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Time to get serious about a new pizza oven

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  • Originally posted by Shaka View Post

    The lack of front door is the one thing that concerns me about the Koda 16. Most Ooni's have a door, but mine doesn't. I guess I will find out in winter if it's a problem.
    I didn't realize that one didn't have a front door. It is manageable, but you will have to adjust in the winter.
    As I lead this army, make room for mistakes and depression
    --Kendrick Lamar

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    • If it rotates, no front door shouldn't be too much of an issue. If it doesn't, you'll want to rotate the pizza by hand periodically.

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      • Originally posted by beefytee View Post
        If it rotates, no front door shouldn't be too much of an issue. If it doesn't, you'll want to rotate the pizza by hand periodically.
        I've found I like turning the pizza. It's advantageous for keeping an eye on the cook.

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        • Originally posted by Shaka View Post

          I've found I like turning the pizza. It's advantageous for keeping an eye on the cook.
          I like turning the pizza as well. Just picked up some dough balls from Nico's. I'm alone this weekend without any kids and the wife is gone, so I'm going to experiment and see how I like the dough from there. I'll still use TJ's dough when making for kids. They can't tell the difference.
          As I lead this army, make room for mistakes and depression
          --Kendrick Lamar

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          • The Dude was right about Nico's dough. First time that I have been happy with the crispness of the crust without pushing it to be what I consider a little burned. Nice char marks on the bottom, but no burnt taste. Also, it was the easiest to stretch that I've used so far.

            I'll still do TJs for the kids, but this is now my go to for non-kids.
            As I lead this army, make room for mistakes and depression
            --Kendrick Lamar

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            • Originally posted by MartyFunkhouser View Post
              The Dude was right about Nico's dough. First time that I have been happy with the crispness of the crust without pushing it to be what I consider a little burned. Nice char marks on the bottom, but no burnt taste. Also, it was the easiest to stretch that I've used so far.

              I'll still do TJs for the kids, but this is now my go to for non-kids.

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              • Originally posted by Shaka View Post

                I've found I like turning the pizza. It's advantageous for keeping an eye on the cook.
                I like keeping an eye on the cook whether she has to turn the pizza or not.
                "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
                - Goatnapper'96

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                • Originally posted by Pelado View Post

                  I like keeping an eye on the cook whether she has to turn the pizza or not.

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                  • Word on the street is that Portney gave Nico's a 7.4 which is pretty good. He gave The Pie a 6.9.

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                    • Yay!
                      "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                      "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                      "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

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