Long over due. But here's my first Ooni run.

[Brokenhandle]

Glad you got to use your pizza oven finally! Pizza looks really good! Looking forward to more!

Ryan

 

[SmokinVOLfan]

Steve for the win! That thing is awesome man and those pizzas look off the chart good. LIKE!

 

[Steve H]

Steve, looks great, especially for the first time! 90 seconds, wow. That's efficient. Great work, it's breakfast time, but I'm craving pizza now, lol. Once you get it dialed in, you'll be turning out some more great stuff.
Thanks for sharing.

Thanks Mike!

Nice job Steve!
It looks like another cool toy!
The pizzas sure look good!
Al

Thanks Al!

Aw man that pizza looks great Steve, especially the pepperoni!
Glad to see that the Ooni has worked out for you, I see a lot of delicious pizza in your future.

Is your garage expansion going to be an outdoor kitchen!?

lol! Ann was thinking the same thing!

That pizza looks great Steve. Good job.

Rob

Thanks Rob!

That's some good looking pizza Steve

Thank you Jim!

Looks like it works great . Nice pizzas .

Thanks! It does a great job.

The pizza looks great. I have been following Ooni since they were a crowd funded startup. They have come a long way and have gained a good reputation. This summer I am looking forward to playing with the Kettle Pizza/Rotisserie attachment tx smoker gave me for Christmas. But the convenience and speed of the Ooni certainly has my attention. Best of Luck with the new toy...JJ

Thanks Jimmy!

 

[Steve H]

Glad you got to use your pizza oven finally! Pizza looks really good! Looking forward to more!

Ryan

Thanks Ryan! Oh, there will be more.

 

[Steve H]

View attachment 490672

Steve for the win! That thing is awesome man and those pizzas look off the chart good. LIKE!

Thanks John!

 

[Bearcarver]

Looks Darn Tasty for your Maiden Voyage!!
Nice Job Steve!!
Like.

Bear

 

[sawhorseray]

Grats on the new toy Steve, certainly looks as tho the maiden voyage was a huge success! Man, 90 seconds and done, that's crazy! RAY

 

[tx smoker]

Sweet deal Steve!! Glad to see it finally fired up. Yep, you need to expand the garage and open a joint selling pizza, BBQ, and beer. I'd drive up there for one of those pizzas, that's for sure!! Looking forward to seeing what you turn out when you get it dialed in. That thing is a pizza cooking beast!!

Robert

 

[Omnivore]

Looks awesome! Always looking for more dough recipes, especially ones that work at high temps. I make one called "Roberta's Pizza Dough" (google or nytimes cooking brings it right up) and it uses 00 which I think makes a huge difference. Everytime I make pizza I dream about owning an Ooni!

 

[Steve H]

Looks Darn Tasty for your Maiden Voyage!!
Nice Job Steve!!
Like.

Bear

Thanks Bear!

Grats on the new toy Steve, certainly looks as tho the maiden voyage was a huge success! Man, 90 seconds and done, that's crazy! RAY

Thanks Ray! It is crazy quick!

Sweet deal Steve!! Glad to see it finally fired up. Yep, you need to expand the garage and open a joint selling pizza, BBQ, and beer. I'd drive up there for one of those pizzas, that's for sure!! Looking forward to seeing what you turn out when you get it dialed in. That thing is a pizza cooking beast!!

Robert

Thanks my friend! I'm thinking about an addition. But the limber prices are stupid right now.

Looks awesome! Always looking for more dough recipes, especially ones that work at high temps. I make one called "Roberta's Pizza Dough" (google or nytimes cooking brings it right up) and it uses 00 which I think makes a huge difference. Everytime I make pizza I dream about owning an Ooni!

Thank you! And thanks for the tip. I've heard a lot about this flour. But I can't source it locally. I may need to order some.

 

[Central PA Cowboy]

Oh my, that looks really good! The Stella that is.

 

[Steve H]

Oh my, that looks really good! The Stella that is.

Thanks. That's high praise coming from you.

 

[forktender]

Nice work Steve the pizza looks awesome, the reason it wasn't as hard as I described is because you backed it down to 500*.

