The weather over here isn’t always condusive to outside pizza ovens so ooni have come up with this…for indoor and outdoor use and from all the reviews I’ve seen on YouTube it seems as good as gas or wood fired pizza ovens, and just as quick to cook a pizza (90 seconds to 2 minutes). Only thing missing is the taste of smoke, oh and you have to be satisfied with 12 inches.


Found the 16 inch gas only Ooni for £435. Think that’s what I’ll go for

    dutchy101

    That’s exactly the one I’m going to get also. I forgot to say you get the added benefit of sort of two fuel rails on the 16. It’s like a right angle rail so the flame is on two sides.

    Also whilst I wouldn’t recommend indoor use, you also haven’t got to worry about a chimney on the Koda 16.

    We have the Koda 16 and its great.

    I also noticed a big difference in using decent ingredients (similar to coffee!) and currently use Mutti tomatoes and Caputo flour although we have used others.

    Also you need a ‘peel’ - the perforated metal ooni is pricey but works well for us.

    Then (similar to coffee!) there’s more accessories to buy - lazer thermometers etc

    Enjoy!

    Yeah another vote for Caputo flour! The Pizzeria flour is great for the dough and the semola for shaping the pizza and getting it into the oven. Also far easier to clean up than regular flour.

    Fave tomatoes are either La Fiammante or Casa Marrazzo.

    Another +1 to gas. Game changer getting the gas conversion for my Ooni.

    And yes it’s great making your own dough but the frozen ones that come in box of 2 in supermarkets are very good for emergency or for just a couple of pizzas and with good ingredients on top and cooked well it’s hard to tell vs hand made. Still hand make for big pizza parties.

    I would like to upgrade to get a better shape and less issues with wind.

      simonc I would like to upgrade to get a better shape and less issues with wind.

      It sounds like you may be having too many carbs?

      Decent DE1 • Mazzer Philos

      Ooni 16 inch gas oven currently reduced to £425 in Lakeland. I get a 15% student discount through work so it’s £360. Trigger pulled.

      Got a 16 inch paddle off ebay for £22.

      All set. Absolute result

      Enjoy Dutchy! Don’t forget to show us the results 🤤

      (ps Captuo is now available on Ocado - in the past I’ve had to drive round the country or split 25kg bags & as above La Fiammante San Marzano tomato’s are 👌)

      5 days later

      Great looking pizzas particularly as it’s the first time you’ve used the oven! Think my first ones looked like burnt toast 😂

      Thanks - i must admit the oven is a bit of a dream to use. I watched a couple of very quick YouTube videos before using it and very pleased withthe results.

      Full disclosure, I didn’t make the dough or sauce myself - I used this for the base (probably works out quite expensive at £2.40 each compared with making your own but very impressed with it and would happily use again - takes a lot of tge effort out of it):

      And this for the sauce:

      if you get the ooni app it has dough recipes on there

      Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

      @Cuprajake Yeah, I’ve got the app and also got some recioes with the oven too thanks.

      I also purchased the 16 inch paddle from ebay. Got an infared thermometer and cover coming from Amazon today. Also ordered a pizza stone cleaning brush off Amazon Refuse to pay the Ooni prices for these things

      I never make sauce as I don’t see that it’s worth the effort. You can make a big batch of your own dough and freeze it in portions, they defrost in a few hours so you don’t need much notice to get them out if you suddenly feel like having pizza one evening.

      @Dusk - yes, this is the way to go for me. I’m sure it will work out a lot cheaper than £2.40 per base doing it this way

        Agreed they look fantastic for a first go.

        Here’s a few tips I’ve learned over the years. Apologies if I’m repeating anything you already know.

        ‘Sauce’ for Neapolitan pizza is literally crushed tomatoes and salt. Olive oil if you’re feeling bougie.

        The authentic way is to get a can of good ITALIAN San Marzanos (as above, La Fiammante or Casa Marrazzo) drain the liquid and crush the tomatoes in your fingers, add some salt to taste. You can also use a blender but draining them is the key to getting rid of the acidity and keeping that delicious sweetness you get.

        The reason I say Italian is that whilst San Marzano is technically a variety, and you see them pop up in supermarkets in the UK, the flavour of the Italian ones is said to come from the volcanic soil and climate they get when grown in the region around Naples.

        This is why the fired pizza with great ingredients shines over oven baked, because in the 60-90 secs it takes to cook, you’re retaining all of the flavours of those great ingredients.

        For the dough, I’d highly recommend a proving tray. I got mine from Ooni as the commercial ones are massive. The Ooni one is a great size for about 6 dough balls. They have a lid and deep sides so no faffing with clingfilm or towels sticking to your resting dough balls (or worse them getting a skin from proving uncovered).

        My technique (following something like the Ooni dough calculator) is to mix all the ingredients for a few mins and leave un-kneaded for about 20 mins so the flour soaks up all the water. Then knead for 5-7 mins and leave to prove at room temp for about 12 hours. Ball them up about 6 hours before you intend to use them and let them prove as balls in the proving tray at room temp.

        If you ball them longer than about 6 hours before using, I’d put them in the fridge. The issue with leaving them out at room temp too long is the balls can over-prove, get full of bubbles and tear easily when stretching. The problem with proving them in the fridge is they need a lot of time after to get up to room temp because cold dough is also difficult to work with.

        I bake all the time so have a KitchenAid, if you have space/budget then they make dough an absolute breeze. They also look good in your kitchen and are basically bulletproof. As my friend found out they’re also powerful enough to walk themselves off a counter taking the sockets and wall tiles with them…

        If you have the time, sourdough is worth the effort for the flavour. Learning to properly stretch the base; press it out from the middle, don’t press the crust at all and for goodness sake don’t use a rolling pin (unless you’re deliberately doing NY style).

        Good mozzarella is also a treat. For me, a sourdough base, top-quality San Marzanos, DOP Mozzarella, basil and very good olive oil cooked quickly in a fired oven is about as good as food gets.

        This video is a masterclass: