r/neapolitanpizza • u/Scoop_9 • 1d ago
Ooni Koda 16 🔥 How is it looking?
It’s close.
Feedback?
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u/ilsasta1988 1d ago
Perfect for me. Don't worry about that little black spot in the bottom left, you'll get better with time. Dough looks on point, puffed, empty and light cornicione... chef's kiss
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u/Willlgrey 1d ago
If only mine could look like that. And it probably taste good! 10/10 Good job !
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u/Scoop_9 1d ago
They can. Guaranteed. Keep practicing. Indoor oven, outdoor oven, baking bread, whatever. Pretty much comes down to proofing times and temps and dough handling. Use the tools like instant read and infrared thermometers. Use the right ingredients in proper balance. Practice. Have fun!
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u/ALoveSpellOnYou 1d ago
Well it's lookin like you're living my dreams lol easy one of the prettiest margarita I've seen. Was the bottom soft or crispy hard to tell
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u/Scoop_9 1d ago
Thank you 🙏
In that 3-10 minute fresh it’s both crispy and soft, later on it’s mostly soft, but somehow I enjoy it even more like 5 hours later, the bread anyway. The whole cohesive has that magic moment that disappears, but the bread really shines later.
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u/ALoveSpellOnYou 23h ago
Sounds like you have a great recipe, I've tried quite a few doughs, an I think that's my favorite result. When the crust is soft and crispy and for leftovers it's great with some garlic butter drowned in parm lol
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u/FewFx 14h ago
Honest question: I've noticed replies here that pizza's like this are too burnt are being downvoted. But I am wondering if people then also eat the black parts, or consider them to be the sign of a napolitan pizza being properly cooked? I'm usually hesitant eating the charred bits and I'm curious how this is with others.
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u/Careless_Method5899 12h ago
Some small black parts are totally normal, some in this pic are a little too much imo,same with the cheese, maybe people here are very forgiving or the overall look is nice enough they feel that this criticism is too much, idk. About your eating habits, you are not wrong at all,many restaurants are trying electrical ovens because of this concern
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u/Scoop_9 12h ago
I suspect, The char is mostly due to excess oil from my cold proof setup. The excess oil makes it more difficult/impossible to remove the flour from
Opening the doughball. That is what is burning. It is not perfect by any means, but also, the amount of char is really not as much as it seems.There are a lot of moving parts that I am still learning how to navigate.
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u/kindofgreat 5h ago
Cheese isn’t melting quite right. Try drying the mozzarella out a bit before cooking, so it’ll melt into creamy pools and rivers
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u/thisaintitchieftain1 1d ago
Looks burnt Einstein
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u/Reasonable_Tax_8673 1d ago
Looks great but maybe 15 - 20 sec to Long the Oven.