Quoted from EricHadley:My Ooni came this weekend! I am working on a sour dough starter then it’s pizza time in about a week!
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Where do you get your sourdough starter? We moved from California to the East Coast and cant find good Sourdough bread anywhere. Would love to start making my own and take a shot at pizza dough as well.
Quoted from Goyomex:Where do you get your sourdough starter? We moved from California to the East Coast and cant find good Sourdough bread anywhere. Would love to start making my own and take a shot at pizza dough as well.
It takes about a week to make your own starter, it’s just flour and water mixed and have sit in a mason jar at room temp covered with a paper towel or a cloth Then everyday feed it some more flour and water.
Quoted from Goyomex:Where do you get your sourdough starter? We moved from California to the East Coast and cant find good Sourdough bread anywhere. Would love to start making my own and take a shot at pizza dough as well.
Starter is super easy to make! Just need flour, water and about 5 days time. I just followed this: https://ooni.com/blogs/recipes/how-to-make-and-maintain-a-sourdough-starter
Many thanks Pinballlew ,
EricHadley and RVH I was under the impression I needed a base starter to work with but you’ve given me some great resource material to start “growing” my own. Much appreciated. Just got a new pizza oven - can’t wait to start work on a sourdough pizza dough option.
Quoted from Goyomex:Many thanks Pinballlew , WackyBrakke and RVH I was under the impression I needed a base starter to work with but you’ve given me some great resource material to start “growing” my own. Much appreciated. Just got a new pizza oven - can’t wait to start work on a sourdough pizza dough option.
Yup, and your starter will be unique to your part of the country/home based on the natural bacteria and yeast that are floating around...
Sourdough pizza dough is a staple in our family now. My kids absolutely love it and one of them is about the pickiest eater I have ever seen LOL.
I recently ordered a Camp Chef 2 x 3000 btu burner stove for our new campsite we are setting up about 3 1/2 hrs south of our home and because of your thread just ordered the Artisan pizza oven attachment. Can't wait to join the club and taste the pizza! Thanks for lots of great ideas! Has anyone else had any experience with the Camp Chef Pizza oven?
Pretty much the best canned tomatoes on the planet are on sale on Amazon for about nine dollars cheaper than I’ve ever seen them for six cans, they make great pizza sauce among other things.
Get them while it’s hot!
Bianco DiNapoli Organic Whole Peeled Tomatoes
A5256731-2C0A-41A3-8EFB-2BF80E67B2C6 (resized).pngGot an Ooni Koda 12 for Christmas. Haven’t had time to use it until tonight. Homemade dough. Homemade sauce. Fresh mozzarella sliced/shredded down. Used some Ricotta for sampling. Good results. I think my dough needs some tweaking. Used Anna 00 flour and used Anna’s recommended dough recipe.
E5A3493A-0639-4B56-A16D-D1BE87E06221 (resized).jpegFF8734EE-6F4A-42F7-8B2C-5B0EB3011DC2 (resized).jpeg19292D58-2897-4EF4-BA9B-DE86C4E127B4 (resized).jpeg081CBEAF-56C4-4241-ABE1-12DAD98BC593 (resized).jpegI started making my own pizza at the beginning of the pandemic. [Removed]
Surprisingly they come out better than anywhere I could order from.
But... What a time sink. Making the dough is easy and quick. Spreading the dough into shape and adding home made sauce and adding cheese and adding toppings.... This is a long process.
So yeah, I like my homemade pizza but it always takes longer than one would think when actually putting the pizza together.
Is this just me or does anyone else find making the pizza a time consuming process? I do typically make one batch of dough which goes to 3-4 pizzas at same time.
Quoted from luch:is that a special pizza scissor above ?
yes, i think these are made by chef'n but the important feature is the offset blades
My Baking Steel arrived this week, and I'm officially in the club!
Cheese pizza
hot sopprasat pizza
Used Bobby Flays dough recipe, and some Dom Pepimo sauce. Hot Soppresatta on the one.
Overall, pretty good. Dough was a little thick, and could definitely use an upgrade in the sauce dept, but the family enjoyed it.
Quoted from ectobar:Used Bobby Flays dough recipe, and some Dom Pepimo sauce. Hot Soppresatta on the one.
Overall, pretty good. Dough was a little thick, and could definitely use an upgrade in the sauce dept, but the family enjoyed it.
