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

Cuprajake

MediumRoastSteam 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?

thats mine, its on sale to so a bargin.

id say its not as good as an ooni but it does work well, it has little raisers to lift the grill up, ive found lighting charcoal then a log ontop of that, then the grill, put the stone in, and then i use kindling at the back to give the flames at the back of the oven, you do have to let it get going though to keep the flames going, if i were to do it again, and i had the money id go for an ooni. but this is a very good contender.

Cuprajake

oh and the free ooni app gives all sorts of dough recipies

gotters

Got a Kamado BBQ outside which did make excellent pizza, but took quite a while to get up to heat, used a lot of charcoal and took the hairs off the back of my hand to make pizza at those super high temps.

Far more civilised option now as got the Sage Pizzaiolo indoor electric oven, gets up to 450c in about 15-20m and can do a thin pizza in 2-3mins, it’s even got a circular element in the ceiling to give you a browner targeted outer crust - its a stupid expensive but brilliant bit of gear.

Ernie1

gotters

I was at a brewery the other day where I’m almost certain the pizza guy outside was using two of those Sage ovens. I was curious as there was no chimney and he was cooking in a marquee.

I was incredibly impressed, could’ve easily fooled me for a fired pizza!

hornbyben

gotters a pair of welding gloves (about £5 from the likes of Screwfix) is a solution for keeping the hairs on your hands

gotters

Ernie1

yeah they are really impressive, I spent quite a while on youtube before dropping the cash, the end product is pizza perfection - my other half won’t eat pizza out, hates it, the only pizza she asks for and will eat (and really loves) is ours made at home.

I make up the dough and shape into balls and let them slow prove for several days in the fridge in individual tubs.

Adam Ragusea is a great source of pizza dough info on YouTube, he’s been obsessed with it for a while, as was Alex (the French Guy Cooking channel)

Cuprajake

the thing i linked to gets off the scale heat wise, 600 odd lol

simonc

Systemic I switched my Ooni to gas for the reason it was easier doing back to back. I make 5+ if I am doing it, and my prepping the dough, loading to the peel and getting to the Ooni meant I couldn’t keep the fire in check and the pellets topped up. Not sure I noticed a lack of smoke taste, certainly come out charred read somewhere 2 mins isn’t enough, but then again maybe its just my palette not being good enough.

Part of me likes the idea of wood but my use case can’t make it work. I did see someone selling 30cm tall hoppers for it, which I thought could solve my problem, but never heard anything back.

Ernie1

simonc

That’s my only criticism of the Ooni Fyra, that single-handedly it’s not easy to keep the hopper refilled and make/cook multiple pizzas sequentially.

Usually I’ll exchange a cold beer for an extra pair of hands to be on pellet duty!

EddieT

Systemic that looks delicious nice work 👍

Drewster

I made one mistake….
I bought an Ooni Karu 12….

It’s brilliant - burns wood (or charcoal). and produces a 10-12 inch pizza

With a bit of judicial fuel topping up and team work with the kitchen we can knock up 5 pizza back-to-back.

When entertaining more (than 5) we’ve occasionally knocked out more - and shared the pizza (rather than a whole one each)

The mistake - You can now get a Ooni Karu 16 - which I now NEED!!!

DavecUK

Drewster Or do folded 12 inch 2 calzones for a 17 inch equivalent 😉

Systemic

Held off getting an Ooni when it launched as I felt the 12 inch oven was, for me, too small. The 16 inch Pro ticks all the boxes - capacity, fuel options etc. Interestingly, it hasn’t increased in price since it launched at £500.00. Had a look at the 16 inch Karu but it’s £200.00 more and 6kg heavier and as I store my Pro in the garage when not in use, the extra weight was a no no.

Just treated myself to the Ooni turning peel having gotten fed up trying to use the full size peel to turn the pizzas during baking. Anyone else use a turning peel?

Drewster

Systemic

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

Cuprajake

Goes off to google turning peel

Systemic

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.

Systemic

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.

DavecUK

Systemic Our Systemic is a professional….

Giphy - viceland GIF by The Pizza Show

Ernie1

DavecUK

That gif is from The Pizza Show on YouTube (via Viceland I think) which is well worth a watch for picking up tips! Not sure it’s supposed to be educational but it very much is!

Systemic

DavecUK Our Systemic is a professional….

Giphy - no way whatever GIF

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