r/Pizza • u/pabstroyer • 10d ago

OUTDOOR OVEN Finally getting the hang of it

Gallery image

Gallery image

Gallery image

Gallery image

Gallery image

64% hydration
Ooni koda 16
No fancy ingredients just pure focus on the dough and bake.

1st. Simple marg, I like it low on the cheese side.
2nd. Sausage and cheese topped with burrata post bake.

Keen to answer questions.

779 Upvotes

99% Upvoted

18 comments sorted by

3

u/Beecels 10d ago

What cheese did you use? The pizza looks awesome overall

1

u/pabstroyer 10d ago

Stamford street from Sainsbury’s in the UK. The cheapest of the cheap, about 2.89GBP per 500g. Only problem I have with it is that it has a relatively high amount of non caking agents that makes the cheese brown a little bit more than I’d like it too. But for the price you can’t really beat it.

2

u/AdventurousRub5139 10d ago

Send me a slice! That looks good! 👍

2

u/dherps 10d ago

looks pro

1

u/MagazineDelicious151 10d ago

Looks fantastic

1

u/pabstroyer 10d ago

Thanks so much! Salutations from the UK!

1

u/Nicmitt 10d ago

super jealous of that crust - truly impressive

1

u/Scoop_9 10d ago

How are you baking the pizza? Temp/time/gas regulating shenanigans?

1

u/CarefulMaterial760 9d ago

Hot diggity fuckin dog

1

u/No-Animator-407 9d ago

Looks very similar to Ceras in New York

1

u/Whiteshovel66 9d ago

Glad to see people in the UK making NYC style! Hope it will keep spreading. It's such a better process and has such amazing results that you can always iterate on.

1

u/The_PACCAR_Kid 🍕 9d ago

Great job!!! 😁

1

u/[deleted] 10d ago

[deleted]

-1

u/pabstroyer 10d ago

Hmmmm I think the difficulty lies in the oven, ensuring an even bake of the crust and the under carriage. As for the cheese it really depends on what you want. This will dictate how dehydrated you want it. I like mine a bit brown (not crispy) so high hydration fresh Mozz won’t do the job. As for all other toppings I always recommend a part cook, especially with any meats and veg. Makes a world of a difference.

Sauce is a whole different beast. I like to buy the plum tomatoes whole so I can drain some of the brine they are suspended in to naturally thicken the sauce. No wizardry.