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Forum » Rate my homemade pizza
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Thread: Rate my homemade pizza

post 1687569373 08-01-2023, 07:23 AM
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#61
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Ill take a pepperoni pizza, hold the char plz
Subscribe for extra premium content (no noodz sorry guys)
post 1687569473 08-01-2023, 07:26 AM
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Originally Posted By Procta⏩
Ill take a pepperoni pizza, hold the char plz
post 1687569583 08-01-2023, 07:28 AM
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So I stuck my dough in my mailbox for 90 seconds while rotating and it did not look like that. Any tips?
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post 1687571233 08-01-2023, 08:05 AM
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Originally Posted By sloop⏩
Both. I form the circle by hand and drape it over my fists to let gravity stretch it. Then I'll flop it onto my counter and roll the rest of the way with a handheld roller to level it.
Appreciate it bro. I guess I'll have to give mine another run.
post 1687571333 08-01-2023, 08:07 AM
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#65
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Dude, i’m gonna type as sober as possible, that honestly looks fcking pathetic and digusting compared to my meal. and I’m being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you’re a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking fggot.







jk op looks decent but burnt as sh!T
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post 1687573383 08-01-2023, 08:53 AM
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repped
decided to get the ooni koda 16 with wooden peel
post 1687575153 08-01-2023, 09:26 AM
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Originally Posted By imiscubb⏩
repped
decided to get the ooni koda 16 with wooden peel
Bad ass man. Thats awesome. I didnt ask for the Fyra 12, I got it as a gift for Christmas. I would much rather have a 16" model. The wooden peel should be useful, let us know how it goes.

edit: the Koda 16 is gas powered too. That will be handy, mine being pellet fed is a chore sometimes keeping the feeder full of pellets since it burns so damn hot and fast.
post 1687575533 08-01-2023, 09:33 AM
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Originally Posted By sloop⏩
Bad ass man. Thats awesome. I didnt ask for the Fyra 12, I got it as a gift for Christmas. I would much rather have a 16" model. The wooden peel should be useful, let us know how it goes.

edit: the Koda 16 is gas powered too. That will be handy, mine being pellet fed is a chore sometimes keeping the feeder full of pellets since it burns so damn hot and fast.
i checked out the pellet fed one and was wondering why you chose that one lol
i just assumed you chopped wood often but now its understandable since it was a gift
thanks for the thread
post 1687577013 08-01-2023, 09:56 AM
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#69
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Originally Posted By imiscubb⏩
i checked out the pellet fed one and was wondering why you chose that one lol
i just assumed you chopped wood often but now its understandable since it was a gift
thanks for the thread
The pellets probably give a different 'wood fired' taste compared the gas powered, but I haven't tried gas to compare.

Once you go down the rabbit hole, people argue about which type of wood gives the best flavor.
post 1687577163 08-01-2023, 09:58 AM
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#70
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Originally Posted By sloop⏩
The pellets probably give a different 'wood fired' taste compared the gas powered, but I haven't tried gas to compare.

Once you go down the rabbit hole, people argue about which type of wood gives the best flavor.
Beech.

Just saved you months of experimenting.
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post 1687579133 08-01-2023, 10:28 AM
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Originally Posted By cobhc⏩
Beech.

Just saved you months of experimenting.
Heh. Im still working my way through my very first 25 lb bag of "competition blend" from Pit Boss.
post 1687579303 08-01-2023, 10:32 AM
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#72
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My Bertello oven is wood or gas. I get it too temp with the gas, throw some maple on there then turn off the gas
I don't answer questions
post 1687579713 08-01-2023, 10:39 AM
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#73
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Originally Posted By bignpisst⏩
My Bertello oven is wood or gas. I get it too temp with the gas, throw some maple on there then turn off the gas
Fuarrrk mirin. That's the ideal set up.
post 1687579963 08-01-2023, 10:43 AM
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#74
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Cool little oven. Looks really good (srs).

I recently started baking breads from scratch. Sky's the limit from here. A short-term goal is making nice multigrain pizza crusts and hamburger buns.
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post 1687580103 08-01-2023, 10:45 AM
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#75
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made my own pizza boys this thread is awesome
post 1687580493 08-01-2023, 10:50 AM
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#76
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very nice brah
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post 1687609393 08-01-2023, 06:51 PM
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Originally Posted By NextPound⏩
You need friction on your peel. If you shake it after you do the toppings and it doesn’t slide around you won’t have a good launch. You can also correct that by lifting pizza slightly and putting flour underneath it. If you put a decent amount of flour down on the peel before forming it should slide easily. Don’t oversauce or over top it.

Ooni has an app and videos that walk you through this.

