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Peter Reinhart's sauce recipe is great and doesn't require any pre cooking. After all the tomatoes are cooked during canning and again on your pizza.
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Jul 24, 2012 05:12
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About a month ago I helped a neighbour build a cob oven and have since been building planters and tables and things around it and curing it with small fires. We tried it out for the first time the other night. I was really happy with the results and I think we'll be getting great pizza from it regularly with a little fine tuning of my fire building and tending technique and the acquisition of some proper tools (I was using a baking sheet for a peel and tongs to move the pies around)    The first pizza (pictured above) was done in 90 seconds, I probably had the fire too hot and put the pizza a little too close, the next ones were more evenly cooked and less brown on the edge. large hands fucked around with this message at 01:13 on Jul 25, 2012 |
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Jul 25, 2012 01:10
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Zhent posted:How long did it take you to build that fire up and let the oven heat? Pretty sure it was a little over an hour.
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Jul 25, 2012 03:58
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Shooting Blanks posted:How do you clear the ash out of a stove like that? Wait til the next day and use a small shovel? Leafblower? I used a little broom and dustpan to get the big chunks and a shop-vac to get the finest stuff. During cooking I moved the coals around and scraped the cooking area clean with a flat shovel. e: image for the new page, shows the actual oven a little better: 
large hands fucked around with this message at 18:36 on Jul 25, 2012 |
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Jul 25, 2012 06:53
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godzirraRAWR posted:eh, I'll add some ground up vitamin c or lemon juice from now on. not so much "get sick" as "die a horrible lingering death"
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Mar 4, 2013 18:49
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Comb Your Beard posted:Trying to get into the home pizza from scratch game. That steel is only a tenth of an inch thick, not sure if that's thick enough for pizza purposes e: and the cast iron pan says it's only oven safe to 400 degrees Fahrenheit... not really sure what they mean by that though
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Jan 20, 2016 02:10
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made a couple of kenjis no knead pan pizzas. pepperoni and garlic, cherry tomato, basil and garlic 
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Jun 4, 2017 16:00
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Made Kenji's foolproof pan pizzas for the hundredth time. The best when you're craving that thick slice with the crispy fried bottom. 
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Feb 12, 2019 20:01
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Weigh ingredients, cover the dough tightly and make sure the dough doesn't dry out while fermenting. if it's not stretching, let it rest and try again. Use dry mozzarella. If you're eating tomorrow, make the dough tonight.
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Feb 12, 2019 23:46
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Testing out the new oven with some overnight no-knead dough. Tempted to cut the lock off and try cooking in the self cleaning cycle.. Cherry tomato:  Hit cappocolo:  Fried mushroom, garlic and tarragon with mozz, no sauce: 
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May 15, 2019 20:59
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clockworx posted:Those are some nice looking pies! Are you doing a couple of days of cold proofing in the fridge? I love the no knead dough but found it didn't stretch well without cold proofing. I didn't and it didn't really stretch well, they wound up thicker than I'd have liked, except for the last one I did, which seemed to benefit from the extra rest in the hot kitchen. Will definitely cold proof next time. Ola posted:This is probably amazing in chanterelle season. Excellent idea 
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May 16, 2019 02:02
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My first try with our new Ooni Koda, pretty happy with it. Need a wetter dough next time (this was kenji's home oven dough recipe) and an infrared thermometer (managed to light one pie on fire) but I think it's gonna work well: 
large hands fucked around with this message at 02:57 on Apr 22, 2020 |
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Apr 22, 2020 02:14
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Pepperoni in the Koda today. Tried oonis dough recipe, it was ok but harder to work than a longer ferment dough: 
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Apr 24, 2020 02:38
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BraveUlysses posted:nice lookin pizzas! the price on that koda is pretty tempting, might have to think about getting one eventually I can't recommend it highly enough, it's small, light, attractive and instantly transformed my homemade pizzas into real pizza. Sips propane and heats up quickly.
