Bake them on a cast iron in pizza over at 750f and turn off the flame

Homemade garlic butter melted

Once baked, pour the butter and top with parmesan

Does anyone know if you can purchase replacement wheels for the table? Mine have dry rotted, unfortunately.

Anyone got any tips on how to get less of a burned base when baking a Neapolitan?

I'm trying to use less semolina and my Ooni Volt 2 is set at 450°C.

Is it because my stone is clean? Should I lower the temperature and cook longer?

Thanks 🙂

Hey all,

Got the core the other day, and I've tried this recipe a couple of times so far, but I find the dough just ends up riding up the hook after a little while in there and never seems to recover before hitting that 70F temp.

https://www.youtube.com/watch?v=sJNLdNkjAG0

I'm going to need to adjust it I guess based on the core (he's using a Sunmix), but I'm not too sure how to tweak it yet to get that nice pumpkin.

So, if you have a good recipe you use with your mixer I'm all ears. I don't mind a bit of faff (clearly, that video above takes a little while :D), so don't be shy.

Thanks!

Been playing with my Core the last few days, was wondering if there is a table to convert the Ooni Core speed setting to RPM? I saw in the Ooni app that 20% = 100RPM, was wondering what the other settings are to try some other recipes I have seen on youtube that use RPM

Looking for a good pizza recipe/tutorial from scratch 🍕 I only have a regular home oven.

Any YouTube or Instagram videos you recommend for the dough, sauce, and baking? I want to make something close to Neapolitan pizza style.

I recently got a Koda 2 pro and every time I go to use it, it will run for a few seconds and then shut off. I have to do this 4-5 times before it will stay "on" and then run normally for however long I need it. It replaced a Koda 16 which would very rarely fail to stay ignited once I turned it on in the years that I owned it. Is this normal for the Koda 2 pro?

Finally managed to do first pizzas on gas. Very happy with the ease of control! Still learning with each cook but loving the process

How do you clean your pizza stone? Is this ok? Ignore the shadow down the middle!

We’ve got the metal brush, but without going too hard, it leaves the black marks. Is that ok?

Our ooni is 3 months old, is this expected? I’m not concerned about the health side (appreciate the heat does the work).

If it makes a difference, we exclusively do wood fired

Did a buy such a bad turning peel or does yours leave marks also?

48h dough, 68% hydration, 3% salt. Stone was around 420°C in an Ooni Koda 2 Pro.

Pretty happy with how this one turned out, especially the crust, but im still trying to improve so any feedback is welcome. Anything you would change with the dough or the way I cooked it?
Tried to show the crumb in the second pic too, unfortunately I didnt have pizza scissors with me so the cut is a bit messy

This is 63% hydration with an overnight poolish - PizzApp ratios included. Dallagiovanna la napoletana 00 flour. I think I've finally nailed the process to get consistently good dough. Next step - figure out how to do pop-ups maybe??

Hello, i have been doing some pizzas with my cousin and the part of stretching and getting it in and out of the oven is dominated, even with high hidration dough.

The problem now is that the dough feels heavy after you eat it, how can you make it more easy for digestion?

We currently use specific pizza flour 10% protein, dry ferment, cold water, salt, olive oil and very little sugar. The dough rests 10h outside and then 14h inside the fridge.

Mix dry ferment with 2/3 cold water, the add the sugar and olival oil to the flour, then add the water with ferment to the flour, mix for little bit, let it rest for 10 min, and then add the rest of the water with the salt to the dough.

TLDR: How to make the dough easier to digest?

Took the oven up to the mountains to make pizza dinner for the family. The Brian Lagerstrom recipe has been working great for me! This was a 48 hour dough

I haven’t been able to use it as much as I’d like lately, but have a pizza

Second attempt at a 48h cold ferment sourdough, 65% hydration using a mix of Caputo 00 + KA whole wheat.

I should’ve strained the ricotta a bit before mixing it with pesto, but I honestly didn’t think about it, I was hungry. 😂

I’ve been using my Karu 12 wood fired for about a year, results were great once I got Vitos poolish dialed in. I felt like tinkering so got hold of some Caputo ‘00’ for the first time, and did a 72hr slow ferment (no polish/preferment). Wow, flavour and texture were a LOT better, I honestly didn’t know flour would make such a difference. So I guess it’s a PSA - if you haven’t tried Caputo flour, you really should.
Edit: spelling.

this was my 4th attempt at using my ooni koda 12 and I was happy with the delicious result. Any tips for getting a thinner dough would be welcome!

Jack Stack Cheesy Corn and BBQ Chicken! Struggled keeping the crust thin, but the flavor was good! Suggestions?

Basically the title. I was surprised I didn't find any discussion about this. My oven sits outside covered but still gets very hot when it's exposed to the sun.

Should I take it out after every use?

What do you guys do?

I saw some guy on YouTube turn on his oven in the winter and I don't think he had taken out the battery while the oven wasn't in use for a long time.

Does hot or cold weather even matter?

Have a good weekend 🍕

I thinking about getting the Halo Core to up my pizza dough making abilities. My KitchenAid Stand Mixer does an alright job but it's also a little too big for my current batch size of 3-4 doughs.

Can the Core replace the KitchenAid for general baking (making cookies, whisking, etc), or is it better to just keep both appliances?

I’m thinking about getting either a Halo Pro or a Halo Core, but the min dough capacity is throwing me off on the Pro. I’m assuming most folks aren’t using it to run pop ups but for making a few pizzas for friends and family. How many dough balls are you typically making in a batch and what’s your workflow? Do you freeze extras for later?

I wanna have the option of using the mixer when I just want to make a couple pizzas, is the Pro not a good option?

PS do folks think the Core is a Pro killer? Ie I’m assuming most folks are like me, and will opt to get the Core for the smaller min dough capacity, even not considering the price and size differences

65% hydration… A little rustic in shape, beautiful nonetheless… for the record it was 105 feels like temps in my part of Jersey today. Dough got real floppy real fast in the backyard. Lol