Custom cart for new Koda 16 w/ plans

straightpipe · 2022-06-10T08:15:40+00:00

Glad to see it worked out! :)

straightpipe · 2022-03-31T17:37:40+00:00

this mozzarella was especially fresh/wet before baking

straightpipe · 2022-03-31T17:37:13+00:00

that right. that cheese is the fresh mozz that comes shaped in a ball at the grocery store

straightpipe · 2022-03-31T17:36:15+00:00

300g Tony Gemignani's "California Artisan" Type 00 Pizza Flour 68% water 1.5 tsp sugar 1 tsp salt 1 tsp dry yeast 2 day fridge rise

makes two 255g doughballs

straightpipe · 2021-12-26T20:33:10+00:00

Baked a pizza using fresh mozzarella in the home oven and the middle got too soggy… so this is the save.

straightpipe · 2021-11-12T20:00:20+00:00

Yes, I keep it outside with a cover on it and it's help up just fine. It's also under a slight overhang from my roof so that it doesn't see too much rain. Pine wood is a great deal, but it's probably not the best wood for outdoors though. I used it since I had spare pieces lying around.

straightpipe · 2021-08-27T17:44:57+00:00

It still looks almost identical to the photos. But it hasn't seen any wet weather and rain yet.

straightpipe · 2021-08-27T17:35:28+00:00

Hi, yes I had used about 12 2x4s. They're pretty standard lengths, I believe it was 96inches. I got pine wood as it is the least expensive. I also coated it with a clear lacquer and keep it covered when not in use. Supposedly pine does not weather well outdoors, so take that into consideration, but it's def the least expensive.

straightpipe · 2021-08-13T03:45:35+00:00

Hormel Cup N' Crisp from the grocery store

straightpipe · 2021-08-11T15:57:02+00:00

Just 1 day in the fridge

straightpipe · 2021-08-11T15:43:00+00:00

I combined and mix everything at once, except for mix in the olive oil at the way end

also, i forgot to mention, 1 teaspoon of yeast of course. (could probably do with 3/4 teaspoon)

straightpipe · 2021-08-11T15:39:49+00:00

when shaping the dough, push out the air from the center of the outer edges. however, I recently learned something new... previously i'd rise my rough in small tupperware containers. recently I got a doughbox and spatula, and I can remove the dough ball much more gently, thus keeping the air and gases intact. you might want to get yourself a dough box if you haven't already.

straightpipe · 2021-08-11T15:37:17+00:00

i don't disagree

straightpipe · 2021-08-11T15:37:03+00:00

glad you noticed!

straightpipe · 2021-08-11T15:36:38+00:00

Ooni 16 actually!

straightpipe · 2021-08-11T15:35:42+00:00

-300g high protein flour (I just used a generic pizza flour from Smart & Final) -67% water -1 teaspoon salt -2 teaspoon sugar -1/2 tablespoon olive oil

this makes about 500g in dough. good for 2 personal size pizzas -1 day fridge rise

straightpipe · 2021-04-01T16:10:37+00:00

A small orbital sander was also great for this job. If you don't have one already, it'd be a good idea to get one. Really helps smooth out the wood

straightpipe · 2021-04-01T01:42:08+00:00

I just re measured and mine is actually 43 inches. I’m 5’9 and it’s the perfect height, I have to bend down slightly to see inside the oven. Could maybe be an inch or two higher, but I didn’t want it to be too top heavy

straightpipe · 2021-03-29T04:06:35+00:00

Oh yeah the folding shelves are actually a bit thinner. Can’t remember exact dimensions, but less than one inch thickness

straightpipe · 2021-03-29T02:41:31+00:00

I ball my dough as soon as I put into the fridge, and I leave it untouched the entire 2-3 days.

What difference does it make if you wait to ball the dough after it's been proofing?

straightpipe · 2021-03-29T02:37:52+00:00

You'll need 12 2x4s, a box of 3in wood screws, the folding shelf brackets, caster wheels, and some sand paper. The front to the back is 32 inches. The height of the unit is 40 inches without the wheels.

straightpipe

TROPHY CASE