Chaps, anyone making 14-16" pizzas? Looking for recommendations for the dough ball size.
I'd been making 10-12" pizzas, and 250g was perfect for me (Neapolitan style)
I've upgraded the 12" Koda to the 16"
I'm thinking maybe 330g to start?
Chaps, anyone making 14-16" pizzas? Looking for recommendations for the dough ball size.
I'd been making 10-12" pizzas, and 250g was perfect for me (Neapolitan style)
I've upgraded the 12" Koda to the 16"
I'm thinking maybe 330g to start?
Thanks Raffe! I’ve got pretty ok doing the 12” so hoping it won’t be a complete disaster! I’ll maybe drop the hydration a tad too, to help handling
Ive just bought the koda 16. Any reason you moved from the 12 apart from size of pizza? wasnt sure which to go for but as usual in my head bigger must mean better.
I now need to learn how to make dough. Im hoping its easy enough, ill have to start trawling through this thread.
Edit; Ive put it in SC but selfridges have 20% off OONI at the moment.
Last edited by sprite1275; 12th November 2020 at 12:20.
Caputo Pizzeria at 65% tonight.
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Looks very pretty, but I would suggest a little less heat from above.
First go on the Koda 16 last night, such a joy having the extra room to manage the pizza inside! Stretching the dough is certainly a little trickier on a 14” pizza, but had no dramas. Went for 330g per ball and it was fine.
Danish pepperoni, salami and n’duja
Late night Ooni pizza session...
... quattro formaggi
Beautiful cold silent night with stars in the sky
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Question - anyone use a Weber BBQ for pizza?
I got the version with the removable centre and the pizza stone for it, but it just doesn’t do the temperature. So, I’ve started big fires of kiln-dried birch in there, which really brings things to life. The pizzas are awesome, but I suspect that I’m going to burn the bottom out of the kettle in no time.
Any experience?
I’ve just ordered a koda I’m hoping I’ll be able to cook better pizzas using gas than I have been doing on the fyra
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I have never operated a Fyra, surprised you are not getting along with it. Hopefully the Koda will give you better results.
Talking about results, pretty unconvincing picture of a very flat pizza in the above marketing material by Ooni. You can buy better deep-frozen pizzas than that.
I drop the dough ball into a bowl with rice flour, and then put some flour onto the surface before stretching. I then gradually remove the rice underneath it with every turn. Sprinkle some flour on the tip of the peel before I slide it underneath the stretched and prepared pizza.
Like this, minus the Italian accent:
Our local pizza restaurant closed in March and for some reason didn’t reopen at all again. A couple of weeks ago they announced that they were going to sell pizza kits (box full of dough and all the ingredients). Even though Amanda makes great homemade pizza with the ooni and also just in the oven, we thought we’d try it to see if it was the same restaurant quality - it was and she noticed that the rice flour it came with made so much difference.
As you say, game changer.
About 6.14 when he transfers the base to the peel, why doesn't that stick to the marble? surface. There is no flour there I can see.
That's where I always have issues. Whatever surface I use and however swiftly I build the pizza when it's time to transfer to the peel at the very least it grabs a bit and makes a rather odd shape, tastes fine, or worst it's just stuck. Generally I'm using more flour under the pizza that I'd like here to try and prevent disaster.
I've bought some wooden launch peels as I'm aware that the metal one remains a bit warm from previous use so doesn't let the pizza launch as well as it might but sticking to the build surface remains an issue. I have tried semolina and that does help a little.
Gas bought so roccbox out this weekend.
Replace the semolina with rice flour. You really need to roll the dough in the rice flour prior to stretching and leave a generous amount of flour underneath the dough as you stretch as the stretching keeps exposing new sticky surface. Once you are done, swipe the remaining flour away and then the dough should be non-sticky (at least for a few minutes), enabling you to put the condiments on and slide the peel underneath. I use a teflon coated metal peel for launching the pizza into the oven and a standat stainless steel round one for turning and taking the pizza out. You need two peels.
I mostly use a Weber to cook mine, it takes a little practice to get it right.
First of all, you cannot make the picture perfect Napolitano pizzas often shared here, it simply doesn't get hot enough, but you can make amazing pizzas that I promise taste just as good.
