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Ooni 3 first attempt

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  • Thunder77
    commented on 's reply
    I use parchment paper a lot in baking. That looks great!

  • kenrobin
    replied
    I'm inspired! I don't have an Ooni but my PK360 came with a pizza stone that I need to try out.

    Leave a comment:


  • Attjack
    commented on 's reply
    Nice work!

  • grantgallagher
    replied
    Click image for larger version

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    finally nailed one. Might not be the prettiest but i hit the right balance of top and cooked crust

    Leave a comment:


  • Attjack
    commented on 's reply
    I use store-bought too including Trader Joes. I prefer Whole Foods dough over TJs but mostly I buy from a local chain. WF is a big dough you might want to split it in 2 if you try it. Anyway, I think you just need to run your oven a little cooler and you will start nailing it.

  • grantgallagher
    commented on 's reply
    Attjack ive made in the past for the oven but for convenience sake we have been using trader joes premade. It is on the wet side i feel.

  • texastweeter
    commented on 's reply
    have had mine up to right at 1200° once...backed it down since then.

  • Attjack
    commented on 's reply
    Good advice. I get my oven up to 900f and then launch my pizza and immediately turn down my heat. Easy to do with my propane-fired oven but not possible with Grant's Ooni.

  • Attjack
    commented on 's reply
    It sounds like temperature management is your next thing to address. Also, dough hydration is going to be a factor. Are you making your own dough?

  • texastweeter
    replied
    if the top is done faster than your crust, is is usually the stone is not as hot as the ambient air. Try running hotter than you intend to bake at, then drop the temp just before launching. Or have a longer warm up period.

    Leave a comment:


  • grantgallagher
    replied
    2nd attempt was better but still not great. I used parchment and solved the previous issue, but man, this thing is a fine line between cooked dough and burnt top. I think the dough was just a tad too thick and hence was a little undercooked.

    ill get there

    Leave a comment:


  • RonB
    commented on 's reply
    Attjack - I actually don't remember, but I know it has happened in the past - no release. I may have changed dough recipes since then, but I still dress the 'za as quickly as possible to prevent sticking and have not had it happen recently, and for the most part, I am making Detroit Style in the oven now anyway. I would do it in the kettle, but I don't want to ruin one of my new Detroit Style pans by smokin' it...

  • Attjack
    commented on 's reply
    I feel like no matter what it would release at some point but I could wrong when it comes to your setup.

  • RonB
    commented on 's reply
    Attjack - Maybe. If I leave it on the parchment too long before placing in the oven, it sometimes sticks to the parchment. If I dress the 'za quickly, it doesn't happen.

  • Attjack
    commented on 's reply
    Agreed on cornmeal. Before I switched to parchment I did find that not all cornmeal was equal. So some was softer but I'll never go back to cornmeal or flour.

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