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My wife just won an Ooni Karu 12 and I'm very excited to start making some pies. I'm a very novice pizza chef having only really made them in a 500° oven. Anyone with experience with the Ooni line have advice/tips? Essential accessories? I've already ordered a peel and a thermometer. How well do they do in cold weather?
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Dec 3, 2021 01:05
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| # ? May 19, 2024 09:54 |
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I started pizza dough an hour ago and miscalculated the flour (instead of 1150g flour + semolina, I put in about 1025g). I ran it in the stand mixer for about 10 minutes and it came out awfully thin and sticky. When I realized what I had done, I kneaded in the rest of the flour for a minute or two and crossed my fingers. Is it likely to come out ok? Is this the kind of thing you can take a mulligan on?
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Dec 3, 2021 05:50
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HolHorsejob posted:I started pizza dough an hour ago and miscalculated the flour (instead of 1150g flour + semolina, I put in about 1025g). I ran it in the stand mixer for about 10 minutes and it came out awfully thin and sticky. When I realized what I had done, I kneaded in the rest of the flour for a minute or two and crossed my fingers. Is it likely to come out ok? Is this the kind of thing you can take a mulligan on? Speaking from experience as a commercial baker, yes; not only can you mulligan extra flour, but the salt, sugar, and yeast too. 
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Dec 3, 2021 06:05
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lifts cats over head posted:My wife just won an Ooni Karu 12 and I'm very excited to start making some pies. I'm a very novice pizza chef having only really made them in a 500° oven. Anyone with experience with the Ooni line have advice/tips? Essential accessories? I've already ordered a peel and a thermometer. How well do they do in cold weather? well i've not had much luck with mine...probably havent tried using it for almost a year now? i pretty much gave up because i found it far too frustrating compared to ny pizza in my oven or detroit style in my oven. but you will need two peels, wood for launching the pizza and a thin one for turning/removing it.
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Dec 3, 2021 06:32
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HolHorsejob posted:I started pizza dough an hour ago and miscalculated the flour (instead of 1150g flour + semolina, I put in about 1025g). I ran it in the stand mixer for about 10 minutes and it came out awfully thin and sticky. When I realized what I had done, I kneaded in the rest of the flour for a minute or two and crossed my fingers. Is it likely to come out ok? Is this the kind of thing you can take a mulligan on? You’ll likely be fine.
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Dec 3, 2021 06:40
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BraveUlysses posted:deeeetroit baby. used kenjis recipe but added some sourdough and cold fermented for 4 days. Perfection 
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Dec 3, 2021 15:23
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lifts cats over head posted:My wife just won an Ooni Karu 12 and I'm very excited to start making some pies. I'm a very novice pizza chef having only really made them in a 500° oven. Anyone with experience with the Ooni line have advice/tips? Essential accessories? I've already ordered a peel and a thermometer. How well do they do in cold weather? I have had mine for a month or so and have really enjoyed it. A peel is a necessity, I also got the metal turning peel and am glad I did, its much easier to maneuver. (this one, but I am sure there are cheaper ones: https://ooni.com/products/ooni-pizza-turning-peel ) I'd say that the pizzas I have made on it are definitely the best I have ever made, after years of the standard 500-degree oven its like night and day better. But you have to be careful not to burn it since it cooks so fast, and really my main challenge has been a clean launch. Watch this video: https://www.youtube.com/watch?v=F7kIjZh2rxU Its helpful, and I'd say to err on the side of more flour (or even better, semolina) underneath, even though it can cause a bit of charring on the base. Also, once the toppings are on it has to go in fast, or else the sauce will start to seep through and stick everything to the peel. Once the dough gets really stuck on the peel it's a lost cause, pretty much. I hope you enjoy it! Ishamael fucked around with this message at 15:45 on Dec 3, 2021 |
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Dec 3, 2021 15:37
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Re: Detroit pizza Without access to brick cheese, what is the best substitute?