Welcome to the club. Bobby Flay dough recipe, with some slight seasoning mods, is my go to dough recipe!
Too much snow for the pizza oven today - getting antsy waiting for warmer pizza makin weather!
Quoted from eyeamred2u:Considering adding this to my pizza oven arsenal.
https://halo-pg.com/product/versa-16-outdoor-pizza-oven/
as a comparison, the 16" Ooni ovens have burners at ~24000-30000 BTU depending on model, Blackstone pizza ovens use 60000 BTU burners, Versa uses 9600 BTU infrared burner below the stone, with 15000 BTU burner in back. Gozney Dome is 28000
Cool thread! The little lady and I have been making pizzas at home for the past couple of years. We just buy the pre-made dough from the grocery store and make our own sauce and add any toppings we think might be delicious. Pepperoni is always good as is chicken & bacon, but our new favorite is andouille sausage.
Some really cool pizza ovens pictured here and maybe one day we will get one, but we are currently having good success using the kitchen oven. We use a cast iron skillet to make a deep dish pizza and a rectangular pan to make Detroit style. Pictured below; BBQ chicken, bacon, and onion deep dish and Detroit style pepperoni.
460CB5D2-0248-4137-B582-9B0B913CADFA (resized).jpegEE4B6653-15B8-48B9-9E60-0008541BB6D7 (resized).jpegDid Detroit Style over the weekend. Only issue I'm having is figuring out how long to bake at 450. Most recipes call for 500-550, but that causes the smoke alarms to go off in our house. Results were solid, but I don't remember how long I cooked for haha.
20220206_160230 (resized).jpg20220206_160428 (resized).jpgWe have and use an Ooni with lots of success - usually prefer the Naples style pizzas we grew to love visiting Italy.
However this one is worth a go. Deep dish, just need a cast iron pan and it’s damn good.
https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe
When we do this one it’s as a base recipe - add whatever toppings as usual.
Quoted from Pugster:We have and use an Ooni with lots of success - usually prefer the Naples style pizzas we grew to love visiting Italy.
However this one is worth a go. Deep dish, just need a cast iron pan and it’s damn good.
https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe
When we do this one it’s as a base recipe - add whatever toppings as usual.
Nice. I’ve been meaning to try deep dish in my cast iron. I also cook in an Ooni. Do you cook with wood or gas fired Ooni? What temp do you find best for the deep dish?
Quoted from Flancrest_ent:Nice. I’ve been meaning to try deep dish in my cast iron. I also cook in an Ooni. Do you cook with wood or gas fired Ooni? What temp do you find best for the deep dish?
We have the original gas fired Ooni Koda and it’s been great - although I must admit I see the dual fuel version is out there and get a little green with envy.
As far as deep dish goes, we actually do that one in our conventional oven as per the recipe - 450 degrees. I was skeptical (pizza snob) but it’s really worth a try. It’s in the rotation now when we are jonesing for something a bit different in the pizza department.
Quoted from indypinhead:Yikes.....those are costly
I got it at last years price so -$300.
Maybe I’ll do 1st cook tonight, can’t wait to try it.
I heated it up last night and the floor seams to have way more even heat than my Rocbox and the floor size is quite a bit bigger.
I’m going to use coal fire in it in the summer when. I watch people cook Woodfire pizza the crust turns out really nice evening brown looking.
I’ll be selling my Rocbox to make up for some of the cost.
I’m pumped for this oven.
What's the best bang for the buck gas pizza oven.
Looking to start making some pizza pies in a couple weeks. Thanks
Quoted from Spiderpin:What's the best bang for the buck gas pizza oven.
Looking to start making some pizza pies in a couple weeks. Thanks
Quoted from Spiderpin:What's the best bang for the buck gas pizza oven.
Looking to start making some pizza pies in a couple weeks. Thanks
this is a question of what type of pizza you're hoping to make. If you're aiming for New York Style or "American" Style (dominos/pizza hut) or Detroit Style or even New Haven style, you can get very good results from your home oven (whether it's gas or electric).
If you're trying to make neapolitan style, i would wait to see what kind of results people get from the halo (linked somewhere above) because the rotating pizza stone is a huge advantage over manually turning in such small ovens and for efficiency making multiple pizzas as the only cook.
Quoted from Spiderpin:What's the best bang for the buck gas pizza oven.
