Ooni Pizza Oven

My neighbor has one. He used it a lot last summer and never since

No good, R1?

"Can we make creepy crawlers in it?"

It great if you take the time to figure out the perfect pizza for you—dough consistency, sauce, time in oven.

It takes about 20 pizzas.

Not a bad price, especially for the amateur pizza cook.

A real pizza oven is ridiculously priced.

ping me when they make one you can use inside in the winter in Vermont.

Our friends got one a couple summers ago. My impression is they are very finicky, and very hot, and that you should be ready for a lot of burnt pizzas at first.

Then at the end of its second summer, when they had finally sorta mastered it and were cranking out awesome pizzas, a piece of the oven broke, and they haven't bothered to send away for a replacement. Which tells me it was all kind of a pain in the ass.

Honestly, there's such a small difference in taste and texture with the pizzas I already make that something like this wouldn't net me enough change in quality to be worth it unfortunately.

R8, I'd be careful if I wuz yoo... Muriel's going to volunteer you for movie night in the DL bunker. You'll have ancient kweens in caftans fawning over you. Can you live with this possible reality? ;~}

I volunteer as tribute ZW!

Yoni 🍕 ovens?

Is this a newfangled slang thing? Is pregnancy now "a pizza in the oven"? Does fucking have something now to do with slapping calzones?

I just bought two large pizzas and a salad from the local pizzeria. It was fucking $66!

You’ll pay for the pizza oven in no time

How about buying a pizza stone and using your existing oven?

We have an ooni karu and it’s great. Yes it will take practice to get the hang if it. The Pizza Gavones (youtube) new haven pizza dough recipe is a good one. Karu can use wood, charcoal or propane to heat it. It’s not quicker than picking up pizza, but it’s fun to do with friends over.

I looked up ooni karu and the prices - models are all over the map. Which one are you referring to R14?

R6 I have an Ooni Karu 16” and used it all winter long in Sweden. It takes a bit longer to get to temp in below freezing conditions but still makes great pizza.

R14 You are right, it is great fun when friends are over. I have also traveled with it (over to friends and camping) with great success.

This is just another item doomed to take its' place in the garage or under counter kitchen gadget graveyard.

I suppose the crock pot, waffle maker, George Foreman grill and the air fryer will enjoy its' company.

The juicer has been lonely as of late.

R15 we bought the ooni Karu 12” with the propane attachment. All in It was about $475 in Summer 2020

Well, if it's all the rage right now, OP, I suggest you buy one this instant and sort out the details later.

I make pizza on my traeger grill, and can’t imagine anything tasting better.

Ooni?

Is it korean?

[quote] How about buying a pizza stone and using your existing oven?

Exactly. I like to avoid unitaskers that take up a lot of space.

[quote]ping me when they make one you can use inside in the winter in Vermont.

Here you go:

[quote]How about buying a pizza stone and using your existing oven?

Doesn't work. For real Neapolitan style pizza, you need an oven that can reach from 700f to 1200f. They have to cook hot and fast under 2 minutes to make the crust rise properly. Most home ovens only get up to 550f. Trust me, I have tired. They even make pizza steels which are better and get hotter than the stone but still cannot achieve what a real pizza oven can do.

Sure you can make piazza in a home oven, but don't expect it to be any better than crappy DiGiorno pizza from the frozen section.

Pizza cooks in less than 1 minute, plus just like watching this guy, so passionate about making pizza and not too hard on the eyes either:

r25

You wouldn't know the difference anyway. I can guarantee you a double blind test and you'd fail

Dorothy hurt my oony.

I use my gas Weber grill, and pizza comes out great.

[quote]You wouldn't know the difference anyway. I can guarantee you a double blind test and you'd fail

You type like a fat whore.

r24, if you set your oven to broil and start on the stovetop with a cast iron pizza pan (lodge) you can come close enough. certainly better than most delivery pizzas.

I would have liked to see “fat whores” somewhere in the title of this thread OP.

I want an Oona pizza oven!

You guys are crazy, whenever I want a great pizza I just call these guys and have one delivered 😛

[quote][R24], if you set your oven to broil and start on the stovetop with a cast iron pizza pan (lodge) you can come close enough. certainly better than most delivery pizzas.—rescue-chick

Yeah, I tired that. Still not the same. You can do the same thing with a baking steel instead of a baking stone. 1/4 thick piece of steel that heats up like cast iron in the oven. My stove is electric to the stove top would not get it any hotter since there is no flame.

