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.

We have a Koda. I was very lucky to get one from John Lewis and also saw some on Lakeland, when Ooni had a big waiting list.

We have two metal peels, one to put the pizza in and one to take out. Some of the Facebook groups are quite obsessive about dough!

I got mine from Lakeland.
We’d already planned to get one and I knew Lakeland do regular discount vouchers so I waited for one of those.
It dropped through the door with 30% off the Ooni and you could use the regular 10% voucher as well. Bargain.

@Lidlfix we get them direct from ooni. We buy two bags at a time and get free postage.

We have had ours for a few years, brilliant, we love it, DH makes the dough and the pizzas, buy the finest milled semolina you can get, we used to buy ours in our local health store. The trick is to really heat the oven, we put ours on 20mins or so before we cook in it. Make sure the woodpellets are dry. Pizza goes in on the paddle quickly put the door back on, don’t add too much sugar to dough it will burn too quickly. We use proper mozzarella balls, and homemade pizza sauce usually, but the Napoli pizza sauce is a good substitute otherwise.

We had a charity party in the garden a few years back, when life was normal. DH made 26 pizzas that afternoon and raised some money for our local branch of the MS society. We would like to do a similar thing when restrictions are lifted, not holding my breath on that one.

I put the dough balls into plastic takeaway containers for the second prove. Follow the ooni video for pressing and stretching on a floured board and then transfer to a board covered in semolina to make the pizza. Transfer to peel and whack it straight in. Repeat while that one is cooking.

Yes you have to have a thermometer as the high temperature is the key .
Should also have said we tried with the pellets but could not get the oven hot enough. You need the gas attachment .

@GreatTeaMonkey

This is the one we use it’s 30p now!

Thank you! Husband has refused me buying that claiming it's not 00. It feels so nice to be right

We have just bought a pizza oven, used it for the first time last night. No tips to share yet, do following closely!

@Theimpossiblegirl

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.

DH makes on a wood surface with plenty of flour then puts the paddle underneath.

Any other kind of surface and they seem to stick far more.

BIL has a Roccbox and the pizzas are 👌

We have Ooni Pro and love it. Best tips from us are two or three bamboo peels to help launch the pies, use a smattering of flour to prevent the pies from sticking. I am still on the lookout for a foolproof dough recipe though!

Let's see your Ooni pizzas!
I'm seriously considering getting one although I'm meant to be eating healthier. Healthy pizzas exist right 😉

DH has one. It makes fabulous pizzas.

Love ours!

Here are our pizzas from last night...

prefer the (gas) Roccbox to the Ooni. Took a few attempts to get the dough right but once it’s right you get the coveted “leopard spots”

Those pizzas are so delicious, thank you for sharing 🤗 I'm excited to get mine in the next month or so, just in time for summer!

Pizza

Here’s one of ours!

We love our ooni and now with some sun and garden socialising it's all about to get very serious! Does everyone use the ooni pellets or is there a cheaper alternative that's just as good? There's quite a selection on Amazon but not sure which to try, apparently the quality of the pellet impacts the overall taste?

We did use biofuel pellets (food grade) from Wolseley plumb centre. Good value but I found them to be sticky and hard to work with. We now have a Pro and use a combination of charcoal and logs. We passed on our Ooni 2S (wood pellets) to a friend who is having great success with lump wood charcoal and logs instead of pellets.

Right, had our second go at pizza making, used the recipe in the Ooni instruction booklet, fantastic results.

Heating up the Ooni we have got a bit better at that, charcoal for a base heat, wood on top when we are about to cook the pizzas for flames over the top.

We have now got into a system with making the pizzas. Everything is laid out on the kitchen worktop, I make the pizza, I watched some videos about leaving a rim round the dough ball but pushing out the gas from the middle, and I am trying to master the stretch and flip technique for stretching the dough. Dh loads the pizza onto the peel, he is in charge of cooking it, when we have all had a slice, I go back and make the next pizza, he tops up the Ooni with wood.

This was my first time making the pizzas as Dh did it last time and by pizza number 3 I had cracked it. I can see why people have a Friday pizza night. We are going to be making some more tomorrow for lunch.

Ours is a Karu so we can't use pellets, we use lumpwood charcoal and a natural firelighter to get started then add pieces of hardwood kindling to keep it going.

Upped my game this week and cooked 10 pizzas all by myself. I invited 5 friends to sit in the garden so DH and the teen DCs stayed inside (they didn't mind, it was cold). I stretched all the dough portions in advance onto wooden table mats dusted with flour and laid out on the kitchen table covered in damp teatowels, then when I was ready to cook, topped them, onto the peel, out to the Ooni, cooked, onto a chopping board, cut into 6 and passed round, bit more wood into the Ooni and round again.

I have tried the Tesco 30p flour for pizza dough - it was terrible. The pizza was too floppy and soft and stuck to the peel then all flopped in a heap. There are lots of different 00 flours and you need one that has a decent gluten content. I suspect that the 30p stuff has too low a gluten content - probably OK for cakes.

Worth knowing, thank you.