Pizza Oven Thread

[Arnold Cunningham]

So. Just done a pizza session for the family.

The flame pattern with the door off on the ooni is poor, to the extent it backfires with flames out the back when the door is off.

So I then watched the ooni video and they cook door on.

Conclusion is ooni fyra 12 on wood is cook with door on and just remove if for “procedures”

And chocolate spread makes a good pudding pizza

Edited by Arnold Cunningham on Monday 16th May 10:27

[giblet]

I always thought it was door on when using wood or pellets and door off when using gas?

[kingston12]

giblet said:

I always thought it was door on when using wood or pellets and door off when using gas?

That's what I've always done on my Karu 12. I tend to use gas these days so it's door off the whole time, but I always use the door if using wood to cook. It might be different for other ovens though.

[JimM169]

kingston12 said:

That's what I've always done on my Karu 12. I tend to use gas these days so it's door off the whole time, but I always use the door if using wood to cook. It might be different for other ovens though.

Agree here as well, just bought a Karu 12 and instructions say to leave door on for wood and off for gas. I think with gas it's a safety measure rather than down to cooking performance, door off stops build up of gas in the oven should the flame go out.

[justin220]

I've always kept the door on, when using wood or gas with my Ooni 3 and never realised it should be kept off

[J8 SVG]

noopets said:

Can this be scaled down?

I tend to make the full amount and when balling up, any I wont be using go straight in the freezer in individual bags. I can then defrost them, reshape and prove any time I want pizza!

[Lynchie999]

JimM169 said:

kingston12 said:

That's what I've always done on my Karu 12. I tend to use gas these days so it's door off the whole time, but I always use the door if using wood to cook. It might be different for other ovens though.

Agree here as well, just bought a Karu 12 and instructions say to leave door on for wood and off for gas. I think with gas it's a safety measure rather than down to cooking performance, door off stops build up of gas in the oven should the flame go out.

This... I've always left the door on and I'm still alive ...

[Bonefish Blues]

Lynchie999 said:

JimM169 said:

kingston12 said:

That's what I've always done on my Karu 12. I tend to use gas these days so it's door off the whole time, but I always use the door if using wood to cook. It might be different for other ovens though.

Agree here as well, just bought a Karu 12 and instructions say to leave door on for wood and off for gas. I think with gas it's a safety measure rather than down to cooking performance, door off stops build up of gas in the oven should the flame go out.

This... I've always left the door on and I'm still alive ...

I've seen a gas explosion at an event. Air Ambulance, the whole 9 yards. Just saying.

Quite put me off my burger.

[noopets]

J8 SVG said:

I tend to make the full amount and when balling up, any I wont be using go straight in the freezer in individual bags. I can then defrost them, reshape and prove any time I want pizza!

I’ve just got a 15kg of caputo so might just do that, freezer space is tight at the moment that’s the issue.

[jesusbuiltmycar]

giblet said:

Odd request -

Does anyone on here have an Ooni 3 that they use with gas?

If so could you stick a photo up of it with the burner on to show the spread and pattern of the flame?

Here is a pick I took of mine:

[giblet]

jesusbuiltmycar said:

Here is a pick I took of mine:

Cheers

[Arnold Cunningham]

So I’ve just volunteered to do pizzas at our street party.
50 pizzas in 2 hours? What do you reckon?

[sjg]

Arnold Cunningham said:

So I’ve just volunteered to do pizzas at our street party.
50 pizzas in 2 hours? What do you reckon?

Doable with a couple of gas ovens and someone else to split the stretching/prepping/cooking duties. Can you borrow another one?

If you try to do dozens of pizzas quickly in a domestic oven they cool down and they’ll take longer and longer until you give it a break to warm back up. Alternate a couple of ovens and you have one warming up while one cooks.

[paulwirral]

I’ve still not cooked a bloody pizza in this yet but my re vamped wood fired oven cooks fish well .
Sea bream with tomatoes, garlic , peppers and pre cooked new potatoes all in the same tray
I was going to bbq it but pleased i didn’t.

[Arnold Cunningham]

sjg said:

Doable with a couple of gas ovens and someone else to split the stretching/prepping/cooking duties. Can you borrow another one?

If you try to do dozens of pizzas quickly in a domestic oven they cool down and they’ll take longer and longer until you give it a break to warm back up. Alternate a couple of ovens and you have one warming up while one cooks.

Thank you. I’ve borrowed a 2nd one, so all good to go

[vaud]

I succumbed to an Ooni 12" gas. Had a wood pellet one before but didn't like it that much.

The gas one is a revelation; much easier to use. Ok no wood smoke but much easier to use.

[thebraketester]

vaud said:

I succumbed to an Ooni 12" gas. Had a wood pellet one before but didn't like it that much.

The gas one is a revelation; much easier to use. Ok no wood smoke but much easier to use.

So much better. I did the same last year. Way easier to use and keep up to temp

[RosscoPCole]

First pizza in the new garden on the new table made from recycled timber. One happy family.

[vaud]

thebraketester said:

So much better. I did the same last year. Way easier to use and keep up to temp

Yup. Made some quick garlic breads to go with dinner and my 4 year old demolished 3 of them. "best in the whole galaxy daddy", which from one of the fussiest children in the whole galaxy is high praise indeed. Have ordered a pizza peel.

Next on the list is to perfect my dough...

[Freakuk]

Morning all,

As the weather is starting to improve the Ooni is back out in force with a few pizza's done each weekend so far. All good from that perspective but we seem to be in a rut with our toppings: -

Garlic cheese (we've recently added red onion chutney into this one though)
Pepperoni/Nduja with Mozzarella
Pear/gorgonzola/parma ham

The above could have a few additions here and there,sliced onion, mushroom, hot honey etc, I also tried some haggis yesterday, it was OK probably wouldn't bother again.

Does anyone have any other toppings/combinations we can try?