i use a couple, depending on how adventurous i am......
if im 'on it', i try this method, slapping it against the forearm and turning it 90 degrees each time (but nowhere near as fast).
if i want to play safe, i just hold it up by the edge and let it drop down by its own weight and keep turning it.
I mostly do the second one as above
Cheers. Appreciated. I do the latter also, but an struggling to get anything remotely circular.
Those with Koda model (12”) what size pizza’s are you making? From what weight doughball? I’ve been on 240/250gm doughball but getting impression they may be too large.
i have a 12" oven (not koda tho) and make 10-11" pizzas from around 180g dough. maybe the odd one sneaks up near 200g.....
My stretching technique, like all things pizza oven related, has evolved..
It's:
1 - start with a light and fluffy dough ball on a floured surface
2 - LIGHTLY use a silicone pin to roll it out a 'bit flatter and rounder'. Don't press hard (like you would on pastry). Literally a gentler roll for and aft.. turn the ball 90 degrees, and roll again. This starts the base.
3 - kinda 'push' it out towards the edges..like you're massaging it. I leave it on the floured surface, and 'push it out' whilst turning it 90 degrees... then keep going.. you're almost like a 'pizza DJ' here...stretching and turning (still flat on the surface).
They comne out nice and thin, and nice and round...
Next time I make pizza I'll upload to YouTube a video!!
DrP
I use about 220g for the Koda.
10-11″ pizzas from around 180g dough
This.
{obviously the type of pizza oven doesn't matter in the slightest}
Next time I make pizza I’ll upload to YouTube a video!!
Can't wait 😴
Me neither. PIZZA!! Cheers DrP. EDiT - just noticed sharkbait’s response may have been sarcastic. Mine wasn’t!
Yeah. As thought, probs a bit too big. I’ll reduce the size. My wood ‘in’ peel is the size of my pizza so doesn’t allow too much shaking pre-launch.
I suppose there is no shame in a little rolling pin use 👍
I used to think that using a rolling put would stop the 'bubbles' that appear in the base while cooking (which I like) - it doesn't.
I suppose there is no shame in a little rolling pin use
*reports post
You suppose wrong.
The Chef show episode where they visit Pizzana restaurant has a good bit on shaping. The owner can do it insanely quickly.
I need to rewatch that episode but yes it took him literally seconds.
Pizza has gone from just weekends to twice a week now 🙂
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I have a koda regular.
I use 300 ish gram dough balls as the ooni recommended 200 gram dough balls make piddly pizzas.
Bit harder to turn.... Have to remove it turn it and put it back but that's a price worth paying for a real sized pizza.
I guess if you think the dough balls too heavy then it is. Whatever you like. I’m a 200g 11” kinda guy. Thin.
As for stretching, the key for me (after watching that Vito ioacapelli on you tube) is to actually compress the dough down with fingertips, before the stretching phase. So;
1. Start with round (ahem spherical) dough ball
2. liberally flour
3. Press down, starting from centre
4. Keep pressing down, working towards edge
5. Stop before reaching the edge to keep that Neapolitan puffy crust
6. Should have a round 4-6” baby pizza by now. Now stretch a little up to 8”-10”
7. Add sauce, toppings
8. Final pull on the peel brings it to 12”
I used to think that using a rolling put would stop the ‘bubbles’ that appear in the base while cooking (which I like) – it doesn’t.
It’s alright, the italians use a rolling pin too. At least the ones from Bari do. Not the Neapolitans mind. So when my dough won’t stretch I call it a Bari and get the pin out. Probably needed more kneading.
I stretch my 300g dough ball out to 15 inch. Max size you'll get in a koda still thin.
How are you getting a 15" pizza in a regular Koda, given that the baking stone is only 13.5" wide?
I do 240g dough balls and 10-11" pizzas. I have done them thinner/bigger but you have to be pretty minimal with the toppings to still be able to easily launch them, IME.
