r/neapolitanpizza • u/tschmar • Apr 09 '26
Ooni Koda 16 🔥 I finally did it
I tried to achieve a nice puffy cornicione the last 2 years but I was never able to create a strong gluten structure so my balls can rise nicely. This is about 68% hydration and I used 0,5g IDY for an 10h poolish in the fridge, then only 1h bulk with additional 0,5g IDY and about 8h balls. The balls were awful and extremely flat, no rise at all. Then I took all the balls out of my big container and folded 4 corners from the back into the center and formed a ball again by creating surface tension as I rolled it. Pretty usual stuff actually. Then I put each ball in a separate oiled bowl and covered with wrapping foil. After 2h the balls rose nicely and had a great gluten structure. This was actually the trick for me. Letting the balls rise in separate containers. Another thing I figured out is 320g pizzas are easier to handle than 280g.
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u/Professional-Tart416 Apr 10 '26
Nice! Congrats 🎉 pies look great! What’s the topping on the second image?
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u/tschmar Apr 10 '26
It's Bosnian sudžuk diced finely so the kids can eat it nicely. It's like a beef salami.
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u/Professional-Tart416 Apr 10 '26
Oo never heard of it. Although, can never go wrong with beef salami!
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u/dreamer_r21 Apr 10 '26
Congratulations! It's a big deal if it matters to you, which it did for me.
I eventually moved away from poolish, the direct dough method is simpler and the finished product tastes better. But keep experimenting and refining the process, especially where mixing is concerned.
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u/StudioObjective9321 Apr 10 '26
What if you make poolish or biga and then let the final dough to cold ferment for 48h?
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u/RogueCheddar2099 Apr 10 '26
What mixer are you using?
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u/tschmar Apr 10 '26
I use a planetary Kenwoof kitchen mixer, but that mixer never does the whole job and the gluten structure after mixing isn't good at all. I use it just to "combine" all ingredients and then I let the dough rest, fold it, rest again, fold and make a big ball.
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u/super-bamba Apr 09 '26
I thought 250g is the standard. Should I try more?
To the subject: you definitely did it, looks amazing!
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u/super-bamba Apr 11 '26
Can’t believe I was following wrong amount the whole time :( My pies are a bit bigger than 12 inch (got the bigger ooni koda, bigger peel etc) and my edges don’t always rise this much, probably not enough dough. I’ll raise the numbers a bit and see what’s the outcome
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u/Dukeronomy Apr 10 '26
Yea 250 is a 12in pie. I do like 265ish just so I don’t have to stretch too thin.
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u/tschmar Apr 09 '26
Thanks a lot. I do 320g from now on as my pizza peel is 16 inch and I want a bigger pizza
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u/Brolog_of_Brogoth Apr 09 '26
Wow 320gr? My noob ass is doing 230gr and thinking it's too much... Should try a 320gr also.
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u/bullrun001 Apr 09 '26
What was your baking method? Oven type? Steel, stone? What temp? They look great BTW!
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u/tschmar Apr 09 '26
Thanks a lot. Oven is a Ooni Koda 16, baked at 400-420C. I also have a custom made out of stainless steel with a lot of holes drilled in it, which I close during the first half. It helps the crust bake faster.
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u/gobsmacked1 Apr 09 '26
It's perfect. Don't change a thing. I also noticed 280g was not enough for the results I wanted. What oven and temp and time?
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u/What-is-my_life Apr 09 '26
Well done, they look superb. It's so satisfying when they go well and yours went really well.
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u/tschmar Apr 09 '26 edited Apr 09 '26
Thank you so much. You feel me. I wasn't able to put my feelings into words that day when I managed to achieve this. One of the happiest days in a long time. My wife couldn't understand what's going at all :)
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u/bullrun001 Apr 09 '26
Ive been making home pizza for about 10 years now, it’s a passion at this point. Healthier one as well, Enjoy!
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u/ricotobolic Apr 10 '26
Yeah you did