OT: AKB- OONI PIZZA OVENS - Questions

[mrtailgate]

I’m bored and was thinking of messing around with pizza. I realize that these aren’t involved as some major project pizza oven setup that some may pursue. Questions-

1. Anyone have one? Did you get gas or gas and wood source cooking models?

2. A lot of the videos seem to have thicker crust pizzas. I prefer thin crust (thinner the better). Anyone have success making thin crust pizza with them?

3. Any good recipes on dough?

4. Videos show them getting to close to 1000 degrees. Do you actually cook that hot? Seems like you better nail it or you’ll burn them up with even seconds overcook time.

5. Anyone ever see these at PSU tailgates. Seems like a great thing for tailgating. Put the oven on a table and start making pizzas for everyone.

Any tips, thanks in advance. I’m looking forward to having some fun with it.

 

[Grant Green]

Got one. I've been making pizza for 25 years and have always craved a super hot over.

Mine takes wood pellets - I use Traeger pellets. Infrared thermometer says it gets up to about 800, which is plenty hot. The stone and oven will be much hotter at the back end where the flame comes shooting out. I found out quickly that you have to turn the pizza after about 45 seconds or so, or the back half will burn. Once you get the timing down, it makes a nice thin crust pie with a slight char.

It gets tricky if you make multiple pizzas because it will burn through pellets quickly and cool a bit while you are eating pizza #1.

One mistake I used to make with dough was that it was too dry. I hated when it stuck to the pizza peel when it was wet. I learned to make it wet and just toss it in a bowl of flour right before making the pizza. See link. Oh, and make the dough a day ahead of time and keep in fridge. Extra fermentation = crispier dough.

 

[Connorpozlee]

My kids are making homemade pizza tonight just in our regular oven. What temperature should it be cooked at? Whenever we do it the crust comes out “gummy”.

 

[Grant Green]

My kids are making homemade pizza tonight just in our regular oven. What temperature should it be cooked at? Whenever we do it the crust comes out “gummy”.

As hot as you can possibly get it. If you are taking it out when the cheese it melted and starts to brown, but the crust is not done, you can try putting crust in by itself for a few minutes and then add sauce/cheese etc.

And I highly recommend a pizza stone. It's worth it. If you do, get a pizza peel as well because the stone should be in the over and smoking hot. Don't build the pizza on a hot stone - slide it onto the hot stone with the peel.

 

[91Joe95]

My kids are making homemade pizza tonight just in our regular oven. What temperature should it be cooked at? Whenever we do it the crust comes out “gummy”.

450 F or higher. Put a little oil on the bottom of the crust and cook for about 5 minutes. Take out, add toppings, cook about 7-8 minutes or whatever you normally cook.

 

[PAgeologist]

My kids are making homemade pizza tonight just in our regular oven. What temperature should it be cooked at? Whenever we do it the crust comes out “gummy”.

Par bake your crust on a stone, then assemble pizza and cook on your gas or charcoal grill until cheese is melted. Make crust thin and it will get brown and crispy.

 

[NoBareFeet]

Preheating a pizza stone is the key. Preheat as long as possible, with the oven on as hot as possible.. Build the pizza on a piece of parchment paper. You can put the pizza, paper and all right on the stone in the oven.

 

[ClarkstonMark]

Preheating a pizza stone is the key. Preheat as long as possible, with the oven on as hot as possible.. Build the pizza on a piece of parchment paper. You can put the pizza, paper and all right on the stone in the oven.

Preheat the stone (as a heat sink) with a steel on top of the stone.

 

[Monty2007]

I’m bored and was thinking of messing around with pizza. I realize that these aren’t involved as some major project pizza oven setup that some may pursue. Questions-

1. Anyone have one? Did you get gas or gas and wood source cooking models?

2. A lot of the videos seem to have thicker crust pizzas. I prefer thin crust (thinner the better). Anyone have success making thin crust pizza with them?

3. Any good recipes on dough?

4. Videos show them getting to close to 1000 degrees. Do you actually cook that hot? Seems like you better nail it or you’ll burn them up with even seconds overcook time.

5. Anyone ever see these at PSU tailgates. Seems like a great thing for tailgating. Put the oven on a table and start making pizzas for everyone.

Any tips, thanks in advance. I’m looking forward to having some fun with it.

