Actually these were my 2nd, 3rd, and 4th pizzas. I got my Ooni Koda 16 last night and the first pizza was pretty much awful. I had major problems getting the dough out of my individual containers without butchering it. I used the same dough recipe but I sprayed inside with Pam instead of rubbing with EVOO. I also let the dough ferment 1 less day. Also, yesterday my cheese and pepperoni burned during the cook, even with the burner turned to lowest setting. So today I preheated oven 30 min at highest setting and turned to lowest just before launching into oven. I also launched without any toppings. Once the dough was set a little bit I pulled it out to add the cheese, pepp, etc. I was using cheap Kroger Mozz and Pepp. I hope there is a way around this? Here are 3 pies I did. Please give me an honest review. They all tasted really good to my wife and kids. She was in charge of the last pie with pickles and mascarpone. Not sure why she thought the pickles would be good, lol. I did have some issues with air pockets under the center of the pie. I assume due to my lack of technique launching into the oven. Below is my dough recipe. I didn’t time how long the pies cooked but I would guess about 1.5 min. Once I pulled the pies I turned the burner back up to highest setting and let it heat up another 5 or so min. I really have no idea what i’m doing so any tips are much appreciated!
-523 grams of 00 Caputo (red bag)
-340 mL cold water
-15 grams salt
-.5 grams Caputo dry yeast
