Anyone here have a Ooni pizza oven? I got one a few months back and highly recommend it. It heats up to 900+ degrees in about 10-15 minutes. It makes absolute KILLER Neapolitan pizzas. I've eaten so much damn pizza over the last couple of months because of it. Blessing and a curse! LOL
I checked that out a while back...interesting.
Great feedback.
If you do consider getting one, I'd go with the Ooni Pro. I currently have the Ooni 3. Biggest differences between the two betsides the size (the Pro is a bit bigger)... The 3 runs on wood pellets or gas (gas attachment sold separately), whereas the Pro can run on pellets, gas, coal or wood. I like the idea of using coal and wood. The pellets work well, but are trickier to get flaming and require more attention. I got a jam funnel which works as an extender so i don't have to keep feeding it the whole time. The pizzas turn out AMAZING regardless of what model you have. The 900+ oven cooks the pizza in about 60 seconds. I turn mine every 20 seconds and after 60, you have a beautiful Neapolitan pie. Oh, and I think the Pro is about $150-200 more than the 3...but if I had to do it all over again, I'd pay for the Pro.
I want my very own wood fire pizza oven. I have not made a pizza in years. I saw Jamie Oliver making some on TV the other day using a conventional oven and a slab of (forgot the name of it) which he sourced from a builder in order to use as a pizza stone.
Look in to the Ooni outdoor oven. Absolutely love mine and it's reasonably priced.
Whoa, look at how thick those slices of fucking mozz are? Wow!
Those pictures are badass. Thanks for figuring that out. I looked at this before but had not seen pics/received feedback from someone who had it.
Is it dangerous to be next to when at temp?
Is the taste very different between pellets and gas?
It's not dangerous at all. The outside metal will be hot when it's running, but the heat is well contained and the smoke and a lot of the heat (as long as the front door is on) goes straight out the chimney. I prefer the pellet taste over the gas. The wood pellets give it a slight wood/smoke flavor. The gas burner is much, much easier to use. Just turn it on and forget it, where the pellets need to be monitored more closely.
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,625
Also...is that a theormeter 'gun' on the counter? You double-check your heat source?
I'm not a red meat eater, but I know people who do and say it's pretty amazing. I do cook fish and seafood in it. Shrimp, fish, scallops, mussels, clams...Put whatever in a cast iron pan, toss it in....mmmm! Also made naan bread in there which turned out fantastic. I joined the Ooni Facebook page and it's fun seeing all of the stuff others make in it.
Nice job mca!!! Looks delish. How much did that set up cost?
The oven I have (Ooni 3) was $299. I later bought the gas attachment (not required) which I think was ~$80. Other stuff I got include a smaller wood peel for launching, a metal peel for turning and pulling...and obviously a bunch of wood cooking/smoking pellets.
Also...is that a theormeter 'gun' on the counter? You double-check your heat source?
Pro tip!
Yeah, I check the temp of the stone prior to launching. If the stone is in the 650-700 range you're good to go. This also means the air temp within is around 900.
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,625
I love wood smokers. Since I am married I rarely experience them.
Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
Top: three cheese three mushroom pizza bottom: cabbage potato pizza with whole wheat pizza dough
Post edited by DavidD on
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,625
Looks good, David!
The love he receives is the love that is saved
0
Options
The Juggler
Behind that bush over there. Posts: 47,279
Forgot to take a picture but we had pizza, on Saturday, from this place called Bacco near us. I think it's the best in my area. Just, nice, solid wood fired pizza.
Wings were sub par though. They are kind of hit and miss.
Comments
Biggest differences between the two betsides the size (the Pro is a bit bigger)...
The 3 runs on wood pellets or gas (gas attachment sold separately), whereas the Pro can run on pellets, gas, coal or wood. I like the idea of using coal and wood. The pellets work well, but are trickier to get flaming and require more attention. I got a jam funnel which works as an extender so i don't have to keep feeding it the whole time.
The pizzas turn out AMAZING regardless of what model you have. The 900+ oven cooks the pizza in about 60 seconds. I turn mine every 20 seconds and after 60, you have a beautiful Neapolitan pie.
Oh, and I think the Pro is about $150-200 more than the 3...but if I had to do it all over again, I'd pay for the Pro.
I prefer the pellet taste over the gas. The wood pellets give it a slight wood/smoke flavor. The gas burner is much, much easier to use. Just turn it on and forget it, where the pellets need to be monitored more closely.
I do cook fish and seafood in it. Shrimp, fish, scallops, mussels, clams...Put whatever in a cast iron pan, toss it in....mmmm!
Also made naan bread in there which turned out fantastic.
I joined the Ooni Facebook page and it's fun seeing all of the stuff others make in it.
Other stuff I got include a smaller wood peel for launching, a metal peel for turning and pulling...and obviously a bunch of wood cooking/smoking pellets.
I had a look at the Ooni. Never heard of them. I don't think they are sold in Australia.
bottom: cabbage potato pizza with whole wheat pizza dough
Wings were sub par though. They are kind of hit and miss.
Anyone here make their own Pizza dough?
if not give it a go, when done right it’s totaly worth it.