During the summer, I bought a gas-fired outdoor tabletop pizza oven called an Ooni Koda. When the oven first came out of the box I had a little trouble working with it, which made me a little perplexed. I’ve been making pizza at home for almost 40 years now, and I think I’m a pretty good pizza chef when it comes to making it at home. There are a lot of things I’ve changed about my own pizza recipes ever since I learned to cook. Pizza was the first thing I learned to make with stand mixer. I’ve also been making pizza and flatbread recipes for Cook’s Illustrated magazine for more than 10 years now. I started with the New York-style pizza I made for the magazine.
I’ve also owned a clay “beehive” oven and a larger one made from a repurposed oil barrel, which I wrote about for Serious Eats years ago. I was a little freaked out when the first wave of pizzas I made in my new Ooni started to burn before the toppings and underside were fully baked. People don’t mean to burn them, but they do get very hot. There can be flames dancing around the edges of the pie.
How To Make Good Pizza
At first, I thought there was something wrong with the oven I bought. Then I thought about the beautiful pies I saw coming out of the same oven on Instagram. Christy Alia, Feng Chen, Ines Glaser, and Elizabeth English are some of the Instagram pizza experts who I asked for advice and support. I wanted to get to the bottom of my problems, so I asked them for help and support (of Quanto Basta in Portland, Maine). With their help, I was able to put out the fires and make the kind of pies I could be proud of.
The first thing they told me about was how important it is to have the right dough formula, especially if you don’t want your food to brown, like oil or sugar. When I was working with tabletop pizza ovens, they gave me a lot of useful advice, and now they have given me some of their own. I’m going to share this with you, along with some of my own advice, now that I’ve found a method that works for me. Before we get into how to make pizza crust, we need to talk about how to make dough. I cover all of this in great detail in my outdoor pizza oven dough recipe, so you’ll want to check that out first. When the dough is ready to stretch and bake, I’m going to talk about everything that happens next in this post!
Temperature and Preheating in the oven with stand mixer
There are tabletop ovens made to quickly reach 900°F and above. When I had wood-fired ovens, I would have to keep them going for a long time before I could make my first pie. My Ooni, on the other hand, takes about half an hour to heat up. However, most of the people I talked to said that the oven should be use at a lower temperature.
I like to bake my pizza at between 850 and 900 degrees, said Elizabeth English, who lives in the United Kingdom. It’s possible for the bottom to get too dark before the top, which means the centre might not be fully cook. An infrared thermometer is a must-have if you’re going to use these ovens, because the temperature can change a lot when there’s a big gust of wind or it’s 10 degrees cooler that day.
A target oven temperature for the dough and four pizza recipes I made was 800°F. I did a lot of testing to get there. In this case, the slightly lower baking temperature will be a little more forgiving, but it will still be hot enough to get a crisp underside and leoparding on the crust.
When you take the temperature of your oven, you want to measure the surface of the baking stone, especially the area near the flame. I have an Ooni oven that has an L-shaped flame that runs from the front left corner to the back right corner. That’s the back left quadrant.
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As my oven heated up, a lot of heat came out the front of the oven. While some ovens come with a built-in door, mine didn’t. To save time and money, I found one on Etsy made by a third-party that was easy to add on. It made a big difference in how long it took the oven to heat up, which saved both time and money. Because the pies cook so quickly, I never close the door while I’m baking.
There are third-party accessories for the Ooni, but I don’t think you should buy them. Ooni says that any changes you make to your oven will void its warranty. Another thing that the company tells people not to do is put a door on the oven, because it “traps heat, builds up unsafe gases and creates unsafe conditions.” The company also tells people not to use third-party accessories on the oven. With the door I use, there are holes all over the front and a big gap around the opening when it’s close, which I think will keep dangerous gas or heat from building up. It’s true that some people are willing to take more risks than others, and my advice is to buy a pizza oven model that comes with a door, because that will speed up the time it takes to heat up the oven.
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