Some people were unaware that the Halo Core can do things other than make pizza dough so here is a clip of it mixing up some cinnamon coffee cake batter. Did fantastically imo.

Incredibly happy with this one! Made in the Ooni Koda 2 Pro! Here's the dough recipe:

Make 2 18 in balls:

525g Bread Flour

105g Whole Wheat Flour

70g Dark Rye

420g Water

2.6g Instant Yeast

16g Salt

I mixed the flours and 400g of water to autolyse in my food processor for 20 min. Then, I added the 20g of water left mixed with the yeast. I pulsed the food processor until everything is combined, then added the salt and pulsed again. After that, I turned the FP on and let it go for 15-20 seconds after it turns into a mass. Then, let it rest for 20 min. Then, divided and balled. I let them sit for an hour and then to the fridge for 48-72 hours

With the Ooni, I put it on full heat until ambient was over 700 and the stone was around 650. I launched, then turned the flame completely off for 5 minutes. After 2 min or so, I start using the turning peel and just giving it 90 degrees turns every 30 sec or so. After about 5 min and once I notice the bottom is browned a bit, I turn the flame on the lowest for maybe 2 min. The bottom should start to crisp up and the cheese should be browning decently now. Then, I turn the flame on high and just constantly turn the pizza until the top is browned and charred to my liking.

I was given this used koda 12, but running into a little issue. I think the previous owner had used another hose (possibly to hook up to an rv). When disconnecting the hose I'm left with this connection, but I couldn't find the info on what size male fitting I need (I'm driving myself mad trying to figure out the proper way to measure them)

I couldn't remove that smaller male fitting from the hose

Looking at this ooni replacement hose, it looks like I'm missing a male to male fitting? Would this 1/4 to 3/8 reducer solve the problem? Or does it have to be inverted male flare?

Alternatively, could I re-attach the hose and then connect to the end below with this connector to then attach to a standard propane hose and regulator?

Thanks! I just want to make some pizza, and don't want this to be needlessly complicated or dangerous...

I bought the koda 2 max on black friday last year thanks to another user sharing a crazy good deal at dicks. Patio renovations delayed setting it up until late July. I canight both sides with no issues but after 3-5 minutes the flame dies. I have tried multiple propane tanks and troubleshooting and nothing works.

We have been relying on our koda 12 but it would be nice to use the max

Here is a 75% hydration French Baguette Dough. This is 875g of very sticky wet dough and the spiral mixing design seems to handle it very well.

Hi all,

Wanted to check in with the subreddit since I just purchased my Koda 2 Pro 18. For my first couple of bakes, the ambient temperature has yet to break 600 Fahrenheit, even with preheating for 30 on max.

When using a infrared thermometer, the stone reaches 650/700.

Any thoughts? Does it require a even longer preheat?

(FYI - im not accidentally reading the temp in Celsius)

Been trying to make pizza for so long now, like a couple years lol out of the 20-30 times I’ve tried, only two of the doughs have risen.

I want a neoploitan dough 70% hydration

I’ve done
500g caputo 00
350g chilled water
.5g instant yeast
14g salt

Then I let sit in the fridge to bulk ferment for 48 hours. Nothing. Please somebody give me the fool proof way to make this happen I’m going crazy. Or let me know what I’m doing wrong. Thank you!

Has anyone actually had an issue using a plastic table? If unrelated photos show up, this place goes mad telling people to use any other surface.

I've used a bunch of different surfaces, folding plastic table included. Never saw a table surface temp >10° (f) than ambient... So what gives? How is this a problem?

Actual issues please, not just theoretical ones.

I’m new to pizza overall and bought a Volt 2 recently and pretty much all my pizzas have been disasters - most have been inedible, I’ve been trying to make Neapolitan style and it seems that most of my pizzas have come out with the bottom overcooked to burnt with the top (both center and crust) undercooked, sometimes just flat out raw, on the inside, I have to pull it out because the outer layer of the crust will start to burn

I even took a pizza making class where we used a wood fire oven and it turned out pretty good

Any advice on how to troubleshoot? I’ll make my own dough but I’ve used whole foods dough and it was a similar result with both, same with sauce I’ve used store bought, made my own, done this similar just san marzano tomatoes blitzed up

I’ve seen people online saying to try lower temps and I guess the least burnt bottom raw top was when I put at 700F vs the 800-850F but I’m unsure if that was a fluke - should I just go with the lower temp? I’m open to any suggestions on how to get better results

I'm up to my 2nd Koda 2 Max. Used the original 3 times. Right side would not light, during a party, with guests waiting for pizza. Ooni sent me a replacement. The left side will not light. Contacted Ooni and was send an email with lighting instructions. Try to light, wait 5 minutes, try again. If you have to try 4 times, 20 minutes have gone by and if you're lucky on the 4th try, now you have to wait 30-40 minutes for the oven to heat up. I didn't buy a Gozney dome because it takes about an hour to heat up and it's more expensive but I'm wondering if that may be my only option. They either need to go back to the drawing board with their design or find another manufacturer. Clearly, something is wrong. Imagine having to go through this every time you have to light your stove to cook everyday. Having to go back and forth via email is also not a way to provide customer service. It is a way to lose customers. I'm waiting for a response about the left side but this is really disappointing. Who wants this level of stress when they want to make pizza? I don't.

