Tri Tip Pizza

[jond36]

Smoked a tri tip, deli sliced the leftovers, then made a beautiful tri tip and pineapple Neapolitian/NY hybrid pizza with BBQ drizzle. Sauce and dough is homemade. I will post soon about those ingredients in a separate pizza post.

Yes, the bottom was undercharred for my liking on this one, but it was not terrible. It was cooked through and tasted the same.

Plain cheese is still the best sometimes. I was testing the parchment paper underneath the skin here. I don't think I would cook on a stone or steel any other way. It cooked perfect, no burning, cooks evenly, no dusting the peel, precise measurements, and dummy proof.

 

[thirdeye]

All around good lookin' pies

 

[Astralogics]

Your crust looks delightful!

 

[chopsaw]

Nice . I agree on the cheese . Quality cheese and sauce with fermented dough , doesn't need anything else .

testing the parchment paper underneath the skin

I use foil , then pull the foil after the dough sets .
I tried parchment , and it went up in flames . Were you cooking at lower temps ?

 

[jond36]

Nice . I agree on the cheese . Quality cheese and sauce with fermented dough , doesn't need anything else .

I use foil , then pull the foil after the dough sets .
I tried parchment , and it went up in flames . Were you cooking at lower temps ?

750-800F. As long as the dough is on top the paper does ok because it only cooks for 90 seconds or less. Any exposed paper burns to ash fairly quick. Ooni recommends 750F for the Ooni Koda 16. I will try 850 tomorrow. I wouldn't go above that.

I wonder if its also because I rotate it quite a bit while cooking; probably a lot more than recommended to get a even crust.

12",14", or 16" parchment circles are available on Amazon.

 

[schlotz]

Wish my success with the Ooni was this good. No doubt my issues are probably with the dough making and my noob approach but at the 750-800 temp range and turning it a lot, the bottom still blackens, the top edge burns and the center usually is under cooked.

Rich ( chopsaw ) how do get the foil pulled out from under the pizza while still in the Ooni? BTW: what temp do you use?

 

[chopsaw]

That was my problem . I cut it right to the edge , and the exposed caught fire .
I'll try the circles . The foil works pretty good though . Last one we did was 800 degrees . 5 day ferment . My Son uses the pizza turner , and once it goes in , he doesn't stop rotating it .
90 seconds tops .

 

[chopsaw]

how do get the foil pulled out from under the pizza while still in the Ooni?

He leaves it so he can grab it and it slides right out . It's a bit of a trick when cooking at high temps .

He has a Solo stove pizza oven . Love that thing .

 

[jond36]

That was my problem . I cut it right to the edge , and the exposed caught fire .
I'll try the circles . The foil works pretty good though . Last one we did was 800 degrees . 5 day ferment . My Son uses the pizza turner , and once it goes in , he doesn't stop rotating it .
90 seconds tops .
View attachment 715163

I should mention I cook on low before I toss it in. A high flame with natural gas is too much.

“Some Dad Cooks” on YT did a test and showed how the natural gas cooks much different than the propane version.

 

[millerbuilds]

Great looking Pie. Looks like you are using an Ooni, we love ours!

- Jason

 

[schlotz]

I should mention I cook on low before I toss it in. A high flame with natural gas is too much.

“Some Dad Cooks” on YT did a test and showed how the natural gas cooks much different than the propane version.

Hep me here, what is meant by "I cook on low before I toss it in" ?

 

[jond36]

Hep me here, what is meant by "I cook on low before I toss it in" ?

Set the dial on low. Then toss it in and cook on low.

Incorrect phrasing and lazing typing. Sorry.

Usually the "high" setting is how you achieve max temp with a max flame, but a max flame will burn the pizza. Thus, preheat high, cook on low. The Ooni Koda 16 is the hardest oven to cook on, and it has a big learning curve.

 

[jond36]

Wish my success with the Ooni was this good. No doubt my issues are probably with the dough making and my noob approach but at the 750-800 temp range and turning it a lot, the bottom still blackens, the top edge burns and the center usually is under cooked.

Rich ( chopsaw ) how do get the foil pulled out from under the pizza while still in the Ooni? BTW: what temp do you use?

I used to undercook pizzas a lot when I first got my oven 5 years ago. Essentially it takes a lot of high gluten and stretching to make sure the skin is thin enough. I would not use more than 300 grams for a 12" pizza. It feels like it wants to tear, but it should be ok.

Higher hyrdration should help prevent browning. The downside is the dough is harder to work with during kneading, but easier to stretch when making the skin. People like Vito on YT use 70%. I use 60%. Neither is bad. Difference is in the crust and crumb.

 

[jcam222]

Looks and sounds amazing!

 

[JLinza]

Great lookin pie. I could eat a slice or 5 of those.

 

[DRKsmoking]

Nice pizza, now i'm drooling.

David

 

[BrianGSDTexoma]

Great looking pies! Well done.

 

[jond36]

I really wish I could have waited until 850. Long story short, I was on a time crunch of lunch. I predict either a 750 F cook with parchment removed mid cook or probably 850 F for a full cook. The parchment is actually doing to good of a job preventing browning.

The pizza is a cheese pizza with burrata, pesto spread thin on top with a fork, and balsamic glaze. The thin layer of pesto oil made it just right.

The hydration was 70%. It was pretty good for a airy crust and good for leopard spots, but the amount of water really prevents an even browning across the whole crust (See OP with 60% hydration)

 

[ronf]

Looks delicious. Mighty fine job.

 

[Steve H]

Looks delicious! When I use our Ooni. I'm constantly turning it.