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Apr 24, 2020 18:05
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ShaneB posted:The wood pellet one is way too fussy and a pain imo. I want this gas one tho. How well does it do for New York style where I don't really want 900F? the heat is adjustable, though you'll want an IR thermometer and it'll take a little practice to get the right level. i've been preheating on full then turning the flame down for slightly longer cooking but less chance of lighting pizzas on fire. I'm definitely going to grab a little turning peel, too. e: c'mon just look how cute this thing is 
large hands fucked around with this message at 22:17 on Apr 24, 2020 |
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Apr 24, 2020 19:20
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Used jeff varasanos dough recipe with my quarantine starter tonight. Our all purpose flour in Canada is made from winter wheat and is higher in gluten, the Rogers all purpose unbleached I have is 13.5% I believe Margherita with garlic:  Salami with too much olive oil lol:   Veni Vidi Ameche! posted:This struck me as very funny, but I’ve been up for thirty hours, so I’m not sure if what I’m feeling is real. I'm still laughing about it myself
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May 2, 2020 04:47
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I wish having slices for sale at the bar was a thing here. Never tried that style outside of the serious eats tortilla pizza hack
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May 2, 2020 16:56
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I can't speak for the 16" oven but the I've used the 12" Koda probably 6 times now for dinners where it was on for at least forty minutes and the small tank I'm using isnt much noticeably lighter. It takes about twenty minutes to heat up.
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May 7, 2020 04:18
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particularly tasty one tonight; black forest ham, spring onion and lots of garlic
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May 14, 2020 02:24
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couple of pepperonis tonight:
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May 20, 2020 05:43
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Veritek83 posted:I'm debating between the Ooni Koda 16 and the Roccbox. While I like the additional size of the Ooni, the wood & propane fuel options on the Roccbox seem more convenient/versatile. Anybody have strong arguments/anecdotes one way or another? Here's Kenji's side by side comparison: https://www.youtube.com/watch?v=WDK762aVaMI
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May 22, 2020 17:03
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I got a Koda because it's a bit more compact and portable, looks better (imo) and wood seems like a pain in the rear end for no apparent flavour difference. I can't imagine too many folks here have owned both but I'd take kenji's word that they're both great and decide if wood is important to you or not.
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May 22, 2020 19:56
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The roccbox opening is 3.3" high, the Koda 16 is 4.5". These things have low tops to keep the heat flowing over the top of a pizza. I got a sizzle pan for mine and I've used it to sear kebabs and things, but you're not getting any bread in there that isn't pretty flat.
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May 22, 2020 22:26
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LifeSunDeath posted:Read some article about how it's scientifically impossible to get good pizza from a home oven, using steel or a stone, and that steel at 700 degrees doesn't work near as good as a brick oven....People need to chill the hell out about pizza, and I say this as a huge fan of pizza. You can get great pizza from a home oven, just cut off the safety lock and cook on the cleaning cycle. (Just kidding don't do this) use whatever you have and enjoy the results, it's all pizza
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May 26, 2020 16:48
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fresh spinach, garlic, dry mozz, feta, tomato sauce E: good cups tonight 
large hands fucked around with this message at 03:39 on May 27, 2020 |
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May 27, 2020 03:28
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Posted this a couple days ago when someone asked in the dinner thread:large hands posted:if you're going to make pizza at high heat, read Jeff Varasanos crazy pizza geocities style website. Ive read it a bunch but now i'm tired of hunting through the wall of text so here are the relevant parts:
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May 27, 2020 05:56
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Rocko Bonaparte posted:3.5% salt? What are you all using for sauce? We sampled 3% once and it was a disaster. Everybody seems to be into it though so I wonder if my other ingredients are too salty. In particular, my cheese is 2:1:1 mozzarella:provolone:parmesan. I don't find it to be too salty, but that's purely a personal preference so no reason you can't cut that in half. I usually just put a stick blender into a can of tomatoes with a sprinkle of basil and oregano and use that. My wife has been finding that a bit acidic/bright so last night we used kenji's cooked NY sauce and it was great (basically it's a copy of Marcella Hazan's famous marinara) I use either cows milk bocconconi or Kirkland shredded mozz with a sprinkle of either grated parm or sea salt.