Check out "America Test Kitchen", I'm think they did a review on outdoor pizza ovens.

 

[STPGopherfan]

I’m bored and was thinking of messing around with pizza. I realize that these aren’t involved as some major project pizza oven setup that some may pursue. Questions-

1. Anyone have one? Did you get gas or gas and wood source cooking models?

2. A lot of the videos seem to have thicker crust pizzas. I prefer thin crust (thinner the better). Anyone have success making thin crust pizza with them?

3. Any good recipes on dough?

4. Videos show them getting to close to 1000 degrees. Do you actually cook that hot? Seems like you better nail it or you’ll burn them up with even seconds overcook time.

5. Anyone ever see these at PSU tailgates. Seems like a great thing for tailgating. Put the oven on a table and start making pizzas for everyone.

Any tips, thanks in advance. I’m looking forward to having some fun with it.

Don't even think about it too long. I gave one (Ooni Pro) to my wife, but end up being the one who runs it. It is great. Just when with the wood option. It takes like 20 to 30 minutes to get hot, but you can make a pizza in like 60 to 90 seconds.

You can start with their dough recipe and branch out from there. https://support.ooni.com/support/solutions/24000001632



https://support.ooni.com/support/solutions/articles/24000007187-cooking-and-recipes





Of course you'll want pizza flour, but you can start with high gluten/ protein bread flour (King Arthur?)
https://www.amazon.com/s?k=00+pizza...CH&sprefix=00+pizz,aps,166&ref=nb_sb_ss_i_3_7

I'd also recommend getting a cooking torch or fatwood to get the fire going.

https://www.amazon.com/s?k=cooking+...fix=cooking+torch,aps,166&ref=nb_sb_ss_i_1_13

https://www.amazon.com/s?k=fatwood&ref=nb_sb_noss_1

Eventually you'll want to get a digital scale if you don't have one.

https://www.amazon.com/s?k=cooking+...refix=cooking+sca,aps,163&ref=nb_sb_ss_i_3_11

Happy cooking!

 

[flavorguy]

I do not have an Ooni but have a similar oven : Gozney RoccBox

https://us.gozney.com/products/roccbox

This can use propane or wood (I prefer propane - a 90 second bake will not impart a lot of smoke characteristics) and its easier.

The RoccBox is extremely portable, the outer casing is silicon which although it gets "hot" you can still place a hand/brush against it without burning yourself.

This will get to 900'F - so 90 to 120 second bake for a neapolitan style. For NY Style you will want to bake closer to 500'F .

Most Neapolitan doughs utilize 00 flour, which is extremely fine mesh and imparts that classic "leopard spot". A typical recipe would be:

1000 grams 00 flour
620 grams water (62% hydration dough)
0.5 tsp Active Dry Yeast
20 grams salt

This is kneaded for approx 5 minutes, proofed for 24 hours in a refrigerator.

Dough is then folded a few times, cut and shaped into 230 g balls. (I place my dough balls in ziplock round containers). Refrigerate until 2-3 hours before baking.

When ready to bake, allow ball to double in size (about 2 hours). Dip balls into a floured fill bowl, spread into a pizza skin, top and bake...

 

[STPGopherfan]

I’m bored and was thinking of messing around with pizza. I realize that these aren’t involved as some major project pizza oven setup that some may pursue. Questions-

1. Anyone have one? Did you get gas or gas and wood source cooking models?

2. A lot of the videos seem to have thicker crust pizzas. I prefer thin crust (thinner the better). Anyone have success making thin crust pizza with them?

3. Any good recipes on dough?

4. Videos show them getting to close to 1000 degrees. Do you actually cook that hot? Seems like you better nail it or you’ll burn them up with even seconds overcook time.

5. Anyone ever see these at PSU tailgates. Seems like a great thing for tailgating. Put the oven on a table and start making pizzas for everyone.

Any tips, thanks in advance. I’m looking forward to having some fun with it.

Forgot to recommend that if they have a infrared thermometer and other accessories.

Amazon product ASIN B07Q847XGK
One thing I really like to use with it is a turning paddle. The peel is hard to use when turning the pizza.

Amazon product ASIN B07Q847XGK

 

[STPGopherfan]

I do not have an Ooni but have a similar oven : Gozney RoccBox

https://us.gozney.com/products/roccbox

This can use propane or wood (I prefer propane - a 90 second bake will not impart a lot of smoke characteristics) and its easier.

