r/ooni

48 hours cold fermented (Sainsbury's) very strong Canadian wheat bread flour, 62% hydration. Halo Core | Volt 2.

Did a pizza day with some friends with the ooni. One of them is from NJ, where apparently this exists. It was delicious. The pasta gets a little crispy on top, wonderful texture.

Do you travel with your pizza oven? If so what does your set up look like? This set up has been camping and to many of my friends houses and gets packed away and no other equipment needed (cutting board and cutter are off camera)

Very first attempts with my new Ooni! Any tips for next time? I used a fire starter, lump charcoal, and applewood!

Came out pretty good. Ham & Cheese

The last one the gas ran out and it didn’t rise 😒

3rd time using my ooni koda 12. Getting my recipe dialed in. 70 percent hydration. 48hr cold proof

I have just bought a Koda 2 Pro and seasoned it this evening. However, the ambient hub only shows a temperature of 346 degrees celcius after 35 minutes? It also seems to have plateaued at this level. It's a bit windy, but I have placed it with the back against the wind, so I don't think this is the reason.

I was under the impression that it should be around 500, so +150 degrees below that seems a bit off.

Is it safe for cooking food in now? What is the next step - measuring with IR? It's on propane and I have attached an image of both the pressure gauge on my 5kg gas canister, and the Ooni.

Hope you guys can help!

EDIT: I reached a maximum ambient temperature of around 470C today after around 40 minutes! I disconnected the regulator and connected it again to the canister. Then I turned it slowly on, and that worked. The flames are nice and blue at the bottom, and they seem a bit larger near the entrance.

I'm receiving an IR thermometer today so I can meassure the stone temperature so I can start baking 🍕.

Thank you guys for all the recommendations.

A buddy brought a ton of corn, but we didn't have any grills or pots for a boil, so we fired up the ooni again. Took much longer than I expected, but cooked up great

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.

Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.

Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻

First pizza made in a while. Kept classic

68% hydration 500g ball
Crushed whole peeled San Marzano tomatoes
Shredded Galbani Mozzarella
Hormel Cup and Crisp
Mozzetta banana peppers

When making my NY Style Pizza, I preheat the oven with the dial on max. I use Natural Gas. After about 30 minutes the stone is over 900F. When I am ready to launch the pizza, I turn off the flame completely and let the oven cool to 550F-600F. Then I launch the pizza and let it bake for 4-5 minutes rotating once at about the 3 minute mark. After about 5 minutes I turn the flame on low and rotate ever 30 seconds or so until the top and crust is fully cooked. My last few pizzas have come out exactly how my family likes it, so I am happy.

My question is… is there an easier way to do this? Or an alternative method I should consider?

I’ve been trying so many dough recipes. This one took just three hours, although I only gave it 2,5 hours and it was absolutely perfect:

https://youtu.be/7-5eCAiUYPg?is=JEa78ikYZg\_AbSBS