Ooni pizza oven

[NOCK NOCK]

Just invested in one. What tips/secrets do y’all have for us?
We make a lot of pizza in the oven with a cast iron pizza pan(stones seemed to break easily) so no stranger to homemade pizza.

[pianoman9701]

Just one suggestion (actually a rule): If you put pineapple on a pizza, it must be accompanied by jalapenos. Have fun with that new toy! We Keto people are jealous.

[NOCK NOCK]

Fruit does not belong on a pizza!!!!!, and IMO, neither does anything green. I'll stick with meat and cheese. Homemade canadian bacon, smoked paparika sausage from a local meat shop, Linguisa, pepperoni, pork sausage, and lots of mozza....the little balls of balls work great(mozz), and morels.

[b0bbyg]

Just one suggestion (actually a rule): If you put pineapple on a pizza, it must be accompanied by jalapenos. Have fun with that new toy! We Keto people are jealous.

Please ban plan for suggesting pineapple go anywhere near a pizza. 

I am a new ooni owner as well, get ready to burn a few pizzas, they cook really fast and you have to be ready to move quick.  Biggest thing for me was getting dough and pizza able to easily slide in and then out.

[NOCK NOCK]

Just one suggestion (actually a rule): If you put pineapple on a pizza, it must be accompanied by jalapenos. Have fun with that new toy! We Keto people are jealous.

Please ban plan for suggesting pineapple go anywhere near a pizza. 

I am a new ooni owner as well, get ready to burn a few pizzas, they cook really fast and you have to be ready to move quick.  Biggest thing for me was getting dough and pizza able to easily slide in and then out.

Ditto that 
This was my 1st one, not bad, but the underside of crust was not done enough to my liking, any longer in the oven would have burnt the top side more than it already did. Yes they cook really fast, I HATE BURNED FOOD. mine was in for maybe 2-3 minutes, with several turns in the process. (it started out round, but turning morphed it)  . Many things I will do different next time.
Get it up to 900, then turn it way down before inserting pizza. Use more flour on peel so it slides off easier. get a 2nd peel to make turning easier.

PS, it was sitting above our fire pit in this pic, hence blue glass.

[Alan K]

To get a well cooked crust we do a quick pre-bake, then toppings get added and back in to finish off. Had the same problem with toppings cooking before the crust.  We have the multi-fuel model and have only used wood to this point. Little tough to dial in temps with wood, but great flavor.

[Fishhuntmike]

Congratulations!

Mine is wood pellet powered.  Make pizza right on peel with rice flour instead of corn meal or flour.
Use thermal gun and check stone until its about 800F, then turn damper down to 1/2 open and insert pizza.  Turn 120 degrees every 20-30 seconds until its done (about 90 seconds).  Careful temp control prevents burning bottom and/or top too much.  Its a balancing act with stone temperature and damper position and your setup will require a little practice.

You can take it anywhere too!

Homemade dough, homemade sauce, homemade 1873 winchester harvested blackbear summer sausage, and fresh flyrod caught rainbow trout fillet pizza in 90 seconds on the lake shore...

[bearhunter99]

Fruit does not belong on a pizza!!!!!, and IMO, neither does anything green. I'll stick with meat and cheese. Homemade canadian bacon, smoked paparika sausage from a local meat shop, Linguisa, pepperoni, pork sausage, and lots of mozza....the little balls of balls work great(mozz), and morels.

Which local meat shop did you find the smoked paprika sausage at?  That sounds good!

We have the Camp Chef sidekick pizza oven - it is a little tight on space to maneuver and it took a bit to get the hang of.  Keto dough is a little tougher to work with than regular dough as well.  We found that pre-baking the crust a little before adding the toppings helped a lot!

[Rob]

Any advice on a model?  there are several.
The portable 12 inch that takes wood, Charcoal and has a gas option you can buy seems like a good one.  Reasonably priced anyway.

[NOCK NOCK]

Fruit does not belong on a pizza!!!!!, and IMO, neither does anything green. I'll stick with meat and cheese. Homemade canadian bacon, smoked paparika sausage from a local meat shop, Linguisa, pepperoni, pork sausage, and lots of mozza....the little balls of balls work great(mozz), and morels.

Which local meat shop did you find the smoked paprika sausage at?  That sounds good!

We have the Camp Chef sidekick pizza oven - it is a little tight on space to maneuver and it took a bit to get the hang of.  Keto dough is a little tougher to work with than regular dough as well.  We found that pre-baking the crust a little before adding the toppings helped a lot!

Fire down at Pybus. You can buy it in small packages pre sliced, or a whole log the size of a brat. It’s Incredibly tasty, especially on pizza.

[NOCK NOCK]

Any advice on a model?  there are several.
The portable 12 inch that takes wood, Charcoal and has a gas option you can buy seems like a good one.  Reasonably priced anyway.

We bought the Koda. Propane powered.
I wanted to buy the Blackstone because it spins the pizza while cooking….the better half won. 

[bearhunter99]

Fruit does not belong on a pizza!!!!!, and IMO, neither does anything green. I'll stick with meat and cheese. Homemade canadian bacon, smoked paparika sausage from a local meat shop, Linguisa, pepperoni, pork sausage, and lots of mozza....the little balls of balls work great(mozz), and morels.

Which local meat shop did you find the smoked paprika sausage at?  That sounds good!

We have the Camp Chef sidekick pizza oven - it is a little tight on space to maneuver and it took a bit to get the hang of.  Keto dough is a little tougher to work with than regular dough as well.  We found that pre-baking the crust a little before adding the toppings helped a lot!

Fire down at Pybus. You can buy it in small packages pre sliced, or a whole log the size of a brat. It’s Incredibly tasty, especially on pizza.

Thanks - I will have to check it out.  I thought Fire was a restaurant....  We avoid Pybus as much as possible - it is always full of.... let's just say people that aren't FROM here....

[Rob]

Any advice on a model?  there are several.
The portable 12 inch that takes wood, Charcoal and has a gas option you can buy seems like a good one.  Reasonably priced anyway.

We bought the Koda. Propane powered.
I wanted to buy the Blackstone because it spins the pizza while cooking….the better half won. 

Good deal.  Thanks

I love my blackstone grill....

[NOCK NOCK]

Fruit does not belong on a pizza!!!!!, and IMO, neither does anything green. I'll stick with meat and cheese. Homemade canadian bacon, smoked paparika sausage from a local meat shop, Linguisa, pepperoni, pork sausage, and lots of mozza....the little balls of balls work great(mozz), and morels.

Which local meat shop did you find the smoked paprika sausage at?  That sounds good!

We have the Camp Chef sidekick pizza oven - it is a little tight on space to maneuver and it took a bit to get the hang of.  Keto dough is a little tougher to work with than regular dough as well.  We found that pre-baking the crust a little before adding the toppings helped a lot!

Fire down at Pybus. You can buy it in small packages pre sliced, or a whole log the size of a brat. It’s Incredibly tasty, especially on pizza.

Thanks - I will have to check it out.  I thought Fire was a restaurant....  We avoid Pybus as much as possible - it is always full of.... let's just say people that aren't FROM here....

It is, but they sell smoked meats from Cured/Visconti's.  They used to give samples of the meats, may still. also sell sauces and cheeses.

[Pnwrider]

Let the dough sit for 36 hrs. I’ve tried, a few hrs all the way to 3 days and the 36 hr dough is easier to work with and was the unanimous winner in taste test as well.