3 ms·

> My Ooni experience has been very bad Sorry to hear that, but maybe you can still work at it. > at the back it's 900, at the front 600. This is after an hour

> My Ooni experience has been very bad Sorry to hear that, but maybe you can still work at it. > at the back it's 900, at the front 600. This is after an hour of warm-up. I think that it will be as hot as it is going to get, after about 30 mins. I get a touch over 500c at the back corner (maybe 950F) and a bit over 300C (600F) at the front lip. This should be right, with a centre at 350 to 400C > rolling pin, or hand-stretch? I hand-stretch, but also autolyse. > lots of flour on the peel. Semolina. Put your friend Semolina on the peel. It's a very coarse flour, as opposed to pizza flour, which is very fine. It makes the pie slide like it's little dry ball-bearings. Semolina. If you can't get Semolina, use coarse cornmeal. The next time you have pizza in a relatively authentic Italian place, run your finger along the underside of the pizza. You should feel a slightly rough, sandpapery texture that isn't present on top. That's from the semolina. Just before launch, give the pizza a back-and-forth shake on the peel first, to be sure that it's moving, and get it moving if need be. You should know that it's not sticking to the peel, because you've seen/felt it move a bit. Do you use the same peel to launch and to extract? Typically this is not recommended as the extraction can make that peel hot and moist, which would affect the next launch. Launch off wood or aluminium. Extract with aluminium or other metal peel. Look for the "ultra-low zone" trick for turning the flame down very low after launch. You will get these tips in https://www.reddit.com/r/ooni https://www.reddit.com/r/ooni You can see techniques demo'd on youtube. e.g. ulttra-low zone: https://www.youtube.com/watch?v=VAGmW4SI4PU https://www.youtube.com/watch?v=VAGmW4SI4PU and shake https://www.youtube.com/watch?v=VkD-IrTNpTk&t=27s https://www.youtube.com/watch?v=VkD-IrTNpTk&t=27s Don't give up, there are tricks and techniques to learn.

peteradio 4y ago
> Do you use the same peel to launch and to extract? Typically this is not recommended as the extraction can make that peel hot and moist, which would affect the next launch. Launch off wood or aluminium. Extract with aluminium or other metal peel. Alternatively, scrub the peel with cornmeal between launch and next pizza.
- SideburnsOfDoom 4y ago
  > Alternatively, scrub the peel with cornmeal between launch and next pizza You would have to make do like that if you only have one peel, but in general you'll be better off with separate Launch, turning and extraction peels. They do different jobs and so have different designs. The turning peel is typically quite different to the other two, but as mentioned, you'll do better with 2 different ones for launch and extraction. Wood is great for launch, terrible for extraction - you can't keep it in a hot oven for any length of time. And a metal peel that has warmed up during doming and extraction would be worse for the next launch. Also, the launch peel can be prepped for the next launch by someone else, while the current pizza is cooking.
  - peteradio 4y ago
    Absolutely, I have a separate turner. All good points, but it can be done without. Generally my flow once things get going is: 1) clean launcher (scrub with cornmeal to remove sauce burned cheese etc) (15 seconds) 2) heavily flour the launcher with fresh cornmeal and kneed flat a single pizza dough (1 min) 3) build pizza with toppings (30 seconds) 4) launch, watch for flare ups (pull pizza away from flare ups and let burn out before pushing back forward), turn as cheese browns until all surface cooked (1-2 min) 5) take out pizza and set aside for slicing, use launcher to push forward cornmeal from last launch to force a burn out (15 seconds) 6) go to step 1 3-4 oven minutes / pizza or 15-20 pizzas / hr / oven Most expensive part is the real mozzarella cheese which is outrageously expensive in the US. In France its 1/4 the price. I think I may make mozzarella in the near future, it looks like the easiest of cheeses.
    - AlbertCory 4y ago
      > real mozzarella cheese which is outrageously expensive in the US do you mean the "fresh" stuff they sell in some US stores, in liquid? Or the bufalo? I actually did a 1/2 and 1/2 test with a friend, half bufalo mozz & half standard shrink-wrapped mozz. He preferred the bufalo, I was meh. The interesting thing was, the bufalo had so much moisture that it soaked through the crust. At least the shrink-wrapped stuff is dryer so you don't have that problem.
AlbertCory 4y ago
Thanks. The Serious Eats recipe for New York Pizza also does a test of the food processor vs. the stand mixer. The food processor beats the hell out of the mixer.

peteradio 4y ago

> Do you use the same peel to launch and to extract? Typically this is not recommended as the extraction can make that peel hot and moist, which would affect the next launch. Launch off wood or aluminium. Extract with aluminium or other metal peel. Alternatively, scrub the peel with cornmeal between launch and next pizza.

SideburnsOfDoom 4y ago
> Alternatively, scrub the peel with cornmeal between launch and next pizza You would have to make do like that if you only have one peel, but in general you'll be better off with separate Launch, turning and extraction peels. They do different jobs and so have different designs. The turning peel is typically quite different to the other two, but as mentioned, you'll do better with 2 different ones for launch and extraction. Wood is great for launch, terrible for extraction - you can't keep it in a hot oven for any length of time. And a metal peel that has warmed up during doming and extraction would be worse for the next launch. Also, the launch peel can be prepped for the next launch by someone else, while the current pizza is cooking.
- peteradio 4y ago
  Absolutely, I have a separate turner. All good points, but it can be done without. Generally my flow once things get going is: 1) clean launcher (scrub with cornmeal to remove sauce burned cheese etc) (15 seconds) 2) heavily flour the launcher with fresh cornmeal and kneed flat a single pizza dough (1 min) 3) build pizza with toppings (30 seconds) 4) launch, watch for flare ups (pull pizza away from flare ups and let burn out before pushing back forward), turn as cheese browns until all surface cooked (1-2 min) 5) take out pizza and set aside for slicing, use launcher to push forward cornmeal from last launch to force a burn out (15 seconds) 6) go to step 1 3-4 oven minutes / pizza or 15-20 pizzas / hr / oven Most expensive part is the real mozzarella cheese which is outrageously expensive in the US. In France its 1/4 the price. I think I may make mozzarella in the near future, it looks like the easiest of cheeses.
  - AlbertCory 4y ago
    > real mozzarella cheese which is outrageously expensive in the US do you mean the "fresh" stuff they sell in some US stores, in liquid? Or the bufalo? I actually did a 1/2 and 1/2 test with a friend, half bufalo mozz & half standard shrink-wrapped mozz. He preferred the bufalo, I was meh. The interesting thing was, the bufalo had so much moisture that it soaked through the crust. At least the shrink-wrapped stuff is dryer so you don't have that problem.

AlbertCory 4y ago

Thanks. The Serious Eats recipe for New York Pizza also does a test of the food processor vs. the stand mixer. The food processor beats the hell out of the mixer.