First-off, this one is roasted beet and garlic bechamel, cornichons, goat cheese, and dill. Sounds weird but it worked really well…anyone who likes borscht would like this. 24hr poolish + 72 hour cold ferment, 66% hydration in an Ooni Koda 12.
In any case, I'm coming to the realization that baking in the Ooni always feels like an ordeal vs the ease of the home oven with a couple of baking steels. With the Ooni I have to constantly monitor the flame and turn the pizza every 30 seconds or so. I'm pre-heating to ~800f/425c and waiting for the stone to recover between bakes. I've tried flame off and low flame, full blast, etc. I generally always end up with uneven done-ness (top vs bottom) and sometimes a not-quite-fully-cooked crust. Meanwhile with the home oven I just crank it to max and, after a 2hr pre-heat, throw a pizza in without having to baby it. Good, consistent results every time.
I guess my question is whether I'm just a dud with a pizza oven or if going to a larger size/different model would make the experience better. The Koda 12 just seems like it's not distributing heat like I would expect; coupled with how difficult it is to maneuver given the size of the space vs the peel and it's just feeling like more of a pain than it's worth. Any insight?
by tarasboulba7744
2 Comments
Maybe because oonis are just cheap pieces of ooni.
Sure you can make great pizza with them. But it’s the entry level pizza oven, made with cheap materials. Your home oven is probably more expensive.
I like my rvs edil planet, gets up to 600 degrees Celsius.
I use Gozney ArcXL, and usually cook at way lower temperatures unless I’m making neapolitan pizza.
Home oven can be great and I use it when it’s cold outside, but only if it goes up to 550F. My new oven only goes to 500F so I have to resort to certain hacks to get it up to the temperature I need.