So glad to see this experiment because I want to try stacked stones tomorrow but did not know if anyone else had tried it. I am hoping it will melt my toppings better.
I watched the 17 minutes video waiting for the comparison between the 2 set of pizzas, 2 with one stone and the other 2 with two stones, but this never came. The key issue with these type of ovens is the bottom, and the little we could see showed a very white and uncooked bottom, there is IMO no point in having a second stone, better to have another kind of stone which will keep the heat better then the standard one delivered Ooni. I only get crispy bottoms when the stone is really got (490 centigrade or more) and then I lower to the min the flame and cook for 2 min, but that is my experience with the Ooni Koda. I am searching for a oven with flame also from the bottom since I only like pizzas with cooked bottom. Take care
I think the issue is the 2nd stone is causing the pizza to be closer to the burners which in turn is causing the pizzas to cook faster on top. If you killed the flame I think you would give the base time to catch up. So, you may have solved a problem and created another. I think if you alter your cook by killing the flame when you launch, then adding it to finish the top, it will be worth it. I am frustrated with the huge drop in stone temp with my Ooni Karu. I also like to make crisper pizzas and coal fired pizza which will do better with a hot base and low or no flame.
Yeah definitely the second stone is higher which cooked the pizzas faster. For sure killing the flame to cook the bottom and then turning it back on to finish the top would be the best way to do it. I wish Ooni had better stones in the ovens.
I agree that the stone is higher and creates more burn on the crust.. 2 stones isn't problem solving. When you go higher up there is more heat which makes the oven a design flaw. It was meant to be as intended. If you want to retain heat on the stone try a fire blanket and put it on the bottom of the oven underneath the stone. I did and it works great! My idea..😁
Maybe using a after market door to heat up and between pizzas may be a better way to heat up and retain the heat on the stones. Really appreciate your efforts, sounds like you’ve nailed it after 14 pizzas, so good for you 👍🏽
Definitely a good idea. Now the trick is to move the pizza closer to the front so the crust doesn’t burn as fast. I’ve now mastered it with 14 pizzas cooked.
So it definitely cooks the crust a lot quicker. Take in mind it was the first cook on the new stone so yes the bottom was white but it was fully cooked and was crispy. I’ve now made 14 pizzas since I’ve had it and the bottom cooks nice and brown now.
So glad to see this experiment because I want to try stacked stones tomorrow but did not know if anyone else had tried it. I am hoping it will melt my toppings better.
I watched the 17 minutes video waiting for the comparison between the 2 set of pizzas, 2 with one stone and the other 2 with two stones, but this never came. The key issue with these type of ovens is the bottom, and the little we could see showed a very white and uncooked bottom, there is IMO no point in having a second stone, better to have another kind of stone which will keep the heat better then the standard one delivered Ooni. I only get crispy bottoms when the stone is really got (490 centigrade or more) and then I lower to the min the flame and cook for 2 min, but that is my experience with the Ooni Koda. I am searching for a oven with flame also from the bottom since I only like pizzas with cooked bottom. Take care
I think the issue is the 2nd stone is causing the pizza to be closer to the burners which in turn is causing the pizzas to cook faster on top. If you killed the flame I think you would give the base time to catch up.
So, you may have solved a problem and created another. I think if you alter your cook by killing the flame when you launch, then adding it to finish the top, it will be worth it.
I am frustrated with the huge drop in stone temp with my Ooni Karu. I also like to make crisper pizzas and coal fired pizza which will do better with a hot base and low or no flame.
Yeah definitely the second stone is higher which cooked the pizzas faster. For sure killing the flame to cook the bottom and then turning it back on to finish the top would be the best way to do it. I wish Ooni had better stones in the ovens.
Pretty cool idea!
👍🏻👍🏻🍕🍕🍕
Thank you.
I agree that the stone is higher and creates more burn on the crust.. 2 stones isn't problem solving. When you go higher up there is more heat which makes the oven a design flaw. It was meant to be as intended.
If you want to retain heat on the stone try a fire blanket and put it on the bottom of the oven underneath the stone. I did and it works great! My idea..😁
Maybe using a after market door to heat up and between pizzas may be a better way to heat up and retain the heat on the stones.
Really appreciate your efforts, sounds like you’ve nailed it after 14 pizzas, so good for you 👍🏽
I think after watching this I think it lifts the pie to much and burns the top before the bottom cooks
Very true, I now move it closer to the front.
Just in time I was thinking the same thing. Especially with the sale
Definitely a good idea. Now the trick is to move the pizza closer to the front so the crust doesn’t burn as fast. I’ve now mastered it with 14 pizzas cooked.
Looks like it's burning the crust too quick.
Also the base looked white to me...
So it definitely cooks the crust a lot quicker. Take in mind it was the first cook on the new stone so yes the bottom was white but it was fully cooked and was crispy. I’ve now made 14 pizzas since I’ve had it and the bottom cooks nice and brown now.
@@ThePizzaGuyJon Cool. Also I think that leoparding is key to judging if it's cooked ideally. It can taste nice if all brown but it's "not right" imo
Ești un idol Mirabellee.Uno mereu în inima mea 💋 frumos, dragoste, alegere, cultural. Sunt unul dintrec cele mai bune concerte....
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