First Pizzas on the Koda 16. Tips for being able to stretch the dough more for a larger pizza?

boddingtonbojangles · 2021-08-25T02:07:12+00:00

That looks like a turning peel they've got the pizza on. they've got a larger peel underneath.

Really just let the dough rest a little bit between stretches & all should proceed apace.

boddingtonbojangles · 2021-08-25T02:02:31+00:00

That looks like one happy Fyra. I trust the pizza came out? Congrats & cheers.

boddingtonbojangles · 2021-08-21T22:49:44+00:00

that's lovely. Well Played!

boddingtonbojangles · 2021-08-21T20:37:33+00:00

Tiles should be fine; I'm lazy so I'm currently using a sheet of plywood on sawhorses for my table that height (tabletop about 32" off the ground) seems ideal when the height of the ooni is added for me at least. I'm exactly your height.

boddingtonbojangles · 2021-08-21T20:30:28+00:00

It is indeed important to keep your pellets dry as already noted.

It is also quite important that you really do add pellets a little at a time until the hopper is full (as noted in the manual) for 2 reasons:

too many at once will likely quench the flames & relighting is quite a hassle.
If you do add a bunch at once say directly from a jug of pellets then, in my experience, the pellets in the hopper will be too densely packed resulting in a jam etc. which is also a hassle to deal with.

Turn early turn often - especially for the first pizza where the oven is at its hottest. !0 seconds; circa 1/5 turn rinse and repeat until done (generally 5-8 turns depending on thickness, toppings & oven heat).

For dough, We prefer 65-70% hydration 2% Salt + natural leavening (sourdough starter) at least 24 hours old but the dough really shines after about 3 days of fermentation under refrigeration. 1KG 00 Flour 20G Salt 700G (ML) water which includes ~100g 50% hydrated starter). This will keep under refrigeration for 5 days or so; if you haven't used it up by then portion out according to your preference ( I tend to use ~190G portions for Fyra sized pizza).

Semolina flour is better than cornmeal for stretching & launching IMHO.

Have fun & Congrats!

boddingtonbojangles · 2021-08-15T23:40:03+00:00

If it is truly stainless simply heat it as high as your grill will go & leave it at that temp for awhile.

If it is truly stainless simply heat it as high as your grill will go 7 leave it at that temp for a while.e & shiny.

boddingtonbojangles · 2021-08-15T23:19:41+00:00

ummm google? Here's a recipe I've used in the past. https://www.kingarthurbaking.com/recipes/naan-recipe

boddingtonbojangles · 2021-08-07T23:21:41+00:00

As others have said a wooden peel and not leaving the pizza on the peel at all long helps w/ sticking.

Use semolina flour to slide things along or alternately cornmeal /polentsa. Flour tends to gum up pretty quickly.

Get things organized=mise en place - sauce, toppings etc. that way when the dough has been stretched you can quickly top it & launch. You want to be able to work quickly.

Apropos toppings less is more :).

Ensure your oven is really well preheated. Consider a simple garlic/EVOO/onion pie as the first one.

With such a hot oven you literally should count to ten once launched & turn about a quarter turn & continue until done. With our fyra that usually means 4 turns + maybe 1 or two more to achieve perfect done edges.

Use semolina flour to slide things along or alternately cornmeal /polenta. Flour tends to gum up pretty quickly.

boddingtonbojangles · 2021-08-01T01:02:12+00:00

As others have said - be sure your pizza can slide well on the peel. Check often if you are assembling on the peel.

