OONI Koda The Best Tools to use to Make Pizza
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
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See what tools you need if you are using a high temperature pizza oven like the Ooni Koda. - แนวปฏิบัติและการใช้ชีวิต
Excellent tip with the spatula! I’ve torn bottoms trying to get under the soft side!
Like your idea of the front tray to catch stray items
It works really well, but recently I have been using an extension to the oven itself. Here in Australia I bought (with my own money, as opposed to a sponsorship) an extension from "Humble Pizza". It works really well and helps to catch the mess plus makes the oven even more versatile. I'm doing a video on this at a later stage.
PRO TIP put the turning peel in the flame for a brief sec before turning the pizza - that way it won't stick to the dough 🤗
How many pizza you cook on that time? And how look like on the bottom??
I find that in the Koda 12 it takes about 90 seconds per pizza. The Koda 12 only cooks one pizza at a time. See this video for what the pizza looks like underneath th-cam.com/video/C402iNwtLjE/w-d-xo.html
How do you get the pizza to slide off easily? I notice when I start loading on toppings, it gets too heavy. Then when I try to flick it off the peel, all the toppings fall off.
And yes, I'm using corn meal on the bottom.
A very good question. I’ll make a few assumptions about what I think is going on here. Feel free to correct me if my assumptions are wrong. But before I try and help you out I’ll explain what type of pizza works best with this type of oven. Assumption #1: you are using an OONI Koda or similar oven with a working temperature of around 500 degrees Celsius. Assumption #2: you like to load your pizzas with lots of toppings. So with this type of oven you are cooking a Napolitan style pizza. A Napolitan pizza is cooked in around 90 seconds and the dough should be made using just flour, yeast, salt and water. No oil. This is because this dough mixture works best with these temperatures and resists burning. Adding oil or sugar will increase the likelihood of burning the dough. This is important because the cooked pizza dough is light and fluffy and the base is thin and flexible. With NY style pizzas (think Pizza Hut and Dominos), these pizzas are cooked at around 350 degrees Celsius for about 4-5 minutes using dough with oil in it. This type of pizza will typically have a crunchy crust and solid crispy base. By virtue of the type of pizza that this type of oven is optimised for, you can only put very light toppings. Typically the standard pizza in the Napolitan style is a Margherita (tomato sauce, mozzarella and basil). This type of pizza does not work well with toppings. This is due to the type of dough (as you have found, it’s very soft and floppy) and the fact that with toppings you need a longer cooking time. If you cook for a longer time at 500 degrees you’ll burn the crust and possibly the base and not properly cook the toppings. With NY style pizzas, even though they are cooked at lower temperatures, it’s the longer cooking time that achieves the correct balance needed to achieve a properly cooked pizza. SO how do we solve this problem? The first thing I would suggest is to cook a Margherita pizza. See if you can slide the pizza off the peel with a lighter pizza. Next thing to try is make sure that the pizza can slide on the peel straight after you have finished topping the pizza. I almost forgot - Make the pizza on a well floured bench and slide it onto the flour (or semolina) dusted peel. DO NOT top the dough when it is on the peel. If you do, chances are the dough will absorb the dusted flour and stick to the peel. Once the dough is stretched before topping the pizza make sure that the base (the stretched dough) can slide easily on the bench. Work quickly to spread the sauce, the cheese and any toppings. Note at this stage of trouble shooting to keep it simple with only a Margherita pizza. Dust the peel with flour or semolina then slide the pizza onto the peel. Right at this point, if you have over-topped the pizza, or taken too long to assemble it then it will probably tear. If it tears you might be able to fold it onto itself and make a Calzone. Otherwise throw it away and start again. Now assuming that you have successfully slid the pizza onto the peel, then reshape the pizza to make it round and then lift the peel up and gentle jiggle it back and forth to see if the pizza slides with ease. If any part of the pizza sticks then you are in trouble. You might be able to save it at this stage with a spatula by carefully lifting the pizza base and carefully sprinkling some flour to see if it will slide easily. Let’s assume that your pizza is successfully on the peel and it slides freely, get it to the oven ASAP before it has a chance to get the flour under the base wet and stick to the peel. You used the words “flick it off the peel”, that sounds a bit harsh to me. It could just be your turn of phrase, but I would describe it more as gentle coaxing at speed (an oxymoron if ever there was one). This bit takes practice. A gentle tilt of the peel is all you should need and then insert the peel as far in as the pizza will ultimately be in the oven. While the peel is tilted down (the front edge of the peel should be touching the stone at this point), gently jiggle the peel to encourage the pizza to start to slide off. As the front of the pizza slides onto the stone you keep jiggling the peel back and forth and pulling back the peel out of the oven at the same rate as the pizza is sliding off the peel. So there should be no flicking or rough handling of the pizza. If you do this correctly the pizza will have the same shape resting in the oven as it did when it was on the peel. Now we come back to the toppings issue. If we look again at a NY style pizza, they are usually put in the ovens on pizza trays to hold the shape. This is usually because of the toppings. With the Napolitan style pizza being cooked at 500 degrees Celsius, you can’t (or shouldn’t) use a pizza tray. Aluminium (yes that’s the correct spelling - Americans get it wrong) melts at around 600 degrees so you don’t want that especially since these ovens can potentially get that hot. So if you want to use toppings you need to be sparse with them. As I said before, perfect your Margherita technique first, just to make sure you have the basics right. When adding toppings, put very few. Do not over-lap toppings. If you are using mushrooms or sausage or anything that either needs a longer cooking time or exudes water like mushrooms do, then I would suggest par-cooking them before hand to either reduce the moisture content or actually get you toppings to be properly cooked when the pizza is ready to be removed (90 seconds or so). As soon as you add some heat to a mushroom water pours out and can create a soggy mess, so par-cook these until no water comes out of them. I would recommend also that you do not use shredded and/or dry mozzarella cheese, you are better off with wet mozzarella, but again you’ll need to take the mozzarella out of the whey and let it dry for about half an hour or so before using it. Without this procedure, you risk a puddle of water on your pizza. A bit long-winded, but I was trying to cover as many possibilities as possible. Try that and tell me how it goes. Good luck from Andrew.