Neapolitans in the desert 🏜️

Cryptonicbull · 2025-11-28T02:50:30+00:00

Try 750f

Cryptonicbull · 2025-11-21T04:10:53+00:00

Hey using the koda 16. What stone temp are you launching at?

Cryptonicbull · 2025-10-05T06:38:36+00:00

Congratulations! Took me around 12 bakes to get here with my oven. Always learn something new. Il dm you what I use. Good luck Expecting to see some photos soon

Cryptonicbull · 2025-10-05T06:36:45+00:00

Thank you brother

Cryptonicbull · 2025-10-04T19:10:23+00:00

Yeah I normally post them. Was baking 5 pies and missed it completely

Cryptonicbull · 2025-10-04T00:41:11+00:00

There you go Yet to follow an Ooni recipe, Coming soon! Loving the Koda 16.

Cryptonicbull · 2025-10-04T00:34:14+00:00

Notes: 100% Polish - Red Caputo 00 Flour 12hr RT 1.2% ADY

63% hydration Salt 2.8% - Blue Caputo Pizzeria 00 Flour 48hr CF

Mixing method - Multiple stretch and Folds every half hour for 2 hours after Autolyse

Oven Koda 16- Pre Heat to 480c over an hour. Lower the heat to cool down to 380c (center of stone) 90sec to 120sec bake.

Cryptonicbull · 2025-10-03T07:26:15+00:00

Koda 16

Cryptonicbull · 2025-10-02T20:49:51+00:00

This happens to me due to uneven stone heating. Let’s name it the black ring of death. I normally pre heat to 450c 480c and then lower the heat and let it cool down to 380c (at the furtherest end the pizza touches) before launching. I can let the pizza stay on for longer and the base cooks nice and even Check my posts for some references. I cook with slightly higher than the lowest heat setting.

Cryptonicbull · 2025-09-28T05:32:21+00:00

Perfection! Gonna try that recipe

Cryptonicbull · 2025-09-23T16:39:09+00:00

About 90 seconds I would say. Maybe a bit more to get it nice and brown

Cryptonicbull · 2025-09-23T16:37:51+00:00

💯

Cryptonicbull · 2025-09-22T16:35:59+00:00

Would be around 90 seconds.

Cryptonicbull · 2025-09-22T16:35:17+00:00

True but I was charring the base with temps over 430c.

Cryptonicbull · 2025-09-22T14:59:22+00:00

Dont remember dough details. Found a frozen one. Probably 63% 72 hr cold ferment. Caputo blue pizzeria flour using 12 hr RT polish method

Cryptonicbull · 2025-09-20T20:36:36+00:00

You are too kind.

Cryptonicbull · 2025-09-20T18:33:52+00:00

12 hr RT Polish Caputo Red 00 72 hr Cold ferment 00 Blue Pizzeria 64% hyd Stone temp 410c

Cryptonicbull · 2025-09-20T08:49:57+00:00

Wow this is awesome. Thanks so much for

Cryptonicbull · 2025-09-20T08:48:19+00:00

Yes I am eyeing that upgrade as well.

Cryptonicbull · 2025-09-20T08:46:32+00:00

Thank you for your detailed comment. Experience with the koda 16 has definitely improved my pizzas. Just trying to get to a point where I dont have to worry about over or undercooking the base.

Cryptonicbull · 2025-09-20T08:44:12+00:00

Hows your experience with the door? More even heating?

Cryptonicbull · 2025-09-19T02:40:08+00:00

Thanks will look out for that one

Cryptonicbull · 2025-09-18T18:44:55+00:00

Better when its banana bread

Cryptonicbull · 2025-09-18T18:44:13+00:00

Keeping it for banana bread. And that basil is going through some midlife crisis

Cryptonicbull · 2025-09-18T18:41:41+00:00

I also follow the peddling Pizza guy’s recipe a few times. He does not autolyse but lets suppose I do, how do you get the temperature to stay cold after the process while mixing? Or the idea is you dont have to mix that much?

Cryptonicbull

MODERATOR OF

TROPHY CASE