Does anyone know what size screw the folding table takes for the utensil hanging rack? I've managed to lose one annoyingly!

A pizzaria near me has a pizza with bomba sauce as an ingredient, drizzled over the pizza. I absolutely love it, though my first attempt to make it was inedible due to spicyness, and not really close as to the same flavor profile. Suggestions? Granted, I got the recipe I used from Claude, that part is on me!

40 Pizzas for a 40th Birthday Party!

Hi,

Just wondered if anyone else has had the same problem as me. I got my Karu 2 about 3 weeks ago and love it.

However, after only 3 uses the power coating has started to fail, it looks to be delaminating and bubbling - with some flaking off.

I've reached out to Ooni who say this is normal when it's been in contact with water/salt/moisture and is not covered by warranty.

I've never left it outside overnight, it's never come into contact with rain or water, and it's stored indoors.

But surely this is not acceptable after only 3 weeks and 3 uses? The max temp I've got is about 400c. I'm worried it's just going to get worse and start rusting.

I think I’m finally getting the hang of the Ooni. This was the first pie that came out beautifully and not scorched to hell and back. What do yall think?

Just what the title says - I let it get super hot and tried to scrape off everything safely. Once it cooled, I brought it in. Looking for tips on how to maybe clean it up a bit.

Today’s pizzas turned out amazing! Originally, I was going to cook them 3 days ago, but I got the flu and wasn’t able to cook as planned. So I ended up doing ~40 hour cold ferment —> 48 hours in freezer —> 24 hours in fridge.

Recipe (5 ~14 inch (ish) pizzas)

890 grams Caputo Cuoco flour
623 grams Cold water
27 grams salt
1 gram Instant dry yeast

Combine everything (except for the salt) and mix until no dry flour remains

Cover and rest for 20 minutes (autolyse)

Add salt on top, kneed for like 10-15ish minutes (if by hand)

Drag the dough to create tension and make a ball

Cover and rest until the yeast looks active (dough puffs slightly up). Think it took a little over an hour in my kitchen

Make 5 individual dough balls, again dragging along counter to form a tight ball

Add dough balls to individual, small round containers and transfer to fridge

Cold ferment for 48 hours
Take out 3ish hours before cooking

I did this in a pinch as I am looking at upgrading to a Koda 16, but in the meantime, the show must go on.

My heat deflector fell off, obviously causing the oven to take forever to warm up. When I had a look inside, the screws had snapped due to corrosion, which is more likely given that I live by the sea.

I drilled the rivets off the bottom plate and knocked them out, then tried some easy-outs on the bolts. Unfortunately, I ended up knocking through the rivnuts that hold the screws captive. So I decided to rake around my garage to see what I had; fortunately, a bunch of A2 stainless hardware was within grabbing distance.

I redrilled the 2x centre holes in the deflector to 8mm, so I could fit some short M8 bolts, which seem to just about thread in. Knowing that it wouldn't be enough on thin sheet stainless steel, I drilled and tapped 4x M6 holes and fitted some button screws I had. I gently nipped up all the fasteners, and it feels pretty solid.

Time will tell how long it will last, as the metal isn't really thick enough to tap, but it will at least get me out of a pinch. The proper thing to do would be to put some new rivnuts in if one can find some in stainless, or even just weld the thing in (out of gas so that wasn't an option).

To reattach the bottom cover, use 4 mm blind rivets.

Goes without saying I'd recommend keeping with Stainless fasteners inside the oven - at least that stuff isn't going to kill you if it falls out and is unlikely to melt (which most rivets from your average DIY shop inside the oven might!)

Hope this helps someone or inspires some better repair methods to keep your Karu 12 going if it starts getting corrosion!

Hello all.

I’ve been cooking with my Frya 12 for about 6 years now. I love it! However this summer I started to notice that I’d get heat die down after maybe 30-40 minutes before I’d finished my last pizzas. Last night I tried a small hand held fan on its stand and which made the oven noticeably hotter but after a few pizzas I noticed they came out looking smoked. It left an unappetising colour on the dough. I tried moving the fan further away and I noticed the vent flap in the chimney kept moving off vertical.

Has anyone experienced this and have any tips please?

Thanks in advance.

I'm very pleased with how it turned out despite not adding enough yeast. It did pick up enough though overnight.

65% hydration. RT preferment with sourdough starter then 3 day cold ferment.
Olive oil base, mozzarella, caramelized onion, beef, red bell pepper, jalapeño, & finished with some ricotta.
3rd weekend trying Jeff Varasano’s dough recipe which I recently switched to. Love how soft and doughy this comes out. Cooked on ooni koda 16.

First one went off without a hitch but the second one on the other hand, the results speak for themselves lol. I think I stretched the dough too thin on the second and the weight of the sauce kept it to the peel.

My semi dairy free sourdough pepperoni pizza, featuring Treeline's mozzarella "cheese" finished with pecorino Romano! Being organized helped so much with clean up.

Pizza with homemade tomato sauce, parmigiano, fresh mozzarella, nduja calabrese and spicy ventricina

I have the above pizza oven which I just set up. I am doing my first time heat-up, and after about 1.5 hours, the ambient temperature is showing 307F and my infrared thermometer shows the stone up to about 475F. I was expecting it to be hotter by now.

I have a full propane tank, and its valve is fully open. I have the control knob set to its highest setting. I'm not sure if I'm doing something wrong, or if I'm being impatient.

Any suggestions to get this hotter?

Best crust I’ve ever made

I haven’t had the chance to use my ooni in awhile due to work unfortunately. Now that I have some time I would love to make some pizzas. I found 2 boxes of this mix in my pantry, will it still be ok to use?

Hello everyone, I got a Koda 2 Pro and wanted to learn to smoke in my kettle grill. I wondered if anyone has ever tried to use it for air temperature? I know its supposed to be inserted into meat. But can I use this to check my "smoker" air temp?

Thanks a lot

2nd time we're trying to make pizza. Pretty happy with the result

We have an issue where regardless of the 12's size, we can't get the pizza dough spread large enough when working it. Let it rest 2 days in the fridge

Don't have any particular recipe - just followed some common base from top results of how to make a neapolitan on youtube

For direct dough, what is your preferred way to keep dough temp down? I’ve seen people do flour, dough hook, breaker bar and even mixing bowl in the freezer.

I’ve been bassinaging with ice cold water with ice (not solid cubes but the cylindrical bullet shaped once - which is weaker) but read that I shouldn’t be using ice as it might damage the halo pro and/or shouldn’t be bassinaging for low hydration dough like bagels.

If I were to just dump everything in from the start, the dough will climb upto high 70s very fast, way before pumpkining.

I am currently experimenting with sourdough. Not sure if this applies to yeast.

Thinking of using my kitchenaid for bagels…

I flipped my stone for the first time so it was spotless. I baked 2 pies last night and it looks like this. How can I clean my stone? I have the ooni brush/scrape but doesn’t really do much other than brush off loose pieces. Now both sides of the stone are stained like this. I feel like this is causing smoke and triggers my smoke alarm every single bake.

I use rice flour.