Fired up the Ooni to make panuozzo and pizza. Panuozzo is just pizza dough with some olive oil rubbed into the top prior to cooking to give extra flavour. Oven cranked to 450c.

Really like the way the panuozzo balloons during firing. Makes great base for sandwiches.

    Systemic definitely need to try some pannuozzo next time i fire up the roccbox! Looks delicious!

    @Baldrick - really easy. Just drop the temp used for pizzas a bit as the panuozzo cooks slower. Has a really open texture perfect for sandwiches.

      Systemic be the perfect thing to put on while it reaches temp for me. The roccbox takes about 30 minutes to get to 400/450.

      You tried doing steak in the ooni?

      I haven’t but then again, I am a veggie!

      Giphy - Vegan Veggies GIF by Paramount Network

      2 months later

      Had my Ooni Pro for over four years and it gets used around once a week. It was in need of some TLC so I contacted Ooni to discuss spares. I mentioned that glass panel in the oven door keeps slipping into the casing due to heat during baking. I was amazed Ooni said they would send me a replacement new door complete with glass and temp gauge - no charge. They also sent me a new firebox as, although serviceable, it had warped. Again, no charge. Outstanding service.

      If I had a back garden I would totally have one of these! To be fair I do have one of those ‘oil drum’ bbq on wheels in the garage but even that’s a faff what with the garage being down the street! I like barbies enough to endure having the whole street watch me wheel it down the road and sit on my pub bench in the front garden munching.

      I love pizza and would be quite into making my own. I’ve done it before in the oven but I don’t think I need tell you Ooni boys how flawed it is trying to bake pizza in a normal 200° oven. Gas mark 7? Pah! Patrick’s goes upto 11!

      Mrs MRS makes pizza and bakes them at 190C fan assisted electric oven. I eat them, therefore they must be good. 🙃

      Afterwards I have an espresso. Mrs MRS has a teaspoon of the finest Carte Noir dissolved on 180ml of scale-ridden kettle boiled water.

        Funny you should mention gas. As Ooni were so kind in sending me spares gratis, I bought the gas burner attachment so I have the option of baking wood fired or gas. Only used the gas burner once so far - it has advantages and disadvantages. On the plus side, it’s much more controllable. So it you are baking several pizzas back to back, gas is much easier. I baked one pizza and four panuozzos back to back. Was a doddle using gas - with wood/charcoal it would have been much more of a chore. Evening I used the gas burner, it was blowing a hoolie so I used the oven in the garage with the main door open together with the back door. It would have been impossible to bake pizzas outdoors. There is also no clearing up after baking - i.e. emptying the firebox. On the downside, gas baked pizzas don’t have that slightly smokey taste you get with wood. So will stick with wood/charcoal when baking single pizzas and gas when baking back to back.

          MediumRoastSteam Mrs MRS makes pizza and bakes them at 190C fan assisted electric oven. I eat them, therefore they must be good. 🙃

          Afterwards I have an espresso. Mrs MRS has a teaspoon of the finest Carte Noir dissolved on 180ml of scale-ridden kettle boiled water.

          Giphy - simon cowell facepalm GIF

          Ha! I read that as Mrs Mrs, but with a raised voice for the second one until the penny dropped! It’s a double edged sword Bertie, part of you may be sad that she would rather drink instant even if you’re pulling espresso. But the Hotmetalette canes my beans and milk supplies no end, which makes me feel good, but does mean a few more orders going in!! 🤣

          I’ve tried to teach her how to make it herself so I can lie in bed and she can bring me the coffee, but she’s having none of that!

          Marinara out of our Ooni with 48h dough, Fiammante San Marzano and home made pesto.

          Hopefully just about time to get the oven out again after winter hibernation!

          Cuprajake I do have a Webber barbecue, but didn’t know there as an attachment for pizza. Sometimes I roast a whole chicken in it, and the temperature does get really hot with the lid on, around 250C for at least 30 minutes. But I thought surely if I make a pizza there it would be far too smokey? How does that work Jake, do you have a gas one?

            All these pictures of pizzas are making me hungry. I love doing pizzas in summer. We’ve got a Monolith Kamado BBQ (ceramic like a big green egg). By controlling the air flow it can run at anything from 100°C (for low and slow BBQ) to 400°C for pizzas. They’re expensive but very versatile.

            I’ve even set it up with a temperature controller. It uses an arduino and raspberry pi connected to a fan/servo so that it can control the air flow. This gives PID control to the BBQ, allowing it to hold a set point to within about 5°C. Useful for doing long low and slow overnight runs.

            The wife bought me a 12″ Ooni for Xmas and we have been using it most weeks. We’re cheating on the dough buying pre-made but plan to build up to doing it ourselves after the new baby comes (that’s our excuse right now lol). These pizzas look great!