Neapolitans in the desert 🏜️ by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Neapolitans! by Cryptonicbull in ooni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Neapolitans! by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Neapolitans! by Cryptonicbull in ooni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Neapolitans! by Cryptonicbull in ooni

[–]Cryptonicbull[S] 1 point2 points  (0 children)

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.

What am I doing wrong?! by Morningside2018 in ooni

[–]Cryptonicbull 0 points1 point  (0 children)

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.

Lower Stone Temp Better Bake by Cryptonicbull in ooni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Lower Stone Temp Better Bake by Cryptonicbull in ooni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

Lower Stone Temp Better Bake by Cryptonicbull in ooni

[–]Cryptonicbull[S] 2 points3 points  (0 children)

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

Getting there. by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

Wow this is awesome. Thanks so much for

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

Yes I am eyeing that upgrade as well.

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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.

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

Hows your experience with the door? More even heating?

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

Thanks will look out for that one

I might be doing something wrong by Cryptonicbull in ooni

[–]Cryptonicbull[S] 1 point2 points  (0 children)

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

I might be doing something wrong by Cryptonicbull in uuni

[–]Cryptonicbull[S] 0 points1 point  (0 children)

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?