Ooni Pizza Oven

[old sarge]

Thanks for the tips. After my first adventure, I knew tongs and spatula were no go so I am shopping around. Ooni brand pretty pricey but maybe the quality is better than big box store items.

 

[Bigheaded]

Thanks for the tips. After my first adventure, I knew tongs and spatula were no go so I am shopping around. Ooni brand pretty pricey but maybe the quality is better than big box store items.

I don't know what B&M stores have. But, for less than Ooni you can get TKC on Amazon. I have their 14" proliferated peel, while it wasn't cheap. It was $48 compared to Ooni's which is $59. Having owned both I'd say they're equal.​

Some of the cheaper ones are nice too, but some are a bit too thick and make it tougher to load and retrieve pizzas. If you're going to get a no-name one on Amazon make sure you check the dimensions. A lot on there are listed as 14" but are actually 14"x12" so they won't work for launching 14" pizzas (if you plan to make that size)

Ooni does have the plus that you can go into Lowes or Ace Hardware and actually check out a peel for yourself before you buy. At least at the Lowes out here. I haven't seen anything else in the way of pizza gear in actual stores except for Ooni.

And if you're not going to get a turning peel, at least get some heat proof BBQ gloves. Using a normal peel and your fingers to turn a pizza manually sucks. The crust will scorch your finger tips. And if you get unlucky, you'll get a splash of molten hot grease or some lava cheese on your finger tips.

 

[Chris_in_SoCal]

I have not tried it myself yet but I watched a video that said if you heat a metal peel up first it really helps to keep it from sticking.

 

[old sarge]

I don't know what B&M stores have. But, for less than Ooni you can get TKC on Amazon. I have their 14" proliferated peel, while it wasn't cheap. It was $48 compared to Ooni's which is $59. Having owned both I'd say they're equal

I have the ooni 12 karu. Largest pizza I can do will be 12 inches. And there are plenty of 12X14 inch peels out there. I will look at the TKC. Thanks.

 

[old sarge]

I have not tried it myself yet but I watched a video that said if you heat a metal peel up first it really helps to keep it from sticking.

Will check that out.

 

[Bigheaded]

I have not tried it myself yet but I watched a video that said if you heat a metal peel up first it really helps to keep it from sticking.

This is a great tip for a turning peel, if you heat up the launch peel and try launching the pizza it'll definitely stick.

 

[old sarge]

This is a great tip for a turning peel, if you heat up the launch peel and try launching the pizza it'll definitely stick.

Thanks for the heads up.

 

[Binford 6100]

Finally and I mean Finally. Pulled the trigger on a ooni.
Holy cow this thing is great.
Top notch pizza! Only 2 pizzas in. But can't wait to use it more.

Now I need more tips on launching.
Where is everyone building there pizza? On the peel?

I bought the ooni metal peel and by the time it was ready to launch it was sticky.

 

[zwiller]

Common hacks are parchment, semolina, and cornmeal (or just flour)

 

[Binford 6100]

Common hacks are parchment, semolina, and cornmeal (or just flour)

Well right I used cornmeal and flour. But that doesn't change the fact that the dough is getting sticker as I make the pizza. It's slides until it doesn't....

 

[Steve H]

Well right I used cornmeal and flour. But that doesn't change the fact that the dough is getting sticker as I make the pizza. It's slides until it doesn't....

After I make the crust. I let it sit on the counter until it forms a light dry crust. Then launch with corn meal. Never had a problem with this method. I will say that I hate the Ooni wooden peel. I'm using a metal one.

 

[02ebz06]

I use brown rice flour. It doesn't absorb like regular flours.

 

[Binford 6100]

After I make the crust. I let it sit on the counter until it forms a light dry crust. Then launch with corn meal. Never had a problem with this method. I will say that I hate the Ooni wooden peel. I'm using a metal one.

About how long is that?

 

[Steve H]

Where is everyone building there pizza? On the peel?

I build on the peel usually. Just d o it quick

 

[Steve H]

About how long is that?

Couple of hours. Go by feel.

 

[Bigheaded]

Finally and I mean Finally. Pulled the trigger on a ooni.
Holy cow this thing is great.
Top notch pizza! Only 2 pizzas in. But can't wait to use it more.

Now I need more tips on launching.
Where is everyone building there pizza? On the peel?

I bought the ooni metal peel and by the time it was ready to launch it was sticky.

What's the hydration of your dough? 65% and under I can build right on the peel and launch without it sticking. You gotta be semi-quick, dunno exactly how long because I don't time it. But I'm under 2 minutes from start to launch. I don't even flour the peel, but if you do I'd use Semolina. Corn Meal works, but will burn easily at high temps. If your dough's above 65% hydration you can try dropping it a little. A sprinkling of Semolina on the peel would be my advice. It's not the easiest flour to find, but a few stores around me carry it.

Also, you want to make sure your dough isn't too warm, the closer it gets to room temp the more potential you'll have for it to stick.

 

[Bigheaded]

16" pizza I made in my Halo Versa, super oven for the price, it's rotating pizza stone's amazing. While I loved my Karu 16, in this I can launch my pizza and walk away until it's done. I do NY style only, so about 6-7 minute bakes. It's not a fantastic oven for Neopolitian, but you can do 2 minute bakes in it. If you do any NY type pizzas it's about as good as it gets. I've made around 100 pizzas in it and only messed up 2. And since I got my process down I haven't had to toss a pizza (about 40)

16" white pizza, zero flop. Had a nice crispy bottom and was tender in the middle.

 

[flatbroke]

Anyone have an Ooni Pizza Oven? Any thoughts?

Did you end up getting one or are you still Ooni the lonely?

 

[Binford 6100]

What's the hydration of your dough? 65% and under I can build right on the peel and launch without it sticking. You gotta be semi-quick, dunno exactly how long because I don't time it. But I'm under 2 minutes from start to launch. I don't even flour the peel, but if you do I'd use Semolina. Corn Meal works, but will burn easily at high temps. If your dough's above 65% hydration you can try dropping it a little. A sprinkling of Semolina on the peel would be my advice. It's not the easiest flour to find, but a few stores around me carry it.

Also, you want to make sure your dough isn't too warm, the closer it gets to room temp the more potential you'll have for it to stick.

First time I heard about the hydration of the dough. I haven't made my own dough yet.

I have been using trader joes dough thus far.

 

[Bigheaded]

First time I heard about the hydration of the dough. I haven't made my own dough yet.

I have been using trader joes dough thus far.

If you ever start making your own and want to actually get good at it, there's a lot to learn lol. It's not really complicated, but it's way way more involved than BBQ. I have an app on my phone I punch in a few things and it tells me how much of everything to use. While I've never used it, I tend to like stuff from Trader Joe's so I bet their dough's gonna be good for a store bought one.