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May 27, 2020 15:16
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PokeJoe posted:if you want your mushrooms to be nice and brown i would recommend cooking them like on the stove most of the way before topping them on the pizza, they hold a lot of water on their own and it never seems to cook out in the oven alone. i always fry them first and it works great. one of my favourite pizzas is just white pizza with fried mushrooms, garlic and tarragon
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May 31, 2020 04:28
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Tried a same day crust using the Ooni recipe and was very happy with the results. No tearing, very easy to work. Not as much flavor as a cold ferment but drat good for deciding we wanted pizza at 2pm and eating at 8  
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Jul 6, 2020 13:59
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MrYenko posted:I broke down and ordered an Ooni Fyra, but they’re in backorder, so I’m waiting. Impatiently. I'm already eyeballing Kodi 16's lol
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Jul 9, 2020 21:13
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black forest ham and spring onions, dry mozz and bocconcini tried upping the hydration from 60 to 62.5% (using 00 flour, same-day dough) but it just seemed to make the dough harder to evenly stretch and more prone to tearing. Guess I'll stick with the basic Ooni recipe for same-day pies in the future
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Jul 12, 2020 16:09
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Rocko Bonaparte posted:I feel like the effect of hydration isn't linear, but I can't imagine really telling the difference between 60 and 62.5 percent if I was trying it blind unless I was a commercial outfit. it could have been some other factors but i swear going from 600 to 625g of water for a kilo of flour made the dough seem way wetter in the mixer and looser after proofing than the batch i made a few days ago. but yeah, i can't eliminate temperature differences etc as variables. could be i let this one over-rise a bit
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Jul 12, 2020 16:58
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From his website it doesn't seem like he's suggesting anything too crazy:quote:
His recipe calls for 65% with all purpose flour but he's pretty big on relying more on look and feel of the dough to get a good result I mostly solved sticking problems by only forming the dough on my hands, then straight onto the peel with lots of cornmeal on it, then thirty seconds at most to dress it, then a quick shake to make sure it's moving on the peel and into the oven. large hands fucked around with this message at 20:44 on Jul 12, 2020 |
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Jul 12, 2020 20:39
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Looks as good as I was ever able to make a pizza in the oven. Last time we made donairs I made an extra batch of meat. Tomorrow is gonna be donair pizza day. Trying to think of the best way to do it, not sure if I should just cook the dough with the meat on it then throw tomatoes, lettuce, garlic sauce on top or if I should use cheese or what. large hands fucked around with this message at 02:08 on Jul 19, 2020 |
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Jul 19, 2020 02:02
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Finally picked up an IR thermometer which was key for using the Ooni properly I think. Took some Neapolitan dough out of the freezer for dinner Kids cheese:  Hot Genoa salami and basil: 
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Jul 27, 2020 03:22
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Im using my Epicurean peel(some kind of composite/wood fiber) that I ran through a table saw to fit into the little 12. It's ok but I think a thin metal peel would work better. Getting under the back edge for the first turn is sometimes tricky with the thicker peel im using.
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Aug 2, 2020 03:21
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Kenji's NY works great, just don't cook it as hot as a Neapolitan.
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Aug 2, 2020 04:02
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Cherry tomato season:
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Aug 3, 2020 05:16
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PokeJoe posted:Pepperoni and potato on whole wheat crust That reminds me I need to recreate the perogie pizza a local place used to do. I think it was mashed potatoes, cheese, sour cream, onion, bacon. Could be called a baked potato pizza too I guess.
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Aug 3, 2020 23:12
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| # ¿ Apr 19, 2024 08:20 |
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pretty sure parchment would catch fire in an ooni. not sure why that peel would be hard to launch from, maybe the holes in it? like someone else said, try using a solid peel for launching and that one for turning and pulling
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Aug 4, 2020 04:34
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