to get it screaming hot, and then turn it down right before launch. Even at the lowest setting, there is still a good amount of flame the fans out over the ceiling area of the oven. On the ooni i do 3 things to get the bottom heat in balance with the top (at lowest setting): preheat longer; flip/rotate the stone during preheat; and cook the pie at the front of the oven away from the rear flames. It also helps to do neapolitan pies that have much thinner crust
March 15Mar 15 I followed some advice on this thread and turned down the flames to allow for a longer cook time without incinerating the crust - I'll definitely be doing it more.
May 3May 3 NSIAP, but TIL that if you own an Ooni, and are thinking about getting a newer/bigger model, you can just fill out an online form with the SN and they will send you a 20% off code for the new purchase.I’m eyeing the Koda 2 Max. I don’t want to make bigger pizzas than I do in my Karu 12, BUT I recently read an article that mentioned that an overlooked benefit of a larger oven is that you can move the pizza around to different spots as you turn it, so it’s on a hotter stone longer, which makes sense.
May 12May 12 On 5/4/2025 at 1:19 AM, scottsins said: NSIAP, but TIL that if you own an Ooni, and are thinking about getting a newer/bigger model, you can just fill out an online form with the SN and they will send you a 20% off code for the new purchase. I’m eyeing the Koda 2 Max. I don’t want to make bigger pizzas than I do in my Karu 12, BUT I recently read an article that mentioned that an overlooked benefit of a larger oven is that you can move the pizza around to different spots as you turn it, so it’s on a hotter stone longer, which makes sense. the 16s also have more directional heat than the 12s, so theres probably less rotating required. maybe theres less efficiency due to larger chamber but i dont know if anyones ever compared.
May 13May 13 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.
May 13May 13 On 5/12/2025 at 1:17 AM, 52-80 said: the 16s also have more directional heat than the 12s, so theres probably less rotating required. maybe theres less efficiency due to larger chamber but i dont know if anyones ever compared. You're rotating pretty regularly on the 16" Koda, even with the fire dialed down. You don't walk away, in any event.
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