Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: colecp on May 01, 2021, 06:15:18 PM
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Wow, recently bought the Ooni Koda propane pizza oven. It's amazing, we're cranking out restaurant quality pizza. It's becoming an obsession. Just received a 55 pound bag of caputo 00 pizzeria flour. Good flour is key. Anyway, check them out if interested. No affiliation, just impressed.
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Another board I’ve been on - a few talk about these! They are also impressed!
Let’s see some pics of the pies!
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Steve had his own wood fired pizza oven a few years back. Great looking unit. Not sure if he has any stock left.
https://www.smokin-it.com/v/vspfiles/photos/WFPO-1A-2T.jpg
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I have tossed around the idea of adding a pizza oven to the mix. Would also like to see some photos of your rig and the pies.
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I'll try to post some pics this weekend. Wife takes all of the pictures so there's a disconnect!
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Here are a couple of the Ooni pizzas we have made.
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Those look great, Chris!!!!! Well done!
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Thanks! Thanks to my wife's dough mastery, they have been amazing. The oven itself is also fantastic.
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Your pies look great, thanks for sharing the pictures.
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@colecp ...try grilling your pizza directly on the grill. brush grates will olive oil and place rolled out dough on medium-high heat. rotate without flipping after 1-2 minutes, cook another 1-2 minutes. You'll have some char on the cooked side and some decent bubbles starting to show on the top. Flip this onto a floured board (raw side down) and make your pizza. Preheated ingredients and sauces are the key. even some soft mozzarella or room temp cheese. re-oil the grates and slide the pizza back on. close the cover and turn the heat down to medium-low. you want to cook it slower so the cheese fully melts, rotate after 3 minutes, then watch for desired doneness. you wont beat the crackly soft-steamy crust with a little char