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1
Home Ovens / Re: New oven after Roccbox
« Last post by Experience111 on Today at 02:41:21 AM »
There are a lot of better ovens to consider to upgrade from a Roccbox. But be careful what you wish for: bigger ovens have more downsides than upsides, and you need to be really sure you will actually use the extra space

You make really good points, I would be interested to know which upgrades you would suggest without the two pizza requirement. I was looking into the Zio Ciro Mini but can’t find a lot of reviews…
2
General Pizza Making / Re: How to achieve No Flop NY Crust
« Last post by roumin on Today at 12:54:50 AM »
I tried 500F, but cheese started to burn, so couldn't go more than 6 minutes.  I either need different cheese, colder cheese or add cheese after 3-4 minutes of baking. I was using diced (tiny) north beach mozz - I don't think this cheese can handle extended heat
3
Off-Topic Foods / Re: Sweets and Desserts
« Last post by Jackie Tran on Today at 12:31:02 AM »
Toffee and brown butter toffee chocolate chip cookies.
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Sauce Ingredients / Re: The Answer Is Five
« Last post by QwertyJuan on Yesterday at 11:31:25 PM »
Do you also, then, measure or weigh how much sauce goes on each pizza?

Measure. 2oz scoop. So 2oz for small pizza. 4oz for medium and 6oz for large. ;D
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Sauce Ingredients / The Answer Is Five
« Last post by jsaras on Yesterday at 10:09:48 PM »
Something we could all be better off doing more often at home. Commercially, once you figure a dish out it’s then about production and consistency. My local doctor and favorite nurse in the cellular transplant dept at Univ of Chicago are both from Lithuania. To hear them speak you’d think they were twins. You must have a dark rye family bread recipe?
I LOVE Lithuanian rye bread, but I don’t have a recipe.  There is still a Lithuanian community near where my mother lives.  The local market imports bread from Lithuania.  Give me some of that bread and butter and a hard boiled egg for breakfast and I’m a very happy camper. 

I recall seeing a dough formulation in one of Jeffrey Hamelman’s books, but I never tried making it.
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Pizza Ovens / Re: Can't decide between the Koda 16 or the Halo Versa 16
« Last post by PizzaboyTroy on Yesterday at 09:45:24 PM »
Halo customer service is pretty good, no complaints here. If something is broken they will send you a fix.

Halo isn't that far from Neapolitan. I have an aftermarket stone and I can do a two minute pizza if I choose to. I believe with some slight tweaking if so inclined you could probably get the heat up enough to get you there.

Ultimately for me I am not all that interested in Neapolitan so a hybrid between NY & Neapolitan is what I like.

Zero Ooni experience.
Thanks for the swift, quick reply.

Honestly, Neapolitan isn't my number one favorite pizza style. When I first started getting serious about upping my pizza game, I was obsessed with it. I still love the flavor, but overall, all my life I have loved pizza with a multitude of toppings while using low moisture, part-skim mozzarella. Supreme pizza was a big thing in my household on the weekends when I was growing up. I guess I just like the option of having it available at my disposal, y'know? For switching things up.
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Pizza Ovens / Re: Can't decide between the Koda 16 or the Halo Versa 16
« Last post by Pizza_Not_War on Yesterday at 09:34:58 PM »
Halo customer service is pretty good, no complaints here. If something is broken they will send you a fix.

Halo isn't that far from Neapolitan. I have an aftermarket stone and I can do a two minute pizza if I choose to. I believe with some slight tweaking if so inclined you could probably get the heat up enough to get you there.

Ultimately for me I am not all that interested in Neapolitan so a hybrid between NY & Neapolitan is what I like.

Zero Ooni experience.
8
Pizza Ovens / Can't decide between the Koda 16 or the Halo Versa 16
« Last post by PizzaboyTroy on Yesterday at 09:24:37 PM »
I would love to hear feedback from people who have used the Ooni Koda 16 and Halo Versa 16 extensively, if possible. However, all feedback is appreciated, regardless.

I currently have two outdoor pizza ovens: the original Bertello oven and the latest Blackstone pizza oven accessory kit for the 22" griddles. Quick thoughts:

The Bertello ~ the OG Bertello oven makes a mighty fine Neapolitan style pie. However, the size of the oven, especially the small opening, makes it a challenge at times. It's hard to turn pizzas, and being limited to small pizzas is unfortunate. Small pizzas aren't a big deal when everybody wants different toppings, but it's limited.

The Blackstone pizza oven accessory kit ~ I received this at no charge. It's actually a pretty decent pizza oven. It doesn't get hot enough to make a Neapolitan pie, but with some tankering with the heat control knobs, it makes a good pizza. Much better than my home oven. Its problem is that the heat source only comes from the bottom of the oven. There are two stones. One where the pizzas sit and the other stone above the pizza that deflects the heat. It cooks pizzas in about 2 and a half to 3 minutes. It does OK, but one still has to be vigilant about turning the pizzas for even cooking.

I had my mind made up to buy the Koda 16, originally. I planned on waiting until the Black Friday deal where Ooni usually features a sitewide 20% off deal. I like the fact that I can make bigger pizzas, from a potential fail-proof 12" pie to a comfortable 14-incher. After more research, thanks to Santa Barbara Baker on YouTube, I learned about the ultra low mode, where you can create 16" pizzas and cook them for longer, and not burn them.

The ultra low mode sounds intriguing, because the Koda 16 sounds like it could be great at two things, with practice: Neapolitan-style and New York style, even if the NY style would take practice using the ultra low method.

However, the more I read about the Halo Versa 16, the more I like what I see. From what I've read on here in the Versa 16 consolidated thread, it sounds like an absolute beast at making NY style pizza. I love the rotating stone. The fact that you can throw a pizza on and start building another one while the original pizza is cooking away without worrying about it scorching is a plus. It's also $100 less than the Koda 16, and I'm wondering if Halo Products will feature a Black Friday sale as well.

Furthermore, if I buy the Koda 16, I'll need to buy a new table, which adds to the overall costs.

However, two things are making me hesitant about the Versa 16:

1.) Ooni is well established in the pizza game. It appears that their customer service is second to none. Halo Products seems new, and I'm unsure of their status as far as customer service is concerned. Customer service is big for me, just in case any issues arise.

2.) The Versa 16 sounds like a one trick pony. It doesn't get hot enough to make Neapolitan style pizzas. It seems to do one thing well -- NY style -- and that's it.

The fact that the Versa 16 does make a great NY style pie is huge, however, for me. I mean, I still love my Bertello oven. My only issue with it is the size. The Bertello churns out some incredible Neapolitans. But there's no way for me to currently make a formidable NY style pizza. My home oven is awful (it's old, only has one rack, and has never been able to churn out a great pizza with even, sufficient heating).

I'm just so up in the air over which oven to get. I can't decide, but it is coming down to these two. I'm leaning towards the Koda 16, but the Versa 16 being cheaper is a huge plus.

Any thoughts would be appreciated!
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by TNARBED on Yesterday at 09:02:56 PM »
So different, but both so beautiful!
Thanks! Yes  it's neat to see the variety
of what we all come up with.
-Brant
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Sauce Ingredients / Re: The Answer Is Five
« Last post by kori on Yesterday at 08:56:33 PM »
According to my calculations I am 0.4% salt for a can of Valoroso's (2 level teaspoons) went through a few cans before my wife and I came to an agreement  ::), she'd prefer more salt.
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