Pizza ovens

i did the guts of 20 pizza yesterday and it went with out a hitch! A little slow getting going but it’s very easy when you get the hand of it.

Getting better.

I am considering selling my Koda 16 as i am moving home.

Owned since October 2020. Used about 6 times. Has a weatherproof cover and I will include the PatioGas cylinder as well.

I did use that cylinder with my previous Koda 12. There is still a good amount of gas left. At the very least you will not have to pay the deposit fee for the cylinder.

I used to use cling film. I just popped them on some baking paper and rested the cling film on top. Make sure to flour them to keep it from sticking too much though.

I've started using a Trofast storage container from Ikea based on a recommendation from someone on here.

it will depend on whether you have a baking stone or steel. If you do and it is preheated then the base will cook quickly so you'll want the top to do the same so as hot as possible. if not and cooking on a thin pizza pan then you'll need lower to allow time for base to cook

Good recommendation for the Ooni weighing scales 😂

There is a specific regulator for Ireland so Ooni must have sent you the wrong one. iirc the Irish regulator is rated to 37mbar, when you bought it there should have been a list of countries to choose from so you could select the correct one for where you live but they must have still sent out the wrong one so Id be sending it back for the correct one. Ooni customer service is top drawer so you wont have any problems exchanging it.

Burning wood is fine during the summer when you're likely out in the garden in sunshine and brightness anyway, it gets old pretty quick when its dark, raining and cold outside during the winter so thats where having the convenience of gas really pays off imo. Seeing as you have spent 75 on the patio gas cylinder which cant be returned you might as well get the correct regulator that youve already paid for. Youll appreciate it when its raining heavily but you still want to cook pizza outside.

What recipe do you use for the dough.i normally use Vito's next level one but tried one with the ooni app with less hydration 65% it turned out well the dough was a lot easier to work with.

I made some pizzas last night and I was coming on here to ask about salt.

I'm definitely using too much, I'm following the ooni classic pizza dough recipe and I always end up parched for the night afterwards. Based on what you're saying 893bet, I'm going to dial the salt down.

Would you have an idea of what "as little as I can get away with" is in grams?

Standard for neapolitan dough is 2.5 to 3% of the flour so if anything it should be around 15g for 500g of flour. 3g doesn't seem like nearly enough. I think ideally it's meant to be fine sea salt.