The RoccBox is extremely portable, the outer casing is silicon which although it gets "hot" you can still place a hand/brush against it without burning yourself.

This will get to 900'F - so 90 to 120 second bake for a neapolitan style. For NY Style you will want to bake closer to 500'F .

Most Neapolitan doughs utilize 00 flour, which is extremely fine mesh and imparts that classic "leopard spot". A typical recipe would be:

1000 grams 00 flour
620 grams water (62% hydration dough)
0.5 tsp Active Dry Yeast
20 grams salt

This is kneaded for approx 5 minutes, proofed for 24 hours in a refrigerator.

Dough is then folded a few times, cut and shaped into 230 g balls. (I place my dough balls in ziplock round containers). Refrigerate until 2-3 hours before baking.

When ready to bake, allow ball to double in size (about 2 hours). Dip balls into a floured fill bowl, spread into a pizza skin, top and bake...

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Found out about the Roccbox after I bought the Ooni pro. Sounds like a good oven.

 

[STPGopherfan]

https://www.youtube.com/user/maestrovitoiacopelli/videos

Amazon product ASIN B077X2WDBX
As you can tell, I get excited about making Pizza!

 

[STPGopherfan]

I’m bored and was thinking of messing around with pizza. I realize that these aren’t involved as some major project pizza oven setup that some may pursue. Questions-

1. Anyone have one? Did you get gas or gas and wood source cooking models?

2. A lot of the videos seem to have thicker crust pizzas. I prefer thin crust (thinner the better). Anyone have success making thin crust pizza with them?

3. Any good recipes on dough?

4. Videos show them getting to close to 1000 degrees. Do you actually cook that hot? Seems like you better nail it or you’ll burn them up with even seconds overcook time.

5. Anyone ever see these at PSU tailgates. Seems like a great thing for tailgating. Put the oven on a table and start making pizzas for everyone.

Any tips, thanks in advance. I’m looking forward to having some fun with it.

If you use propane, maybe. The two things that come to mind are safety (They get extremely hot) and wind! If using wood, I've found out the hard way that it can be frustrating to keep the flame going and the oven hot if there are strong winds. Cold hasn't really been an issue. Used at 0° F.

 

[STPGopherfan]

Got one. I've been making pizza for 25 years and have always craved a super hot over.

Mine takes wood pellets - I use Traeger pellets. Infrared thermometer says it gets up to about 800, which is plenty hot. The stone and oven will be much hotter at the back end where the flame comes shooting out. I found out quickly that you have to turn the pizza after about 45 seconds or so, or the back half will burn. Once you get the timing down, it makes a nice thin crust pie with a slight char.

It gets tricky if you make multiple pizzas because it will burn through pellets quickly and cool a bit while you are eating pizza #1.

One mistake I used to make with dough was that it was too dry. I hated when it stuck to the pizza peel when it was wet. I learned to make it wet and just toss it in a bowl of flour right before making the pizza. See link. Oh, and make the dough a day ahead of time and keep in fridge. Extra fermentation = crispier dough.

View embedded media

Thanks! I've though about getting the propane and pellet attachments, but I think I might skip the pellets if it burns through them that fast. With wood, I often have to watch the heat so that I don't go way past 932°F. The only issue I have is that there sometimes is a bit of a recovery period. That and like pellets, you can go through a fair amount of wood. Not that big of a deal because you can only fit small chunks in the back of the oven anyway.

 

[Grant Green]

Thanks! I've though about getting the propane and pellet attachments, but I think I might skip the pellets if it burns through them that fast. With wood, I often have to watch the heat so that I don't go way past 932°F. The only issue I have is that there sometimes is a bit of a recovery period. That and like pellets, you can go through a fair amount of wood. Not that big of a deal because you can only fit small chunks in the back of the oven anyway.

Are you saying that yours doesn't have a little hopper in the back for pellets (mine is an older model).
How are you using wood? Directly in the oven? Just small chunks?
Mine burns pellets quickly, but the hopper is small so it doesn't burn that many.

 

[mrtailgate]

Got one. I've been making pizza for 25 years and have always craved a super hot over.

