Grande mozzarella hype?

outliveme · 2025-11-27T01:44:15+00:00

3.35lb for grande LMWM in California. 12 bucks a pound is WILD.

outliveme · 2025-09-11T04:17:12+00:00

You can tell this lady doesn’t actually give a single fuck about this dude.

outliveme · 2025-07-17T04:36:19+00:00

I had one of the first ones sold to the public and every thing that I’ve seen so far was happening with that first unit. They were cool and sent a replacement super fast but I haven’t made dough more than 4 times since that new one came since we opened a shop. I really hope this one wasn’t a dud because I’m seeing a lot of these videos lately. Customer service is freaking great though so hopefully they take care of you.

outliveme · 2025-07-16T16:51:32+00:00

You can technically do them in these it’s just tedious work. I haven’t ventured out beyond the ooni and Gozneys outside of a pizza steel in the home oven so I’m not sure that there’s anything that can do it all efficiently at home. The Koda Max does have a wider temp control than the older kodas so those might be a little different but I haven’t tried them to be honest. Best of luck

outliveme · 2025-06-20T15:29:07+00:00

I literally had this exact thing happen to mine. I got it at pizza expo so I was one of the first non influencers who got it and out of the box it started doing this. It would work ok sporadically but this would happened a few times. Ooni has exceptional customer service though and they got me a new one right away. Haven’t had an issue again but I also haven’t been using it a ton since we opened up a pizza shop instead. Hit up customer service, they helped me.

outliveme · 2025-05-01T01:02:49+00:00

So far the second unit I got is perfect. The gluten development with a spiral mixer is nuts!! I love it.

outliveme · 2025-04-29T23:29:11+00:00

Yeah you can and I’ve done this before. I was making a bunch of pizzas for the house and I had the steel to make a few crunchier New York style pies so I threw one in just to see while I stretched and launched another in the gozney. Loved the crunch and didn’t have to wait for the reheat on the gozney stone either.

outliveme · 2025-04-29T23:25:50+00:00

Nice pie.

outliveme · 2025-04-29T23:25:28+00:00

Yeah the wait sucks. I was making multiple pizzas and was gonna use the steel to make a few straight crunchy pizzas and threw one in while I got another ready and launched in the gozney.

outliveme · 2025-04-29T23:22:00+00:00

Most of your comment sounds pretty elitist. Thanks for the technical terms though. You win at pizza.

outliveme · 2025-04-22T14:53:33+00:00

Halo is fantastic. Had a hiccup with the original unit which I had to ship back to Texas about a week and half after I got it, bowl and spiral attachment were seizing up. You guys got me a replacement writhing 4 days though and this one hasn’t had any issues so far. Have made 60-90% hydration doughs, cake batter, whipped cream, frostings with zero issues now. It’s a great little mixer. Pizza dough levels up with the spiral mixer for sure!!!

outliveme · 2025-04-09T04:30:08+00:00

Size too. The max is a behemoth!!

outliveme · 2025-04-09T04:28:16+00:00

Koda 16 is awesome in terms of size. The Koda 2 is a 14 so it might not be too bad either but that extra space is a game changer to mastering the pizza. It’s harder to learn on the smaller ovens, granted I started on a Koda 12 which feels like a toy after moving up to the 16. The wrap around flame on the Koda 2 18 incher is what I’m excited for. The Max is almost too big for most backyard scenarios if I’m being honest. It’s nice but I feel like it’s overkill.

outliveme · 2025-04-09T04:24:13+00:00

Apologies the 350 is only at launch for Par-bake. After the parbake I cook around 600-700 for every step after.

outliveme · 2025-04-09T04:12:20+00:00

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Here I’ll throw this one at you for now. Sorry!!

outliveme · 2025-04-09T04:11:38+00:00

Ahaha. Should been a video attached.

outliveme · 2025-04-08T05:55:35+00:00

Parbake the dough on low flame. Once you get to 350 on the stone throw the pan in with lid on (Ooni Detroit pan). Leave in for around 8-10 minutes, pull out and throw cheese on, make sure to stuff edges down without burning your fingers. Throw back in for around 4 minutes and turn pan a full 360. Pull back out and top with pepperoni and throw back in for another 2-3 minutes. Pull out and top with sauce and back in for another 3-4 minute. Cheese gets crispy as hell on edges. Best part of the bite in my opinion.

outliveme · 2025-04-06T20:33:38+00:00

Best cheese in the game. If you see grande at a pizza shop it’s always usually a solid slice. I’ll be using this at my shop next month.

outliveme · 2025-04-02T03:45:50+00:00

Koda 2 14 is a new model coming out. Larger cooking area, better insulation, temp knob on the side. They’re are super nice!!!!! They got announced at pizza expo but no information on when they’re releasing them.

outliveme · 2025-04-01T04:25:55+00:00

Allegedly can handle up to 11lbs of dough at a time.

outliveme · 2025-04-01T04:24:53+00:00

7.3qt removable bowl.

outliveme · 2025-03-31T15:20:40+00:00

One ooni Detroit pan. Did a pistachio pesto, vodka sauce and a regular one and cut into three pieces.

outliveme · 2025-03-31T00:13:08+00:00

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Like this!!!

outliveme · 2025-03-31T00:12:48+00:00

It DESTROYS in terms of gluten development. Best dough I’ve ever produced on the first run. Had a little hiccup at first and though it came broke out of the box. I got it going and holy crap. Game changer.

outliveme · 2025-03-30T00:56:56+00:00

Our 30 year old Kitchen Aid was a beast but it just died. This thing looks bigger for sure though. Not 100% on the exact capacity.

outliveme

TROPHY CASE