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. [upl-image-preview url=//i.imgur.com/jAWmMo8.jpeg] [upl-image-preview url=//i.imgur.com/6etdr3e.jpeg] Really like the way the panuozzo balloons during firing. Makes great base for sandwiches. [upl-image-preview url=//i.imgur.com/P7SI6yu.jpeg]

After baking off the panuozzo - time for main event. [upl-image-preview url=//i.imgur.com/TIh1CHD.jpeg] 30 secs per turn - four in total - pizza baked in 2 mins. [upl-image-preview url=//i.imgur.com/w65gMlr.jpeg]

@"Systemic"#p1371 ![Giphy - Oonifyra GIF by Ooni](https://media2.giphy.com/media/J0HnA9sjZ7i55cZvTN/giphy.gif?cid=bb77869fybu4ehy0sy131dyo8j0gy4m2xsyruz6nzvlueyjg&rid=giphy.gif&ct=g)

@"Systemic"#p1372 definitely need to try some pannuozzo next time i fire up the roccbox! Looks delicious!

@"Baldrick"#79 - 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"#p1378 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](https://media2.giphy.com/media/MBrxdOxyY24F7XHRk0/giphy.gif?cid=bb77869fewftjvgz5mdqbltsfh1706jctpj5slx45ippfhg8&rid=giphy.gif&ct=g)

@"DavecUK"#p1376 ![Giphy - no way whatever GIF](https://media0.giphy.com/media/kvdqOYjFcDQJy/giphy.gif?cid=bb77869fkx5vxjecfib1d5pvc8y5i6mzqci6blkop0fnm9hz&rid=giphy.gif&ct=g)![Giphy - no way whatever GIF](https://media0.giphy.com/media/kvdqOYjFcDQJy/giphy.gif?cid=bb77869fkx5vxjecfib1d5pvc8y5i6mzqci6blkop0fnm9hz&rid=giphy.gif&ct=g)

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! https://media.tenor.com/images/024f083ace53d63d822f2b9f84909e09/tenor.gif

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.

Pizza Making

Ernie1

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.

Systemic

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.

Ernie1

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.

Systemic

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.

Systemic

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.

Ernie1

Systemic

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

Goodfella

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

Systemic

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.

tompoland

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.

hornbyben

tompoland looks great

DavecUK

tompoland Not doing things by halves…If I ever travel your way again…I’ll definitely pop in for Pizza.

tompoland

DavecUK … guest house is ready and waiting

Norvin

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.

Systemic

Norvin are those sacrificial lambs?

dutchy101

Never tried lamb on a pizza

Ernie1

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.

DavecUK

Ernie1 I’ll order 2 for next Saturday…look really good

Systemic

This evening’s offering courtesy the Ooni Pro

LMSC

Systemic

Giphy -

CoyoteOldMan

Systemic I can feel the heat from here!

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