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General Pizza Making / Re: Pizza in Germany
« Last post by Essen1 on Today at 04:36:40 AM »
Trying myself at making a couple of 20" pizzas again. Different and thicker sauce this time.

800gr doughballs, 24hrs bulk CF & 24hrs balled CF. I also ordered some sausage goodies from a small, family-owned butcher shop in Cosenza, Italy. But those will have to go on the next pizzas.

Below is the link to their online shop in case anyone here from Europe is interested:

https://www.macelleriatrentinella.it/
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Home Ovens / Re: New Ooni Koda 24’’
« Last post by Quebert on Today at 04:14:18 AM »
That’s a big disappointment…I was hoping the temperature control is for pizza.

Holding 650F for NY would have been solid.  Thats what I wanted…like this guy on reddit.  On the app..I see ZL, AVG and ZR.  I hope that is for the stone🤞
 
Although, it kinda looks like it is for roasting/baking…then I would look at the numbers and that temp is measure in celsius.  People don’t usually roast or bake that high, unless those are searing temps and probe 1 is over cooked meat 😂

LOL that's my post from Reddit, the guy was a pizziolio  "If you cant bake pizza without a temp meter, then better dont do it at all" snob type. While I understand the purists, an oven that can set temps isn't going to magically make someone a good pizza maker. You have to know what you're doing, I know how to make a really good pizza (thanks 100% to here) I'm just lazy and am trying to make my pizza making easier if I can.

Maybe my logic is just off here, but if the temp control lets you set the oven to 650 and it will self adjust to keep the temp at 650. To me sounds perfect for pizzas. If the ovens 650 and stays 650, the stone would hit 650 and stay there also, or at least in the ball park. With every oven I've owned except the Versa I have now. I would have to constantly adjust the gas knob. And the only reason I don't have to mess with my Versa's knob is the regulator's messed up and the temp difference between low and high is only about 50 degrees and it doesn't get over 675 on high. So it's just dumb luck on my part because that's how the oven was meant to operate.

And if I'm wrong and setting it to 650 wouldn't result in a 650 stone. Then I'd figure out what the temp has to be set at for the stone to be 650. And then if it works how Ooni will be marketing it. I should be able to just bake pizzas all night without checking or even so much as thinking about the temp. The only reason I messed with the knob on my Koda 12, Roccbox and Karu 16 was because I could never get it dialed in. Pressing 650 in an app and letting it do its thing, if it's like my Smoker. It just works and makes the process a whole lot easier.  I've burnt very few pizzas, but I still hate the micro-managing to keep the flame where I want it.

If this can hold a steady temp, I'm golden. And if it's not accurate and the feature's a gimmick I guess I'm back to adjusting a gas knob every 30 seconds lol. This one has two knobs though, which would theoretically mean I'll end up struggling twice as much as I already do...

lol
3
Home Ovens / Re: New Ooni Koda 24’’
« Last post by Chopper01 on Today at 02:15:33 AM »
That’s a big disappointment…I was hoping the temperature control is for pizza.

Holding 650F for NY would have been solid.  Thats what I wanted…like this guy on reddit.  On the app..I see ZL, AVG and ZR.  I hope that is for the stone🤞
 
Although, it kinda looks like it is for roasting/baking…then I would look at the numbers and that temp is measure in celsius.  People don’t usually roast or bake that high, unless those are searing temps and probe 1 is over cooked meat 😂
4
Home Ovens / Re: Just Received My Pizza Party 70x70
« Last post by Simone on Today at 12:56:38 AM »
very nice
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Neapolitan Style / Re: Biga Flour Protein Content
« Last post by scott r on Today at 12:38:53 AM »
American bread flour is at a very similar protein level to what many Italian biga recipes call for.  All trumps would work great too.   I would personally use either of those before caputo pizzeria for the actual biga, and then I would use the pizzeria during the mix for the refreshment. 
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Home Ovens / Re: New Ooni Koda 24’’
« Last post by mosabrina on Today at 12:35:43 AM »
IF you can select a temp and it will actually hold it, that will be end game for NYs. I loved my Karu 16, but I could never quite get the temp where I wanted it. It was either 450-500f or 700+. The gas knob was so sensitive, and it was in the rear so I couldn't see what I was doing when I was fiddling with it.  And pizza night to pizza night since it was so sensitive I could never duplicate the previous night. And with my Koda 12 to get NY temps I had to rig it into ultra low mode, which would cause the flame to go out after 20-30 seconds about a 3rd of the time. And the temp there would fluctuate. I somehow don't see this being super accurate. My smoker has a PID and a fan that ramps up and down to control the temp, and it's still routinely 25-50f off.  But this should work better than a knob with no markings on it where outside of max you're either using an IR gun constantly or just winging it.

Now if Ooni figured out some magic and the temp control is legit this will be a special oven.

holding temp is probably for baking where the stone temp does not matter. For pizza you will want to manually adjust.

With the karu 16 it is no problem to bake low temp pizzas. I use the method by santa barbara baker where he heats the oven to full and drops the temp while stretching. What you do is you drop the temp of the oven you just adjust how much you lower the flame by the temp you are reading on the stone. The hotter the stone, the more I reduce the temp.
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Pizza Ovens / Re: Ooni Volt
« Last post by mosabrina on Today at 12:33:21 AM »
so would you recommend a using the steel instead of stone on the volt for ny style pizzas at 650f? I bake thin pizzas for 5 minutes at this temp, I just want to be able to continuously make bake pizzas without waiting forever for the stone to reheat.

yes I would recommend steel.

At first I thought about recommending biscotto at high temps (neapolitan) but have since learned that is a terrible idea. The less conductive the stone, the hotter you need to get the oven in order for the stone to reach temperature. the hotter the oven is, the less the top heating element is on. THerefore biscotto would be worse than the stock stone.
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Home Ovens / Re: New Ooni Koda 24’’
« Last post by mosabrina on Today at 12:25:07 AM »
One point rarely mentioned is this oven has 4 spots to launch a pizza with 2 burners, one on either side. If you assume a normal gas oven can do something like 16 pizzas per hour, this oven can do 60+ pizzas in one hour with a single portable oven that can likely be carried by one person. Crazy
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Try plastic wrap or buy some boxes. Doesn’t have to be expensive, just food safe. I don’t imagine spraying water on them will help much. The water will quickly be absorbed i to the dough or evaporate and the balls will start to dry out. Leaving a dough uncovered works for 20-30 minutes is my experience (bread doughs). Much longer and they start to develop a dry skin.
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Neapolitan Style / Re: Biga Flour Protein Content
« Last post by Mjs16 on Today at 12:02:05 AM »
You can use any flour for the biga.  Just be aware that if your using the masterbiga app it might be ready sooner than when they tell you.  You will get more flavor out of a higher protein biga because you can let it ferment further/longer, but its fine with any flour and still gives a great boost.
Thanks Scott,

Do you have a recommendation on flour to use for a biga for Neapolitan pizza? I have bread flour and All Trumps on hand but that's about it other than my 00 flours
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