▲ 108 ▼ [I Made] NY Style Pizza Fresh from an Ooni Koda 12 (lemmy.world) submitted 3 years ago by steve228uk@lemmy.world to c/foodporn@lemmy.world 12 comments fedilink hide all child comments
[–] MorrisonMotel6@lemm.ee 14 points 3 years ago (1 child) Hey, neat! The fediverse is so popular that we're getting ads disguised as "content" now! We did it! permalink fedilink source hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 9 points 3 years ago If Ooni want to give me a free oven, I’ll take it. This one cost me hundreds but it’s a product I like and want to talk about. Not an ad. permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 9 points 3 years ago If Ooni want to give me a free oven, I’ll take it. This one cost me hundreds but it’s a product I like and want to talk about. Not an ad. permalink fedilink source parent
[–] derin@lemmy.beru.co 3 points 3 years ago (1 child) What are your thoughts on the Ooni? permalink fedilink source hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 7 points 3 years ago (1 child) I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it. permalink fedilink source parent hideshow 2 child comments replies: [–] terawatt@lemmy.world 2 points 3 years ago (1 child) On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕 permalink fedilink source parent hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 2 points 3 years ago I'll have to give that a go! I've been using a turning peel and I feel like I'm knocking the sides constantly 😟 permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 7 points 3 years ago (1 child) I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it. permalink fedilink source parent hideshow 2 child comments replies: [–] terawatt@lemmy.world 2 points 3 years ago (1 child) On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕 permalink fedilink source parent hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 2 points 3 years ago I'll have to give that a go! I've been using a turning peel and I feel like I'm knocking the sides constantly 😟 permalink fedilink source parent
[–] terawatt@lemmy.world 2 points 3 years ago (1 child) On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕 permalink fedilink source parent hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 2 points 3 years ago I'll have to give that a go! I've been using a turning peel and I feel like I'm knocking the sides constantly 😟 permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 2 points 3 years ago I'll have to give that a go! I've been using a turning peel and I feel like I'm knocking the sides constantly 😟 permalink fedilink source parent
[–] Fartpoopbuttturd@lemmy.world 2 points 3 years ago (1 child) That looks great. Care to share your dough prep? permalink fedilink source hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 5 points 3 years ago I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven. Yield: 2x pizza 275g dough ball 57% hydration 333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2% permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 5 points 3 years ago I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven. Yield: 2x pizza 275g dough ball 57% hydration 333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2% permalink fedilink source parent
[–] NotSpez@lemm.ee 2 points 3 years ago (1 child) Looks so tasty! What is your dough recipe? permalink fedilink source hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 3 points 3 years ago I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven. Yield: 2x pizza 275g dough ball 57% hydration 333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2% permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 3 points 3 years ago I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven. Yield: 2x pizza 275g dough ball 57% hydration 333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2% permalink fedilink source parent
[–] SeatBeeSate@lemmy.world 2 points 3 years ago (1 child) I love those little pizza ovens but imagine myself using it once and never again. permalink fedilink source hideshow 2 child comments replies: [–] steve228uk@lemmy.world [S] 4 points 3 years ago You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄 permalink fedilink source parent
[–] steve228uk@lemmy.world [S] 4 points 3 years ago You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄 permalink fedilink source parent
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