Definitely get a metal peel for turning and removing from the oven if you don't already have one. I got mine from alphin.co.uk, much cheaper than ooni and does the job just the same. Do you have a temp gun to check the temp of the stone before launching? Again, ooni ones are quite expensive from what I remember loads of alternatives available on Amazon. Could be worth turning the heat down after launching to let the base cook longer on the stone then turn it up in between pizzas to re heat it. Are you using semolina on the peel to help it slide off when launching? This helps a lot. In terms of wateriness, if you are using mozzarella then trying slicing it up and leaving it out on some kitchen roll for a few hours before you use it. Amazing the amount of water that comes out!
I went all in. No going back now. I have....
- 3 x peels (a wooden peel to launch, a turning peel and a 3rd metal peel to remove);
- A koda;
- The Ooni medium table;
- The Ooni thermometer;
- A 15kg bag of Caputo 00;
- Semolina Flour
Excess moisture was definitely an issue and I think it was the sauce that gave me too much. Interestingly, the Ooni website suggests using tinned plum tomatoes to make the sauce whereas the guide that came with the Koda suggests using Passata. I might try the Passata option next.
I've been making loads of pizzas throughout 2020 and just cooking them in the main oven. I got pretty good at it but the Koda definitely gives the pizza a lot more flavour and cooking time is so much quicker. I just need to perfect launching and turning, I think.
I used Semolina on the launching peel which helped a bit. This was also the first time using sliced mozzarella - I had been using grated before this - so I'll try your tip of drying it out first.