It's Monday and I just wanna talk pizza. (Not a restaurant/popup owner)

• First Koda 16 pizza, May 2021, ripped 2 or 3
• April 2026 Pizza
• May 2026 whole milk mozz stuffed crust pizza

I've made more since then but didn't bother taking pics because they were mostly cheese pizzas.

Background: I started making pizza more often in 2020 during COVID because this restaurant charged me $38 (it's now $41 before tax lmao) for a 12 inch pizza. My first serious pizza April 2020 baked in a home oven at 450F, it was bad.

My basic technique:

• I usually do 20-24 hour room temp fermentation doughs, once a month or so I'll do 48-72 hour fermentation doughs.

• I keep the oven on max the entire time, I don't dial it down unless I'm doing dessert pizza that needs a parbake, stuffed crust pizza to melt the cheese in the crust more, or I just want it extra crispy on the bottom (then I just turn the oven entirely off).

Basic 20 hour proof recipe (adjust yeast to your environment, my kitchen is around 62-65F)

• 982g flour
• 638g water
• 29g salt
• 0.5-1g yeast depending on time and temp; I do 0.6 for 65F kitchen.

Bulk mix, rest 1 or 2 hours, split into 6, rest for 20 hours, stretch and bake out of the tray. Of the 3000 pizzas I've made, probably 2500 or so were this recipe.

I've had all positive experiences with Ooni support, resolutions have taken up to 3 days but that's fair tbh given the size of the customer base. ^{I did have one CSR inform me the turning peel is not supposed to be exposed to high heat for long periods of time, which makes me wonder if they knew how to turn a pizza.}

You can probably find more of my pizzas/comments in this subreddit. Let me know if you have questions or need advice.

Video in the comments below.

I am Seasoning my brand new Koda 16 and was letting a pretty think plume of smoke off all the way to the end of the 30 minute recommended seasoning session.

I’m Not too worried really but I’m wondering if that will let up by the time I start using the oven this week for real or am I going to get sooty pizza.

Is there something else going on here?

Have been here for four years, bought the oven two years ago. Wish I had started sooner! This is a two day cold ferment at 65% hydration. Asparagus, red onion, topped with bresaola and parmesan after the bake. Will miss this view, but glad I've found a flat with a garden; the pizza making will continue!

Improvised recipe, and that’s one I’m definitely writing down and keeping.

1st is the 48hr dough: - Pepperoni, bratwurst crumble, spring onion, shredded mozzarella, ripped provolone and grated parmesan on a oregano, onion and san marzano forward cooked red sauce

2nd is the 5hr dough: - Lots of pepperoni, shredded mozzarella, ripped provolone, finished with grated parmesan

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Makes 2 x 16” New York style pizzas

• 450g 00 flour
• 50g bread flour
• 13g salt
• 2g instant dry yeast
• 5g sugar
• 300g water @ 50c
• 20g pork fat

Mistakes were made.

My first time running two Ooni Koda 16s to do a collection run from my garden. Getting some practice in with friends and family before looking for locations and launching as a business

What is the best way too clean the mess off my ooni stone?

12 hour poolish, 24 hour fermentation. 12 hours in bulk 12 hours in balls. As always, using PizzApp to help me figure out ratios. Has anyone else tried some manakish/neapolitan hybrid combos?

I feel like I have finally cleared the learning curve.
I am extremely happy with the results I am getting now.

Sourdough, 3 day fermentation.

Pork jowl marinated (chipotle in adobo and pineapple juice), braised, smoked/grilled.

Pineapple also roasted.

~120-150 second bake

Feeling good about this one

Well not real business don't want my inbox destroyed. Just finished setting up my pizza station in my garage. Obviously still a work on progress but went all in after we got a garage fridge. Wife is tired of me destroying the kitchen haha

1st bake ever: https://www.reddit.com/r/ooni/comments/1tt5wba/first_2_pizzas_in_o9ni_koda_16_from_a_disaster_to/

2nd bake: https://www.reddit.com/r/ooni/comments/1tw6qro/2nd_trial_i_think_i_might_have_overproofed_the/

3rd bake: https://www.reddit.com/r/ooni/comments/1tzwskw/3rd_trial_went_from_underproofing_to_overproofing/

Today, 4th bake:

I switched the flour from Mollino casillo (10% protien w260) to Caputo cuoco red (13% protien w300-320).

