Ooni karu 16. Awesome oven for a portable, but not cheap.
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I’ve got 5 oonis used across 2 business. These are the best but high use and the stone bases crack. I have each ooni pushing 30 pizzas a day. They moderate temperature really well and can basically sit on 400 degrees if used correctly. Pulling out a quality pizza in under 2mins. Customer feedback sits at 4.9/5 from a couple hundred reviews in the short time I’ve been operating.
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Is there one people should get for domestic use, or are you using a commercial variant?
Im gonna do a chciken and avocado in a neplotan style fermented crust. Maybe drizzle some pesto over it. Ill post some pics. My plan is to parbake the base then just add some cooked breast chicken to the top and put back under the flame just long enough to warm it up, Maybe 10 to 15 seconds and then dress with a guacamole and sour cream topper after the bake and grated chees and pepper over while its hot
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I’ve gotten to the point in my life where I don’t really care what people have on their pizza, but if you call pizzas a ■■■■■■■ pie like an American, you’re dead to me.
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When the moon hits your eye like a big pizza pie, that’s amore…that’s amore!
I’ve got an Ooni Koda 16 and I love it. Bought it when they first came out and made heaps during lockdowns in 2020.
I’ve found a good Neapolitan-style recipe, uses the Caputo red flour as it’s good for long ferments.
INGREDIENTS
- 600 ml Water - Room temperature
- 1 kg Le 5 Stagioni Napoletana Pizza Flour, or Caputo Tipo 00 (both red)
- 30 grams Salt
- 1-2 grams Fresh yeast
INSTRUCTIONS
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Get your mixing bowl, pour in 600ml of water and add 30g salt.
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Mix this well using your hand to help dissolve the salt.
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Add 100g (10% flour) to the water and mix it through with your hands until the flour dissolves. This will result in a crepe/pancake consistency.
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Next, add the yeast to the mix helping it to quickly melt in the water using your fingers and mix through with your hand again.
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Now, the important part, add the flour using one hand, a small amount at a time, not all at once and mix with your other hand as you go.
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Once the dough has started to come together really well, flip it out on to a bench and start to knead it with both hands absorbing all the remaining flour.
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Keep working the dough until you find it has come together and has a smooth consistency.
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Next you need to check if your dough has been worked enough and you have 2 options:
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Press down on the dough ball with one finger and if it bounces back, chances are, it’s ready.
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Using a thermometer check the temperature of the dough by sticking it right into its core and aiming for a temperature of between 23°C – 26°C.
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Once ready, place the Neapolitan pizza dough aside to rest on a flat surface, covering it with a damp cloth so it doesn’t dry out. Leave this to rest for at least 2hr.
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Once 2hr have passed, it’s time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 250g.
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To make the dough ball, the easiest way, roll it in a circular motion over and again in the one spot, using the palm of your hand until you have a smooth surface, round ball.
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Once you have made the Neapolitan pizza dough balls, place them in a flat surface air tight container. Leave this in an ambient location with a temperature between 16°C – 18°C for 24hr.
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After 24hr your dough balls should have risen and are ready to use. Sprinkle flour on to the bench, placing the dough on top and starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a nice cornicione.
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Gently stretch this by then picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this before shaping it into a circle and then resting it on your bench.
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Add your favourite toppings and eat. Just don’t call it a pie or the Neapolitan pizza secret police will be onto you.
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You @ruxpin are a very fine individual - will try this on the weekend.
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I have a pretty solid and easy way to do the dough now simliar to what you are doing but I just want simple, that looks cool but too many steps for me.
I make pretty good pizza that I acknolwdge will never be able to get to a high en restaraunt grad with home equipemnt but is pretty damn close and never get any compaints. Im still finding better ways to cook though
I have gozney small one and Im playing now with temp. I find them too hard to cook , as in burn too much if the oven runs at max tem. So now I get to about 400 to 420 and try to not let it get to max temp as the line is too fine between great and burnt.
Also I out some semolina mied with the bench flour for the stretch and find that if you have too much semoline on the dough, it accunulates and burns too easy.
For this reason I have a wet/damp rag I use to pusg in and clean the stone in between each back to stop the bottom burns too much and now I turn the oven down to min in between each bake as well so it doesnt run too hot
Even at 420 the pizz still cooks very fast but it seems a bit more managable at this slight lower temp
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I don’t recommend using a damp cloth as it can rapidly cool the stone and cause it to crack. I just use a brush.
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yeah I thought that , but have been using this damp cloth for a while now and no issue. I read a that someone says the ooni stones are prone to cracking . maybe the gozney is better in this regard . I have a brush but I find it doesn’t get rid of excess residue very well . mind you I think a bit burnt here and there is where it’s at anyway . if 8 cooke more than 3 or 4 in a session I definately need to clean the stone somehow
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It looks like a lot of steps but once you’ve done it gets less daunting.
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I use semola flour instead of using normal flour when I form the pizzas, it’s much finer than semolina and helps it slide off the paddle.
These are domestic ovens, I’m just exploiting them.
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Can I interest you in some cheap child labour?
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I have had some unreal pizza from gozney domes when the pizza is prepared commercially . they are great
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I think most Pizza ovens can cook you a good pizza. I went with the Ooni Kuru 16 because it has both the wood and gas attachment option.
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Mind sound sacrigligous but theres an electric ooni.
Sounds freakin good for quick pizza.
Expensive appliance though