Pizza! Pizza! Pizza!

[bwana]

Trying out our new Ooni Koda 16 tonight and very happy with the results. Need to perfect the technique but by number 3 we had an idea of how it worked out.

Mind sharing your dough recipe?

 

[Spizz]

Mind sharing your dough recipe?

I can’t claim credit, my wife is the chef but here is her recipe/method dictated to me.

For 4 pizzas
1kg Eureka bread flour
700ml luke warm water
7g instant yeast (1 sachet)
2g salt
50ml olive oil

We use a Themomix for 10 minutes and then hand knead until smooth. Rest for one hour in a sunny draught free spot until doubled in size. Knock back, split dough in four equal size lumps and leave for 15 minutes. Then shape, top and bake.

 

[bwana]

I can’t claim credit, my wife is the chef but here is her recipe/method dictated to me.

For 4 pizzas
1kg Eureka bread flour
700ml luke warm water
7g instant yeast (1 sachet)
2g salt
50ml olive oil

We use a Themomix for 10 minutes and then hand knead until smooth. Rest for one hour in a sunny draught free spot until doubled in size. Knock back, split dough in four equal size lumps and leave for 15 minutes. Then shape, top and bake.

70% hydration? Considering the 65%'er I used tonight gave me so many problems I might wait a while on that - but thanks.

7g yeast? You're using bread machine sachets?

 

[B-1]

They're still available by the looks of it.

General Acacia Wood Cheese Paddle Board

www.checkers.co.za

It probably took 15-20 minutes to shape with my belt sander.

First impressions of the Milex are someone must really hate me. I made two different doughs and neither worked out particularly well. The Neapolitan style dough was over-hydrated and a real pain to work with. My old standby recipe was just sort of lacking.

The oven got really hot - too hot - and I was constantly having to adjust the temp so as not to burn the pizza but still somehow cook it. Unfortunately three out of four times it came out a little doughy in the centre. I'm really tempted to put my steel over the slate and see if that helps. ¯\_(ツ)_/¯

My wife and kids found the evening highly entertaining.

View attachment 1638959

I've got one sticky dough ball left that I'll leave to proof for a day or two.

If I make dough that's been resting for more than a few hours its always a lot more relaxed. The gluten tends to relax over time so Im usually much more liberal with the flour when forming the base in that case.

Ovens also take some time to get used to so I'm sure it will come right. Its usually easier to start on a lower temperature and more time and then slowly increase the temps until you are happy with the results or the oven can't keep up.
I'm sure you will be making awesome ones in no time.

 

[dualmeister]

General Acacia Wood Cheese Paddle Board

www.checkers.co.za

Acacia. I have a Whisky aged in those casks.

 

[Vades]

They're still available by the looks of it.

General Acacia Wood Cheese Paddle Board

www.checkers.co.za

It probably took 15-20 minutes to shape with my belt sander.

First impressions of the Milex are someone must really hate me. I made two different doughs and neither worked out particularly well. The Neapolitan style dough was over-hydrated and a real pain to work with. My old standby recipe was just sort of lacking.

The oven got really hot - too hot - and I was constantly having to adjust the temp so as not to burn the pizza but still somehow cook it. Unfortunately three out of four times it came out a little doughy in the centre. I'm really tempted to put my steel over the slate and see if that helps. ¯\_(ツ)_/¯

My wife and kids found the evening highly entertaining.

View attachment 1638959

I've got one sticky dough ball left that I'll leave to proof for a day or two.

Glad to hear it's not only me - I've had the same challenges. I'm still optimistic that I can overcome these "issues".

 

[B-1]

Have you guys tried semolina flour on the peel?

 

[bwana]

If I make dough that's been resting for more than a few hours its always a lot more relaxed. The gluten tends to relax over time so Im usually much more liberal with the flour when forming the base in that case.

Ovens also take some time to get used to so I'm sure it will come right. Its usually easier to start on a lower temperature and more time and then slowly increase the temps until you are happy with the results or the oven can't keep up.
I'm sure you will be making awesome ones in no time.

It was definitely too hot. I tested it by sprinkling a little semolina onto the stone and it burst into flames...

Glad to hear it's not only me - I've had the same challenges. I'm still optimistic that I can overcome these "issues".

The steel fits perfectly so I'm going to try again in a day or two and see if that helps. The plan is to get it ripping hot before I dial it back and then put the pizza in.

Have you guys tried semolina flour on the peel?

Yes. Corn meal (I use ground up samp) also works well.

 

[Spizz]

70% hydration? Considering the 65%'er I used tonight gave me so many problems I might wait a while on that - but thanks.

7g yeast? You're using bread machine sachets?

Yep, just the normal sachets from the supermarket.

The recipe is the same one she uses in her restaurant when an occasion calls for pizza or rolled out thinner as flat bread. I can’t claim to know the ins and outs of the recipe, but as an end user this really was a winner for me tonight.

