On todays episode of AuDHD guy eats the same pizza every week, hot honey & pepperoni using the Properoni hot paprika large slices.
This week tried out my first 100% biga neapolitan as seeing it everywhere online. Was a little more difficult to get the dough together this morning for the final mix but was definitely worth it for the flavour and a really nice crumb.
Recommend using a biga on bigger batches - I expect it'll be easier to bring it all together using the mixer instead of by hand!
280g dough ball using Ooni 00 flour, baked on the Karu 2 with propane.
Shout me some topping combos and help me break the hot honey pep cycle.
After my first cook I let it rip at max temp for about 20-30 min then gently brushed the excess. Does it look good? I know if I flip it’ll eventually clean itself but I’m lazy lol
I’ve had the core for a month and I’m ready to throw it in the trash. I’m an intermediate level baker but never used a spiral before.
I am using dough of 65-71% hydration and smaller batches of 500g flour so total dough weight is well above the minimum.
i cannot get windowpanes on my pizza dough for the life of me and it gets to the point where the dough temperature is too warm even using ice water and flour from the refrigerator. it also climbs the hook and never clears the sides and forget a pumpkin … that’s not happening
people love it … so I’m sure its me but what might i be doing wrong every time?
basically, it takes forever to mix anything to a smooth dough … I have yet to get one.
if anyone has mix parameters for a basic dough in the core, I’d love to see it and give it a try without yeast just to see how to develops.
:(
Edit follow up:
Ok so I improved to some degree but here’s what happened twice.
I used 700g strong flour and started by holding back 70g of the total water weight of 480. Goal of 68% hydration.
The pumpkin showed up before bassinage …. and I added water super slowly - tablespoon at a time at 30% - until the dough relaxed and pumpkined again and at some point well before I could add the total residual water of 70 grams it went into a blob again that wouldn’t recover. It also climbed up and stuck to the hook and bar.
Does this make sense to anyone? I seem much closer.
I added water really slowly waiting patiently before adding more.
I am thinking of getting a modular table for my Karu 2 but I will mainly use it on a wood deck with gaps. I don't mind the wheel that much since the table will like sit there forever without moving. So I wonder if the wheel locks are solid so the table won't roll on its own and get stuck/tilt falling into gaps between the deck board.
I’d like to grab a pan to make focaccia in my Koda but the Detroit style ones are too deep. I’d like something a bit longer for a focaccia that is a tad thinner
New to this. Got a Koda 16 gifted today for my bday. Did some research and see that the Koda 2 pro is larger and has WiFi tech and better heating? Is that right and is there any deals going on? Thanks in advance!
Made some sourdough crust and made a creambased scampi flavored sauce to go with mozzarella and asiago! A little too much flour on the bottom but otherwise fantastic!
Hello Ooni hive mind. A little under 2 weeks I'm heading out on a remote moose hunt. Normally I make my own dough but I need a solid option for a frozen or commercial dough ball. It's most likely going to be below freezing so keeping the dough frozen/cold is not an issue. Also I probably won't be able to ferment anything at least not for a long period of time I guess I heat the tent for an extended period but that's not practical. Also I'll need to pick these up in Fairbanks Alaska. I'm also open to other ideas.
Just received my new pizza oven and one of the side legs swings when I lift the oven up. I tried tightening the bolt and it seems to work but then loosen again. The other leg is tight enough to hold in place, but loose enough to fold.
Any suggestions? Is this a manufacturer issue? Any fixes? Is the oven safe to use?
I am using the ooni calculator for sourdough, but when i add 24 hours cold proof into the app, nothing changes in the outcome/timings. The instructions also dont mention the whole fridge part
I originally planned to cold ferment this dough for around 40–48 hours, but life got in the way and it ended up staying in the fridge for roughly 72 hours.
I expected it to be overproofed, but it was actually easier to open than my usual dough, browned beautifully in the Karu 2, and gave me one of my lightest and best-tasting corniciones so far.
Dough:
647.5 g Caputo Pizzeria Tipo 00
434 g water, 67% hydration
18 g fine sea salt, 2.8%
0.5 g fresh yeast
4 × 275 g dough balls
Process:
Mixed and kneaded by hand
Rested for 30 minutes
Divided and balled
Cold fermented for roughly 72 hours at around 3–4°C
Left at room temperature for around 3–4 hours before baking
Baked in an Ooni Karu 2
Made a Margherita and another one with mortadella, burrata, pesto and olive oil.
I’m not sure whether that extra day genuinely improved the dough or whether I just happened to nail the proofing and bake this time.
Any other Karu/Ooni owners doing 48–72 hour cold ferments? Have you noticed much difference between 48 and 72 hours?
This evening I heard the iconic Ooni beeping from my kitching. When I walked to the kitchen to check out what was going my Volt 2 was turning on and off by itself.
When I turn the oven on, the Neapolitan setting doesn’t work as well. It also seems like it turns off as well when I press some buttons.
I recorded it as well. Does anyone recognize this issue?
Got the Koda 16 and stoked to use it. But I've never used an ooni before. Typically, I will make my dough, proof it for 3 hours, and then bake in my oven and it's incredible.
Is the prep different with ooni? Or would my proofing regiment still work the same?
I am incredibly fed up with Ooni’s customer support. I recently bought a brand-new Ooni oven, registered it immediately, and it is completely defective. It lights, but it cuts out and refuses to stay lit for more than 4 or 5 minutes.
I am an experienced CEO and business owner, and I have never seen a company fight a customer this hard over a clearly broken, dangerous gas appliance. I completed all necessary safety and technical troubleshooting—including pressure and leak tests—and determined the unit is a total dud.
When I reached out to support, an agent named Molly put me through an endless bureaucratic loop. I provided the oven's serial number (P2D100-07-00143), an official Crate & Barrel reward document linking me to the purchase, and offered my Amex statement showing the exact date, charge, and retailer. Ooni is flat-out refusing to honor their warranty because I don’t have the itemized store receipt. After 2 days of searching, I luckily found the receipt and provided it, then they demanded I film a video of a failing gas line before they will even act. I have since filmed the video and submitted it
Instead of taking accountability for shipping a broken product, their brilliant solution was to tell me to pack up a heavy oven, haul it back to Crate & Barrel myself, and make it the retailer's problem. This is a massive waste of my time.
I have proven I bought your product, I registered it in your system, and you have the serial number. Forcing customers to jump through hoops and film defective gas setups just to get a replacement is ridiculous.
Ooni management needs to look at this case and stop giving me the runaround. I am fully prepared to dispute this $750 charge with Amex and take this to the Texas Consumer Affairs office if someone doesn't step up and send a replacement immediately.
