Thank you for this! I just ordered my Ooni Koda 16, it won't be here for a couple weeks but I should have pizza for Christmas Eve! Hooray! One question - you are leaving the temp at around 800 for the whole time or do you turn it down after launch of the pizza into the oven? I'm reading a lot of info on the Koda 16 FB group and many people are turning it to the ultra-low setting once they launch. Thoughts?
Thanks for the detailed recipe! I'm really curious about the 5g of water that you hold back for the salt addition --- could you explain your rationale behind this or what experiences led you to doing this?
Makes plenty of sense! I've come across the 'Una Pizza' method lately that entails adding more water later into the mix to try to sneak the hydration level higher...wasn't sure if this was a small step towards that or not. Appreciate the quick feedback!
I've been making your serious eats, yeasted version of this recipe at the 70% hydration recommended in the footnote for a while now. I've made this sourdough version once before as well, but was wondering if you'd recommend the same for this recipe as well (bumping up to 70% hydration if comfortable) or is there a reason to keep the sourdough version at 67% hydration?
EDIT: Two secondary questions: the levain build step makes 137 grams, the final formula calls for 135, and you mentioned 140 grams in the comments, which is the correct amount?
Also, curiosity question, is there a reason for including rye flour in the sourdough version vs all white flour in the yeasted version?
Yes to higher hydration if you want, 5% rye is always nice if you have it, and 140 is the correct number, but the rounding errors won't matter in the end!
how much levain do you add in step 2? My levain will be past its ripeness by the time I figure this out, lol.
All of it (140g)!
Thank you for this! I just ordered my Ooni Koda 16, it won't be here for a couple weeks but I should have pizza for Christmas Eve! Hooray! One question - you are leaving the temp at around 800 for the whole time or do you turn it down after launch of the pizza into the oven? I'm reading a lot of info on the Koda 16 FB group and many people are turning it to the ultra-low setting once they launch. Thoughts?
Sharon - Stay tuned, I'll share links to my Serious Eats posts, which drop in the next week or so. I go into this in great detail there.
Perfect timing! Thank you!
I'm very excited about the "how-to" post, I interviewed a bunch of talented women pizza-slingers for all of their secrets.
Thanks for the detailed recipe! I'm really curious about the 5g of water that you hold back for the salt addition --- could you explain your rationale behind this or what experiences led you to doing this?
Chris - It's simple: it helps to dissolve the salt so that it incorporates into the dough easily.
Makes plenty of sense! I've come across the 'Una Pizza' method lately that entails adding more water later into the mix to try to sneak the hydration level higher...wasn't sure if this was a small step towards that or not. Appreciate the quick feedback!
I've been making your serious eats, yeasted version of this recipe at the 70% hydration recommended in the footnote for a while now. I've made this sourdough version once before as well, but was wondering if you'd recommend the same for this recipe as well (bumping up to 70% hydration if comfortable) or is there a reason to keep the sourdough version at 67% hydration?
EDIT: Two secondary questions: the levain build step makes 137 grams, the final formula calls for 135, and you mentioned 140 grams in the comments, which is the correct amount?
Also, curiosity question, is there a reason for including rye flour in the sourdough version vs all white flour in the yeasted version?
Yes to higher hydration if you want, 5% rye is always nice if you have it, and 140 is the correct number, but the rounding errors won't matter in the end!
Thank you very much!