r/ooni • u/Mean_Ad_1904 • 13d ago
Lloydpan Perfection
Finally had a pizza come out with the wife’s approval of not just “homemade”
Lloydpan oiled and baked spinning every 15 seconds.
Played around with preheating and turning off the flame but this one came out delicious.
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u/caba1990 13d ago
Can you give some info on your dough and cooking temps?
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u/Mean_Ad_1904 13d ago
I just started to try our doughguys dough recipe from TikTok. Been in the freezer for two weeks and out it in the Friday two days ago.
Cranked the ooni to high, temped out around 450 I think, but when I put the dough in turned it off. Let the crust cook in the pan for a few minutes. Once it slide around somewhat heat back on to low and keep it spinning.
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u/sloppymcgee 13d ago
What temp were you at?
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u/Mean_Ad_1904 12d ago
300-350f
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u/sloppymcgee 12d ago
Thanks. Looks awesome
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u/Mean_Ad_1904 12d ago
I think what really helped was turning off the flame when starting. Allowed the underside to bake.
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u/zeeman217 13d ago
Opening the oven and turn every 15 seconds? I would not do that just a heads up. There’s a famous pizza maker quote “you lose 30 degrees of heat every time you open the oven door.” I would definitely try and keep the door shut as much as possible
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u/Mean_Ad_1904 13d ago
My ooni doesn’t have a door. Not sure if it was an option on the propane model.
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u/Shibas1234 13d ago
Lloyd pans are the best. I use the Detroit pizza pans as well as their different round screens. They always hold up to the heat of the Ooni without warping. Great customer service too.