Leave the BBQ with the stone in and the lid down for 15 minutes will all gas burners on full. At best the air temp will get to 250C. The first pizza usually takes 4-5 minutes to cook and will taste lovely but look a little pallid. The next couple will be great and cook in 3-4 minutes. Then it gets dodgy. At some point the base gets too hot and, as you have noticed, the pizza dough burns on the bottom before the top melts. When I make the pizza with a crunchy base in ~3 minutes I then turn the heat down and let the stone cool before going again.
I should probably get an IR thermometer to measure exactly what's going on, but I've done ok with feel so far.
Try putting the stone a bit higher, you can either use some bricks or the flavouriser bars. The effect is that the stone is closer to the lid and more heat is reflected from above, while it's also further away from the gas burners. You have a better heat balance like this. Needless to say that you have to be extremely economical with the time when opening the lid, as the heat escaping is the biggest problem with the Weber setup.
Im new to this but What would be best for a 16 koda? was thinking a 16" paddle to make the pizza on and launch with a 12" x 14" metal peel to turn and retrieve the pizza? Does the dough stick more to wood?
The dough sticks less on wood, but a wooden peel is thicker and you cannot slide it underneath the pizza, you will have to lift the pizza onto the peel. Both works, it's a question of preference and training.
Size of the peels depends on what size pizza you are planning to bake. I doubt you'll do 16" pizzas, 12" is sufficient for an adult and you can really work nicely with a smaller pizza in the larger oven rather than with a large pizza and having to turn it all the time to keep it from burning to ashes on one side. I would recommend 12" for launching (14" max) and a small 10" round peel for turning and removing the pizza. A small round one is much better for turning and the size don't matter much when you remove the ppizza as it is stable when baked.
I posted this image a few posts back. It shows a 12" round peel, which I bought first but which is not good for turning the pizza. I have another 10" for my wood-fired oven where I need to turn the pizza, use the 12" only with the electrical oven as I only remove the pizza with it.
Will have to try the rice flour based on these discussions. I have a kilo of it in the cupboard for a reason I cannot recall!
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Thanks Raffe, I'll see how I get on at the weekend and try and source some rice flour.
Need to try making my first dough. Going into town tomorrow. Can you get this rice flour (this is just for stretching I take it?) from general supermarkets?
Will any strong white flour do? I have some dried Allison easy bake yeast in the cupboard. Anything else I need?
Having used a weber stone on a e410 for a year, I have been really pleased with the results although I now have a Koda 16 which will get it's first run out tomorrow.
I tend to make my own dough and having read the tips above, may tweak my recipe to allow a better stretch.
Looking forward to it.
Used a stone on an E310, kettle and an egg. The Koda 16 has been the most amazing game changer in my pizza. Enjoy the first cook.
I turn the gas right down prior to launch to allow it to cook vs burn. Also wait at least 20s before the first turn, these were my initial mistakes.
Look forward to seeing the results.
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I used strong white flour for years, then upped my game after reading this thread.
Now I use 00 grade Caputo flour and Caputo semolina flour for dusting (also sometimes include a small amount in the dough mix).
I got some activated dry yeast from Caputo also. Use the PizzApp to calculate your quantities and proove time.
The Mutti Pizza Sauce is my personal favourite base. There are others out there!
I get supplies online from A DiMaria.
Been really busy chaps and dialling in its great to see all is well and winter in not dampening the spirit.
Suffolk is now entering tier 2 so looks like we are entertaining outdoors next week so time to get back into the swing of things.....
Have a good weekend all
Pitch
Have a brain freeze. When using pizza app and entering for example 24 hours RT. Is that 24 hours before balling? Pretty sure that is how I have always done it. For example. I will make dough 10am tomorrow. Leave for 24 hours. Then 10am Sunday ball it up and leave another 6 hours in balls. Pretty sure I have always done this and entered 24 hours on the app. But now thinking it through should I be entering 30 hours!?
Asda - build your own pizza in their deli section. Can’t go wrong! Some of the nicest pizzas I’ve had!
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Sunday effort.
Getting there!
Someone who lies about the little things will lie about the big things too.
In this house it's barbecue or pizza three days a week, snow, rain or shine.
Someone who lies about the little things will lie about the big things too.