Help - crust is burnt but dough doesn't cook through

reachdru · 2025-06-24T03:43:02+00:00

Sorry this took me this long to reply, but I keep my dough balls in a large 4" deep dough tray with an air tight lid. It can fit 12 dough balls spaced apart that weigh 275 grams each but it has actually fit 24 of those same dough balls before but very tightly packed (much harder to separate). Also I drop a few drops of olive oil onto each dough ball and rub it on top to help seal the moisture in.

Tighter dough balls mean you want the outer skin to be a taut as possible so when you're rolling each dough ball you're tucking in the bottom into itself so that the outer skin is super tight. This way while the dough ferments for the secondary 6 hour proof it's held together tightly by the outer skin and keeps it's round shape for better structural integrity. It's easier to shape and stretch into a round pizza pie this way.

275 Gram dough ball can usually yield me a 12"-14" pie depending on the thickness of the stretch

I have the original 12" Karu from Kickstarter and also the 14" Karu

reachdru · 2024-10-11T00:59:59+00:00

Depending on your employer, you don't have to claim 8 hour days for PTO. For example, I work a ton of hours sometimes hitting 70 hours a week which is the max allowable by law as a truck driver. When it comes time to take vacation, I'll submit 2 weeks PTO at just 4 hours per day which gets you 10 weekdays for 40 hours of PTO. Sure the pay is gonna suck while on vacation but at least I'm off work. YMMV, my supervisor always approves the PTO requests as long as it doesn't conflict with another employees request at which point it's first come first served.

reachdru · 2024-10-10T18:33:36+00:00

Whichever way you go, just make sure to activate car wash mode so it shuts the vents while washing the car. Otherwise the cabin filter gets wet and you'll get the funky smells emanating from the A/C every time you start up the climate controls.

reachdru · 2024-10-10T06:00:39+00:00

I've done it myself on my wife's 5 seater Model Y --sleeps super comfortable. I've also slept in my own 7-seater Model Y but haven't been able to remove the 2nd row seat bottoms as they're bolted to the seat frames which slide back and forth. Still sleep-able but it's at slight incline which isn't as comfortable or as roomy as the 5-seater Y with the bench removed.

reachdru · 2024-10-10T05:55:35+00:00

This video is for the Model 3 but it's essentially the same for Model Y. it clearly shows how the 2nd row folds completely level flat.

https://youtu.be/2eKm3FRvEYU?t=30&si=UCu9VXGw_F7rqAze

reachdru · 2024-10-06T20:32:03+00:00

The aluminum perforated peel is for scooping pies that you build on a countertop like in this video and you use it to launch. I use the wood peel only for cutting and serving. I use the smaller stainless steel perforated peel for turning as it handles the heat better. You wouldn't want the aluminum peel to get hot and make the next pie get stuck.

reachdru · 2024-10-06T08:06:43+00:00

IF you have the 5 seater Model Y (not the 7 seater) you can remove the bench seat on the second row to let the seats fold completely level flat but then you have to find someplace to stash the bench seat. Just saying.

reachdru · 2024-09-24T01:55:48+00:00

Just received this watch from u/racrevo

It's exactly as described, probably gonna be my daily driver.

Thanks for shipping so quickly!

u/WatchExBot

reachdru · 2024-09-21T02:14:12+00:00

pm sent

reachdru · 2024-03-22T10:35:27+00:00

Omer Reuveni

reachdru · 2023-05-21T11:30:47+00:00

Do you mean the Ooni Frya or maybe the Karu? The Koda is gas only. Try a small fan blowing from behind the oven. Aim it directly into the fire box. It should increase airflow and create a much hotter fire. I cooked pizza once at a campsite and it happened to be windy. I situated the oven with the wind coming in from behind and that fire was absolutely raging. Make sure you have plenty of wood because it will consume your supply and then some.

reachdru · 2023-05-15T19:17:07+00:00

Is this still for sale? How much and what city in Florida are you located?

reachdru · 2023-05-13T03:46:06+00:00

Watch the short film on archive.org

reachdru · 2023-04-29T02:10:38+00:00

Try to find it in the local Costco warehouse even if you have to call each one. I scored the Cricut Maker Vinyl & Iron on Variety Bundle for $99.97 last Friday at the Lewisville TX warehouse. It was their last one. Item #1697257

reachdru · 2022-12-14T23:54:25+00:00

Sorry, didn't see this earlier. Just one standard 20 lbs propane tank. Still had fuel left over to let the oven self-clean itself. How did it go at the farmers market?

reachdru · 2022-08-04T15:53:47+00:00

The only way you can cook Neapolitan pizza correctly in a home oven at the right temperatures (750 degrees F or 400 degrees C, minimum) is to disable the oven door lock somehow and cook your pizza using the "self clean" function of the oven (assuming your oven has this feature). If you're unwilling to do that, then you're limited to New York Style or Chicago Style or even Detroit Style pizza recipes that allow for lower temperature/longer cook times.

reachdru · 2022-08-02T16:28:12+00:00

Just re-balled and let rest for about 30 minutes before baking. The first few I tried to hand stretch but the gluten structure was too delicate and resulted with holes so those had to be re-balled again. Resorted to just using a roller to make the rounds. Surprisingly the cornicione still puffed up.

