We bought an Ooni Koda 16 last Black Friday. It arrived in February and we’ve been using it almost weekly to make pizza. We love it! We heat it up for 30 minutes, then dial the heat back before launch. It gets hot! It’ll get to 950F+ in the back of the oven during the cooler months. In the heat of summer, over 1100F. That’s why we back it down before launching. I’m a big fan of 00 flour. Thankfully, King Arthur has started making 00 and it’s readily available in a few supermarkets near by. We love New Haven pizza and that’s the style we go for. Authentic New Haven pizza uses bread flour, but the 00 is much easier to work with. So I suppose it’s a modified version. Pics above are from the pizza last night. We sautéed sausage, onions and peppers. Laid down some sauce, put on the toppings and pepperoni, then some cut up fresh mozzarella. Total cook time was maybe 7-8 minutes? Oven temp was around 800F for launch and settled to the high 600’s for the cook. I use an infrared instant read thermometer to monitor the temps. Took a lot of practice to get everything dialed in! Dough, oven, launching, cooking. The first few pizzas we made did not look like the above!
Looks great and delicious. Makes me want to get out my GMG pizza oven attachment and make some pizzas. Haven’t don’t that for a while cause it’s work to switch it over but your oven looks simple and quick.
Thanks! It really is. The cooking is the quickest part of the process. LOL! I make the dough ahead of time and cold proof for 24/48 hours. Any that’s not used gets frozen and add later. The freezing doesn’t have a negative effect on taste or texture thankfully.
I see two things here; New Haven Pizza ( yeah we have some of the best in the world here ) KA flour , The only flour we use at home. I see you have CT and Vt in your signature , You picked a winner from each state !!! Great looking pie !
New Haven pizza has a “char” to it. Easiest way to explain is to think of a classic NY pizza, but it’s cooked at a higher temp; typically 600F+. It’s difficult to do in a home oven that typically maxes out at about 500F.
Oh no! Definitely not burnt! If you say that, they may ask you to leave the establishment. LOL! Here’s a good detailed explanation: New Haven-style pizza - Wikipedia
I figured it'd be a good cover story at home if I, uh, you know....get a little too much "char" on a pizza... "OH no.....this isnt slightly burnt, this is a New Haven style pizza!"
This thread had me hungry for "Altoona Hotel Pizza". It closed and burned down about 2013, but recently there are at least 5 different places selling "altoona style" pizza. (As far as i remember it originally had Velveeta cheese, but sliced yellow American seems to be what is used now) Had to get it friday. Sicilian crust, [Cheddar] cheese, sliced peppers and salami. This is at the (OIP) Original Italian Pizza near Bellwood.
In case you get near altoona. OIP (Bellwood) Dino's (Logan Towne Center) 29th Street pizza Cobras' II (58th Street) Zack's sports bar (58th Street)
Those ooni ovens are pretty cool! TurboDiesel that pizza looks like what we get at Victor Emmanuel beneficial society. I’m usually a thin crust guy but man is that stuff good. Unfortunately you have to go to Reading to get it!
Wish I had known about this year's ago...I worked at Appleton Paper mill summer of 2000 and ran around in Altoona a bit....
Pizza night is a weekly thing for us. I usually make dough that yields three dough balls. Use one, freeze two. There’s an app called simply “PizzApp” that’s great for calculating out the dough recipe.
Exactly what I was thinking! A local establishment brought one like that to us (actually, it was worse) They didn't have to ask us to leave the establishemnt.
We “reverse engineered” a buffalo chicken pizza from a local place we get pizza from. Came out great! Brushed some buffalo sauce (Archie Moore’s for those of you in CT) on the base, a few dabs of ranch dressing, cubed mootz and chicken chunks. Chicken had been sous vide cooked. Only change would have been to coat the chicken in the buffalo sauce and cook the pizza a bit longer. It was a tad blonde. Sent from my iPhone using Tapatalk
