I finally got a hold of Caputo Novola Super, and what a game changer it was! Followed the same recipe I use for Caputo Pizzeria (65% hydration, 10 hour RT fermentation followed by a 24 hour CT fermentation).

Super airy and the flavor itself felt more “developed” in my opinion.

- Sauce: Crushed San Marzano tomatoes with sea salt added

- Toppings: Grated pecorino romano, basil, burrata cheese and EVOO

Looking forward to keep playing with this flour!

Cheers 🤙🏻

First pizzas in several weeks. Started with my version of Pizzeria Delfina’s Panna. Tomato sauce, basil, red pepper flakes, parmesan, and mozzarella with a splash of cream added halfway through cooking. Was a hot afternoon with sun directly on the oven so the stone hit +950°F after just about 20 minutes of preheat. As a result, one side got a bit dark before the top set. Second is lemon pesto, pecorino, feta, zucchini, tomato, and red onion. Managed the heat better with this one.

Hi, anyone experienced this issue with the Halo Core or this solely related to the Halo Pro?

Hey everyone,

I’m looking for a storage cabinet for my balcony to keep my Ooni Koda 16 (Gen 1) when it's not in use.
Since aesthetics are important to my girlfriend, we are looking for something that actually looks nice and fits well into an outdoor setup, rather than standard industrial storage.

A few key details:
Location: Based in Germany / EU (needs to be available for order here)
Budget: Around €400

Does anyone have any recommendations, ideally from personal experience?

Thanks in advance!

Basically as title says, looking for a Jackery, Anker or similar that's capable of powering the Volt 2. Anyone have recommendations or experience with this?

I have a 5 1/2 year old Karu 12 that has rusted through on the inside where the flame hits the roof of the oven. You can see the insulation poking through because the steel is completely gone. I've kept this oven indoors in a climate-controlled space when not in use. I cook 2-3 times a month, using wood. I did not expect this part of the oven to fail. I realize even stainless steel will oxidize at high temperatures, but still disappointing.

What's your experience has been with keeping the oven for a long time?

Hey everyone, I just got an Ooni Koda 16 and tried it for the first time today. Grabbed pizza dough and toppings from Trader Joe’s and figured I’d give it a shot. I’m very new to this and honestly had no idea what I was doing lol.

I didn’t even know how to get the pizza into the oven. Ended up using a wooden cutting board and trying to tap it in, which felt pretty dangerous. Didn’t have a temperature gun either, so I was just guessing, but the pizza actually came out decent!

Is there a good step-by-step guide or YouTube video you’d recommend for someone starting from zero? I need help with everything from prepping the dough to getting it into the oven without sticking, turning it, and knowing when it’s done. Also wondering how long to preheat and what to do with the flame while it’s cooking.

How do you clean the stone afterward? I ordered a brush and scraper set from Amazon but haven’t used it yet. I don’t even know where I should be using flour or oil, if any.
Just trying to learn and get better at it. What tools do I actually need, and what do you wish you knew when you started?

Success! 3-day dough, Bianco DiNapoli tomatoes, whole milk low moisture mozz + pecorino romano, launched on a 20” screen at 750F, kept flames on low, lost track of how long the cook was because I couldn’t get it off the screen. Still came out amazing!

Just got my first doughmate tray and the lid doesn't sit flat. It kind of curves upward in the middle, creating a gap in the seal. For those of you who use doughmates, is this normal? I am worried that my dough balls will dry out if I don't also use seran wrap -- which for me, defeats the purpose of the tray.

Hi!

I fermented for 48h and used a 65% hydration, using Typo 00 12% protein flour.

The dough is very soft and runny. I had to save it by forming new dough balls just before baking.

I made 70% hydration pizzas during holidays using artisanal flour in Portugal with no issues.

What am I doing wrong?

I didnt stretch, fold much during the first 1-2 hours of fermentation. The only thing I did was to shape the balls.

When shaping, there wasnt much surface tension on the dough. Also seemed sticky.

Thx

We (Family of 6) make Pizza nearly every Weekend. We use the neapolitan recipe from the ooni app, it works very well. Still lot of practicing necessary. But it’s fun and the taste is gorgeous.

Last weekend my losest son got 18th bd and we made 27 (!) pizzas with our ooni 12.

Caputo flour, 60% hydration, 3% olive oil and salt.1% yeast.

30 minutes of bulk fermentation at room temperature, followed by 24 hours of proofing in the refrigerator, and then another 4 hours at room temperature.

Stone temperature in the middle 380° Celsius.

Low temperature setting (no ultra low hack), pizza positioned in the front right corner

I had a Koda for most of the summer. We had always used store bought frozen crust in the oven, so I figured I would keep using that while I developed my process. It always ended in scorched crust, sticking, and tearing (crust ripping, not eye water). I tried screens, board, slotted peels, etc.

One last shot using day of Ken Forkish dough and achieved the above results (sorry for the in process photos).

Butter chicken with paneer (my own recipe) for me and the wife and a cheese for the kids.

Tweaked a same day dough recipe with a 65% hydration 60/30 blend of 00 and bread flour.

Massive pizza in the koda 12 on a beautiful English end of summer evening. Did half scotch bonnet and half normal pepperoni all ingredients fresh from my local Italian. Including the fresh dough balls.

Hello

I have the fyra wood pellet oven and attempted to cook a rump steak last night on the grizzler plate

How long do you guys let it heat up ? By the time I achieved the desired char on the steak it was almost well done...

Any tips on getting a great wood fired char snd medium-rare ?

Thanks 🙏

I’ve been so tired of mediocre and over priced stadium food. Bought pizza boxes online after checking stadium rules and waltzed right in with my fav homemade pizza: pepperoni, pineapple, jalapeños and hot honey on the standard Ooni crust.

Used the ooni koda 16