 

[B-1]

Yes.

I make the pizza on a wood or plastic board and then transfer it to the peel just before putting it into the oven with some semolina on the peel. It tends to slide off pretty easy but I also have a good angle to work with in my brick oven. The gas ones seem to have a narrower door.

 

[bwana]

I make the pizza on a wood or plastic board and then transfer it to the peel just before putting it into the oven with some semolina on the peel. It tends to slide off pretty easy but I also have a good angle to work with in my brick oven. The gas ones seem to have a narrower door.

The wooden peel just seems to be more forgiving and less prone to sticking. I can build the pizza on it and the tapered edge means it just slides right off. I doubt I'll even use the one that came with my oven.

The narrow door is a pain, especially when trying to look inside to keep an eye on things. I need to raise the whole thing up next time.

 

[janplank]

So is the Milex oven worth buying in the end? Still pondering if I should buy one.

 

[bwana]

So is the Milex oven worth buying in the end? Still pondering if I should buy one.

There seems to be a steeper learning curve than I expected... but I think so.

You need to really enjoy making your own pizzas though, otherwise it will end up living in the cupboard (if you can find one it will fit in because damn this thing is way bigger than I expected).

Yep, just the normal sachets from the supermarket.

You get at least two - the 10g ones and then the 7g ones the make for bread making machines. I've often wondered if I'm not wasting yeast by using the 10g packets.



I've also wondered why it's so hard/impossible(?) to find tins of yeast?

 

[SukkaFoo]

So I bought The Joy of Pizza a couple of years back and for me the everyday pizza recipe from it is the best Neapolitan dough recipe I’ve found to use in my WFO. I reckon it would be great in one of these gas ovens as well.

Dan Richer’s Everyday Pizza Dough

Learn how to make professional-quality pizza dough at home with this easy, step-by-step guide from chef Dan Richer of Razza in New Jersey.

eu.ooni.com

Just my 2c

 

[Spizz]

There seems to be a steeper learning curve than I expected... but I think so.

You need to really enjoy making your own pizzas though, otherwise it will end up living in the cupboard (if you can find one it will fit in because damn this thing is way bigger than I expected).


You get at least two - the 10g ones and then the 7g ones the make for bread making machines. I've often wondered if I'm not wasting yeast by using the 10g packets.

View attachment 1639099

I've also wondered why it's so hard/impossible(?) to find tins of yeast?

As I say, I'm new to this and I have to admit after last night a little obsessed with the whole thing, but it was the 7g sachet and they turned out great.

 

[Snyper564]

There seems to be a steeper learning curve than I expected... but I think so.

You need to really enjoy making your own pizzas though, otherwise it will end up living in the cupboard (if you can find one it will fit in because damn this thing is way bigger than I expected).


You get at least two - the 10g ones and then the 7g ones the make for bread making machines. I've often wondered if I'm not wasting yeast by using the 10g packets.

View attachment 1639099

I've also wondered why it's so hard/impossible(?) to find tins of yeast?

You dont need to use all the yeast use 7g on the smaller packet then pour the rest in the jar for next time. Less yeast just means its slightly slower. Not a bad thing at all in this heat its 30 min instead of 20min for example.

 

[Paul Kemp]

Just gone 1 year with my ooni koda 12. Lives outside in a ketter box and is in perfect nick. Not a spot of corrosion. Still haven’t gone through a 11kg(I think) bottle of gas. So they are efficient too. Time to build a proper little pizza station for it now. Definitely goes down as one of my best purchases.

 

[bwana]

You dont need to use all the yeast use 7g on the smaller packet then pour the rest in the jar for next time. Less yeast just means its slightly slower. Not a bad thing at all in this heat its 30 min instead of 20min for example.

I already using minimal amounts for the long get ferments. The sloppy Neapolitan dough called for 1g. It’s the quicker ferments I’m probably using too much.

Just gone 1 year with my ooni koda 12. Lives outside in a ketter box and is in perfect nick. Not a spot of corrosion. Still haven’t gone through a 11kg(I think) bottle of gas. So they are efficient too. Time to build a proper little pizza station for it now. Definitely goes down as one of my best purchases.

How close to the sea are you? I’m a hair over a rugby pitch away and everything rusts. Everything.

 

[Paul Kemp]

How close to the sea are you? I’m a hair over a rugby pitch away and everything rusts. Everything.

80miles. My tools, bicycles and anything metal is rusting but the ooni isn’t showing any rust. That said, I can’t see the fire tube which more than likely will rust. The construction overall is solid though. I’ll probably really only find out how the inside looks when it comes time to replace the tube.

My plan is to build an insulated box something along the lines of this to reduce condensation.

 

[bwana]

We use a Themomix for 10 minutes and then hand knead until smooth.

I missed this earlier and find myself wondering a) what it is b) just how badly do I need it and c) how to explain/justify getting whatever it is to my wife.