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Dec 3, 2021 20:42
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I use the same low moisture whole milk mozzarella that I use for ny pizza
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Dec 3, 2021 20:57
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I read a 50/50 mix of mozzarella and monterey jack before and that gave me a very similar vibe. Or rather, I was using that mix beforehand until I stumbled across some brick cheese. When I tried that cheese, it really did seem like a blend between the two.
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Dec 4, 2021 02:08
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Brick cheese is just a semi-hard surface ripened cheese. It’s what you get when you do just sort of a standard boring middle of the road cheese making process and then press it into the shape of a brick (and also maybe use bricks to do it). Any sort of mild flavored cheese that melts well will stand in fine for flavor of what you’d find outside Wisconsin, so Monterey Jack is okay, but mixing it with low moisture mozz will get you the right consistency. I very much find it interesting because that’s the type of poo poo-cheese you could buy in big blocks for cheap growing up, and it’s about as special as the mild cheddar that all the big commercial producers make. Melts drat well on a pizza though.
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Dec 4, 2021 05:49
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Yeah normally when the olds reminisce about stuff, it's through some kind of rose-tinted glasses, but I get the vibe that government cheese was something else and oddly elevated.
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Dec 4, 2021 09:18
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As someone who had his share of government cheese growing up, what we got was a large block of unsliced American cheese. I do not remember it being anything to covet. We also got a lot of butter. LMAO at the government just giving poor people more butter than they can possibly use.
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Dec 4, 2021 15:23
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I don’t think it was ever government cheese, but it was the cheap stuff at the grocery store in Wisconsin when I grew up. Government cheese would be the ultra processed stuff like American cheese, probably due to the ingredient cost being lower. I’m not sure that I’d use that on pizza myself. Burgers though… Point is, brick cheese is fine, but really not special. Some are yellow, some are white.
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Dec 4, 2021 17:39
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Catered a beautiful wedding for about 50 people on the dry lakebed outside of Vegas. Perfect weather and great pizzas!    Pizzas from top to bottom: Pepperoni, one NY style and one Neapolitan style "Grandpa White" Pie - white pie with confit garlic and lemon garlic ricotta dollops NY style cheese Margherita
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Dec 5, 2021 06:01
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 Pizza wedding best wedding.
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Dec 5, 2021 13:41
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Why is one of your assistants twice as tall as the other?
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Dec 5, 2021 13:52
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bolind posted:Why is one of your assistants twice as tall as the other? My wife is 4’11” and my chef is 6’4”. Plus the wide angle lens, haha!
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Dec 5, 2021 16:10
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Looks really nice. I have an unexpected trip to Vegas coming up, but I assume the restaurant won't be open yet. I'll still have a reason to go back one day.
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Dec 5, 2021 17:27
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Those look super good. If I’m ever in Vegas I will definitely stop by your place.
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Dec 5, 2021 17:42
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Guy Axlerod posted:Looks really nice. I have an unexpected trip to Vegas coming up, but I assume the restaurant won't be open yet. I'll still have a reason to go back one day. We're open now at a multi-chef concept space in DTLV, it's an incubator space that we're in until the brick and mortar opens up. Open Thursday-Sunday currently, you can check our hours at yukonpizza.com or on IG @yukonpizza I know at least a couple goons have come through, always happy to share the sourdough story and pizza.
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Dec 5, 2021 17:50
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Nice, adding to my list.
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Dec 5, 2021 18:07
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ogopogo posted:My wife is 4’11” Then my wife has half an inch on yours!   Pies look amazing, as always.
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Dec 5, 2021 20:29
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I got some buffalo mozz, it's way nicer than the lactose-free mozzarella I've been using, and apparently low lactose content. I only started making pizza when my girlfriend stopped being able to eat lactose, shortly after we moved to a country where the diet is 90% cheese. Lol. The dough behaved a bit weirdly today, a bit sticky. Tasted good though. 
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Dec 5, 2021 21:47
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 I love this pizza recipe because it reheats so drat well.
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Dec 5, 2021 22:49
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https://i.imgur.com/RfOTgqU.mp4
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Dec 7, 2021 20:38
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drat that should be illegal. Does anyone have any tips/articles/videos on dough shaping? I'm trying to get a classic ring crust and I'm failing miserably. My pies all turn out like puffy discs with no discernible edge roll to grab onto.