Looking to start making some pizza pies in a couple weeks. Thanks
You can cook a great pizza in you’re home oven. I posted this vid awhile back. I recommend a baking steel to cook on.
For propane ovens I love my Roccbox!!! It’s Indestructible and has a thermometer under the stone which help me to make my pizzas More consistent by knowing when the stone is heat soaked.
The newer ooni propane models also look good.
I would stay far away from the Halo. The rotating stone is only a gimmick and looks like real trouble!
I got a new 14" cast iron pan, so I thought maybe I'll make Chicago deep dish for the first time. I have one vegetarian and one that doesn't eat red sauce, so that means three pizzas. I think it was great, but it turned out to be a big bust except for the non red sauce pizza. Last year I was on a detroit pizza kick and my family nicely told me to stop. They called it an upside down pizza because sauce is on the top. Well, I guess my family hates sauce on the top no matter the style.
IMG_20220212_191056201 (resized).jpgIMG_20220212_191046817 (resized).jpgIMG_20220212_191041063 (resized).jpg
Quoted from RVH:The rotating stone is only a gimmick and looks like real trouble!
Not sure i understand this complaint. Have you owned an oven with rotating stone? The 2stone and Blackstone pizza ovens both use rotating pizza stones, and it makes the oven easier to use. It's certainly not a gimmick... Whether it looks like trouble is a different question, I've replaced the motor twice in the 6 years I've owned the Blackstone, once free under warranty, once with $25 rotisserie motor. But, I've never had to worry about re-orienting a pie mid-bake
I'll also add that adding a motorized stone for the Ooni is one of the most popular mods (see fb group "ooni hack")
Quoted from misterschu:The 2stone and Blackstone pizza ovens both use rotating pizza stones, and it makes the oven easier to use. It's certainly not a gimmick... Whether it looks like trouble is a different question, I've replaced the motor twice in the 6 years I've owned the Blackstone
Definition of gimmick from Oxford languages is
A trick or device intended to attract attention.
Seams to check that box there.
The 2stone and Blackstone seem to be out of production, I wonder why?
You say you’re blackstone only breaks down every 2-3 years, sounds great!
Also this doesn’t seam like a very strong referral to buy sail Halo.
Quoted from misterschu:If you're trying to make neapolitan style, i would wait to see what kind of results people get from the halo
I’ve watched the few videos on the Halo and it doesn’t look like they are cooking Neapolitan pizzas on it, not a bad thing for me as there not my jam anyway.
Quoted from Pugster:We have and use an Ooni with lots of success - usually prefer the Naples style pizzas we grew to love visiting Italy.
However this one is worth a go. Deep dish, just need a cast iron pan and it’s damn good.
https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe
When we do this one it’s as a base recipe - add whatever toppings as usual.
Thanks!
Maiden voyage with the Roccbox last night. Still need to work on my dough and stretching but it tasted great and didn’t have any disasters, so I’ll call it a success!
4DF5DDE8-97AF-489E-A6D2-100B23122835 (resized).jpegA35164DB-236B-43DD-8210-E24091E23ADA (resized).jpegBA5F5FE5-1984-46E2-B6E5-F8743CDE0D16 (resized).jpegD6585B4B-E679-4590-A332-EDD050E383A2 (resized).jpegD90CEB14-3097-4073-B60B-92044B91D128 (resized).jpegI joined the club last week with a Ooni Koda 16. I was in a local pizza place recently and wondered how hard it was to make a real pizza (not frozen/pre-made) on my own.
Turns out, it’s way more complicated than I realized! I’ve studied Vito Iacopelli’s YT videos and learned a lot.
My first pizzas are a little rough 
, but it’s a start. Appreciate all the tips in this thread!
97CB3CD9-9B0E-44A7-A7D2-A1230291A36E (resized).jpegAB90BE74-29AC-4DF7-97ED-D295F3990397 (resized).jpegA9024101-816D-4291-B6D4-F2DEF490352A (resized).jpeg4C2EE2B9-81A6-4191-966A-AA07605A85DA (resized).jpegQuoted from riggy469:Maiden voyage with the Roccbox last night
Nice set up! I practiced the turning peel with a magazine on the table when I first got mine.
Quoted from Bellagio:I joined the club last week with a Ooni Koda 16.
Nice as well! That oven is dead sexy right!
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Chatham, NJ
Newmarket, ON
