Thanks for sharing, Fartpoopbuttturd. This looks great. I've only used mine for making Neapolitan pizzas but I'll have to try out other now.
this post was submitted on 05 Jul 2023
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Do you make your dough, or buy it already made?
Homemade, have tinkered with a bunch of different types and flours
Care to share the recipe/process? I always want to make pizza, but get hung up on the pizza dough process.
I do this recipe which works really well for the ooni! https://prohomecooks.com/blogs/recipes/a-master-class-in-neapolitan-pizza-making-full-breakdown 70% hydration is really good but a bit sticky, but if you can handle it it's super worth it. Use really strong flour and knead the dough until it's very elastic, it makes stretching much easier.
Thanks!
I've had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302
No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur's pizza flour
Thanks! I'll definitely try this.
God damn I want some of that right now 🤤
Oh this looks goooooood
Ive always wanted to get an ooni one day but im in an apartment so id imagine it would be hard to use.
What was the ooni learning curve like ? How long did it take to start getting the hang of it ?
Not an answer, but same. I've been using my cast iron as a pizza stone and I've never managed the same results. One of the first thing I do when I get a yard is get a pizza oven, but that may be a bit down the road.
I have a pizza steel and a 500 degree max oven setup and its generally been good for me but getting good charring on the top and bottom is still always a challenge. That being said, outside an ooni or similar, i think a steel pizza given me some of the best home pizza so far. Id recommend picking one up and trying it out.
I've been reading about these, like a lot of people I've been using a pizza stone for years
Maybe it's time to make the leap.
You will definitely burn your first 10 pizzas, but you get the hand of it. Trick is to start at high heat and then drop the flame down when you launch, gives you some time for the dough to set so you can move it around
How much difference does an ooni make compared to a 550F convection oven?
Significant. The Ooni can reach temperatures well over 800 F, so you can get far better oven spring in your dough over a standard oven.
I also use mine for cast iron steak and it sears like nobody’s business.
The biggest difference is that the ooni seems to add more of browning/crispiness and rapid rise during the cook
Aahhh I'm so hungry and this looks incredible!
Me: hungry Me: opening this sub Me: instant regret
I might need to leave the foodporn community. I am not even hungry and my mouth is watering.
Looks amazing! Good job!
Frickin hell those wings look good
Have you tried cooking the wings in there too? What's your cooking instructions for them in the oven?
That looks awesome, great job master pizza chef!
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