Cooking anything at 500* compared to 900* there is a huge difference at 900* it acts like you're cooking directly on the sun. Once you dial in pizza cooked at 900* you will never go back to 500* the high temps do amazing things to the dough structure and oven spring. I'm just using this as an example dough cooked at 500* feels like I'm eating a bagel these days ever since I learned to cook pizza at 900*+ the dough is just so much softer and pillow like than anything I have ever eaten before. You will need a good 00 flour when you are cooking at the high temps to get that real pillowie* crust that I'm talking about. If you're interested in trying Central Milling CO offers great flour for anything that you need you don't need the pricey Italian made stuff. You don't want a malted flour when cooking at 700* and above or your bottom will scorch no matter what you do.

Which Ooni did you buy the Koda 16" or 12'' I've been looking for a 16" Koda on market place to pick up one will show up before summer time.

Awesome looking pie's.
Dan

 

[Steve H]

Thanks Dan
I wasn't referring to you. I was talking about the pizza sight that I got the info from with lowering the temp. I have the 16 inch one. Appreciate the advice on the flour.

 

[Steve H]

My next cook will be at 900 degrees. Hopefully with no issues

 

[daveomak]

Steve, morning... I hae some "00" flour... would you mind sharing your pizza dough recipe with me ?? Me and baking are an "oil and water' experience...

 

[Steve H]

Steve, morning... I hae some "00" flour... would you mind sharing your pizza dough recipe with me ?? Me and baking are an "oil and water' experience...

Morning Dave. This one is pretty basic. And I use my bread machine to make it.
3 cups bread flour
1 cup plus 2 Tbs warm water
2.5 tsp yeast. I use the stuff for bread machines. Though regular shouldn't be a problem
1 tsp salt
1 tsp sugar
2 tsp pizza seasoning
2 Tbs Evoo
Place in this order in bread machine:
oil, water, mix the salt, sugar, and pizza seasoning in flour. And add that next. Then yeast. Put machine on dough setting. Takes 1.5 hours to make on the machine I use.
Take out of machine. Roll into ball and place in a bowl with enough EVOO to coat the ball. Cover and let it rise second time. About another hour. Then either store in bag in fridge. Or use right away.

 

[hoity toit]

I bought the Ooni Koda 16" back in November 2020. After 10 weeks it arrived. With the weather and work and all. I didn't get a chance to fire it up. That finally changed yesterday. I bought a cart for it. And made a wood top for it.

View attachment 490653

Next, I got all the goodies needed to make it happen. Gotta have a brew! Oven warming up. It took about 15 minutes to hit 950. Then I backed it down to around 500.

View attachment 490654

First pizza was for my son. He only likes cheese pizza. Which made a perfect test pizza.

View attachment 490656

Man. it cooked fast...real fast! Came out well with a bit of char on the crust. Chris loved it.

Next was mine and Ann's. Pepperoni and mushroom.

View attachment 490657

My first cup pepperoni! I'll need to lower the temp a touch more. And rotate it sooner. This pizza took about 90 seconds.

View attachment 490658

Crisp bottom with decent voids in the crust. Simple pizza dough I made in the bread machine. I'll post if anyone is interested.
Bottom line. I'm really liking this oven. Yes, there is a curve in understanding it. But not near as bad as some implied. Just don't walk away from it.

That's badd-ass, especially since it cooks so fast.
PS: I like your shop kitchen. looks great too.

HT

 

[daveomak]

Thank you Steve....

 

[forktender]

Thanks Dan
I wasn't referring to you. I was talking about the pizza sight that I got the info from with lowering the temp. I have the 16 inch one. Appreciate the advice on the flour.

As soon as you see any color at all time to turn it, it goes from brown to black so fast at 900*.
I swear I burnt the first three I tried, I was using the 12'' combo with wood and charcoal.
Come to find out that the flour I bought had malt added to it by mistake, I thought I was loosing my touch. LOL Even with new flour I still burnt the bottom of a few, but we were pretty tuned up on beer margaritas by the time we started cooking them.

They are a well built oven though, I want one since I can't build the pizza oven here like I thought I was going to do. (long story)

I'm following this thread for sure.... Good luck.