Pie night

[jond36]

Made some 16" pies in the Ooni Koda 16 tonight. One cheese pizza for the kids and one with salami caramelized onion jam and Kalamata olives. Both pizzas had 8oz of cheese (4oz Mozzarella and 4oz Fontina), 6 oz sauce, and topped with parmesan. It cooked in the hot oven more like a Neapolitan than a traditional NY pizza. Enjoy.

 

[yankee2bbq]

Those look good!

 

[BrianGSDTexoma]

Wow!!! Those are awesome. That dough in the bags looks so good.

 

[Brokenhandle]

Looks really good!

Ryan

 

[fxsales1959]

Made some 16" pies in the Ooni Koda 16 tonight. One cheese pizza for the kids and one with salami caramelized onion jam and Kalamata olives. Both pizzas had 8oz of cheese (4oz Mozzarella and 4oz Fontina), 6 oz sauce, and topped with parmesan. It cooked in the hot oven more like a Neapolitan than a traditional NY pizza. Enjoy.

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nice looking dough (and the rest)

 

[jond36]

The pizza bug bit me again. I will be making many more pies. I am trying out doughs with different ratios and ingredients. The family was half way through this one before I took a picture. I cooked the pizza in the Ooni Koda 16. This old pan became my cutting board. The crust messed up a bit, but was more soft with a crunchy exterior than the color lets on. The less cheese worked out well. Enjoy.

 

[chopsaw]

Looks great . I thought I left a comment on the pizza above , but don't see it . Everything looks great , except one thing .
The cut marks on that pan ! I have one of those . Nice pans .
Pizzas look great .

 

[jond36]

Looks great . I thought I left a comment on the pizza above , but don't see it . Everything looks great , except one thing .
The cut marks on that pan ! I have one of those . Nice pans .
Pizzas look great .

That was my father in law. He used a seriously sharp chef’s knife for that too. Trust me, I cringed when he did.

 

[chopsaw]

I bet . I had a springform pan I used for cheesecake . My sister took the side off and cut the cake on the bottom . Ruined it .

Back to pizza . Ever try the cheese on the bottom , then drop the sauce by spoonfuls on top ?
We were having trouble with the bottoms being blonde and soggy . That really helped it .

Tweaking the dough ratios is a must for these pizza ovens .

 

[chef k-dude]

That was my father in law. He used a seriously sharp chef’s knife for that too. Trust me, I cringed when he did.

I guess the older generations just arent used to having all the tools! My parents are just at the end of the silent generation and I'm right on the line of Boomer/X generation. Watching my parents prepare food drives me nuts nowadays. We were in a rental house for annual reunion recently and mom was making some dish to bring (looked terrible)...she was cutting everything up on a plate with a paring knife. I was just waiting for her to take half a finger off. My guess is they dont even have a pizza cutter at home...I have at least two!

Not only is it wrong to cut pizza that way (with a knife, unless its a large really good chefs knife rocked back and forth on a proper cutting board) but using a knife on metal, glass or ceramic destroys the edge. I used to bring my own knives when I visited them because they had nothing properly sharp in the house (they live next door half the year now and I have zero interest in visiting them in Florida when they snowbird, so no need to bring my knives, I just cook here!).

I'll have to follow your pizza adventures, I just decided it was time for me to get back in to it after a pie we purchased recently. Good grief a large pie with 5 toppings was over $30 and was just..."OK". I stopped making pies at one point because I could never get them as good as the takeout joints, but since the inflation of the past few years hit, it seems they are skimping on everything, especially toppings. EVERYWHERE seems to be mediocre or you can go spend a fortune at the artisanal places, which are good but still not enough toppings for my liking. We have pizza for dinner, not a light snack or appetizer!

Here in a few weeks the temps will be down enough for me to want to use the oven. Time to start baking!

 

[jond36]

Bread maker does the knead work for me.

The Ooni Koda 16

Simply pie with mozzarella, Parmesan, oregano from our garden, and San Marzano tomatoes

 

[chopsaw]

I used to use the bread maker for dough , but got away from it . I have it down to muscle memory / repetition now . I make it up a few days ahead .

Not one thing wrong with that pizza . Fantastic . Amazing how good a simple cheese pizza is with the right method and ingredients .

 

[chef k-dude]

We have an older bread maker. Looks like R2D2. I've used it quite a bit, especially making keto yeast bread and rolls. Definitely breaking that out when I start making my own pizza dough again.

So if you are using san marzanos, you must be doing the uncooked sauce? I want to try that plus a recipe for a cooked version by J Kenji Lopez Alt. Everything he does is well tested and I like more complex flavors. In my years of pizza making I always stepped on and jacked up marinara sauce. Not very Italian, but neither am I!

I remember bieng in Naples and ordering a pizza. I laughed and was like "thats it?!". Nothing wrong with "authentic" food at all, but coming from the world of what we call "garbage pizzas" with everything but the kitchen sink on them and pan pizzas and deep dish, etc., it was a heck of a cultural contrast. To each their own, I'll be stepping all over mine as usual! There are very few configurations I wont have pickled jalapenos on.

 

[jond36]

We have an older bread maker. Looks like R2D2. I've used it quite a bit, especially making keto yeast bread and rolls. Definitely breaking that out when I start making my own pizza dough again.

So if you are using san marzanos, you must be doing the uncooked sauce? I want to try that plus a recipe for a cooked version by J Kenji Lopez Alt. Everything he does is well tested and I like more complex flavors. In my years of pizza making I always stepped on and jacked up marinara sauce. Not very Italian, but neither am I!

I remember bieng in Naples and ordering a pizza. I laughed and was like "thats it?!". Nothing wrong with "authentic" food at all, but coming from the world of what we call "garbage pizzas" with everything but the kitchen sink on them and pan pizzas and deep dish, etc., it was a heck of a cultural contrast. To each their own, I'll be stepping all over mine as usual! There are very few configurations I wont have pickled jalapenos on.

I hand crush the San Marzanos. The tomato seeds are bitter if blended or broken. It’s better to mash them in a bowl and then add them to the pizza. I don’t add anything but oregano and cheese. My garden basil and thyme plants died this summer but those are good to add as well.

My main reason for cooking outside is the summer heat like you mentioned, no one wants a 500+ oven inside during the summer heat.

 

[jond36]

I used to use the bread maker for dough , but got away from it . I have it down to muscle memory / repetition now . I make it up a few days ahead .

Not one thing wrong with that pizza . Fantastic . Amazing how good a simple cheese pizza is with the right method and ingredients .

I used to hand knead. I didn’t see a huge difference between hand knead and the bread maker with me on the couch.

 

[jond36]

I tried a few different pizzas today. One 16” and 2 Neapolitan 10 to 12” pizzas. I had a few mistakes. I reconfirmed previous results. Using shredded cheese doesn’t work in a 900+ degree pizza oven. The cheese was done before the crust was on the 16”. I then cut the cubes of cheese too large on the 12”. I am still perfecting the balances of high heat and pizza.

 

[chef k-dude]

Great thing about pizza, is even the failures are not bad eats!

 

[jond36]

I cut the cheese a touch too thin. In a hot 700+ oven it needs to be thicker. Not bad though.

The Neapolitans turned out pretty great.