This right here.Ooni lover here. After you get the learning curve behind you. They make great pizzas.
Very true. I like it for the opposite reason, specifically making a bunch of different smaller pizzas.Ooni and Roccbox are good, but if you want a larger pizza you are limited.
That's what I did. It works fine. Just don't put the door on when using the propane attachment. All it takes is drilling two small holes to mount it.There are kits available to convert the Fyra to a propane unit, but Ooni doesn't sanction them. Oven temperature is relatively easy to modulate with a propane burner
Great idea i have a pizza stone already my pit boss goes to 500 higher if i open the sear plate thank you im going to try it out!!I have a pizza oven so don't know anything about the inserts.
I am unsure if one from manufacturer A will fit/work in Manufacture B's grill.
If your grill goes up to at least 450f you can just get a 3/4" thick baking stone.
These work well --> Fibrament Baking Stone
They can make a custom size if you need one.
I have two that I have used for years.
Primarily for bread in kitchen oven now, but an occasional bar pie too.
Made my first pizza on one in a pellet grill.
Great looking pizza !The green mountain is well worth the price.
This is where I've landed for a high temp pizza oven . ( Solo stove Pi-Pizza )Still trying to perfect my dough recipe.
Those look great! I've been using the KA 00 as well and it tastes really good, I just need to work on my stretching and presentation haha.Great looking pizza !
This is where I've landed for a high temp pizza oven . ( Solo stove Pi-Pizza )
270 grams KA 00 flour
170 grams water
1/2 tsp sugar
1 1/4 tsp kosher salt
1/4 tsp active dry yeast .
Put the warm water , yeast and sugar in the bowl of a stand mixer
When you see the yeast active , add the flour and combine to a loose mix .
Let that rest , mixer off 5 minutes .
Add salt and mix until it comes away from the bowl .
Hold at room temp or in the fridge overnight .
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That's basically the recipe on the KA bag , but I upped the flour . . It calls for 232 grams ( or close ) and that's always to wet for me .I've been using the KA 00 as well
You get the right rest on the dough and it almost stretches itself . .need to work on my stretching