Hey Bill and Laurie. You have to try this again because you are almost there. I think its a great idea and It's awesome that you used the Changemoore oven. Next time, I would probably launch (750F max) the pizza with no flame, let it cook for 10 minutes and you are done. These high heat ovens can be unforgiving. Or, you can cook it without the cheese and add the cheese after 5 minutes so it won't burn. Really was an issue with the cheese.
The pizza looks basically like a Detroit style and think the door being closed did not help. I know people do them in the Koda 16. I bought some Lloyds pans in the 10x14” size and have not been brave enough to use in the Koda but people do and have success. I have made good Detroit pizza in the home oven in the Lloyds pans. One thing to note is that there might be some imbalance in cooking because of the thickness of the cast iron pan which might be slower to get to temp but once it gets there it will stay there. The Lloyds pans are now made in Aluminium so the heat transfer is very quick.
Darren, I have seen people make Detroit style in their Ooni's. I will have to check out their technique. We will check it out and redo next week. Laurie
Bill jinxed when he said "I don't have to worry about burning the pizza". But the 2nd attempt looks delicious.
Deake, we took the trouble to show you what happens if you over do it. It was hard to tell the pizza from the pan!!🤣🤣🤣
You could also try covering it with aluminum foil until the dough is cooked through, and uncover it to brown the cheese a bit. Similar to lasagna.
Excellent idea! Thank you for taking a moment to comment, ~ Bill
Scuc831, I am concerned that aluminum may melt at higher heat like 600 F plus. If we keep the temperatures, 500 or less foil will work. Laurie
Hey Bill and Laurie. You have to try this again because you are almost there. I think its a great idea and It's awesome that you used the Changemoore oven. Next time, I would probably launch (750F max) the pizza with no flame, let it cook for 10 minutes and you are done. These high heat ovens can be unforgiving. Or, you can cook it without the cheese and add the cheese after 5 minutes so it won't burn. Really was an issue with the cheese.
rbiv25, thanks for the encouragement. So disappointing because ot smelled so good. Yes, we will try it again. 10 minutes. You think? Next week. Laurie
@@TwelfthAvenueCuisine Yeah..10 minuites, it will be fully cooked...
rbiv25, I trust your recommendations. Next week. Laurie
The pizza looks basically like a Detroit style and think the door being closed did not help. I know people do them in the Koda 16. I bought some Lloyds pans in the 10x14” size and have not been brave enough to use in the Koda but people do and have success. I have made good Detroit pizza in the home oven in the Lloyds pans. One thing to note is that there might be some imbalance in cooking because of the thickness of the cast iron pan which might be slower to get to temp but once it gets there it will stay there. The Lloyds pans are now made in Aluminium so the heat transfer is very quick.
Darren, I have seen people make Detroit style in their Ooni's. I will have to check out their technique. We will check it out and redo next week. Laurie
Johnny, thanks so much for the compliments. We are so glad we can entertain no matter your location. Are you stationed in Germany or touring? Laurie
We just posted a video using a Lloyd's pan to make Detroit pizza!! Laurie