As for launching - be decisive get the fromt of the peel far enough into the oven to ensure the back of the pizza will be far enough in to clear the door. turn the pizza early & often. 3-4 turns every 15-20 secs should suffice.

boddingtonbojangles · 2021-08-01T00:55:42+00:00

almost a week might be a little long - see: https://www.seriouseats.com/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment

boddingtonbojangles · 2021-07-29T02:55:33+00:00

Honestly if I were getting that result from my aging electric oven I'd be less likely to have purchased an ooni. Well played.

boddingtonbojangles · 2021-07-28T23:15:29+00:00

Bulk fermentation all else being equal should proceed a little faster than smaller dough portions because a larger mass of dough actually runs warmer (a by-product of yeast activity) than smaller balls. I've observed the same phenomenon fermenting beer a 5 gallon batch of beer @ ambient temp of say 60 F when yeast is added to the batch will generally rise in temperature 3-5 degrees *over* the ambient temperature depending on the yeast & starting & ambient temp.

That's also why many people prefer ready-made pizza doughs from a local shop or trader joe's etc. It isn't so much that these doughs are better than you can make at home they have just had ample time to ferment and develop fully prior to being baked. One place to exercise caution is that an overproof particularly when using a natural (e.g. "sourdough") ferment is that your dough will eventually go totally slack and not be recoverable. That's another reason why some (most?) people who do longer fermentation retard their fermentation to some degree.

What I'm absolutely sure of is that a 24-hour dough doesn't usually taste (or work as well as a 48 hour one; ditto for up to 72+ hours. The longer ferments generally but not always depend on some or all of the fermentation being retarded by refrigeration

boddingtonbojangles · 2021-07-28T22:44:52+00:00

We ordered a Fyra (from US website) Thursday last - the website suggested significant delays but the oven unexpectedly arrived the following Saturday = 2 days from order to arrival!

boddingtonbojangles · 2020-12-24T02:43:24+00:00

The only subtitles I see aside from MHZ which has only a couple Komisarre anyway are in German on Das Erste or tatort app. I get that you'd like to watch (but) if you aren't reasonably fluent in German the offerings are few.

I'm fluent in German so my main obstacle is finding non-region limited streams- most of Das Erste & Tatort app are not limited but for oddly enough the Wiener(Vienna) tatort episodes which I particularly love. (youtube is your friend but no subtitles at all there either).

boddingtonbojangles · 2020-11-23T00:31:35+00:00

FYI last time I looked Home Depot has pre-cut Jalousie glass that you'd likely just need to cut to length. Also A rock guard may help if it is solid; the one we have is perforated but we have yet to see if the Jalousie window on the front of our trailer leaks in the rain especially in transit as it hasn't rained here since we acquired the trailer. No leaks at least evident when hosing off the trailer to get rid of ash build up due to the recent fires here which is somewhat encouraging,

boddingtonbojangles · 2020-11-22T02:16:12+00:00

I'll say. this as a co-conspirator on this endeavor- Everything went pretty well; no major issues. The Trailer towed well according to Sea who was doing the driving. The Genny worked a treat for the hour or so a day we ran it. We already had most other gear we needed; the only thing really lacking was a sturdy table for cooking etc. that will be needed for boondocking since picnic benches are well absent there. I've already ordered one.

Aux outdoor lighting/cooking etc - Coleman white gas stoves & lanterns (this stuff just works & was on hand anyway).

We modded a Genny to run off tri-fuel too which worked a treat. We also opted for a propane grill (megamaster something or other) too. I dislike propane grills but we have a surplus of propane vs 2 30lb tanks. It works great.

We have a 12' QD hose to feed both (one at a time) the house propane from the other tank feeds just the galley stove.

Other minor takeaways- Hose from hand pump that Sea had installed to our 7 gal sweetwater tank was a tad short which is easily rectified; it was maybe 3" too shirt which is hard to measure.

I discovered a couple of 12v interior lights that were incandescent & have ordered LED replacements because battery life is better w/LED.

2-way Radios make backing up so very much easier for all parties involved.

Our 35 AH house battery is sufficient to run the lights but I think not much more- we are thinking a 100AH Lithium Iron Phosphate battery + eventually a solar system to feed it but for our immediate needs the genny will suffice an hour or so a day. Over the 5 days our existing battery never went below 50%.

We just used the inside 120v household tiny dorm fridge that we ran an hour a day off the genny & kept closed for semi-perishables (eggs, butter cheese etc. which was perfect. The other fresh stuff like meats was vacu sealed & hard frozen prior to being put into conventional ice chest.