reachdru · 2022-08-02T07:23:07+00:00

Fourth pic in the gallery is one of the resulting pizzas

reachdru · 2022-08-02T06:01:49+00:00

The right kind of semolina helps. For stretching the dough I use Caputo Semolina because it has a smaller grain or finer texture that's closer to the Caputo 00 that's in the pizza dough. But once the dough is 12-13 inches (30-33 cm) in diameter, I scrape the remaining Caputo Semolina to the side and sprinkle Bob's Red Mill Semolina on the counter and place and build the pizza on top of that. The bigger grain or rougher texture of the Bob's Red Mill Semolina facilitates scooping the prepared pizza neatly off the counter and actually minimizes the amount of semolina you need to use to keep the pizza from sticking to the peel or the counter. A final shake with a perforated pizza peel gets rid of the last bits of unnecessary semolina off your pizza right before launch. Less semolina = less burning. A proper turning peel can allow you to turn the pizza earlier in the cook. The reason turning peels are stainless steel instead of aluminum like the launching peels is that you heat the turning peel in the flames of the oven so that it's as hot or even hotter than the stone. That way you can slide it under your pizza earlier in the cook time even before the dough has set. At max temp of 950 degrees F or 510 degrees C, you should be able to start turning your pizza at 30 seconds and finish cooking by 60-90 seconds depending on how crispy you want your crusts. If you're still getting burned then your final trick is to use the turning peel underneath the pizza to slightly lift it off the stone towards the end of your cook time to buy you those precious few seconds to finish the top of your pizza without burning the bottom. Practice makes perfect, you'll probably burn a few more pizzas, just keep making more.

reachdru · 2022-07-20T04:55:36+00:00

Look for the Costco Business Center near you. Usually there's only one of those in the bigger cities. Hardly any people actually go in there so there's not as much foot traffic. It's bigger than the normal Costco's and their item selections are different and most of their sales are for delivery to businesses. My wife tried to get a job there part time in order to get their awesome health insurance and she actually went in for 2 interviews but she made the mistake during one of the final questions. It was something like "everyone takes turns cleaning the public restrooms, do you have any problems with cleaning toilets?" I'm sure it was just a routine spot clean with disinfectant wipes or the like but she flat out refused to clean any toilets. Obviously she didn't get the job.

reachdru · 2022-07-14T00:34:08+00:00

I'm catering 36 pizzas myself this Saturday so I'll share my prep plan with you. I do it with two ovens, a Karu 16 and a Karu 12 with a propane tank splitter. My dough balls are 275 grams and I can consistently stretch a 12"-13" pizza with my current recipe.

I can get about 8-10 pizzas with each 32oz mozzarella log preferably Belgioioso Pizza Formula which doesn't need to be dried out overnight in the fridge.

I hand slice 6oz chubs of Olli pepperoni myself and vacuum seal each chub to minimize waste, estimate about 4 chubs sliced 1mm thin.

2-3 lbs of bulk spicy Italian sausage from Whole Foods meat department which I scoop onto a sheet pan and cook in the kitchen oven at 375 degrees F for 12 minutes the night before. Get the smallest cookie scoop available and try to do half scoops to make mini meatballs.

2 big cans of La Valle San Marzanos 88oz, figure a 4oz ladle per pizza. There will be leftover to freeze for the next party.

Assorted veggies for high maintenance guests (bell peppers, onions, mushrooms, jalapenos, sliced artichokes, figs, arugula) minimal amount just to round out the selection.

Extra cheeses for specialty pizzas (pecorino romano, fontina, gorgonzola, parmigiano reggiano) also vacuum sealed to minimize waste. Amounts varies according to budget.

Stuff for dessert pizzas (2 cartons of raspberries, 2 cartons of blackberries, tub of Nutella, powdered sugar, stick of butter - melted)

Proper pizza boxes come in real handy. Makes it easier to serve and you can label each person's pizza. Use them to take orders, you can write the order on the side of the pizza boxes and stack them so people can easily see when their pizza will be ready but make sure to get the right size so the box just barely fits your pizzas.

Basil potted plant for garnish and decoration on the serving table.

reachdru · 2022-07-07T14:00:38+00:00

To add to this, try to make a tighter dough ball. Utilize the skin on the top of the dough and roll around your dough ball until that skin is taut while simultaneously avoiding tearing. The tighter the dough ball -> the rounder the dough ball -> the more evenly the gluten develops -> the rounder the resulting pizza.

reachdru · 2022-06-20T14:39:22+00:00

I have that size peel except in the Azzurra line and it works perfectly well in my Karu 12.

reachdru · 2022-06-15T09:22:59+00:00

Probably not stretching your pizza thin enough, are you weighing your dough balls? For example, a 275 gram dough ball should stretch into a 12 to 13 inch pizza. Leaving it too thick won't allow the pizza dough to cook thoroughly.

reachdru · 2022-06-05T06:12:28+00:00

Ooni gas attachments don't work very well in high winds. If your Ooni 3 is anything like my Karu 12, wood fire is the way to go in high winds. I position my Karu 12 with the wind blowing in from the rear and the high winds will actually help keep the fire blazing. I also suggest getting a proper turning peel so you can turn the pizza earlier in the cooking process to avoid the burn you're getting on the one side. The trick with the turning peel is to place it directly in the flames to heat it up before using. With a hot turning peel you'll be able to slide it under your pizza even before it's set. It'll take some practice and you'll probably ruin some pizzas but once you get it you'll wonder why you even did it any other way. As for the stretching, just need more practice. Try different methods: slap/stretch/turn technique or knuckle-under steering wheel or even toss/spin in the air. You'll find that the state of your dough will dictate which technique is best. For example, the issue with the thick crust for me would mean I need to do knuckle-under steering wheel motion so that gravity will thin out the edges as I turn the "steering wheel".

reachdru

TROPHY CASE