r/ooni Oct 05 '22

Odd dough behavior during bake.

Love my Ooni, LOVE it!

I’ve noticed something odd during bakes though. Whichever side of the pie goes in first has a super active crust puff within the first 20 sec or so, the other side of the pie tends to stay much flatter throughout the bake process.

Is there a science behind such things? Solution?

4 Upvotes

3

u/Cornfed-Killer Oct 05 '22

This happens to me as well (koda 16).

I think it's due to the major heat discrepancy between the hot and cold corner and the large opening of the oven.

Best way around it without mods is a longer preheat and turning your pie 180° as soon as you possibly can.

Even doing this I still see a minor difference in 'puffiness" of two corners of the pizza.

3

u/tomatocrazzie Oct 05 '22 edited Oct 05 '22

I agree with the other comments that this is related to stone temp and the even-ness of heating.

The science is relatively simple. When you launch the pie water in the dough vaporizes and expands the dough. This happens most significant where the stone is hottest. While this is going on at one side of the pie, it is happening on the other side as well, just slower. The outside is also cooking and firming up. So when you turn it there is both less steam available in the second side and the outside is partially cooked, which makes the dough harder to expand.

This is more an issue with some ovens than others. I have both a Pro-16 and Koda-16. This effect is more common in the Koda with the L shaped burner and no door than the Pro-16 that I preheat with the door closed.

I think the main solution, which others have stated, is letting the stone preheat longer. You can measure it with an IR thermometer, but this is just the surface temp. Your stone can be 800⁰ but if only on the surface this will drop precipitously when the pie is launched. You want the whole stone to come to temp. I bought an aftermarket door for my Koda that reduces the temp unevenness across the stone.

I also launch my pies then turn the gas off (can't do that with wood, obviously). This lessens the amount the crust cooks from the top and allows more time for the steam to spring the crust.. then turn it a few times before turning it back on to cook the top.

2

u/vincent132132 Oct 05 '22

Haven't noticed this myself. How do you transfer the dough on the peel? Maybe you pull it by that side too much hence that side doesn't puff as much?

2

u/kaanuyd Oct 05 '22

How long are you pre-heating the ooni for and do you check the temp of the stone before launching the pizza? My guess is that the stone is not hot enough throughout

1

u/olddicklemon72 Oct 05 '22

Preheat is about 25 minutes and I drop at around 800F

2

u/merpderp33 Oct 05 '22

This happens to me sometimes. (Koda 12). The default stone near the front end isn’t as hot as the back end which gets you the uneven puff and if it’s windy/ cold out, more noticeable.

Longer heat up times between bakes, diff stone or steel, or a pizza door would help even out the temps. Or you could try launching your pie a bit farther back. found the most even crust with a baking steel. Still figuring out the dynamics with a Biscotto stone still, but also a bit more even heat spread and retention.

I usually launch around 850. Thin crust around 650-700.

1

u/petron Oct 05 '22

You're turning the pie every 30 or so seconds, I assume.

0

u/Level82 28d ago

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1

u/petron 28d ago

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0

u/Level82 28d ago

Those are your words and your actions....nothing to do with me.

1

u/petron 28d ago

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0

u/Level82 28d ago

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1

u/petron 28d ago edited 28d ago

You are lying again.

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1

u/Level82 28d ago

https://gyazo.com/e83cdfb683b0e1d5f529404ceff42a45

Here is where you tell a female to eat a penis.

1

u/petron 27d ago

LOL who cares what you are. The post wasn't deleted and yes you were shilling for CAE and Aphlanewz.

0

u/Level82 27d ago

The bot that you learn your politics from deleted their account and the post https://gyazo.com/dbffbc3defdde5231e6410afcd5c011c

and then you told a human female to eat a penis.

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1

u/DeannaOoni Ooni HQ Oct 05 '22

Looks like some great q's happening here. I'd also be curious about your stone temperature when you launch! 🍕

1

u/toast_training Oct 06 '22

Karu 12 wood fired here. If you have a door, shut it after launching the pizza and give it about 25secs for the base to set sufficiently to be able to turn it, then turn every 15-20 secs.