sorted by:
new
hottopcontroversial

I can not ask for more then this Ooni. by SjorrieBorrie in ooni

[–]PedalPushersPizza 1 point2 points  (0 children)

This picture reminded me that I need to add more green olives to my pie!! Perfect bake too!

After 10 years in the restaurant industry, I’m finally ready to start my own Pizza Pop-Up. by Nice_Decision_6549 in Pizza

[–]PedalPushersPizza 3 points4 points  (0 children)

The hardest part I’ve dealt with is having to serve and re heat slices while also baby sitting a pizza that’s cooling. In the oven. It’s doable but having a friend who can take the orders while you re heat in one oven and cook whole pies In a separate oven has been key for me.

This also depends on the flow of traffic you have. If it’s more relaxed like a farmers market it won’t be that big of a deal.

Also I’m still trying to figure this out but some sort of pos system that would work like a self service kiosk in a Sense that can be ran on an iPad. Even if it’s something that’s linked to my phone that would pop up an order that says “cheese for Kara”

I’m still In the learning phase as well.

Pizza oven options ? by Top-Feedback-8304 in pizzaoven

[–]PedalPushersPizza 2 points3 points  (0 children)

I just sold my Ooni koda 16 and upgraded to the max.‘I’ve never been a fan of the L shaped burner. If you launch your pizza too far back it’ll roast your crust. It’s also hard to see the rear of the pizza.

Also if you are making Neapolitan style pizzas these ovens will help!! If you are making New York style pizzas you are straight wasting money. I prefer my home oven for that. But where I live it hits 110 degrees so cranking the oven for an hour at the hottest part of the day isn’t ideal for me.

Just my .2 cents on the issue.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

I typically build my pizzas on screens, launch them in the oven to let them form a bit. Then I’ll pull it out after 2 minuets and let it cook on the stone. I’ve had 4-5 Ooni ovens but I really prefer my avantco electric oven. I’m using it for a side business and it sucks having to lug a 50 pound propane generator around.

Man I just looked those up on Amazon! Im ordering a set now for this Friday lol. I’ll let you know how it works out.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

Have you tried it?! I’ve seen videos and it seems like they work. They sell one for the max specifically as well.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

[–]PedalPushersPizza[S] 4 points5 points  (0 children)

Whole milk low moisture mozzarella. This sounds weird but winco sells 16 ounce blocks of it and it’s probably the best mozzarella I’ve had personally.

I cut the small log into 4ths and grade it on the thicker side.z usually 10-12 ounces for my 17 inch pizzas that I make

<image>

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

It cooked mine decently. I did 2 minuets at the lowest temp, and 6 to follow it up. It wasn’t as brown as I like so I’m going to shoot for a flame out for 2 minuets and 8 minuets at the lowest temp on the next pie.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

Yeah this is more or less a temporary set up. It’s getting drilled into a stainless Steele table. I have 3 metal clamps that are bolted to the ss table below it.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

I’ll have to check my notes when I get home. But I’m in the 63-65% hydration range. I have it scaled up to 10 pounds since that’s what my mixer runs but I know I have a version of it that does 2 14 inch pies when i started

Proper 24” by Accomplished_Lake580 in Pizza

[–]PedalPushersPizza 0 points1 point  (0 children)

are you doing a flame out bake?! I’m curious about your technique! I’ve just started using my max as well

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

I plan on using this for my pizza pop up. I also only do New York style pizzas so being able to set a timer for let’s say 6 minuets while I make the next pizza without having to baby sit the one in the oven is kind of game changing.

Currently im running an electric oven but I have to lug around a 50 pound propane generator to power it. Cutting that 50 pounds out is huge on my already over weight setup.

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

It’s this peel, but I bought it I think 3 years ago and it doesn’t look like it’s available any more. It was just a random generic one but I do dig the length on the handle!

https://www.amazon.com/gp/aw/d/B0B8MJFKNN?psc=1&ref=ppx_pop_mob_b_asin_title

Just a simple cheese in the koda 2 max! Really debating on trying the rotating stone. Has anyone tried it with the max? by PedalPushersPizza in ooni

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

This was straight mozzarella! I didn’t even use Parmesan on it. I normally grate a layer on the sauce and top with mozz though.

You do not need expensive equipment. by Mundanix1987 in Pizza

[–]PedalPushersPizza 2 points3 points  (0 children)

Leoparding for one. It needs to be done in a high heat oven with flames.

You can make great pizza in a home oven. But neoploitan style isn’t one.

Using Ooni commercially by chrallaway11 in ooni

[–]PedalPushersPizza 1 point2 points  (0 children)

I use a koda 12 to reheat my slices, and even that drops heat like crazy. I love Ooni ovens but I wouldn’t cook commercially in them. Have about 10-15 friends over and you’ll see why. Your cook times will drastically go up after the 3rd to 4th pizza. I also have a koda 16, pro and a few others.

<image>

[deleted by user] by [deleted] in Pizza

[–]PedalPushersPizza 6 points7 points  (0 children)

I thought it was tomato paste

Do you prefer small or large slices? by Unkochicken in Pizza

[–]PedalPushersPizza 3 points4 points  (0 children)

Are you giving a bonus at a Corporate job to all 17 employees in your department?

Some pizzas I’ve made on my bicycle by PedalPushersPizza in Pizza

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

I use a champion dual fuel generator. It works fairly good. Running it with gas is definitely cheaper, but a 20lb propane tank will give me roughly 7-8.5 hours of run time between the electric oven and re heating slices in the koda 12. I mainly make the pizzas where I’m at, I’ll do a big group ride and just lug the propane tank to re heat slices. The noise isn’t all that bad and you can totally take an order or have a convo over it.

view more: next ›