Hey, neat! The fediverse is so popular that we’re getting ads disguised as “content” now! We did it!
If Ooni want to give me a free oven, I’ll take it. This one cost me hundreds but it’s a product I like and want to talk about. Not an ad.
What are your thoughts on the Ooni?
I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it.
On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕
I’ll have to give that a go! I’ve been using a turning peel and I feel like I’m knocking the sides constantly 😟
That looks great. Care to share your dough prep?
I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.
Yield: 2x pizza
275g dough ball
57% hydration
333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%
I love those little pizza ovens but imagine myself using it once and never again.
You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄
Looks so tasty! What is your dough recipe?
I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.
Yield: 2x pizza
275g dough ball
57% hydration
333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%
![[I Made] NY Style Pizza Fresh from an Ooni Koda 12](https://lemmy.world/pictrs/image/9419400c-776b-4f5b-a5ed-d6d8e4b4a5ea.jpeg?format=jpg){kind=link}