You are correct my peel is 13inchs diameter not 15 as it was listed.
But I make them the full size of the peel rather than small. See photos from earlier. 11-13imch the difference in surface areas is ~ 1/3rd
By the time you have a decent depth of crust there no room for topping. And not having a proper crust is not an option.
The kids won't eat the crusts so I try to keep them to a minimum
Before they started using staedler made as punctuation when they got a promo deal. I was a big fan of pizza is not bread on Instagram
The seeking of a perfect crust is life.
Just had a look at that insta. Some great looking stuff but the crust is waaaaay too big on some of them for my tastes. They look almost cartoonish! Horse for course I guess.
Can anybody recommend a wooden pizza peel? There are loads on amazon, but I don’t trust the reviews.
TIA
I've not used the peel but this is a good site, and it's crazy cheap - I'd probably mostly trust the reviews on there also
Thanks - for that price it’s worth a go!
That will do and is all you need.
Think they're the same I've got.
Yeah I have 3 or 4 of those they work just fine.
Funny.. i've tried wooden peels, and jsut get on better with a metal folding one.
Each to their own eh!
DrP
Koda arrived yesterday \o/
seems to have calmed down after the crazy summer delivery long waits, ordered on Monday and arrived Wednesday. even blagged a 10% discount so Koda and carry cover was 260.
Now just need to figure out how to cook with it 🙂
Looking forward to your youtube DrP
Righto... 4 pizzas made this eve...
Here's a quick stretch video for a fairly thin 10" base...
"don't forget to hit subscribe and comment below..."
DrP AKA "the influenza influenecer..."
I mean, I know a pizza doesn't have to be round, but....
Just did steaks again in mine, superb.
Have you broken 3 pizza stones & or have a smallish convention oven microwave?
I give you the thick stone that solves all standard size pizza issues & doesn't crack in half easily!
Pizzas again here tonight I’ve got pushing them out and then stretching under their own weight to fine art now, did the last one in around 30 seconds.
Hey... that's not a bad effort for the wine:pizza ratio at the time!
DrP
Anyone tried making naan in koda yet? Giving it a go tonight.
Yes I do them fairly regular. Have the Ooni at full temp and keep an eye on the naan they cook very quickly.
I took delivery of a perforated peel during the week used it last night for the first time, much easier. I prepped on a wooden peel then scrapped with the peel before launching.
what naan recipe are you using drac?
I’ve tried a few but the easiest and possibly best results is this one.
https://www.bbcgoodfood.com/recipes/naan-bread
cheers, ill try that later.
when i see recipes like this for bread say, i always think 'whats the sugar going to bring to it, ill leave it out and have a healthier naan'. any thoughts on whether the sugars actually needed?
Gonna do the ooni sourdough naan, mainly because I've a fair amount of starter, and my freezer already has loads of sliced sourdough bread.
As it’s short prove time it accelerates the yeast. I think, I might miles off.
I think that's right Drac. I tend to use diastatic malt powder instead
https://www.bakerybits.co.uk/diax-diastatic-malt-flour#tab-label-description
Yes, you can also use bicarbonate of soda.
Probably everyone knows this already except me but I had a minor revelation. Watching TV the chef show with the guy from Pizzana I remembered he said to do the dough 'bottom side up'.
From baking bread I assumed you would have the shiny top side of the dough ball at the top when stretching, but doing it the other way up works much better. It doesn't stick anywhere near as much and rises better.
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That looks really good Grum
What temperature do you cook at?
It was delicious! I aim to get the oven up to 450-500c then drop the heat down to near the lowest setting when the pizza goes in. Then I crank it back up again to full when I take it out, ready for the next pizza.
Looks spot on.
It does look spot on! Well done.
If I could crank one of those out I'd be very happy. Mine are coming out the wrong side of charred at the moment.
I was burning most of mine, although I actually quite like a decent amount of charring no one else in my family does and it can't be very healthy.
