More Pizza Awesomeness and some free crap if anyone wants it.

[jaykav]

So I wasnt happy with my purchase of the halo 16 pizza oven so I got myself a lil post Christmas present...Koda 2 Max 24" wide opening 20" deep two propane burners...(insert manly grunt here)

Onto the free crap....my koda 16 and halo 16 are just sitting on the back porch....if anyone actually wants to make a drive to San Antonio you're more than welcome to take one or both off my hands.

 

[sparkyv]

So how's your pizza turning out now? (Pics, please)!

 

[jaykav]

So how's your pizza turning out now? (Pics, please)!

Forgot to take pics of first cook but I plan on making the fam some personal pizzas this weekend if San Antonio warms up enough or Ill just be wasting propane...maybe Sunday. The key for me on all of these ovens is make sure I give enough time for the stone to heat up...otherwise you'll get burnt on top and raw on the bottom...patience patience lol But overall this new one is a monster...should set me up just fine for awhile...and I know i can cook more than pizza in it so ill have to find some good recipes.

 

[jaykav]

Here’s some photos…wind really sucks with oonis when you want a low flame lol and I think this dough was a bit high in hydration for my liking but over all a success .

 

[Cowboy1955]

Looks delicious!
Great job

 

[sparkyv]

I don't know much about pizza dough, so can you please explain?

and I think this dough was a bit high in hydration for my liking

 

[jaykav]

It’s the ratio of water to flour so water / flour equals the hydration % …I was messing with a new dough recipe and it ended up in the high 60s. NY style pizza I think is 45-55% ….wasn’t a bad result though the pizzas ended up kinda squishy like a papa John’s pizza.

 

[sparkyv]

Go it, so lower water/flour ratio, the crisper the crust, correct? I prefer thin and crispy. The Boy One has been experimenting (in conventional oven), so I'm gathering data for his trials, of which I'm one of his very willing test subjects!

 

[jaykav]

Go it, so lower water/flour ratio, the crisper the crust, correct? I prefer thin and crispy. The Boy One has been experimenting (in conventional oven), so I'm gathering data for his trials, of which I'm one of his very willing test subjects!

Home oven don’t forget a pizza stone lol

I attached a pic of my std dough and sauce recipe. Good for ny style…feel free to steal and alter lol

 

[sparkyv]

LOL...dough in metric units, sauce in imperial.

Seriously, I'll share that with the Boy One. Thanks!

 

[jaykav]

LOL...dough in metric units, sauce in imperial.

Seriously, I'll share that with the Boy One. Thanks!

I noticed that the other day…that’s what happens when you get tips from multiple videos lol