Ooni Discussion

Food - recipes, reviews, and discussion
Message
Author
User avatar
Chris Freemott
BerserkerBusiness
BerserkerBusiness
Posts: 5991
Joined: January 29th, 2009, 7:00 pm
Location: Naperville, IL

Re: Ooni Discussion

#51 Post by Chris Freemott » November 22nd, 2020, 12:13 pm

Just had my 16" Koda delivered.
First pie, 60% hydration, 6 hours from mixer to oven...Was very good. I was thrilled

Second pie, made the next day. Dough far easier to work with than day 1 dough. But, I think I didn't give the deck enough time to heat and b/c of it when I went to give the pie a pivot to move the back left corner of it away from the main heat and do a 1/4 turn....I ripped it...what a flipping mess that makes.

Day 3 (today) dough even easier to work with and smells like beer when I open my dough box...160 gram ball made a perfect 9" pie with just cheese. Lasted about 2 minutes on the cutting board with the kid home...

Using a lodge cast iron square I made nachos with the heat on low....great use of the device.

User avatar
TimF
GCC Member
GCC Member
Posts: 4477
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Ooni Discussion

#52 Post by TimF » November 22nd, 2020, 4:17 pm

Cheese, olive oil and shaved garlic seems to be the consensus favorite in our house. I’ve been making dough with five cups of flour lately. There’s four of us and usually no leftovers.
Tim F@itsch

User avatar
Chris Freemott
BerserkerBusiness
BerserkerBusiness
Posts: 5991
Joined: January 29th, 2009, 7:00 pm
Location: Naperville, IL

Re: Ooni Discussion

#53 Post by Chris Freemott » November 22nd, 2020, 7:30 pm

26913C4A-1C33-4451-B908-36849F376CEE.jpeg
BBQ chicken pizza. Really turned out well.
Need to work on my turn speed. I had a blow out last night because the bottom hadn’t set so I’m a bit gun shy to turn too quickly. But I have more dough cold fermenting so I’ll likely make one a day this week to get some techniques down.

First batch was a 60% hydration. The one cold fermenting now is a 65%.

User avatar
TimF
GCC Member
GCC Member
Posts: 4477
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Ooni Discussion

#54 Post by TimF » November 22nd, 2020, 8:10 pm

Re: turning... You’d think they’d be able to make a circular pizza stone that was turnable.
Tim F@itsch

User avatar
Dave English
GCC Member
GCC Member
Posts: 653
Joined: July 3rd, 2012, 3:19 am
Location: Sydney, Australia

Re: Ooni Discussion

#55 Post by Dave English » November 22nd, 2020, 10:55 pm

TimF wrote:
November 22nd, 2020, 8:10 pm
Re: turning... You’d think they’d be able to make a circular pizza stone that was turnable.
A few people have already, using Rotisserie motors from underneath.

User avatar
TimF
GCC Member
GCC Member
Posts: 4477
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Ooni Discussion

#56 Post by TimF » November 23rd, 2020, 4:36 am

Wow, that’s exactly what I want. I’d consider doing it once my warranty expires. Wish they’d sell something like that from Ooni.
Tim F@itsch

User avatar
TimF
GCC Member
GCC Member
Posts: 4477
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Ooni Discussion

#57 Post by TimF » November 23rd, 2020, 4:45 am

Tim F@itsch

User avatar
Chris Freemott
BerserkerBusiness
BerserkerBusiness
Posts: 5991
Joined: January 29th, 2009, 7:00 pm
Location: Naperville, IL

Re: Ooni Discussion

#58 Post by Chris Freemott » November 23rd, 2020, 1:35 pm

1098A69E-DFE1-4A0C-BB91-86AD7FFCE6F7.jpeg
Lunch. Turn every 15 seconds.

Was last of 60% dough
65% will be on 48th hour tomorrow for lunch.

Hoping (assuming) I get more spring due to more water converting to steam?? Am I thinking of This accurately?

User avatar
C. Mc Cart
GCC Member
GCC Member
Posts: 2071
Joined: December 22nd, 2009, 8:44 am
Location: Ontario

Re: Ooni Discussion

#59 Post by C. Mc Cart » November 23rd, 2020, 6:03 pm

Nice looking pie Chris. Learning curve on these appears to be pretty quick. I haven't burned a pie in ages, unless I raise it up on the peel to finish the top and hold it there for more than a few seconds or so. It must be super hot in those top few inches of space near the ceiling of it
Chris

User avatar
ericskitei
GCC Member
GCC Member
Posts: 1538
Joined: November 7th, 2012, 7:06 am
Location: Coto de Caza, CA

Re: Ooni Discussion

#60 Post by ericskitei » December 2nd, 2020, 8:24 pm

Just purchased a Frya on their 20% off special. Pretty stoked to try it (in 4 months when it gets delivered) lol

User avatar
SeanHarding
GCC Member
GCC Member
Posts: 743
Joined: November 29th, 2009, 4:41 pm
Location: Franklin, TN & sometimes OC, CA
Contact:

Re: Ooni Discussion

#61 Post by SeanHarding » December 2nd, 2020, 8:52 pm

ericskitei wrote:
December 2nd, 2020, 8:24 pm
Just purchased a Frya on their 20% off special. Pretty stoked to try it (in 4 months when it gets delivered) lol
I might have to coordinate a trip back to OC around that time frame 😂

User avatar
ericskitei
GCC Member
GCC Member
Posts: 1538
Joined: November 7th, 2012, 7:06 am
Location: Coto de Caza, CA

Re: Ooni Discussion

#62 Post by ericskitei » December 2nd, 2020, 9:58 pm

SeanHarding wrote:
December 2nd, 2020, 8:52 pm
ericskitei wrote:
December 2nd, 2020, 8:24 pm
Just purchased a Frya on their 20% off special. Pretty stoked to try it (in 4 months when it gets delivered) lol
I might have to coordinate a trip back to OC around that time frame 😂
I assume you will be an expert by then and will teach me your ways o' wise one. flirtysmile

Abbie S.
GCC Member
GCC Member
Posts: 112
Joined: March 29th, 2011, 11:09 am
Location: Cleveland, OH

Re: Ooni Discussion

#63 Post by Abbie S. » December 3rd, 2020, 9:23 am

Can someone recommend a pizza peel to gift with the Koda? It sounds like metal is recommended. Should it be perforated? Are the Ooni brand peels the way to go? Thanks!
salovon

Mike Cohen
Posts: 3163
Joined: December 8th, 2009, 1:37 pm

Re: Ooni Discussion

#64 Post by Mike Cohen » December 3rd, 2020, 9:28 am

TimF wrote:
October 4th, 2020, 6:15 pm
Oh man, I feel your pain. When there’s a problem getting it off the peel things go pearshape quickly. I’m screaming at my wife for help, like she’s going to somehow magically make the mess inside a 900 degree oven go away.
This cracks me up...been there done that. Big cooking mess...yelling for my wife like she can snap her fingers and it will all go away.

User avatar
T. Altmayer
GCC Member
GCC Member
Posts: 4772
Joined: February 14th, 2009, 3:37 pm

Re: Ooni Discussion

#65 Post by T. Altmayer » December 3rd, 2020, 9:34 am

ericskitei wrote:
December 2nd, 2020, 8:24 pm
Just purchased a Frya on their 20% off special. Pretty stoked to try it (in 4 months when it gets delivered) lol
That's pretty cool, didn't realize they were making a pellet version. I think that would be a good balance between ease and flavor.
Tom

Post Reply

Return to “Epicurean Exploits - Food and Recipes”