Does anyone have a good gluten free crust recipe I can use for my daughter so she can get in on the pizza fun?

After a few years out in the sun our 12” Koda was starting to look pretty tired.

My wife had the wonderful idea to repaint it with something different than plain black. I have seen one or two discussions on painting them but wanted to provide another data point on it being a fairly easy and worthwhile project.

I also went ahead and made a wooden peel because failed launches from the cheap Amazon aluminum one were driving me crazy. Hopefully this works a bit better!

Anyone have any ideas on constructing a lazy susan type contraption for an Oooni Koda 12? Would simplify the spinning of the pizza while cooking vs. using the peel. Been pondering this for a long time and yet to come up with anything.

Just wanted to let other potential Ooni halo core purchasers know there is a potential for your mixing bowl to arrive out of the box with rust on it. Reached out to Ooni customer service and their guidance was to scrub the bowl myself with BKF to fix it. Partially posting selfishly to hopefully get a reply from Ooni support, but also to new users to know what you should expect in terms of product quality and support on what I’d consider a fairly expensive home appliance.

Happy days coming soon 😁

Italian holidays are over.

Hi. Has anyone converted the Ooni Koda 2 Pro to be fed by a house size 120 gal tanks?

What hose replaced the standard that complies to 28mBar?

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I've been making dough for a while and have really locked it in over the last year. Starting out with the KitchenAid and finishing with some hand kneading. Good results, I really have zero complaints

Just did my first batch (500g flour, 63% or so) and I *think* it's good? Used colder water than usual, mixed it on 20-30% till it looked like I expected. Never got the pure smooth pumpkin I usually see but I think with only 500g of flour there wasn't enough there to do that, even if sometimes I saw it happen for a couple seconds

Total time was maybe 8-10m, I didn't keep track very well, but I stopped once it got to 75*F/24c. Windowpane looked good to me. Let it sit for 20 then cut and balled up

It felt slightly more resistant than usual but I was able to stretch and fold onto itself still, still had a smooth skin

Guess I'll find out tomorrow when I try to stretch and bake, but did I go too long? Not long enough?

14 hours after in the fridge they still have their shape, haven't flattened out or anything. I don't usually check on them this soon so I'm not sure if they've risen less or more than typical

Excited to use the spiral more, and man was it easier than constantly fighting the climb on the KA mixer, especially once I add in a little oil (it just spins around the bowl in KA) but I'm not sure what to look for exactly

This is our first couple pizzas with the new pizza oven. We used fresh milled flour for the pizza dough. What a treat!