I'm not sure what's changed I think it's just managing the temp and timing of the turning/distance towards the back of the oven. I think the tip from this thread somewhere of a little diluted tomato on the crusts might help too.
Having a turning peel is really handy once you get the knack also.
If I could crank one of those out I’d be very happy. Mine are coming out the wrong side of charred at the moment.
Keep the pizza away from the back, watch for the crust starting to rise at the back once it does and stops give a few more seconds then spin. You can also drop the burner, if gas, a little once the pizza is in until you’re a bit more use to full temperature cooking.
Do you keep yours on full all the while Drac?
Sometimes yes but I’m trying to not do it as much only to preserve gas more then worrying about cooking. For tikka and steaks it’s left on full though.
theyre not just for summer you know......
christmas dinner pizza in the sun today. thought the sprouts would work, but they were the only element i didnt think carried over too well. shame.
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Looks good- did you precook the sausages?
We wanted to try Xmas pizza, but our son was insistent we had a proper Chrimbo meal. So the compromise is I’ll be firing up the oven tomorrow.
We’ve had pizzas on Christmas Eve a few times (including this year), using our Uuni3. The problem I have is getting it up to temperature - no problem with 300+c usually, but when the outside temp drops to freezing, the Uuni struggles to get even to 250c. Means the bases aren’t the crisp, but still love the results. That’s on pellets, but I think it was the same on gas.
Looks good- did you precook the sausages?
yep, everything was left over from christmas dinner the day before. i dont think id trust anything uncooked to be ok with just a quick blast in the pizza oven. plus i prefer PIB's to be well done and a bit crispy anyway.
Cheers, was going to keep the toppings to turkey, cranberry and stuffing but the pibs could be making an appearance!
Made a batch of naan in the koda16 last night, bloody hell they were good!
Any koda users finding the stone struggles to stay hot in the minus temps.
Pizzas coming out no where near as crisp on the bottom as I'd like despite heating - on a 50mB propane regulator
The stones not getting up to 450 no matter how long I wait.
Last few times I've cooked pizza it's been -3/-5 plus wind chill.
Anyone had trouble with a Roccbox?
Ours was fine for the first few months last summer. We had a break from using it and by then it had turned into a flamethrower. Gozney replaced the burner but the 2nd one has gone the same way - flames coming out the front of the oven when on the highest setting. 3rd burner is on its way
Recipe pls NBITF!
Not tried mine recently trail rat but maybe you should try some more expensive gas 😜
Having got a Koda just before Xmas (love the xmas dinner idea!!) how are people cooking their steaks? Just on the stone or have you bought the cast iron searer things?
I don't fancy doing it on the stone....I suspect everything will.taste of steak
Didn't buy their cast thing it's mega bucks.
I use a Sainsbury's le cruset knock off cast iron griddle that rusty Mac bought us for a wedding present . Top bloke.
Steaks are to die for . Properly crunchy on the outside but tender and rare on the inside.
Er, no, you'll bugger the stone.
My local hardware shop sells cast iron skillets for about a tenner, just need seasoning, get one of those.
Recipe pls NBITF!
Grum, it was a late decision, so no time for a cold prove etc, just used this off BBC food, brushed with garlic and coriander butter when cooked.
https://www.bbcgoodfood.com/recipes/naan-bread
The answer to the OP is obviously YES!
I built this over the first lockdown and used it many times since. It's needing a door and a few tweeks but it was pretty cheap to build, and kind looks like a bothy!
It heats up pretty quick and holds heat well. I'm hoping to get a door made in the next few days which will be better for cooking with the day after and to keep the cat out! Flue could do with extending which should help draw, but considering, it's not particularly smokey as it is.
I've got no pic of pizza unfortunately, but I'll try to share the recipe I found online which has worked well for us.
Cheers for the naan recipe will give it a go.
