Yep - 12″ wood/bamboo peel to put the base on (then add you own toppings)
Lob it into the oven (the actual peel is about 1.5-2 inches narrower than the oven opening)
then use a 9ish inch metal peel (on a longer handle) to lift and turn the cooking pizza
and lift it out onto the plate. The cooked pizza is stiffer than when raw so the smaller surface is OK
Have burned my fingers, literally, few times turning the pizza during baking so I thought it was time to get a turning peel - at least that’s how I justified it. Just waiting on Ooni to deliver it.
Ooni’s service is excellent - ordered the turning peel on Wednesday - delivered today, Friday.
Not cheap - thought about getting a cheaper one which would probably have done the trick but this one is only 7 inches across - cheaper ones are 9 inches which is probably OK if you’ve got a big brick pizza oven but not so good for 12 or 16 inch ovens.
Got an order in with A Di Maria ready for the first pizzas of Spring. Highly recommended for Italian ingredients.
Got the Ooni out for the first time this year… had a bit of a Weston.
Anyone know what could be causing this? Usually you get a stream of thin smoke out of the main chimney but I’m getting thick smoke pouring out of everywhere. The pellets aren’t igniting, just smouldering.
I stored my wood pellets in the cupboard under the stairs and I’m conscious it might be very slightly damp. Would damp wood cause this?
Might need some new pellets!
dirty smoke on a bbq is usually a sign of rubbish fuel or a badly lit fire that can’t breathe, obstructed or limited air, like its partially blocked somewhere.
Ernie1 The pellets aren’t igniting, just smouldering.
Have your pellets been stored somewhere where they could have absorbed moisture? This is likely if you have used same batch previously and not had any problems. Have the same problem with wood which hasn’t been properly dried, ideally, kiln dried.
Good to know, thanks both.
This was a bag of Ooni own brand fuel, I’d opened it last Autumn and foolishly left it under tithe stairs (1800s house) where it’s obviously got a bit damp.
Ernie1 - I had a similar experience with charcoal I kept in the shed. Lots of smoke, not a lot of fire.
Today was the first time I’d considered just getting a dual-fuel Roccbox and ditching the Ooni. The pizzas I’ve made are undoubtedly great but the pellet feed is temperamental and it’s not ideal for cooking more than a couple of pizzas in a row. Buying the pellets can be tricky sometimes too as they’re always low on stock in the Summer months.
I like smell of a wood oven but I’m not sure on these little garden ovens there’s enough wood-fired taste on the finished product to beat the convenience of gas.
I also like the idea of the thicker, fixed stone on the Roccbox.
I should’ve done the smart thing and bought a gas-powered or dual fuel Ooni in the first place but I wasn’t sure how much I’d use it so went for the cheaper Fyra (pellets only).
We ended up using at least once a week for most of last year so I’m happy to upgrade now.
It’s exactly like my coffee machine journey… should’ve learned by now. Buy once, cry once!
Ernie1 I should’ve done the smart thing and bought a gas-powered or dual fuel Ooni in the first place but I wasn’t sure how much I’d use it so went for the cheaper Fyra (pellets only).
Why I held off getting an Ooni when they launched their first oven and waited until the multi-fuel Pro came out.
The Karu 16 inch is multi-fuel as well but costs £200 more than the Pro and is hard to justify IMO. If you are considering getting another Ooni have a close look at the Pro.
Ernie1 Can you turn the pizza easily in yours?
Yes. Just got the Ooni turning peel - to use it, you need space either side. You can then flick the pizza round to ensure all sides are evenly cooked. Without the turning peel, you have to use the regular peel to pull the pizza out of the oven and turn on the peel before re-inserting into oven and risk burned fingers in the process.