It’s a blast once you get the hang of it.
I tried cornmeal a few times hoping that would help with the friction and launch. Nope. Just made for a gritty base. Sad!!
post 1687635193 08-02-2023, 08:07 AM
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#78
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Originally Posted By NextPound⏩
Cornmeal works well for regular ovens when using a stone or steel. Oonis run too hot and will scorch in the oven. Too much flour will burn too. Key is when you shape your dough rub flour on the bottom of the dough and press the gas to the crust on the bottom first. Flip it press the gas out to the crust on top then do your stretching and drop it on a well floured peel. Give the peel a shake to make sure it slides and isn’t sticking. Top it. Repeat the slide test. Launches will go smoothly if done correctly - takes practice. Highly recommend oonis smaller turning peel for when it is in the oven. I turn after 20 seconds and then every 15-20 depending on the bake. I average a 1 minute total cook unless I am doing the NYC pies. I prefer Neapolitan though with that big airy crust.

Will try to drop a pic in here of one of my pies next bake.
Ive seen some actual pizza makers lift up the dough once on the peel and physically blow a breathe of air between dough and the peel surface. I guess it makes an air pocket that helps with the launch?

Again, whole trial & error process can be avoided just by using a screen.

Form the dough on the counter surface.
Stretch it out onto the screen, top accordingly.
Put the whole screen into the oven.
After about 20 or 30 seconds lift up the pie with the peel and slip the screen out with a mitt or pliers allowing the pie to cook directly on the stone.
post 1687635503 08-02-2023, 08:17 AM
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I'm telling you parchment paper is your friend
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post 1687643043 08-02-2023, 10:33 AM
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Originally Posted By bignpisst⏩
I'm telling you parchment paper is your friend
Do you let it cook the entire time on the paper?

Or slip it out once the pizza is in the oven?

I use parchment paper when I make smashburgers on my Blackstone, it's ridiculously handy.
post 1687644643 08-02-2023, 10:57 AM
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Originally Posted By sloop⏩
Do you let it cook the entire time on the paper?

Or slip it out once the pizza is in the oven?

I use parchment paper when I make smashburgers on my Blackstone, it's ridiculously handy.
Sometimes I pull it out ones the crust firms up a bit if it's easy enough to do it, but it doesn't really matter. Try it you'll be surprised

I'm doing a couple tonight, I'll take some pics
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post 1687644683 08-02-2023, 10:58 AM
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Originally Posted By NextPound⏩
Parchment would burn in an ooni. It’s too hot.
So what if it burns. The only part that burns is any excess not covered by the crust
I don't answer questions
post 1687673233 08-02-2023, 07:27 PM
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#83
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Originally Posted By bignpisst⏩
Sometimes I pull it out ones the crust firms up a bit if it's easy enough to do it, but it doesn't really matter. Try it you'll be surprised

I'm doing a couple tonight, I'll take some pics
Cool I'll give it a try. Looking forward to checking out those pics.
post 1688197443 08-11-2023, 06:05 PM
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Alrighty boyos, made some pies tonight.

I did a 72-hour cold ferment biga dough recipe that I started Tuesday night. Turned out great, better than the pictures indicate. The handle on the edge of the crust was perfect airy and soft, easy to grab onto.

I like mine on the crispier side so I made mine well done.







post 1688281833 08-13-2023, 11:45 AM
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Originally Posted By bignpisst⏩
Sometimes I pull it out ones the crust firms up a bit if it's easy enough to do it, but it doesn't really matter. Try it you'll be surprised

I'm doing a couple tonight, I'll take some pics
Surely OP will respond.
post 1688282243 08-13-2023, 11:51 AM
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10/10 thread srs

I'm also planning on buying a ooni soon
post 1688322313 08-14-2023, 05:42 AM
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Originally Posted By sloop⏩
Alrighty boyos, made some pies tonight.

I did a 72-hour cold ferment biga dough recipe that I started Tuesday night. Turned out great, better than the pictures indicate. The handle on the edge of the crust was perfect airy and soft, easy to grab onto.

I like mine on the crispier side so I made mine well done.







One more thing on these, the biga dough is a pain in the ass to make but it's worth it. You have to plan ahead so dont rush it.
Originally Posted By carcano69⏩
10/10 thread srs

I'm also planning on buying a ooni soon
As I mentioned before, I got my wood pellet fed Ooni as a gift from my wife. If I were to buy one on my own I would get a propane fueled one. The ability to get such a high temp and maintain it while cooking is so convenient with a propane. I'll temp the stone in my pellet fed at 950+, if I open the door and give the pizza a quarter turn, the temperature drops 250-300 degrees in a matter of seconds.
post 1689062363 08-27-2023, 07:09 PM
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Tonight’s pizzas as promised. Dough was a little uncooperative. Bought a stick of boars head pepperoni, and hand sliced. Like that much better than the bag bullchit.

Also, I tried to get fancy with the photos. Apparently I suck at picture taking.



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