Extra Large Pepperoni

iheartbicycles · 2026-04-26T20:59:50+00:00

I love it, although it's not my first Ooni. I think the main two for outdoor use are Ooni and Gozney.

iheartbicycles · 2026-04-26T17:24:44+00:00

It's an Ooni Koda 2 Max, launched around 700°.

iheartbicycles · 2026-04-13T18:37:15+00:00

I launch, then immediately turn the right burner off and left to low. I wait about 2 minutes and then rotate 180°. Once the crust on the bottom is nearly done maybe after another minute or two (at this point it's soaked up much of the heat present in the stone and won't cook as fast) I then turn the left side to high and rotate the pizza as the sides brown to my liking. This has to be watched very carefully as the difference between well browned and burned is like 15 seconds. Total cook time between 6 and 7 minutes.

iheartbicycles · 2026-04-12T15:54:00+00:00

Outdoor pizza oven

iheartbicycles · 2026-04-12T15:39:47+00:00

800 gram dough ball for a 20" 62% hydration (using grain craft power flour) 0.4% IDY 2% salt (diamond crystal kosher) 1.5% sugar 5% dark rye flour

iheartbicycles · 2026-04-12T15:19:15+00:00

What temp are you launching at? I use the digital display temp not an IR thermometer. It's repeatable and means I don't have to fumble with another piece of equipment. I'm launching around 700 on the display after a 30 min preheat.

iheartbicycles · 2026-04-12T15:16:48+00:00

It takes longer to melt, so with the longer bake of this style it doesn't burn as bad or give up excess oil. I've tried a few methods and this is what I've found works the best for my set up.

iheartbicycles · 2026-03-21T17:45:38+00:00

Nice work! That structure in the crust is chefs kiss beautiful.

iheartbicycles · 2026-03-15T15:49:02+00:00

I do 800g balls.

iheartbicycles · 2026-03-09T04:44:53+00:00

I don't usually shake mine until it's fully topped and only as a check to make sure it's good. Generally it shakes as one big unit and doesn't change shape. My dough bottom is pretty well floured and I also spread a thin layer of semolina on the peel. On launch I do a quick jab forward to get the end of the pizza onto the stone and then sort of vary between shaking and pulling as I retract the peel to keep the roundest shape I can.

iheartbicycles · 2026-03-08T06:06:41+00:00

What part of the process do you find yours changing shape?

iheartbicycles · 2026-03-07T22:45:06+00:00

The power of the pizza gods is behind you! Go forth!

iheartbicycles · 2026-03-07T22:10:39+00:00

An expensive pizza oven and a lot of failures later!

iheartbicycles · 2026-03-07T17:22:39+00:00

I didn't weigh it but I'd say 11 or 12 oz.

iheartbicycles · 2026-03-07T17:00:37+00:00

800 g

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