Home style pizza

[Dallas Tex]

Just got this Ooni Koda pizza oven. This is my first or second pie. I've been making NY style pizzas for years, but I'm just now making Neapolitan style. Anyway, the Ooni Koda works well and i'd recommend it.
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[Too Tall]

Welcome to the team Glenn. I've got the Roccbox. The two are very similar.
Sounds like you know your hydration game already.
I use an app "pizzApp+" to calculate recipes based on hydration and dough ball size. Find it on the App Store
PizzApp+ by Francesco Paolo Nasuti

[Dallas Tex]

Thanks for the tip about the APP! I'll be using it tonight.

[Too Tall]

Thanks for the tip about the APP! I'll be using it tonight.

I'm cooking at ~ 700F and 60% H20, 3% salt, 300g ball, 8hr RT rise, IDY

[Dallas Tex]

I'm cooking at ~ 700F and 60% H20, 3% salt, 300g ball, 8hr RT rise, IDY

Oh 700F. I’ve just been running my koda WFO. Probably in the high 800 low 900 range. I need to get a temperature gun. Thanks

[Too Tall]

Oh 700F. I’ve just been running my koda WFO. Probably in the high 800 low 900 range. I need to get a temperature gun. Thanks

Good call. I had the same initial though than figured out a few things. The unit will heat soak over time than stabilize. Mine takes a solid hour to 100% stabilize. At that point every component that can hold heat has reached it's potential and will not contribute to wide(r) heat fluctuations blah blah blah. Running it WFO just makes for a 1000F air temp (mostly) and makes it difficult to create awesome Neopolitan style pizzas. That said, if you are a real purist...which I certainly am not...run it hot and stick to the script eg scant toppings and zero oil in the dough or you'll have a fire ;)
I've made traditional Neopolitans however I really like riffing on the recipe. For Thanksgiving I'm making a pumpkin reduction/carmelized to blob on the pizzas interspersed with cornbread stuffing. Hello.

I'm turning out 90 second pizzas with only EVO or very light smear of red sauce and easy on the toppings. Also, my cheese is either nice fresh Mozz. or a mix of : Parm, fontina, asiago

Your oven and mine both can turn out enough pizzas to feed a crowd of 40 before your arms break. I did that twice this summer using a assistant who would do 80% of the dough stretch/prep. and I'd finish the pie and bake. Key for me was a helper and freezing my dough ball ahead of time.

[rwsaunders]

Brother, you seen this? >> PizzApp+ on the App Store

PizzApp+ at the itunes store and hey a real live Italian chap created this. Looks perfect, I'll give it a spin.

I just spotted this...OMG.

[Too Tall]

I just spotted this...OMG.

Right? Makes short work of it. Tweaking the batch just got easy.

[rwsaunders]

Nice night for some pizza, greens and beer...a sauce/turkey sausage/mushrooms/fontina pie and a sauce/garlic/fontina pie. Had to bake the crusts separately and then bake with toppings as they were cooked indoors at 450F. King Arthur recipe with a 50/50 blend of all purpose flour and semolina...brushed the crust with EVO to prevent drying out.

[guido]

Been too long since I played this game... Trader Joes dough for the crust. Caramelized red pepper and home grown onions, prosciutto, home grown garlic crushed, salt pepper and way too much olive oil on the rolled out dough. A grate of parm to finish it off... 500 degrees baked on a stone.





Too much oil and onion but the dining team didn't seem to care...

[Too Tall]

I'd eat that Guy. My name is Too Tall and it has been months since I've put anything other than EVO on my pizzas.

FWIIW I've begun keeping a covered bowl of really (expensive) good EVO with minced Rosemary from the garden. This is getting used on pizzas, salads and to finish plated soups etc. etc. etc.

Ok back to pizza.

Has anyone got interest in Calzone? I faked one the other day with leftover dough and using some questionable goat cheese, leftover this and that....it was terrific and a excuse to make some red sauce. Calzones might be my new "it's friday and everything in the fridge looks sad but we have eggs" night.

[slwrnu]

Calzone. I do not eat cheese because although I like it, it does not like me. So pizza is tricky. But as you say TT if you have dough, eggs, tomatoes, mushrooms, any sort of veg, oils, garlic, broadly speaking any leftovers, spices, splash of white wine, it does not get dry because Calzone is an enclosed unit. i am lucky in that about 40 metres away is a commercial pizzeria and the nice Turkish chap who runs the oven allows me to bring in my ingredients and, as long as i go in before it gets busy, he helps me shove it all together.

[dgaddis]

My folks got me a Pizza Kettle kit for Christmas. Looking forward to firing it up, probably won't be till after the new year though.

[rwsaunders]

My folks got me a Pizza Kettle kit for Christmas. Looking forward to firing it up, probably won't be till after the new year though.

Welcome to the NFL.

[Dallas Tex]

Been too long since I played this game... Trader Joes dough for the crust. Caramelized red pepper and home grown onions, prosciutto, home grown garlic crushed, salt pepper and way too much olive oil on the rolled out dough. A grate of parm to finish it off... 500 degrees baked on a stone.

Too much oil and onion but the dining team didn't seem to care...

Your 'deconstructed calzone' looks yummy.

[Dallas Tex]

67% hydration, 3% salt, about 10 hour 'rise', about 800* oven. The PizzaApp is an incredibly helpful tool.


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i am realllly digging this neapolitan pizza thing.

[Too Tall]

PROPER Pizza Glen :)

[72gmc]

Too much olive oil? I don't think this is a thing. Time to get the app ...

[dgaddis]

HEY. New infrared thermometer from a reputable company on sale for only $13, limited time only. I'm getting one. Should be handy for knowing stone temp.



ThermoPro - Introducing our latest affordable digital... | Facebook

[rwsaunders]

Our youngest is home for Christmas break and he heard a rumor that I upped my indoor pizza game...not perfection by any means, but we are moving in the right direction. One with just plum tomatoes and cheese and a pepperoni and cheese.


Now or Later Pizza Crust | King Arthur Flour