Systemic

Yeah I think it will be between the Pro and the Roccbox.

The big plus of the Ooni is that it does 16” pizzas whereas the Roccbox does 12 like the Fyra we have now.

      Ernie1 The big plus of the Ooni is that it does 16” pizzas w

      Would always recommend the larger oven you can accommodate. Gives more flexibility and easier to manipulate the pizza during bake.

          Systemic

          Can you turn the pizza easily in yours?

          One downside of mine is that you have to pull the pizza out and turn it by hand, would be good to turn it a little with the peel.

              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.

                Dough is 80% double zero and 20% semola ricancinata. Biga started late previous evening and fed 12hrs later with diastatic malt extract. Then into fridge for few hours before final proof of two hours. Made three panuozzos before baking off the pizza. Using the Ooni gas attachment makes batch cooking so much easier.

                  Systemic

                  Look at that! I like the idea of basil garnish after cooking.

                    I have the Koda 16, gas for me is the only way with these small ovens plus how much Smokey flavour can you impart in 90 seconds?

                    I would also go for as large an oven as possible after using my brothers Koda 12. It gives you the opportunity to turn in the oven and also not get it too close to the flame.

                    I have used mine every week for the last 18 months, looking at Gozney Dome when I start building my outdoor kitchen.

                    Ross

                      Got this with the new house. Still getting the hang of it. Son is here this weekend so he is going to fire it up. It’s a Portuguese wood fired pizza oven.

                        Goodfella plus how much Smokey flavour can you impart in 90 seconds?

                        Would say the difference is there but subtle. Is it worth it - definitely not if you are knocking out several pizzas one after another. Then, wood is a PITA. Also, clearing up afterwards is much easier with gas - no hassle of clearing out the fire box. All that said, there is something special about cooking with wood.

                          7 days later

                          Been taking advantage of the fine weather to smarten the pizza oven up, winter had not been kind to the cob. It always reminds me of a Greek church, I’m always tempted to stick a cross on top to complete the look.

                            a month later

                            Marinara mastery! Had a can of Fiammante San Marzano and the basil plant had bloomed so made some simple pizzas today.

                            55% hydration dough, 0.3g yeast and 24h at room temp. Proved the dough for 20h and balled/proved for 4h more. Came out really nice.

                            The Ooni went off the scale today, my thermometer tops out at 600c and the stone was reading ‘HI’ 😅 I had to actually cool it a bit to about 480.


                              2 months later