Longhini= another great one , forgot about them. Hummels always in stock here too, and yes with the casing. The only way to roll.
We are so fortunate to have the food we do around here! It’s really apparent when you travel and have “Italian” food outside of this area. Very few places compare.
Tried a different dough recipe and built a bigger fire…turned out great left pizza is bacon onion and cheese. right pizza is ground lamb, spices, leeks and parsley
my wife does the dough..I do the toppings and cooking. she did a no-knead recipe last week. good but a bit hard to work with. This week we used this recipe, recommended by a friend. It uses nutritional yeast… Neapolitan Pizza Dough Recipe - Modernist Cuisine we used 00 flour…
Getting back into the pizzas! First one is my traditional New Havenish style with 00 flour. The square one is a Detroit made with the Lloyd’s pan. I think I’ve said it before, that pan is awesome. This pizza came out great. My wife had the idea to shred the cheese vs cubing it, melted much more evenly.
I thought of you when I read your post in the snowstorm thread...thinking hopefully you'd stocked up on supplies to make pizzas in inclement weather!
LOL! I saw a new brand of 00 flour at the store the other day. I wanted to try it out, then realized I had 3-4 bags already at home!
Made three pizzas yesterday when my inlaws came to visit. They were enjoyed by all. First time making multiple pizzas at once; the Ooni did well heating up between pizzas.
Looking good! My wife was wondering about one of their ovens. Do you have any input? That is about all we are missing. Have Gas grill , weber kettle , blackstone griddle , Offset smoker and the good old fire pit. Maybe I need to throw a pizza oven in the ring.
We love ours! We’ve had our Koda 16 for 3 years now and it’s awesome. It takes a little practice to get things right, but that’s half the fun. I would recommend going with a propane unit as it’s easier to regulate the heat and keep the temps consistent. Cooking yesterday, in the cold, I was able to get the stone temp up to 950F+ and it recovered well between pies. I’ve cooked on a wood Ooni (former colleague and friend has one) and it’s tough to keep a consistent temp in cooler weather. I do more of a New Haven style pie and not Neapolitan. I’m able to dial the oven down quite a bit before launch so the base gets nice leoparding, but the top doesn’t get burnt to a crisp. We are lucky living in CT as we can source some really good ingredients easily; excellent, cheese, meat and sauce. Any questions, let me know.
Thank you! If that was only feasible. I would really enjoy bringing this oven to a gathering and making a whole bunch of pizzas for all the great folks here.
You bet. Any more questions, feel free to reach out. It’s an investment, but worth it if you like making pizza. Going for some New Haven Style later this week. Will keep you updated.
