The Pizza Thread

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Comments

  • The Juggler
    The Juggler Posts: 49,598
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...
    www.myspace.com
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    The love he receives is the love that is saved
  • The Juggler
    The Juggler Posts: 49,598
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    www.myspace.com
  • bbiggs
    bbiggs Posts: 6,964
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...
    Tough call man.  Really can't go wrong with either.  If you've never had Lou's, I'd almost say you have to give it a shot, but I like Pequod's more (both are excellent).

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    The love he receives is the love that is saved
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,129
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?
    I'll ride the wave where it takes me......
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    The love he receives is the love that is saved
  • The Juggler
    The Juggler Posts: 49,598
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Do you have to make your own dough?
    www.myspace.com
  • Poncier
    Poncier Posts: 17,894
    The Juggler said:
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Do you have to make your own dough?
    After you grow your own wheat.
    This weekend we rock Portland
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    The Juggler said:
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Do you have to make your own dough?



    I've not tried with store bought or ones from a local place.
    I guess you probably don't need to make....but once you make and eat a napolenta style I think you like it enough to do yourself.
    For a regular style my two cents would be just buy a pizza stone and do on your oven, bottom rack, as hot as that fucker will do.

    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,116
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Just let us know where and when to show up for that party  ;)

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    GlowGirl said:
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Just let us know where and when to show up for that party  ;)


    When this fucking Covid stuff is solidified...and Jersey.  Sounds good!
    The love he receives is the love that is saved
  • mca47
    mca47 Posts: 13,335
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...
    I like Pequod's better.  But you can't go wrong with Lou's.
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,129
    F Me In The Brain said:
    GlowGirl said:
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Just let us know where and when to show up for that party  ;)


    When this fucking Covid stuff is solidified...and Jersey.  Sounds good!
    I've never been to Vineland!  So pumped.
    I'll ride the wave where it takes me......
  • mca47
    mca47 Posts: 13,335
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    For ovens, I have an Ooni Pro.  I use charcoal and wood, but you can also get an attachment to connect to a propane tank.
    For another question you had ^^

    It's best to make your own dough.  It's really easy.  The only tricky part is thinking ahead as the dough is best if it cold ferments for a day or two.  I'm planning on making pizza again this Saturday so I need to make my dough tomorrow.
    What's also great about those outdoor ovens is that you can use them to make a ton of stuff other than pizza.  I've made some killer fajitas, flatbreads including naan, wings, fish, seafood...  I don't do redmeat but I've heard it makes absolutely killer steaks.
  • mca47
    mca47 Posts: 13,335
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Which Ooni do you have?
    I had some ugly but tasty pizzas over the years...and still do from time to time, but I am getting better.  Stone temp of 750-800 is the sweet spot for me.  Once i hit that, I'll toss a wood chunk on right before the pizza goes in.  Perfect bottom and a perfect top.
    And if you have the Pro, you def do not need the pizza door.  Found out like 2 years of owning it that the pizza door is meant if you're using gas.  Having it on made the launch and spins harder and harder to see what was going on.
    Can't wait to fire it up this weekend!
  • The Juggler
    The Juggler Posts: 49,598
    Thanks guys! Do you keep your Ooni's outside by your regular grill or do you bring them inside when you're finished?

    Also, did you get the steel table that they sell separately? I'd think that would be helpful. 
    www.myspace.com
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    Yep I have the pro and the door generally is off when the action is going.
    The love he receives is the love that is saved
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    mcgruff10 said:
    F Me In The Brain said:
    GlowGirl said:
    F Me In The Brain said:
    mcgruff10 said:
    F Me In The Brain said:
    The Juggler said:
    F Me In The Brain said:
    The Juggler said:
    I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?

    Also for Pizza oven's, any recommendations? Thinking of making a purchase...

    As MCA shared here, the Ooni is pretty sweet.  I don't use it often enough but it is easy to set up.  A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.

    Goldbelly is great.  Pricey as fuck but damn.  I'm jonesing for the dim sum from a place in NYC, might order that today.  Looked at crabcakes earlier today as well.

    I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that.  Tony Gs was really good, though.  (Tony's Pizza Napolenta)  He has Rock ordering on there now, as well.


    Do you hook a propane tank up to it like a grill?
    I think they have a gas option.  I have a wood one - charcoal and then wood.
    I have to get one of these.  Is charcoal and wood a pain in the ass?

    Nah, I think that part is easy.  You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
    The toughest part, for me, has been getting the right tools and practicing.  Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more.  My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party. 
    Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA.  The last time I did it they were really, really, good...but still not quite looking the part.

    Just let us know where and when to show up for that party  ;)


    When this fucking Covid stuff is solidified...and Jersey.  Sounds good!
    I've never been to Vineland!  So pumped.
    Cherry Hill!
    (Wife is from Vinetucky and many relatives still live there.)
    The love he receives is the love that is saved
  • mca47
    mca47 Posts: 13,335
    The Juggler said:
    Thanks guys! Do you keep your Ooni's outside by your regular grill or do you bring them inside when you're finished?

    Also, did you get the steel table that they sell separately? I'd think that would be helpful. 
    I keep mine outside with an Ooni cover.  I have a steel table (with wheels) I bought on Amazon.  It's similar to the Ooni version, but cheaper.  Cheaper in cost and probably quality to be honest.  

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