Ooni pizza ovens!!

[GreatTeaMonkey]

Inspired by the other pizza thread.

Who here owns an Ooni (or other pizza oven make). Any tips or tricks? DH loves making a beer dough which works really well.

He does have a habit of losing ingredients in the back of the oven.

An infra red thermometer has made a big difference, definitely recommend that.

This.^

We got one for Christmas & have pizza every Saturday. Not sure what model ours is - it just takes ordinary wood! Definitely need at least one peel & we find it easier with 2. I felt very smug last weekend when DH was away & I did the whole production by myself as normally it’s a joint task.

Also thinking about pizza garden parties but can’t quite work out the logistics - a bucket of dough?!

I used a Friends's. Very good, cooked in seconds but it smoked out my conservatory (all windows open, gas, depths of winter)

Too much faff cleaning it up.

I have had just as good results from a pizza stones in normal oven. Takes longer to hear up and cook but always had good pizza.

I'm pretty sure as long as you have good dough and good heat you'll get good pizza. Not sure it's with the £300 price tag.

Thanks @RedToothBrush I had wondered about that very thing!

We absolutely love ours, it has been one of the best things we have purchased, there is a huge Facebook group with loads of tips, recipes and help.

@MirandaMarple

I used a Friends's. Very good, cooked in seconds but it smoked out my conservatory (all windows open, gas, depths of winter)

Too much faff cleaning it up.

I have had just as good results from a pizza stones in normal oven. Takes longer to hear up and cook but always had good pizza.

I'm pretty sure as long as you have good dough and good heat you'll get good pizza. Not sure it's with the £300 price tag.

You aren’t meant to use them inside.

Here is mine in the garden.

I love my ooni! Tesco have got ‘00’ flour in for 30p at the minute. Bargain!

I should attach the image...

@skeggycaggy

We got one for Christmas & have pizza every Saturday. Not sure what model ours is - it just takes ordinary wood! Definitely need at least one peel & we find it easier with 2. I felt very smug last weekend when DH was away & I did the whole production by myself as normally it’s a joint task.

Also thinking about pizza garden parties but can’t quite work out the logistics - a bucket of dough?!

Yes you can do a big batch that way. One of DH's friends does a big batch the day before and the spilts it into pizza size potions and put into tubs (you know like takeaway ones you can reuse) before people come round. Seems to save time and make it easier.

Pizza stones in the oven. Just no.

Been there done that. Just not the same taste. The cheese and dough cook differently because they don't get as hot and take longer.

We got ourselves one as a family Christmas present but have only used it three or four times since, but absolutely love it!

I have used the Ooni dough recipe and it's always worked well, however as a big Bake with Jack fan I will be using his recipe and method next time.

He also explains how to freeze the dough for emergency pizza - which is obviously a vital necessity!

Oh now I’m excited! Bought one for my “D”H’s birthday next weekend

DP has one and I love it. Check out Alex the French Cooking guy (or something) on YouTube. Really good recipes and tips.

DH got one for his birthday and we had our first pizzas last night.

He had done a lot of research on launching etc. We used the Ooni quick dough recipe but DH found it quite sticky so we will be doing a different dough next time.

We did buy a thermometer which I think is essential otherwise how do you know the stone is back up to temperature for the next pizza?

We used a charcoal base with wood added just before pizza to flame the top. The pizzas were incredible. We have teen sons, they loved it.

They are for outdoor cooking much like a bbq. I would think it's a bit dangerous to use in your conservatory!

I have the one that uses wood or gas, but we've only ever used wood with it. We have a wood burning stove so always have hard wood to hand anyway. Splitting the logs to kindling size is the only bit that's a faff, but it's all part of the experience (that's what I tell teenage DS anyway, I make him do that bit!).

We've had an Ooni for five years ( the Uuni 2- before the name change). It is excellent. The wood chips are easy to use and give a fabulous authentic woodsmoked Italian pizzeria taste that you wouldn't get with a gas model. My husband uses the Jamie Oliver dough recipe and we use it so much in the warmer months. Definitely use semolina on the paddle.

@BitchIAmFromChicago

I love my ooni! Tesco have got ‘00’ flour in for 30p at the minute. Bargain!

Please can I ask what to type for my Tesco order. I've looked for flour and 00 and nothing comes up that's relevant. And this is a large Tesco extra. Thanks!

This is the one we use it’s 30p now!

Dividing the dough up into pizza sized tubs beforehand is a good idea!

Anyone able to source the 10kg bag of pellets at the moment? Last year I was doing a John Lewis click and collect to my local Waitrose but out of stock at present. The 3kg seems like a rip off. Or is there an alternative that's not Ooni brand that works just as well?

Lidlfam feel the Ooni love - my best purchase of lockdown one and we will be using it lots during Easter hols. In Scotland so non essential retailers not likely to be open in time.

There seems to be a shortage of these as I can't find one anywhere. Out of stock in loads of places. Any suggestions? Also is the gas bit easy to fix onto the back so you can have dual fuel?

@bluecricket

There seems to be a shortage of these as I can't find one anywhere. Out of stock in loads of places. Any suggestions? Also is the gas bit easy to fix onto the back so you can have dual fuel?

Sort of thing it’s worth looking on eBay/FB marketplace for. People buy them & find they don’t use them?

We have an ooni Fyra. I'm still learning but we have had some pretty good pizzas from it.
Infrared thermometer was a game changer , we also use a wooden peel to launch and metal to turn.
Constantly experimenting to get the perfect dough, tried a poolish yesterday best pizza yet!

I got the ooni Karu for dh's birthday and we used it for the first time this weekend.
Cheated and used a premade dough but the results were fabulous!
How do you make multiple pizzas? We ended up rolling onto baking parchment then lifting onto the peel with the paper still there. I trimmed the edges and it seemed to work ok.
Has anyone tried using it for other things, not just pizza?
To the pp using it indoors, please don't, the carbon monoxide poisoning risk of doing that is very high.