Homemade Pizza

Discussion in 'The Smokehouse' started by Skier76, Nov 21, 2021.

  1. Skier76

    Skier76

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    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!
     
    Last edited: Nov 21, 2021
  2. jtstromsburg

    jtstromsburg

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    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.
     
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  3. Skier76

    Skier76

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    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.
     
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  4. Eckie

    Eckie

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    Wow that looks good....thanks, now I'm hungry again!

    What is a "New Haven" pizza?
     
  5. buzz-saw

    buzz-saw

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    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 !
     
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  6. Skier76

    Skier76

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    LOL! Thank you! Thank you! I never thought of it that way. Great way of putting it!
     
  7. Skier76

    Skier76

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    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.
     
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  8. Eckie

    Eckie

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    Is that the same as mistakingly almost burning it? Hahahahahaha...lol jj.
     
  9. Skier76

    Skier76

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    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
     
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  10. Eckie

    Eckie

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    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!"
    :thumbs: :rofl: :lol: :handshake:
     
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  11. Eckie

    Eckie

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    Haven't had breakfast yet, and this is making me want a good pizza....
     
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  12. TurboDiesel

    TurboDiesel

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    X2
     
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  13. TurboDiesel

    TurboDiesel

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    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.
    20211126_181444.jpg
     
    Last edited: Nov 28, 2021 at 8:00 AM
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  14. TurboDiesel

    TurboDiesel

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    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)
     
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  15. TurboDiesel

    TurboDiesel

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    Man! Those pics make me want a pizza oven at home!
     
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  16. Warner

    Warner

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    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!
     
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  17. Eckie

    Eckie

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    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....
     
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