There is one other way but I am not willing to do it. I was reading this guys pizza blog who eventually went on to opening up his own restaurant and what he did was cut the safety lock off his self cleaning oven and turned it onto the cleaning cycle. It worked! His pizzas looked great because self cleaning goes up to 1,000 in some models. The catch is you void your warranty and it's a huge safety hazard.

Is there a solar powered version?

R13 Most non-restaurant home ovens don’t get hot enough to cook pizza properly, with or without a stone.

Another option to look into are the Big Green Egg grills; you can get temps up to 1100 or 1200 degrees with those.

Isn't there a point when pizzas are "good enough"? Home oven with a pizza steel is good enough for me.

[quote]I just bought two large pizzas and a salad from the local pizzeria. It was fucking $66

Wow, that's pretty crazy.

Cool, you can cook a whole bunch of shit in these ovens, and not just pizza.

R2, The neighbor probably couldn't zip his pants after a summer of pizza "all the time" and decided it was for the best to put the pizza oven away "for awhile."

You don't really have a kitchen if you don't have an air fryer, a pizza oven, a bread maker, a rice cooker...

If there's still room to put a fork down on the counter you are not well equipped.

[quote]Isn't there a point when pizzas are "good enough"?

NEVER! Bite your tongue, that's blasphemous! I will pray for you. 🍕🍕🍕✝️

I was going to get one, then I thought to myself "the pizza I make in my oven is pretty damn tasty. How much better would it taste if I spend $500 more? The pizza ingredients are more important than the appliance.

Oh, I totally disagree R43.

Ingredients are certainly important, but to many people, the crust is equally important.

And the only way to get a really good cracker-like crust with a little bit of char, is with a proper pizza oven.

I've decided to order one online.

Woo hoo!

Hey R8 rescue-chick. how do you make your dough? do you use 00 flour? Also my oven gets to 500, should i get a pizza stone or steel? You are so right on how expensive pizza is now and it inconsistent and sucks!

r46, I use regular flour and add gluten flour (I usually use Bob's Red Mill). I am a HUGE fan of (Lodge) cast iron pizza pans. I am not a fan of stones or wheels, perhaps I would be if I had an actual pizza oven but I need something I can start stovetop and move to an oven. I have tried all kinds of pizza pans etc and just can't beat cast iron for extremely crunchy thin crust no matter how much sauce I put on. I also have a round cast iron (Lodge) bacon press that I use on top of the dough on the stove top.

Thanks r-c. Gonna try it :)

Does anyone have a gluten free pizza dough recipe?

r48, I have found that the dough does best if you knead it (I use my kitchenaid) and then refrigerate it for 3 days. don't get discouraged and good luck!

Damn, I have a mean craving for pizza with a crispy crust right now!

[quote]Does anyone have a gluten free pizza dough recipe?

Is that a joke? Gluten development is what makes the best pizza crust. Big puffy edges, open crumb, light and airy dough, crispy crust, not that thick dense shit you get out of the box like DiGiorno.

[quote] I have found that the dough does best if you knead it (I use my kitchenaid) and then refrigerate it for 3 days. don't get discouraged and good luck!

I can confirm this. 3 day fermentation in the refrigerator makes the best dough. Creates lots of airy open bubbles in the crown of the pizza and development of flavor.

My God, how much pizza do you even eat? I might have a slice every two months or so. Don't need a special machine for that

You still have to have a good pizza dough recipe. This is the really issue.

[quote]My God, how much pizza do you even eat?

Home made pizzas are small, individual size. Much like what you would get in Italy, not the super size you get from Domino's, Pizza Hut, Papa John's or other fat chain store factory produced pizza. When I make them at home, I split with my partner so basically 2 small slices.

Also, if you make it right like a true Metropolitan style, they are about half the calories because the dough is mostly open air space and stretched very thin. It's not like dense white bread you get from shitty American chains or freezer section. That's the secret why Italians in Italy can eat pizza on a regular basis and not get fat like Americans.

^^^Neapolitan^^