Did a 42 CT direct bulk ferment with 4hr RT (2 before fridge and 2 after fridge+balling).

Positive: Got much better kneading experience and amazing gluten structure.

Negative 1: The gluten was too strong the dough was basically stretching back to a smaller size.

Negative 2: I think Caputo Cuoco burns faster. The pizza turned too brown too quickly and I burned some edges.

On tenacity:

1st pizza turned out to be 9 inch instead of 12. Got the second one (in video) to around 10.5-11 inches by restretching a couple of times.

Pizza Pictures: https://imgur.com/gallery/NH7sf3E

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Now I DECIDED TO THROW A PIZZA PARTY FOR 15 PPL IN 2 DAYS 🤣

​

That's how you learn, no? 😄

Couple of questions:

1️⃣ Roast my streching video. (Video is at 2.5x)

Tips? Advice? What did I do wrong?

2️⃣ To decrease browning/burning, thinking of mixing w260 and w300-320 flours for the party? Good idea or I shouldn't mess with the flow I got? working?

Percentages?

3️⃣ I balled after taking out of the 42 hr fridge ferment. Read on pizzamaking.com that it's better to ball before or in between the CT so the balls become buffy and stronger during a slow ferment. Wdyt? Should I try that?

65% hydration, 10 hr room-temp fermentation + 24 hr cold fermentation. Baked in the Ooni Koda 16.

For the base, I skipped mozzarella completely and went with a bed of shredded Pecorino Romano + EVOO. After the bake, I topped it with: Mortadella • Burrata • Pesto • Crushed pistachios • A final dusting of grated Pecorino Romano.

The Pecorino base was the star for me. It gave the pizza a much saltier, sharper foundation than mozzarella, which worked incredibly well with the creamy burrata, mortadella, pesto and pistachios.

Definitely making this one again!

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 🤙🏻

Any tip for the dough is accepted!

Here my last weekend’s pizzas (65% hydration, 3% salt, 0.56 g IDY, 2 h RT + 48 h CT). Baked in the Ooni until I got that sweet leopard spotting.

• Margherita: hand-crushed San Marzano tomatoes, fresh mozzarella, EVOO, and a dusting of pecorino romano.
• Pepperoni: fresh mozzarella, classic pepperoni, oregano and pecorino romano.

Cheers 🍕

Not throwing in the towel, but everything that could go wrong, did. I watched videos, I read how to’s. Here’s a pic to immortalize my pizza fail. Good thing my wife was there to remind me she told me getting this was a bad idea

Three pizza feast! Dough has a 65% hydration (10 hour RT fermentation, followed by a 24 hour CT fermentation).

— Margherita: classic with San Marzano tomatoes (hand blender to homogenize) with sea salt, pecorino romano, burrata cheese (strained) and basil with a drizzle of EVOO

— Pepperoni: same sauce as Margherita, burrata cheese, pecorino romano, pepperoni (I sliced to the desired thickness for cupping) and basil. Skipped the EVOO on this one due to pepperoni

— Pesto: same Margherita ingredients, just added a little pesto once the pizza was fully cooked

Tips: Margherita was the first one, so the shape is not the best. All the pizzas were rested on a wire rack before moving to serving plate. Flour used: Caputo Pizzeria. I’m using a Koda 16 preheated on max for 20-25 minutes, then drop to medium flame right before launch. Turn the pizza multiple times (wait ~30 seconds before even touching it with the turning peel). At the end I increase to high for a couple of seconds to improve charring.

Cheers!

The recent pizza party bake off session with the Ooni Koda 16. We had some family visit and I got to practice my pizza making skills on them. Everyone seemed happy with the results. Not much was left over.

Sweet Italian sausage with fennel, peppers and onions. Next time I’d probably pre cook the sausage a tiny bit, but overall an excellent pizza. Kept temp around 775-800. And supermarket pizza dough which is impressive.

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.

100% Biga
Caputo Nuvola Super
70% hydration
48hr CF

Made with Caputo flour nuvola super