New Ooni Pizza Oven First Run.....

[wvsig]

So I picked up an Ooni Pizza oven over the 4th when they were on sale. They were running 15% off. Ran it with my standard dough and toppings. I am going to need to adjust the dough a bit to accommodate the the higher temps. The back of the oven by the burner runs as advertised at 900+ degrees. It reached 600 on the stone. I need to push the stone temp higher and then turn down the burner a bit to prevent flare ups and scorching but once dialed in it should make decent 12" Neapolitan pies.

It will cook a pizza in about 3 minutes. You have to turn it or it will burn, just like in a wood fired oven. Rotating the pizza every 45 seconds or so should keep it from scorching. Looking for good spotting , bubble and crumb formation without burning the crust. My 550 degree oven recipe uses some oil in order to get the crust to crisp but I am going to remove that because of the higher temps that this oven can achieve. They should reduce some of the over cooking on the edges and allow for a more even cook.

The crust is not as dark as it looks in the pics. The bottoms have leopard spotting and cooked pretty well but I need the it to cool a little more evenly. Overall for a first run they came out great and tasted awesome. Already prepped another set of dough and will run another test tomorrow for lunch.

 

[Jeppo]

Yum!

 

[wvsig]

Another cool part is it is portable and can run on a regular BBQ tank or even mini bottles. I will have to try it out for tailgating and car camping this fall once it is dialed in.

 

[Exspiravit]

It will cook a pizza in about 3 minutes

You have my attention.

 

[Diablos]

If you need a good dough recipe

https://feelingfoodish.com/the-best-new-york-style-pizza-dough/#wprm-recipe-container-4979

 

[wvsig]

You have my attention.

I will continue to update as I dial it in. These 3 pizzas were all stretch, assembled, topped and cooking in about 20 minutes. The dwell time between pizzas is short. You can almost run one right after another. I am also going to experiment with other breads. Might also use it as broiler for fish and final sear on steaks.

 

[wvsig]

If you need a good dough recipe

https://feelingfoodish.com/the-best-new-york-style-pizza-dough/#wprm-recipe-container-4979

That is very similar to my standard oven recipe. I am removing the oil because it is only in there to crisp the crust in a 550 to 650 oven. The sugar is also in there for that reason and a little bit to feed the yeast. I am testing it tomorrow with no oil and will see if I can control the scorch and get a more even cook.

Edit: I use OO flour which for me yields a easier to work with dough. It is stretchier and I can reall pull it almost paper thin which for NY style is necessary. For NY pies I will have to stick with the oven because of their size. I can do 16" pies in the oven on a steel.

 

[Button Pusher]

 

[CZfool68]

Green Eggs and Kamado Joe’s are really good pizza cookers too. Those pizzas look awesome @wvsig.

 

[wvsig]

Yup that is it.

 

[wvsig]

Green Eggs and Kamado Joe’s are really good pizza cookers too. Those pizzas look awesome @wvsig.

This is a baby step to a full blown wood fired oven. One day!

 

[Mirac]

Oh yeah... Building one in my courtyard is in my future.

 

[wvsig]

Round #2 is in the books. Just did a lunch pizza. Much more even cook. Got the stone over 750 before throwing the pizza in. Turned down the fame to prevent scorching. Also removed the oil from the dough recipe. Getting a little closer to what I want. Pizza was super thin and crust had a nice snap to it. I could have let it go a little darker but still excellent results.