I bought an Ooni Karu 12 pizza oven. I destroyed the first two pizzas I cooked. (Still delicious) I’m getting better. The reason I’m making this post is because it’s so much fun to set it up in the backyard, 20 minutes later, I’m cooking pizza.
On a side note, I placed the fuel handle on a plastic table. (I know, stupid!) I broke it trying to wrench it free. I contacted Ooni customer support and told them what I did and asked if I could buy a replacement. Their response was “whoops accidents happen” and sent me a replacement, no charge. Awesome customer service.
Now my wife and I are exploring different recipes, I wish I had gotten the 16, never knew I would like cooking pizzas so much.
Pizza Dough: 5 grams dry active yeast 2 cups semolina flour 2 1/2 cups 00 flour (plus a little extra for dusting) 2 tsp salt 2 Tbs Olive Oil 1 3/4 cups lukewarm water
Activate yeast in lukewarm water; let sit for 2 minutes Mix all other ingredients into yeasty water for about 5 minutes until a rough texture Lightly dust work surface and dump out the dough Knead the dough until a nice smooth texture Cut the dough into 4 equal pieces and place in ziplock bags or air tight containers large enough for expansion. Refrigerate for several hours (even better overnight). If you're a faggot, you can use the dough right away, but it will suck. Plan ahead and make your dough the day before.
Pizza Sauce:
1 14 oz can tomatoes 1 14 oz can tomato sauce italian seasoning (oregano, basil, etc) 1-2 cloves of garlic (to taste) chopped onion (to taste) 2 Tablespoon olive oil
Saute onion and garlic over med low heat (about 5 minutes or onion is clear) Add tomatoes & sauce ( blend until the texture you like) Add the necessary seasoning to your taste. Cook over med heat until desired thickness (will thicken up as it cools)
Top with fresh basil and fresh mozzarella. If you're a faggot, you can use a low moisture processed mozzarella instead. String cheese is your best option.
Burnz 0 points 1.8 years ago
Pizza Dough:
5 grams dry active yeast
2 cups semolina flour
2 1/2 cups 00 flour (plus a little extra for dusting)
2 tsp salt
2 Tbs Olive Oil
1 3/4 cups lukewarm water
Activate yeast in lukewarm water; let sit for 2 minutes
Mix all other ingredients into yeasty water for about 5 minutes until a rough texture
Lightly dust work surface and dump out the dough
Knead the dough until a nice smooth texture
Cut the dough into 4 equal pieces and place in ziplock bags or air tight containers large enough for expansion.
Refrigerate for several hours (even better overnight). If you're a faggot, you can use the dough right away, but it will suck. Plan ahead and make your dough the day before.
Pizza Sauce:
1 14 oz can tomatoes
1 14 oz can tomato sauce
italian seasoning (oregano, basil, etc)
1-2 cloves of garlic (to taste)
chopped onion (to taste)
2 Tablespoon olive oil
Saute onion and garlic over med low heat (about 5 minutes or onion is clear)
Add tomatoes & sauce ( blend until the texture you like)
Add the necessary seasoning to your taste.
Cook over med heat until desired thickness (will thicken up as it cools)
Top with fresh basil and fresh mozzarella. If you're a faggot, you can use a low moisture processed mozzarella instead. String cheese is your best option.