Re: Pre-ordered the Ooni Koda 2 Max today!

Ok, just gave her the maiden voyage.  Only comment is the right to left temperature balance took some work.  If I set them the same the right ran about 100F hotter.

This was my old east Coast coal recipe.  450 gram ball to a 17″ pie(20″ American metal craft aluminum peel gets here this week).  24hr(normally 48hr) room temp in balls, Gold Medal Bread Flour, 60% hydration, 3% salt.

I ran the oven full bore until it hit 700F, then dialed it back and held it there for 30 minutes to heat soak it.  I’m VERY happy with how the oven performed.  Predictable and solid.

That looks great!!! Where did you set the temp dials after it hit 700? And how much and what type of yeast did you use?