Mine takes wood pellets - I use Traeger pellets. Infrared thermometer says it gets up to about 800, which is plenty hot. The stone and oven will be much hotter at the back end where the flame comes shooting out. I found out quickly that you have to turn the pizza after about 45 seconds or so, or the back half will burn. Once you get the timing down, it makes a nice thin crust pie with a slight char.

It gets tricky if you make multiple pizzas because it will burn through pellets quickly and cool a bit while you are eating pizza #1.

One mistake I used to make with dough was that it was too dry. I hated when it stuck to the pizza peel when it was wet. I learned to make it wet and just toss it in a bowl of flour right before making the pizza. See link. Oh, and make the dough a day ahead of time and keep in fridge. Extra fermentation = crispier dough.

View embedded media

Much obliged for all the intel.

 

[mrtailgate]

Don't even think about it too long. I gave one (Ooni Pro) to my wife, but end up being the one who runs it. It is great. Just when with the wood option. It takes like 20 to 30 minutes to get hot, but you can make a pizza in like 60 to 90 seconds.

You can start with their dough recipe and branch out from there. https://support.ooni.com/support/solutions/24000001632



https://support.ooni.com/support/solutions/articles/24000007187-cooking-and-recipes

View embedded media

View embedded media

Of course you'll want pizza flour, but you can start with high gluten/ protein bread flour (King Arthur?)
https://www.amazon.com/s?k=00+pizza+flour+from+italy&crid=3UORFNB60TSCH&sprefix=00+pizz,aps,166&ref=nb_sb_ss_i_3_7

I'd also recommend getting a cooking torch or fatwood to get the fire going.

https://www.amazon.com/s?k=cooking+torch+with+butane+included&crid=1Q3P0OKKC00DI&sprefix=cooking+torch,aps,166&ref=nb_sb_ss_i_1_13

https://www.amazon.com/s?k=fatwood&ref=nb_sb_noss_1

Eventually you'll want to get a digital scale if you don't have one.

https://www.amazon.com/s?k=cooking+scale+in+grams+and+oz&crid=1M7XHZ9SMKQR4&sprefix=cooking+sca,aps,163&ref=nb_sb_ss_i_3_11

Happy cooking!

Thanks so much for the time in providing the information. Greatly appreciated

 

[mrtailgate]

As always, this Board never ceases to amaze me in the quality info that one can receive. Thanks so much to you all. I’m thinking of the combo wood and gas just to try both even if I wind up using one over the other. Just something to mess around and tinker with. It’s more expensive but I trust I’ll get some enjoyment from messing with both.

 

[Dixi]

As always, this Board never ceases to amaze me in the quality info that one can receive. Thanks so much to you all.

Indeed! This thread inspired me to buy an oven (Ooni Pro) and table for it. Can't wait to start making my own pizza. The last time I made pizza from scratch was when I was a kid on a class trip to Longhitano's in Southampton, PA. Out here where I live the pizza is generally lousy and I'm getting really tied of eating frozen stuff.

 

[mrtailgate]

Indeed! This thread inspired me to buy an oven (Ooni Pro) and table for it. Can't wait to start making my own pizza. The last time I made pizza from scratch was when I was a kid on a class trip to Longhitano's in Southampton, PA. Out here where I live the pizza is generally lousy and I'm getting really tied of eating frozen stuff.

Ate the majority of pizza at Longhitano’s, Joseph’s in Rockledge, and then Maggios. Did you hit the Essen House much?

 

[Dixi]

Sorry, I don't recognize those places. I grew up in Warminster and for at least 10 years we had Pizza for dinner every Friday typically from Giuseppe's in Tudor Square and occasionally from Longhitano’s when my dad would pick it up on the way home from his office. In the summer my favorite place was Prep's on the boardwalk in Ocean City. The thing I recall most about Prep's is the cheese was amazing. Not sure if it was the influence of the salt air, but I've never tasted pizza like that before or since. When I lived in Philly after college I really liked Lorenzo's on south street. Never missed it after a night of drinking. Huge slices. All you needed was one plain slice with salt and pepper.

 

[mrtailgate]

Sorry, I don't recognize those places. I grew up in Warminster and for at least 10 years we had Pizza for dinner every Friday typically from Giuseppe's in Tudor Square and occasionally from Longhitano’s when my dad would pick it up on the way home from his office. In the summer my favorite place was Prep's on the boardwalk in Ocean City. The thing I recall most about Prep's is the cheese was amazing. Not sure if it was the influence of the salt air, but I've never tasted pizza like that before or since. When I lived in Philly after college I really liked Lorenzo's on south street. Never missed it after a night of drinking. Huge slices. All you needed was one plain slice with salt and pepper.

