CaptainMike - Spacebo, Amigo!
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Last edited by MBMorgan; April 27, 2025, 09:32 PM. -
Commencing burn-in:
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OK ... so not award-winning ... but some first data points about how this little monster works:
First ... 450Fx12min ... tasty but the dough was under-done:
Second ... 500Fx10 min ... tastier but still not where it needs to be:
Third ... 600Fx8 min ... toppings and bottom perfectly done but the rim was pretty much incinerated:
Next time, will stick with 500F but increase the time until it all comes together. Might need to consider a shift toward 00 flour. We'll see ...Comment
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Jerod Broussard - Not exactly. The controller has 3 modes ("Pro", "PID", and "Pizza"). "Pizza" is optional from 400-500F and is the only available mode above 500. In "pizza" mode, cook temp is adjustable in 5-deg increments from 400-500, then in 100-deg increments at 600, 700, and 800F.
FWIW, I suspect that the only real "problem" is that our "normal" pizza recipe has evolved over the years to be cooked in a home oven at 425-450F and just needs to be tweaked for those higher temps. -
I wouldn't use 00 flour unless you start using the higher temps (>700f). 500-550 is basically what a typical home oven maxes out at (I bake mine in my oven at 550 convection) and I found 00 flour to be a poor choice in a home oven as the pizza stays pretty pale and gets hard.
I only use 00 flour when using my Ooni for a neapolitan style pizza that is cooked at 800+ degrees for less than 2 minutes -
MBMorgan, this is super late but I modified a recipe from Brian Lagerstrom's NY pizza to transition from oven to Ooni. I cook at about 7-800 and get very good results. Main thing I did was up the hydration a few % (larger poolish and a little extra water in the mix). Not totally necessary but after playing I got something that worked so I stuck with it. Overall hydration was mid 60s%.
I'll post mods when I locate them, meantime here's Brian's recipe: https://www.youtube.com/watch?v=t4t3bqb_91E
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You might need to fiddle with dough hydration, too. My Roccbox runs 800 - 900 degrees and I've found a 62 - 65% hydrated dough works the best for my circumstances.Comment
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Here's the latest: Same dough and toppings; 500Fx11minutes
The big difference is that we allowed the dough to remain in the fridge for a 48hr delayed fermentation. The results were pretty good:
Next up is a dough that can handle 600F or higher ... more to follow.Comment
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Uh-Oh ... a snag has been hit. There's a turntable issue that the Customer Service folks at Grilla have been working to solve. The solution? Rather than messing around via email, text, and phone, they've decided to ship out a new unit so that they can really dig into the one I return. Good for them ... and good for me. I should probably be back in the pizza oven business late next week and will resume posting when we're all up and running again.Comment
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DavidNorcross, They are. When doing reviews there's inevitably some CS needed, if nothing more than clarification questions, and when I was doing the Silverbac review theirs was top notch. Also notable in my mind is Traeger's. Fantastic CS teams.
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Update: I received the new replacement oven on 14 May; got it unpacked, assembled, swapped out for the first oven, and burned in over the weekend. First cook was yesterday (20 May) and everything seems to be in order. I won't bore you with all the pics because the first two pizzas were simple repeats of what I did on the old oven at 500Fx10min.
I did reduce the dough hydration from 79% to 66% to see how it would handle higher temps:
Here's what happened last time at 600Fx8min:
This is yesterday's lower hydration dough at 600Fx5min:
The crust is definitely less charred, likely due (I assume) to the combination of (1) lower hydration dough, and (2) shorter cooking time. Things were much more evenly done thanks to the fact that the turntable was actually turning .
Bottom line at this point: I'm pretty happy with the new Grilla Pizza Oven and plan to keep experimenting with it until everything gets properly done at the same time and temp. Naturally, I also plan to keep eating the mistakes ... at least the edible parts of the mistakes ...
FWIW, when Grilla Grills were bought by AOB, I was nervous about losing the excellent product support that they used to be fairly famous for. I'm happy to say that, so far, that hasn't been the case at all ...Last edited by MBMorgan; May 21, 2025, 10:45 AM.Comment
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As of today, I think I'm going to wrap up testing with our old indoor-oven dough recipe. Today, I made three pizzas ... one Canadian bacon/pineapple (gag) ... one pepperoni/jalapeño (meh) ... and one vegetarian. The sweet spot using the current dough seems to be 450Fx18-20min using the Grilla's "pizza" setting.
The sugary, juicy pineapple (gag again) was a bit of a problem. It not only made the crust a bit too soggy (and therefore undercooked) for my taste, it started to char very quickly and I had to pull it at just under 18 minutes It wasn't awful ... but it was a crime against nature (SWMBO disagrees 🫤):
The other two (neither of which are pictured thanks to SWMBO's enthusiasm for slicing and serving before I could get my iPhone out) went a full 20 minutes and were excellent.
And now off to find a dough that will let me run the pizza oven at proper pizza oven temps ...
Last edited by MBMorgan; July 1, 2025, 03:40 PM.Comment
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MBMorgan, I apologize for the long delay in following up - here is my modified version of Brian Lagerstrom's NY Pizza recipe. The changes basically involve adapting for an outdoor oven that got hotter than the indoor oven the recipe was designed for, and to increase the diameter of the pie (I wanted something more in the 15-16" range rather than the 12" originally prescribed). I put it down in an excel spreadsheet with my notes etc and a little dial to adjust the dough quantity accordingly. Included a PDF printout in case you do not have excel. Hopefully this link works!
Personally, I found that this recipe and Lagerstrom's method worked out really well and was also easy to manage with as I'm no pro when handling very wet doughs. Hope it helps on your journey. Let me know if you give it a try!Last edited by Mister C; July 22, 2025, 02:27 PM.Comment
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Oof - I noticed something that needs notation - the poolish amount is for EACH ingredient. So for example the 2 ball mod says 100g - that's actually 100g flour AND 100g water, so actually a 200g poolish. I think I was just lazy back when I originally made this, but it ties into the hydration calc that way, so I didn't want to mess with it.
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And silly me... Here are some pics of what that dough (and the rest of the recipe) produces using an Ooni Karu 16.Attached FilesComment
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MBMorgan (and anybody else that may have downloaded the spreadsheet) - I just uploaded an updated file to the same link. It's the same up top, but now includes an enrichment calculator at the bottom. The flours I have access to these days top out at 10% protein, and I wanted something closer to 14%. Been experimenting with vital wheat gluten and was tired of using the online calculator so I built one into the spreadsheet at the bottom. If that's not of interest, no need to download the new one. Cheers!Comment
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Oof - I noticed something that needs notation - the poolish amount is for EACH ingredient. So for example the 2 ball mod says 100g - that's actually 100g flour AND 100g water, so actually a 200g poolish. I think I was just lazy back when I originally made this, but it ties into the hydration calc that way, so I didn't want to mess with it.
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MBMorgan just wondering if you have any updates please.
My wife and I are in the market for a pizza oven and I like the idea of not needing another propane tank for an oven, and I do have a pellet smoker.
Also, I was wondering if you ordered your cart from Grilla.Comment
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Just walked into the house and saw your question. I can answer more later … but meanwhile, there’s been some recent discussion about your very question that might be helpful: https://pitmaster.amazingribs.com/fo...67#post1785467
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