Howdy, saw the ads for these on Outdoors. Went to their site, kinda/sorta interesting niche thingy. Thinking this looks like you need more money than sense, but when has that ever stopped me??? Really do not know how much outdoor pizza making I would ever be doing. Anyone have/try/seen one in action??

I haven't seen one in action but have a couple of different friends that have acquired Ooni's over the past few months. They both love it.

Mark Fairchild said:

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Howdy, saw the ads for these on Outdoors. Went to their site, kinda/sorta interesting niche thingy. Thinking this looks like you need more money than sense, but when has that ever stopped me??? Really do not know how much outdoor pizza making I would ever be doing. Anyone have/try/seen one in action??

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The thing that kept me from buying one is I didn't want an oven only to make pizza.

I'm sure in theory you can bake bread and other things, but I'd want something with a bigger opening for those purposes. Like you said, kind of a niche thing.

Brother in law has one, and loves it. But he's really into pizza. He sells pizzas as a side gig.

AggieOO said:

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Brother in law has one, and loves it. But he's really into pizza. He sells pizzas as a side gig.

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Does he have a food truck or use a ghost kitchen or what?

He is out in LA. He usually partners with different events and sells pizzas there. He prepares everything ahead of time and then assembles and cooks on site.

@pizza_dis is his IG if you care.

AggieOO said:

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He is out in LA. He usually partners with different events and sells pizzas there. He prepares everything ahead of time and then assembles and cooks on site.

@pizza_dis is his IG if you care.

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Thanks for the insta, checked it out.

His pizzas don't appear amazing, but I watched his process, and he starts off with a starter, so I'll bet they taste amazing.

They are very good. Obviously you gotta like super thin crust because that's his style.

I've had mine for about 2 years now. I had gotten really serious about making pizzas. Buying special flours and higher end ingredients.
I bought the Ooni Pro, and while it is big enough to hold other things like loaves of bread, I only do pizza. Simply put, it will produce a crust that your home oven cannot emulate. I love it.
I have stuck a cast iron skillet in there a couple of times and seared some steaks at 800 degrees. Excellent crust, but you gotta move quick.

Mark Fairchild said:

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Howdy, saw the ads for these on Outdoors. Went to their site, kinda/sorta interesting niche thingy. Thinking this looks like you need more money than sense, but when has that ever stopped me??? Really do not know how much outdoor pizza making I would ever be doing. Anyone have/try/seen one in action??

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they are generally well regarded, but i would suggest you be sure you want to get into making pizza at home. if you know you do, everything i've read indicates they do great job.

I had the Gen 1 that was pellet fueled. Definitely a learning curve, but once you got it, it produced great pizzas really FAST. The ones fueled by gas will be way better.

I am still learning, but... made some really good pizzas so far. You can make a steak as they have a pan for that (separate item). Since it gets so hot, kinda like Ruth Chris. I. like the concept and do recommend it. I have lots planned for it. Their website has some good recipes that you can check out.
Be aware, have a lot of small, split wood for it. I spent an hour cutting down some old hickory on the table saw which was like storming the beaches of Normandy with all the shrapnel. Takes about 4-5 inch pieces.

I upgraded from a PizzaQue to the Ooni Koda 16. It's awesome. I haven't cooked any thing besides pizza yet. Here are 3 pizzas from tonight...

How long you letting your dough ferment? What flour do you use? Cook temp?

Last week, I did some NY style thin crust, used Caputo 00 Flour, fermented 48 hours, and cooked at 800 degrees. It was my best pizza yet.

msechelski said:

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How long you letting your dough ferment? What flour do you use? Cook temp?

Last week, I did some NY style thin crust, used Caputo 00 Flour, fermented 48 hours, and cooked at 800 degrees. It was my best pizza yet.

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My experience with Caputo 00 is that if you don't let it cold ferment a day or two, it tastes incredibly bland.

Kenji Neapolitan dough. https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

Bread flour. I did an 8 hour room temp rise on Wednesday then used it today so 4ish days cold ferment. I split it into 3 dough balls instead of 4 per the recipe.

I usually alternate between Kenji's NY Style and Neapolitan. I have found using bread vs. AP makes a difference. I could not tell much of a difference in standard bread flour and 00. I like a 2-3 day cold ferment for both.

This batch was one of the best doughs. Very supple and easy to shaped. Cooked nicely.

Yeah. I let it cold ferment for at least 48 hours, and then I let it come to room temp for about 5 hours. When I say it was the best one I made, I mean it was the most photo worthy. Very defined charred bubbles.

Let this come to room temp for 3 hours.

Cook temp wise - I usually go by feel. I run it at full flame for an hour to start then usually turn it down at launch to let the crust set then will crank it up to crisp the top once I'm happy with the crust.

https://ooni.com/blogs/recipes/thin-crust-pizza-dough

This is my go-to dough. I cooked it at 800 degrees instead of what it suggested. It was amazing.

DonaldFDraper said:

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Kenji Neapolitan dough. https://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

Bread flour. I did an 8 hour room temp rise on Wednesday then used it today so 4ish days cold ferment.

I usually alternate between Kenji's NY Style and Neapolitan. I have found using bread vs. AP makes a difference. I could not tell much of a difference in standard bread flour and 00. I like a 2-3 day cold ferment for both.

This batch was one of the best doughs. Very supple and easy to shaped. Cooked nicely.

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Bread flour has a higher protein content, so create more gluten, than AP.

One difference I've noticed between bread flour and 00 is the 00 flour is more supple and easier to handle. Bread flour can be used day of to make pizza, while 00 needs to ferment for 24-48 hours to develop a flavor, so that really is the biggest difference between the two.

msechelski said:

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https://ooni.com/blogs/recipes/thin-crust-pizza-dough

This is my go-to dough. I cooked it at 800 degrees instead of what it suggested. It was amazing.

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Not a reflection on the recipe you use, but wow, that pic on that ooni page is awful. You'd think they could make a better looking pizza than that to use for marketing purposes.

No offense taken. I think the same thing every time I see that picture.

Got my multi-fuel Karu 16 that I preordered months ago and this thing is awesome! Still waiting on the gas burner, but I did lump charcoal + wood to season it and ended up cooking some wings on cast iron tonight for the first cook which worked great.

And the first two pies to come out of the new oven! Pepperoni and buffalo chicken...