SALAMI AND CHORIZO PIZZA COOKED USING OONI KODA GAS-FIRED PIZZA OVEN

SALAMI PIZZA - OONI KODA - BREEZY DAY

My advice would be to steer clear of using a gas-fired pizza oven on a windy or breezy day unless you are in a sheltered spot outside for these four reasons:

  • a little gust of wind can blow the gas out without you realising.
  • the flames are more erratic and blow backwards and sideways - this prevents the stone from heating up
  • linked to the above, the stone takes a lot longer to heat up
  • the cook can be more of a challenge when the flames are whipping up at the back of the oven.

The stone heating up or not heating up due to the breeze was the biggest issue for this cook with the Ooni Koda pizza oven. As I was making up the pizza the gas blew out without me realising and the oven auto-cut out.  It happened only a few minutes before the cook but still reduced in temperature to 370c in the middle.  I waited another 12 minutes for the oven to warm up to 420c.  From my previous cooks that would normally have taken just a few minutes as I'd already reached 430c on the stone before the gas below out.  However, once the stone was back up and running the actual cook in the oven was fine.  The breeze subsided and even the few gusts didn't impact on the crust cook.  The forecast that day only showed a breeze of up to 12 mph so if you decide to use a gas-fired pizza oven on a day with forecasted wind of 15mph plus, it would be best to find a secluded spot for it.

CHORIZO PIZZA - OONI KODA - FULL GAS POWER COOK

For this cook with the Ooni Koda pizza oven I switched back to my 9" metal turning peel.  Going back to the old square peel where you turn outside the oven using fingers was not ideal.  If you are starting out with pizza making and you are currently using the square metal peel I would suggest getting a small turning peel.  It will take a bit of time to adjust and learn to use and turn but you'll pick it up in no time.  A 9" peel which I use for the Ooni Pro and Ooni 3 pizza ovens does not fit in the Koda so I've just ordered a 7" Roccbox turning peel and I'm looking forward to using that next week!

Ooni (US)

I kept the Ooni Koda pizza oven on a high heat for this cook, something I've never done before.  This was my fifth cook with this oven.  To be honest, for me, cooking on full gas high heat was more stressful!  It took away the fun of cooking as I was on edge that the crust would singe so fast - and it can, so even though this does cook the pizza really fast and cooks the crust quicker, it doesn't really change the outcome - fast or medium, the outcome is pretty much the same for me.  It's just that with the faster cook I turn it less, play around with it less and finish the cook fast and get more stressed about the whole thing!  I will keep it on high-heat though for any future cooks just to see if my skill level improves with high-heat gas fired cooking and whether my stress levels will ultimately reduce!

I used my experimental dough for these two cooks.  Currently I am testing a new process: 

  • as standard - the dough is made in the Panasonic Bread Maker - that is a must and is the reason my dough turns out as I would like it to be!
  • I then place the dough straight into the fridge for 24 hours
  • I remove the dough from the fridge and place in a warm room for 24 hours.
  • I then either ball it up and use it or freeze it.

Next week I'm going to discuss Autolyse - something I should be doing but keep forgetting to!

See you next week!

This Post Has 2 Comments

  1. I think the dough is kneaded too long. You see that it becomes smaller after you have made the bottom. This is typical if you knead too long. I normaly keep the dough in the fridge voor 48H and get better results. At least better tast! Despite that, your result is pretty good, nice, soft dough. Thanks for the blogs!

    1. Thanks for the feedback!!😀

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