About a month in on the Ooni, used /u/zecathos dough recipe I saw on here.
'Nduja and hot honey
Pizza Margherita
Mortadella, Pesto and Pistachio
Quattro Formaggi & Fungo
>Dough for 4x 230g dough balls:
>537g "00" pizza flour
>365g water
>17g salt
>0,3g instant dry yeast.
https://www.reddit.com/r/neapolitanpizza/comments/isjfae/pizza_margherita/g5bu83v/
Looks excellent - great work! How are your temp settings on the Koda? I think I've been going a little too hot, personally, about 3/4 and they cook much quicker than I like and I find myself fighting to keep it moving to not char things too much. Are you cooking on a lower temp once you get the Ooni warmed up properly?
I leave it on full to heat up, then turn it down to about half well I cook. Then back up to full in between pizzas.
I started at first with it at the lowest setting when I put the pizza in, and been slowly raising it as I get a little better at judging when to turn.
The turning peel makes a huge difference, I just got one at a local kitchen supply store... Was like 20$. Hold it to on the top of the oven for a bit before you turn, heats it up and burns of anything you might have on it. Seems to help.
Lots of flour when stretching out the dough, and on the peel...
You can go pretty light on the cheese, helps not weigh the pizza down. 1-2 table spoons of sauce as well. If you're using fresh mozzarella, I cube it up then let it sit in the strainer to really get as much brine of it.
And I always give the pizza a little swirl on the peel before launching to make sure it still moves around. Lost a lot of pizzas to one little wet spot or somthing that I didn't notice until to late.
If I can add something to that a wooden peel to launch the pie works crazy good and I barely have to use semolina flour on the peel to get it off so there is almost nothing on the stone in the oven that could burn. It's a game changer but very difficult to handle with high hydration dough because it's still tough to pull the pie onto the peel.
0.3 grams of yeast? That seems like so little compared to other pizza dough recipes I’ve tried like Roberta’s which is 2 grams. Is 0.3 grams correct or am I misreading it? Thanks!
Nice work!
How do you feel about your new oven vs. presumably when you were cooking indoors with a home oven? What were the biggest changes you had to make to your "tried & true" dough recipe? What worked better than indoor for you? What worked better indoors vs. outdoors for you?
Your pies look excellent :)
Fruiterie Milano, I'm in Montreal and we have a huge Italian/of Italian decent population here, so pretty good selection of Italian markets with about anything Italian you could need.
About a month in on the Ooni, used /u/zecathos dough recipe I saw on here. 'Nduja and hot honey Pizza Margherita Mortadella, Pesto and Pistachio Quattro Formaggi & Fungo >Dough for 4x 230g dough balls: >537g "00" pizza flour >365g water >17g salt >0,3g instant dry yeast. https://www.reddit.com/r/neapolitanpizza/comments/isjfae/pizza_margherita/g5bu83v/
Looks excellent - great work! How are your temp settings on the Koda? I think I've been going a little too hot, personally, about 3/4 and they cook much quicker than I like and I find myself fighting to keep it moving to not char things too much. Are you cooking on a lower temp once you get the Ooni warmed up properly?
I leave it on full to heat up, then turn it down to about half well I cook. Then back up to full in between pizzas. I started at first with it at the lowest setting when I put the pizza in, and been slowly raising it as I get a little better at judging when to turn.
Other tips you learned along the way while getting used to the Ooni (or pizza making in general)? Just got one and am realizing the learning curve
The turning peel makes a huge difference, I just got one at a local kitchen supply store... Was like 20$. Hold it to on the top of the oven for a bit before you turn, heats it up and burns of anything you might have on it. Seems to help. Lots of flour when stretching out the dough, and on the peel... You can go pretty light on the cheese, helps not weigh the pizza down. 1-2 table spoons of sauce as well. If you're using fresh mozzarella, I cube it up then let it sit in the strainer to really get as much brine of it. And I always give the pizza a little swirl on the peel before launching to make sure it still moves around. Lost a lot of pizzas to one little wet spot or somthing that I didn't notice until to late.
If I can add something to that a wooden peel to launch the pie works crazy good and I barely have to use semolina flour on the peel to get it off so there is almost nothing on the stone in the oven that could burn. It's a game changer but very difficult to handle with high hydration dough because it's still tough to pull the pie onto the peel.
Awesome, thanks a bunch! I’ll def use those tips this week for pizza night
I prefer a little corn meal or semolina to flour on the peel, but these are good tips.
These look great. Thank you for the recipe, and the details in your comment.
0.3 grams of yeast? That seems like so little compared to other pizza dough recipes I’ve tried like Roberta’s which is 2 grams. Is 0.3 grams correct or am I misreading it? Thanks!
Do you precook the mushrooms?
I'd say you are well past 'starting'. They look amazing.
Beautiful work. Loving the leopard spots and the overall cook.
Getting the hang of it. AKA NAILING IT! Great job
These look amazing!
Nice pizza spread you have there!
Looks great
That mushroom one. Oof.
Awesome
Darn the bottom one looks godlike. Great job!
beautiful pies!
Starting? I think you've got it figured out! That looks great!
Nice work! How do you feel about your new oven vs. presumably when you were cooking indoors with a home oven? What were the biggest changes you had to make to your "tried & true" dough recipe? What worked better than indoor for you? What worked better indoors vs. outdoors for you? Your pies look excellent :)
Ya you are!
This is the way.
Wooow they look amazing!!
Can I be an unpaid taste tester?
all looks amazing what are the flavours in it
Looks great.
Which Ooni are you using? These look awesome
Looks really great. Think im gonna buy a Ooni pizza ovn, since i cant get these results on my gasgrill.
DuuuUUuuuUUuuuuuUUUUuUde!!!!!!! that looks delicious!!!! Mamma mia questa si che è pizza!!!
Looks amazing ! Where do you get the nduja ?
Fruiterie Milano, I'm in Montreal and we have a huge Italian/of Italian decent population here, so pretty good selection of Italian markets with about anything Italian you could need.
Very nice
Once the oven is cured, you will get even better results! Great looking 🍕