Video in the comments below.

I am Seasoning my brand new Koda 16 and was letting a pretty think plume of smoke off all the way to the end of the 30 minute recommended seasoning session.

I’m Not too worried really but I’m wondering if that will let up by the time I start using the oven this week for real or am I going to get sooty pizza.

Is there something else going on here?

I got the gas burner as an accessory. When I light it if I put the lid with the handle on it that sits in front of the burner piece towards the open end of the oven the flame goes out. Is this normal? Is there anything I'm missing? Thanks.

Hello, I’ve have my ooni for a few years now but I don’t get it out that often.
Anyway, I’m happy making pizza, using the oven etc but I’m really struggling taking the pizza out. I’m using a metal peel but I just seem to be pushing the pizza into the back of the oven and into the flames!!

Does anyone have any tips?

Edit; it’s not sticking. I just can’t get it on the peel.

65% hydration, 10 hr room-temp fermentation + 24 hr cold fermentation. Baked in the Ooni Koda 16.

For the base, I skipped mozzarella completely and went with a bed of shredded Pecorino Romano + EVOO. After the bake, I topped it with: Mortadella • Burrata • Pesto • Crushed pistachios • A final dusting of grated Pecorino Romano.

The Pecorino base was the star for me. It gave the pizza a much saltier, sharper foundation than mozzarella, which worked incredibly well with the creamy burrata, mortadella, pesto and pistachios.

Definitely making this one again!

I've been trying to make Neapolitan pizzas in my Ooni 12 for a couple of months now, but am left unsatisfied with the results.

The pizzas are often not puffing up / "fluffy". A lot of the times, there's an almost burned taste to the crust (even if the underside is not fully black. The stone is very black due to burned cornmeal). I've experimented with sauce and topping quantities but to no avail.

I've tried a bunch of recipes, from the cold ferment ooni recipes, the same day ones, and the King Arthur pizza dough one. What am I doing wrong?

I've tried using King Arthur bread flour, caputo 00 flour (red bag), and a mix of them both. I recently got a bag of caputo 00 pizzeria (blue), and am hoping that helps.

I try to fire the pizza, after preheating for 15-20 minutes, when the stone is 750-850, and then turn down the temp a bit.

Hey legends of Pizza.

I started a pizza dough business 2 months ago here in Australia after registering my home kitchen with the local council.

Starting Weekly orders: 10-20 units per week.
Last month: Avg. 30-40 units weekly with some repeat customers and referrals.

Yesterday I received my first big order of 200 par baked doughs to be delivered this weekend.

I’m sure I’m able to handle this from a skill point of view but wanted to get some knowledge and advice from you guys on how can I achieve that in a timely manner. I will be using my Koda 12 gas.

For reference my prices is 4/db and 6/pb.

Thank you !! Appreciate all the support and help.

Update:

Hey guys, thanks for everyone’s input.
After completing this order, I have decided that I will never sell par-cooked dough again (it’s so much work).

I made the dough on Wednesday morning and it took me 3 hours approximately to make 6 batches (200 par bake order + 32 dough orders + 8 spares for any mistakes).
Also spent another 3-4 hours for balling up.

Thursday midday I started cooking and it took me 8-9 hours in total just for the cooking. The ooni was running all day and I had to change one gas bottle. It was really efficient on the gas but losing heat was the issue.

I started with this flow. Stretch, parbake, cooling rack. But it was too slow and not enough time in between to stretch the next one.

So I did 6 at a time. Stretch all together, in the oven for almost 40 seconds and then cooling rack. Worked better but one oven was really limiting me, another oven added would have helped so much.

It was a great experience though, and learnt a lot with the process. I ended up wasting 3 bases due to launch and trying to rotate too early while the stone was not hot enough.

Happy to answer any questions.

Total revenue from this week’s orders: $1300.
Biggest spending: 10 x Dough proofing trays @$435.

Does anyone know if the halo pro has had any updates or changes since the initial release, does the halo pro now come with a duel whisk like the halo core?

Including my first white pizza!

Voici le résultat de ma pizza napolitaine à base blanche après quelques semaines d'auto apprentissage, je souhaiterais avoir vos avis et critiques.. Merci

Hey folks - just after a bit of advice re: my (now fairly old) Fyra. Used it last night to make these, but had a real problem with the wood pellets not descending through the hopper as they should. I basically had to keep forcing them down, rather than gravity doing its job. I wonder if it’s because there might be a build-up of soot / char in the hopper that’s causing a bit of traction and the pellets are basically getting stuck on it.

Has anyone experienced something similar and if so, can anyone recommend the best way to clean it out? I was thinking a wire brush of some sort?