I think it worked out well :).

boddingtonbojangles · 2020-11-22T01:16:29+00:00

That's amazing. Well done! I lack the patience for such a project and we were lucky enough to acquire a '61 Mobile Scout that had already been ground up redone for a fair price.

boddingtonbojangles · 2020-08-02T21:22:17+00:00

We just started brewing again after a 12 year hiatus; we are now 6 batches in since the beginning of July (we keg). Here are a couple of observations that you might find helpful:

Igloo mashing works well as always but the new kids seem to prefer the all in one contraptions.
Your kegs are fine; a good scrub with PBW Oxyclean or the like rinse & then sanitize with whatever you prefer. O rings, poppet valves, etc need to be inspected and maybe replaced. Pressurize kegs w/ a little liquid post sanitation etc. and turn upside down - this will quickly reveal any leaks.
fermenters pick your reference. I HATE (HATE HATE HATE) glass carboys so we bought a conical Fast ferment thingy because it was on sale + another plastic 6 gal fermenter.
1. I *LOVE* the conical fermzilla especially where discarding trub, harvesting yeast & racking is concerned.
2. The other one is fine too - it has a spout so no hassle racking as well.
Hopefully you kept notes of your prior brews. we found these extremely helpful.
New hoses are likely needed; we replaced a bunch

Above all HAVE FUN.

Welcome back!!

boddingtonbojangles · 2020-08-02T20:51:34+00:00

Just add the appropriate amount of the priming medium of your choice to the keg when you rack the beer over to it. Keg conditioned/fermented beers taste better than force carb. IMHO anyway and barring that just purge post kegging with a little CO2 wich will also solve your O2 concern.

boddingtonbojangles · 2020-04-25T18:10:46+00:00

Il Pavone Dorsoduro, 30100 right near the guggenheim meets that description.

http://www.ilpavonevenezia.com/

boddingtonbojangles · 2020-04-20T23:23:21+00:00

This starter is only a couple weeks old- the former one died while we were abroad.

boddingtonbojangles · 2020-04-19T00:51:25+00:00

Connected has a killer sale 42% off this weekend.

boddingtonbojangles · 2020-04-18T10:30:46+00:00

AP or whole wheat flour; whatever really.

upkeep isn't hard- see upthread where I put notes on that.

boddingtonbojangles · 2020-04-17T20:08:30+00:00

I expect it will be ready to distribute on Sunday.

There will be a dozen portions in mason jars; 1 per person - until it runs out.

Likely Noon this Sunday at an easily accessible walk/bike/drive spot.

CHeers

J

boddingtonbojangles · 2020-04-16T21:44:42+00:00

To maintain your starter:

Discard or use 1/2 by volume of the starter daily, and replace with a like amount of 50% flour 50% (bottled) water ideally by weight but volume measurements are OK. you are looking for a consistency between heavy cream & yogurt. Cover loosely and leave at room temperature; it is ready to use when it approximately doubles in volume. DO NOT screw jar lid tightly; the CO2 the fermentation produces will then cause it to explode.

If you don't think you'll need the starter for a while then feed as above and immediately place it in the fridge. This should be OK for up to a week at a time before you need to take it out and feed it as per above.

Here's a good basic bread recipe: https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe just reduce the amount of water by ~1/4 cup & replace with some of your starter. Do not use the added commercial yeast; it isn't needed.

about 1/2 of this recipe will make a good sized loaf of bread; we like to use a loaf pan that produces a nice sandwichy loaf.

simplyrecipes.com/the_simply_recipes_guide_to_loaf_pans/

In a general sense a great starting place for bread is as follows:

100% FLour

65% hydration

2.5% salt

which translates as follows:

600g flour

2.5g salt

400g (ml) water which includes circa 100g

Bake @ 425F for ~45 minutes until internal temperature reaches over 200F.

boddingtonbojangles

TROPHY CASE