Sorry, I don't recognize those places. I grew up in Warminster and for at least 10 years we had Pizza for dinner every Friday typically from Giuseppe's in Tudor Square and occasionally from Longhitano’s when my dad would pick it up on the way home from his office. In the summer my favorite place was Prep's on the boardwalk in Ocean City. The thing I recall most about Prep's is the cheese was amazing. Not sure if it was the influence of the salt air, but I've never tasted pizza like that before or since. When I lived in Philly after college I really liked Lorenzo's on south street. Never missed it after a night of drinking. Huge slices. All you needed was one plain slice with salt and pepper.

My buddy was good friends with the family that owned Preps and maybe still does. I always thought their pizza was better than Mack and Manco’s although you’ll get crucified for making such a statement.

 

[doublehaul]

My friends in Maine have a similar oven. Works with wood pellets. After its heated, makes a pizza in 60 seconds, rotated halfway thru. They get an assembly line going, making the pies and shuttling them to the oven. Amazingly good pizza.

 

[STPGopherfan]

Thanks so much for the time in providing the information. Greatly appreciated

My pleasure!

I probably understated getting an Infrared (IR) Thermometer. Any one should do. I got a cheap one off of Amazon. Point the laser(s) on the stone at the middle of the oven. Depending on what you cooking pizza wise you'll want the stone heat to be between 750F and 932F. Ooni, Harbor Freight and Amazon all sell them. Just make sure you get one that will read in that temperature range. Really all the way down to 350F. That way you have some flexibility to cook other things as well.





*Note: I picked the British voice for Bob.

If you do take the plunge, remember there can be a bit of a learning curve. Even then, you should be able to make good pizza quickly.

One tip, assuming you live close to a Trader Joe's, is to get raw pizza dough from Trader Joes. I've had pretty good luck with that dough. That or if you are really fortunate and happen to live close to an Italian market. They often sell dough as well. I mention this because you are really trying to learn two things when you first get your oven. One, how to cook with the oven, and two how to make pizza dough including what hydration. The book I linked does a great job of explaining that.

I am thinking about firing up the oven tonight, but it is raining in our area. I might still do it. I'll just need to add more wood. Being that I am a great woodworker, I have many masterpieces that I can burn.

Yet another youtube video

I just know Ooni, but I have heard good things about the Roccbox. I went with Ooni, because in my area of the world (Twin Cities) I could get local (vendor) product support and Ooni seems to have a good presence in the US. There is a third company, but I am having trouble finding that link. If I find it, I will post it here.

BTW Ooni came out with a Kari that is light weight and geared toward camping(wood only?). They also launched a 16 inch gas only Koda (sp?) if you prefer gas, the Roccbox, or Koda would probably work great. I was told they recover faster between pizzas. Just my opinion, but at the high heats, you don't get much smoke flavor if you get any.

Cheers!

 

[MtNittany]

If anyone ever wants a pizza oven and comes across an old oven/range - and your neighbors don't care what your patio looks like - snip the clip off the cleaning latch and line the oven w/ ceramic bricks. Cook at 800 degrees.

 

[Dixi]

I made my first pizza (and naan) today with the new Ooni Pro. It was the best pizza I've had in years. Absolutely delicious. The oven arrived before my 00 pizza flour. It took a couple weeks for me to get the flour and yeast, but they arrived yesterday and I made the dough last night. I watched dozens of videos and read a bunch in the last couple weeks so I felt well prepared, but it was a bit tricky shaping the dough. I thought it may have been too thin, but it came out great and I seem to have nailed the temperature with my lump charcoal / hickory wood fuel combo. I read somewhere that the trick to not having the pizza stick inside the oven is to make sure it is preheated long enough to thoroughly heat the stones and then cook at around 800F. The naan was also really good. Clean up was pretty easy; just used a damp paper towels to wipe off the ash. Looking forward to making bread in this thing as soon as I can find white bread flour. I'm 3 days into my sourdough starter.

 

[ClarkstonMark]

@Dixi post pics of your pies