Look good to me, do you still need to turn the pizzas multiple times with the gas burner?
Look good to me, do you still need to turn the pizzas multiple times with the gas burner?
Yeah, I was giving it a twist every 20-30 seconds.
Wasn't pizza on the bbq tonight (Just some teriyaki chicken) but with weather like this it's a must.
Those with Oonis, did you go for the Ooni 3 or the Pro? If you went for the 3 do you find you're limited by the size or ability to batch cook?
Have a Pro and the extra space is handy for a 12in pizza with a bit of space to play and a 2S that I've not used since as I'm 100% gas for convenience now (have a Roccbox too)
The only time I've cooked multiple items at once was a couple of folded flatbread parcels and that could have been done in the standard size.
Tried steaks and burgers in it but it makes a bloody mess and not as good as done on the egg.
If I was buying now I'd look at the Koda.
Thanks - that's interesting. So is there no benefit to using wood? Looks like the Koda can do up to 12", the 3 can do 13" and the Pro 16".Originally Posted by Coot
Yes I imagine that's more of a throttle than the 60-90s cooking time.
Thanks for the feedback.
Wood is great and romantic and all that jazz, but when you just want to make a pizza that you know will be at the right temperature and you dont want to have to manage a fire theres no comparison.
Can spend more time with guests if you have them and can always stick a few logs in a chimenea or fire pit so people smell of smoke.
*Some* people swear theres a taste difference.
Another bonus for the Pro is my full size peel fits :)
There did seem to be a shortage of gas bottles last year which was a bugger if you use them a lot and needed the larger size but not had to get a refill this year and that may have just been lots of people getting them during the decent weather last year.
I’ve just got a normal one. The pizzas aren’t very big but that’s not a problem as they are cooked in a minute or so. I find the biggest issue is keeping up with rolling out the dough, putting the sauce and toppings on and being ready for the next one.
First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.
Pepperoni burned a little on the first few so I only chucked it on half way through
Looks great for first round!
That looks good, I'm dreading to think of what my first go in a wood oven would look like...First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.
Pepperoni burned a little on the first few so I only chucked it on half way through
Last edited by Litcan91; 6th May 2020 at 20:07.
For anyone interested how to handle high-hydration dough: this guy is baking bread with 83% hydration, the result is spectacularly soft and has super-large pores. Not my style of bread, but the video is super interesting for the techniques. As I have written a couple of weeks ago, I have completely moved from using flour when handling the dough and use wet hands instead. Also plenty of folding in his process.
Just look and let yourself inspire. No more sticky dough, I promise!
Agree, and thanks for the tip about wet hands. When he does the lamination, the stretch he got was huge and no flour used then either so can relate to pizza shaping and stretching.
Thanks all! I must admit it's a little addictive - the next batch of dough is made already for Round 2!!
Great work! I was chuffed when mine started resembling the real deal. And I bet it tasted great.First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.
Pepperoni burned a little on the first few so I only chucked it on half way through
Just at the end of my semolina flour so can I ask if we use any special type ?
Thanks
Last edited by Robti; 4th June 2020 at 14:54.
Quick 8 hour prove today, chorizo, n’duja and a little chilli oil for dipping
The sun is shining, the DoJoe has been dug out the garage and the dough balls prepped. It feels like a pizza day
Oof just noticed this:
Pizza porn!
Last edited by ~dadam02~; 29th May 2021 at 11:22.
I made my first ever fresh pizza today, cooking it on a pizza stone in the oven, and it was incredible. I've called it the Pizza d'Espana as it's basically a Margherita with chorizo. The pic isn't very complimentary so you'll have to take all of our words for it:
We do pretty much the same pizza each week (boring I know) but they taste so good..
Pepperoni
Salami Milano
Candied jalapeños
Piquante peppers
N’duja
I'd order that in a heartbeat, all my favourite things on that!!We do pretty much the same pizza each week (boring I know) but they taste so good..
Pepperoni
Salami Milano
Candied jalapeños
Piquante peppers
N’duja
Got an Ooni, and here's the first pizza. Went far better than expected.
Apologies for the topping, it's my son's choice - hope no one is too triggered
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