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Dec 7, 2021 20:48
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Here's a vid of me doing it https://media.discordapp.net/attachments/915713803751161926/915717558152355881/5v1tpgN.mp4 it's like making a plate on a pottery wheel, poke your finger down the center and work out the rim
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Dec 7, 2021 21:24
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What do folks use to make their peel nice and slidey? I'm using cornmeal but I can rarely make the pizza slide easy unless I use way too much
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Dec 8, 2021 04:04
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Some people use parchment paper, that's probably the easiest. It took me a while to get a feel for the cornmeal. I make sure that everything else is ready first, oven ready to go and all toppings out. I dust a wooden peel with cornmeal, and then stretch the dough and lay it on the peel. No stretching once on the peel if I can help it. I give the peel a shake to make sure it's sliding free, it's easier to add more meal before toppings go on. Then add the toppings, shake again. Straight into the oven, the longer it sits the more it sticks.
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Dec 8, 2021 04:42
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HolHorsejob posted:What do folks use to make their peel nice and slidey? I'm using cornmeal but I can rarely make the pizza slide easy unless I use way too much I started using semolina instead of flour or corn meal and it works way better, I’m definitely sticking with it.
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Dec 8, 2021 06:30
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HolHorsejob posted:What do folks use to make their peel nice and slidey? I'm using cornmeal but I can rarely make the pizza slide easy unless I use way too much Rice flour. It doesn’t burn nearly as bad as cornmeal.
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Dec 8, 2021 12:37
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HolHorsejob posted:What do folks use to make their peel nice and slidey? I'm using cornmeal but I can rarely make the pizza slide easy unless I use way too much Not quite an answer to your question, but a Superpeel might be a good option. I don’t think I can go back after using one.
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Dec 8, 2021 13:39
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The Ooni Koda 12 arrived today! I've been making pizza for a couple years using the Elements of Pizza methods, but does anyone have any tips for moving up to the Koda? I already added a cheap-o amazon 7" turning peel and IR thermometer to the toolkit to help. Any good dough recipes to try out for starters, or guidelines for adapting EoP dough recipes for the hotter oven? IIRC Forkish mentions the actually neopolitan restaurants he visited in Italy use a lower hydration dough when baking at 900F compared his recipes that are adapted for 500-550F. However, IIRC from previous discussions in this thread, some here like to actually raise hydration for the faster/hotter bakes (essentially the opposite of what Forkish says).HolHorsejob posted:What do folks use to make their peel nice and slidey? I'm using cornmeal but I can rarely make the pizza slide easy unless I use way too much I usually just use AP flour on a wood peel without much issue. The main trick I've found is that if the dough is sitting on the peel for too long while you're building the pizza it'll get stuck, so you just need to jerk the peel every so often to keep the dough sliding.
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Dec 9, 2021 01:34
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We had a one year anniversary party for the space that we’ve been working out of! It was a slapper of a day, and we sold out after making 150 pizzas. A friend was able to catch some cool shots of me working the oven near the end of the day. https://i.imgur.com/P71u63T.mp4 https://i.imgur.com/KVYf5IJ.mp4
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Dec 13, 2021 06:37
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ogopogo posted:We had a one year anniversary party for the space that we’ve been working out of! It was a slapper of a day, and we sold out after making 150 pizzas. A friend was able to catch some cool shots of me working the oven near the end of the day. This is awesome! Congrats man
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Dec 13, 2021 16:09
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would definitely pay money for that pepperoni
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Dec 13, 2021 18:45
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bees x1000 posted:would definitely pay money for that pepperoni I would do more than pay money.
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Dec 14, 2021 12:52
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I was in Las Vegas this past weekend, but I couldnt make it out 
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Dec 14, 2021 15:51
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Can someone recommend a decent pizza pan/stone for around $40 or so? I'm shopping for a Christmas present for someone who loves pizza. I know they make a lot of frozen pizza, would a stone/pan be beneficial for making those as well? Or is it generally for homemade pies?
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Dec 17, 2021 15:16
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