Cleaning An Ooni Koda 16 Pizza Stone
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- Опубликовано: 3 авг 2021
- After a major pizza fail we decided to share with others how we clean our Ooni Koda 16 pizza stone.
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Хобби
Yes!!! I’ve been looking for this video. Thanks for sharing.
Frost, our pizza stone may never look like new again but it still cooks fantastic pizza. Laurie.
The moment I started this video and saw your shelf set up, I said dang that's what I'm doing. Great job!
Sorry for the late response. The rack works great for us. Thanks watching.
Hello. When I make a mess all I do to clean the stone is to leave it in the oven as is and fire it up for 30-45 mins full heat. The pyrolysis will make everything into a white ash and will disappear. Only area that’s more challenging is the front edge because it cannot get as hot as the inside but for that I learned to live with it….
Thank you for the tip Nick! Much appreciated. 👍
Nick, thanks for watching our video and giving us a tip. Laurie.
exact, that's why it is necessary to cover 2/3 of the front of the oven with a steel sheet
For the Koda 16, to clean the front edge, you can put the stone in the oven sideways with the front lip towards the left burner and the back on top of the right non burner side. Part of the stone will still be outside the oven. This will let you burn off most everything that was at the front. Flip the stone after it is cool to get anything that is remaining on the part that was sticking outside of the oven.
S Panten, those are good suggestions. We will check it out after we have disaster. Thanks for watching our channel. Laurie
Great update! Did you consider using a hygienic surfactant to clean the stone? Thanks
Hi Simon, not yet. I research it to find additional information. Have you had experience using that method?
@@TwelfthAvenueCuisine I have not but you guys are way more advanced than I. Keep up the great content
the pizza stone is made of a very porous material. Never use water and especially any other cleaning liquid to clean it. High heat should turn everything you want off the pizza stone to ash, and then the clean up becomes easy.
Hi Bill and Laurie, Thank you for your videos ! I am near you ,we should have a pizza party !
Hi, Lioness, yes!! You can send an email to twelfthavenuecuisine@gmail.com. We are traveling right now and won't be back until mid-september.
@@TwelfthAvenueCuisine great !!! Let’s hv a pizza party when you get back !! I am in Burlingame
So close by. I will contact you when we get back.
To improve the launch, after loading the pie onto the peel pick up the front of the pie and blow air between the pie and peel. Check that the pie is loose by jiggling the peel.
Bill, I haven't tried that suggestion. Next time. Laurie.
Why did the pizza fail?
Nature101, thanks for watching and asking about it. We didn't wait long enough for the pizza to set before we turned it, so when we put the peel under the pizza it tore a hole in it. As I recall. You might want to watch our video about cooking a pizza. Laurie.
@@TwelfthAvenueCuisine thanks! ❤️🙏🏼
I had a major disaster with a margherita pizza. It stuck to the metal peel and was a big wad of cheese and dough. I scraped the stone well, then made a paste of equal parts baking soda and water. Spread it all over, then scraped again and it helped greatly. It removed some of the staining. I rinsed it off and air dried.
Thank you for sharing your tip. 👍
Why did you need to scrub it in the oven? Maybe do it on a table top.
I did not need to scrub it in the oven but that is how I do it. I try to handle the stone as little as possible. This method works for me but you should do what works for you. Thank you for taking time to comment. Always appreciated. 👍
Bonjour, vous pouvez également nettoyer votre pierre par pyrolyse. Pour ce faire, placer une tôle qui recouvre les 2/3 de l'entrée de votre four, faite le fonctionner pendant 30 min. Votre pierre sera comme neuve.
Cordialement
Merci pour les commentaires utiles. 👍 For the English speaker here is Claude's helpful feedback. "Hello, you can also clean your stone by pyrolysis. To do this, place a sheet that covers 2/3 of the entrance to your oven, run it for 30 min. Your stone will be like new.
"
@@TwelfthAvenueCuisine Hi Bill. when they mean "sheet".what are they referring to?
Quand vous dites « placer une feuille », voulez-vous dire utiliser quelque chose à l'ouverture du four pour contenir plus de chaleur dans le four ?
I just asked Claude for the following clarification: "When you say "place a sheet" do you mean use something at the oven opening to contain more heat within the oven?"
@@TwelfthAvenueCuisine Yep! 🥂
It's ok guys, you can refer to me as Paul...no big deal..LOL...
lol! 🙂 Thanks Paul we did not want to blow your cover. 👍 Having played baseball as a kid saying the "rbi" part brought back great memories. 👍
@@TwelfthAvenueCuisine I think I am going to change my username...too difficult for my peeps...also very old and doesn't make sense to most....stay tuned.
I think I have RV.....on my mind. Paul, I can remember. 🤭
@@TwelfthAvenueCuisine Boo!
Actually, probably not a good time with my last name...LOL No relation everybody!
Uhm, it still looks filthy. Is that like “seasoned” or something??
Destructivecriticism, it is well-used and well-loved. The grease is gone but color of ash is still there. Laurie
AHHHH! 3:40 Fingernails on the Chalkboard! ⚡⚡⚡
lol! Right you are Steven. 🙂
Done subscribe
Mohamad, thanks for watching and subscribing. We have many videos to share the good and the not so good. Stay tuned. Laurie.
Just let it burn off by leaving the flame on
You are right. We just ignore the blackened peel. Doesn't affect the pizza. Laurie.
@@TwelfthAvenueCuisine thank you Laurie, due to the shape of my Ooni Koda 16 stone, I can’t burn the outer part of the stone though
You don't need gloves for this, your hands must be smooth as silk.
Bill likes to keep his hands from getting sooty. Thanks for watching. Laurie
Kinda like your brain
I like Bill's brain, too. Thanks for watching. Laurie
If you dough is well proofed , not under or over proofed this won't happen, its happened to me also but not since I got my dough on point
I am think I over-proofed the dough and we got a hole in it. My favorite dough is a biga. What is yours? Laurie
How does fermentation affect the dough sticking to the peel during launch? Do u mean ensuring there's flour on the peel?
Bjj, we use semolina/flour blend and apply it lightly to the peel. We prep the pizza on the counter then drag it onto the peel. Give the peel a shake to make sure it isn't stuck before launching. If it is, throw a little of the semolina blend under the stuck parts. Good luck and thanks for watching our video. Laurie