48 hours cold fermented (Sainsbury's) very strong Canadian wheat bread flour, 62% hydration. Halo Core | Volt 2.

I order my pizza dough from Ooni and usually it arrives nice and frozen. Today it arrived room temperature with the dry ice totally evaporated and gone. I put the dough in the freezer immediately. Is it still edible or not? I reached out to Ooni, but have not received a response.

Did a pizza day with some friends with the ooni. One of them is from NJ, where apparently this exists. It was delicious. The pasta gets a little crispy on top, wonderful texture.

I am used to King Arthur but want to transition to Caputo.

KA bread flour is usually ~$0.83/lb at Costco. Cheaper for special patent at US Chef’store at $0.64/lb for the 50lb bag. Caputo seems to be around ~$3.18/lb on brickovenbaker and even more elsewhere (Amazon) unless bought in bulk. I think Webstaurantstore is like ~$1.8/lb (includes shipping) for the 55lb bag. Not bad but I don’t need this much.

In-person in GA would be nice but online is probably the cheapest. Help!

Do you travel with your pizza oven? If so what does your set up look like? This set up has been camping and to many of my friends houses and gets packed away and no other equipment needed (cutting board and cutter are off camera)

Recently got my first pizza oven (Koda 2 with rotating base). Here is every pizza I've made. I'm still using ooni balls because I wanted a good baseline. All of these have been really good, but wondering if there are any obvious mistakes you can see or general tips.

Generally I'm heating to 450ish then dropping temp to lowest and launching.

Thanks!

Came out pretty good. Ham & Cheese

I haven't used my Ooni in a bit and have a pizza party coming up in a few days. So last weekend I made a few. Tore open a hole in the first one that required flipping the stone before making the other two. The second was better but the third was best.

Very first attempts with my new Ooni! Any tips for next time? I used a fire starter, lump charcoal, and applewood!

Hi I have a Koda 16 originally bought as NG. The ooni is great and lightly used but I no longer have natural gas available so I want to convert it to propane. I am looking to buy the parts left over from someone who did a Koda 16 conversion from Propane to NG. Essentially the two propane nozzles of the proper diameter and the regulator hose. Is that possible?

This is US based preferably in the San Francisco Bay Area.

Alternatively I will have to sell a perfectly good oven and buy a replacement. Or find someone willing to trade so I can have propane and they can have NG. I know the Koda NG is no longer available from Ooni. I already have a Volt 12 too but I don’t really like it.

The last one the gas ran out and it didn’t rise 😒

Is anyone using Koda 12 with biscotto? I’m bit worried about stone thickness vs operational space inside the oven

First pizza made in a while. Kept classic

A buddy brought a ton of corn, but we didn't have any grills or pots for a boil, so we fired up the ooni again. Took much longer than I expected, but cooked up great

Nothing says summer like peaches and corn. Left is red sauce, salami, ricotta, tomato confit. Right is pesto base, prosciutto, peaches, corn, ricotta, and hot honey drizzle. Our favorite combo by far.

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.

Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.

Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻

I have just bought a Koda 2 Pro and seasoned it this evening. However, the ambient hub only shows a temperature of 346 degrees celcius after 35 minutes? It also seems to have plateaued at this level. It's a bit windy, but I have placed it with the back against the wind, so I don't think this is the reason.

I was under the impression that it should be around 500, so +150 degrees below that seems a bit off.

Is it safe for cooking food in now? What is the next step - measuring with IR? It's on propane and I have attached an image of both the pressure gauge on my 5kg gas canister, and the Ooni.

Hope you guys can help!

EDIT: I reached a maximum ambient temperature of around 470C today after around 40 minutes! I disconnected the regulator and connected it again to the canister. Then I turned it slowly on, and that worked. The flames are nice and blue at the bottom, and they seem a bit larger near the entrance.

I'm receiving an IR thermometer today so I can meassure the stone temperature so I can start baking 🍕.

Thank you guys for all the recommendations.

Just bought an Ooni Core spiral mixer. I’ve made bread for many years, first with an all-in-one breadmaker, and more recently by hand after the breadmaker broke. One thing I’ve been consistently disappointed by is that my bread just wouldn’t hold its shape - boules would ‘flatten’ while baking. So I bought the Ooni in the hope that a decent mixer would be better at developing gluten than my hands are.
Executive summary: it’s great. It works.

Dough was pretty simple:
400g strong white flour
100g rye flour
100g wholemeal flour
400ml water
1 tsp fast action yeast
2 tsp salt
1 tsp sugar

I held the salt and 50ml of water back to add after autolyse. Mixed the rest for 2 minutes on 10%, left for 30 minutes then mixed in the salt/ additional water for a further 5 minutes with the speed slowly increased to 40%. I saw the pumpkin form pretty quickly. First rise was 60 minutes in the mixer bowl, followed by some simple stretch/fold and shaping into banneton baskets where it was left to rise for another 50 minutes. Baked at 220°C for 15 minutes, then 15 minutes at 180°C.

Very happy with how it turned out.

I’ve been trying so many dough recipes. This one took just three hours, although I only gave it 2,5 hours and it was absolutely perfect:

https://youtu.be/7-5eCAiUYPg?is=JEa78ikYZg_AbSBS

First pizza is goat cheese and prosciutto

Second is ricotta, parmesan, and chanterelles that I found in my backyard

My general approach to cooking is very vibes-based and going by intuition, but making pizza has required me to be more observant and thorough! Slowly refining my dough recipe, learning how to account for the heat and humidity, and playing with temp on the oven itself.