First time launching off of a large peel instead of a pizza screen. It was absolutely worth the extra effort and I won't be going back. The crust puffed up beautifully and the bottom was much closer to my goal. Next time I will be experimenting with more of a skim/whole blend to lessen the oil and get a bit more browning on top. This one tasted great!
Ooni Koda 2 Max
710 g final ball
416.6 g power flour
20.8 g dark rye flour
60% hydration
0.4% IDY
2% salt
1.5% sugar
1.5% olive oil
by iheartbicycles
12 Comments
Great looking crust! Which peel did you use? I’m in the market for a new 20” peel for my Koda 2 Max as well. I see a few 20” peels, but I’m not sure which ones are good.
That’s a good looking slice! Well done!
Love the OG paper plate, BTW!
Beauty
Amazing! I want to make pizzas like this!
Exactly right, launching onto the steel rather than a screen produces a noticeably better crust structure. I have a large wooden peel for launching. My steel is 18×19, I do a 19″ pizza but I add some 1″ wide unglazed quarry tile for support on the 18″ side of the steel. I’ve gotten used to launching it, at first it was an adventure lol.
Exactly right, launching onto the steel rather than a screen produces a noticeably better crust structure. I have a large wooden peel for launching. I do mine in my home oven, My steel is 18×19, I do a 19″ pizza but I add some 1″ wide unglazed quarry tile for support on the 18″ side of the steel. I’ve gotten used to launching it, at first it was an adventure lol.
That looks absolutely fantastic!
Looks awesome.
Big pizza energy.
How do I make the cheese do that?!
Awesome work, that touch of dark rye flour for a bit of added flavor is clutch
I’m glad my pizza peel isn’t big enough for this lol 14” is the biggest I can fit and even that is stressful at times