I got a cheap skillet off eBay for doing steaks. I have one of these hot plate thingies I've been meaning to try to do more steaks simultaneously but not got it here.
https://www.procook.co.uk/product/newprocook-reversible-griddle-46cm-x-26cm
Recently got my Ooni Koda 12 gas and seeing mixed messages on whether it will run off Butane instead of Propane. I already have 2 x Butane bottles for the gas BBQ so ideally I'd like to keep the clutter down by not having to get a Propane bottle.
Ooni support say -Ooni Koda has been designed for use with propane gas (patio gas) only.
But on amazon there are some dissenting voices:
Q. Will it work with Butane?
A1.Ooni Koda is certified for use with butane and will fire up with butane. The included regulator is for propane and so this would need to be swapped for a suitable butane regulator.
A2.We would recommend you stick with propane in regards to the gas used.
A3.I have been running mine on Butane from day 1 with no issues.
What say STW?
I swapped mine out to Propane (well, patio gas)
butane gives a cooler temperature it also doesnt work in low temperatures - anything below -1 forget it the gas stops boiling. the butane regulator pressure is 28mbar - butane standard is 37 and you can get a 50mbar propane regulator.
itll work on butane but it wont be great
butane in air burns at 1970 , propane in air is 1980c but there is more of it to burn as its supplied at higher pressure.
I was gonna mention actually, I used mine (with propane) the other day and had no issues getting it up to temp quickly in around 2c degrees outside temp.
Mrs M gave me an IOU for one at christmas - my Karu 12 has just turned up!!
now we al desperately want pizzas for tea
unfortunately we have no fuel, or any ingredients - ingredients we can get but it didnt come with the gas burner attachment so can you please advise where to buy the wood pellets off the shelf??
any new starter tip very welcome!!
My own experience, go gas ASAP, wood is just a complete faff.
Where are you @manalo? If you're near Congleton I can lend you a propane cylinder to try it out....
Edit: I only nipped in to have a quick peruse....we're living in our motorhome for the foreseeable and I'm thinking that a pizza oven would be a cool way to get some cooking done outside of our tiny kitchen once in a while. Eventually it would live in the garden of the barn conversion we're doing.
The thread is a little hefty now though. So what is the 'drac's iPad' of the Pizza Oven world? Probably a gas one as we've got a fair few canisters knocking around and the gf burns enough wood as it is!
appreciate that but not near enough... its the attachment we need, not the cylinder. they're an extra £70!! but no stock anywhere. my mate has one but they're rona'd up at the moment so wont trouble them...
will just use normal wood today, got some hardwood logs i can smash up. hadnt realsied you could do that - thought it was those pellets only...
So what is the ‘drac’s iPad’ of the Pizza Oven world? Probably a gas one as we’ve got a fair few canisters knocking around and the gf burns enough wood as it is!
Koda 16
@mahalo
If you have some charcoal I'd recommend starting with this, it's easier to get going than wood, then once the oven is heated up bung some wood in BUT leave it 5 or so minutes till the wood is all black to start cooking as otherwise the spike in temperature is a bit too much and you end up with burnt offerings.
It takes 30-40 mins burn time to get mine to temperature starting with charcoal and using kindling later in the burn. Also, the wood wool lighters mean you just light them then have a reliable fire 10 minutes later.
Gas is maybe more convenient, but you you get no extra points for convenience 😉
I already have 2 x Butane bottles for the gas BBQ so ideally I’d like to keep the clutter down by not having to get a Propane bottle.
Only just seen this.
I've run our Ooni (v2) on both and not had an issue. The Butane was used in the summer though so the outside temperature thing may be an issue.
Its in the barn connected to a massive propane bottle witha 37mbar regulator at the moment and running like a champ.
Gas is maybe more convenient, but you you get no extra points for convenience 😉
And you get them for waiting 40 mins for usable heat ?
Gas is maybe more convenient, but you you get no extra points for convenience
I'm not making extra points, I'm making Pizza.
There is absolutely no advantage to wood for cooking pizza, save maybe if you get your wood free, but even at that, gas is pennies per pizza.