BDAABAT
is one Smokin' Farker
Enclosed are my initial results with adding a 3/8 inch steel plate to the floor of the ooni Koda 16. This was an attempt to assist the recovery time between pies. I figured additional thermal mass might help to even cooking times out.
The issue: the first pie gets cooked evenly...top and bottom are done synchronously. Second pie tossed in soon after the first pie comes out: uneven cook. Bottom doesn't get done while the top is finished. Since these ovens are not super large, that means cooking one pie at a time. If cooking for more than a couple people, that means folks are waiting anxiously for the next pie to emerge. Unfortunately, the stone that comes with the Koda 16 is fairly thin. The ooni website even mentions that the bottom stone is like "a battery" that needs time to get re-charged.
Well, I'm impatient. I got used to the original Blackstone being able to power through pie after pie without issue. So...is it possible to reduce the recovery time between pies?
First impressions? No idea if there's any impact. Still having issues getting the cook times to even out.
The results:
White pizza in the oven (this was the second pie we cooked...smoked garlic oil, ricotta and moz):
Finished!
Bottom:
After waiting ~ 10 minutes, the next pie went in. This time, a Margherita:
Margherita out:
Margherita bottom:
It's easy to see the difference between the bottom of the white pizza vs. the Margherita. Again, totally edible and tasty, just not the ideal leoparding I was going for.
The good news?
Even a slightly less than perfectly cooked pie is pretty amazing! And, like all good research, the results of this experiment means "additional research is necessary". :becky:
Bruce
The issue: the first pie gets cooked evenly...top and bottom are done synchronously. Second pie tossed in soon after the first pie comes out: uneven cook. Bottom doesn't get done while the top is finished. Since these ovens are not super large, that means cooking one pie at a time. If cooking for more than a couple people, that means folks are waiting anxiously for the next pie to emerge. Unfortunately, the stone that comes with the Koda 16 is fairly thin. The ooni website even mentions that the bottom stone is like "a battery" that needs time to get re-charged.
Well, I'm impatient. I got used to the original Blackstone being able to power through pie after pie without issue. So...is it possible to reduce the recovery time between pies?
First impressions? No idea if there's any impact. Still having issues getting the cook times to even out.
The results:
White pizza in the oven (this was the second pie we cooked...smoked garlic oil, ricotta and moz):
Finished!
Bottom:
After waiting ~ 10 minutes, the next pie went in. This time, a Margherita:
Margherita out:
Margherita bottom:
It's easy to see the difference between the bottom of the white pizza vs. the Margherita. Again, totally edible and tasty, just not the ideal leoparding I was going for.
The good news?
Even a slightly less than perfectly cooked pie is pretty amazing! And, like all good research, the results of this experiment means "additional research is necessary". :becky:
Bruce