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Ooni pizza oven


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23 hours ago, Kerry Beal said:

Learning curve starts on baking bread today

 

As you're probably figuring out, there really is no truly low setting for an Ooni.  At least, not with the propane burner.  If you're burning wood, you could probably control the quantity of wood to limit the heat output. A gas burner isn't really happy on it's lowest setting for a 4-6 minute NY style pizza  and a loaf of bread, even a small one, will be exponentially less heat/a longer time than that.  For NY style, the best workaround is to cycle the oven on and off, so, in theory, if you wanted to babysit it, you could try taking the cycling route. 

If anyone could figure out how to do great bread in an Ooni, it would be you, but, I think this might be more trouble than it's worth.  At least, not a loaf.  Naan or pita-  world class, but, a loaf...

If you're truly dead set on a loaf, I'd invest in a flameguard:

https://ooni.com/products/flame-guard-v1-3

This one is currently sold out, and isn't the right size for the Pro, but, something along these lines will help even out the flame and give you less localized burning. I would look for something pretty tall so that it sends the heat towards the ceiling and not at the loaf.

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17 minutes ago, scott123 said:

 

As you're probably figuring out, there really is no truly low setting for an Ooni.  At least, not with the propane burner.  If you're burning wood, you could probably control the quantity of wood to limit the heat output. A gas burner isn't really happy on it's lowest setting for a 4-6 minute NY style pizza  and a loaf of bread, even a small one, will be exponentially less heat/a longer time than that.  For NY style, the best workaround is to cycle the oven on and off, so, in theory, if you wanted to babysit it, you could try taking the cycling route. 

If anyone could figure out how to do great bread in an Ooni, it would be you, but, I think this might be more trouble than it's worth.  At least, not a loaf.  Naan or pita-  world class, but, a loaf...

If you're truly dead set on a loaf, I'd invest in a flameguard:

https://ooni.com/products/flame-guard-v1-3

This one is currently sold out, and isn't the right size for the Pro, but, something along these lines will help even out the flame and give you less localized burning. I would look for something pretty tall so that it sends the heat towards the ceiling and not at the loaf.

Good thoughts - thanks. It's really the old when all you have is a hammer - everything begins to look like a nail! I really don't need to make bread in it - just prove I can do it well once then go back to what works better. But pita, naan, pide - all things I'm anxious to try.

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10 hours ago, Kerry Beal said:

But pita, naan, pide - all things I'm anxious to try.

Lahmacun?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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39 minutes ago, rotuts said:

Actually mine is the Ooni Pro - it's a 16 inch but taller than the Koda. 

 

Decided it on it based on the unavailablity of the Koda and my desire to be able to cook things other than pizza in it cause it's taller. 

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interesting

 

the OoniPro 16 "  is not featured on their web site

 

but they do have a cover for it further down , sold out.

 

wonder if they stopped making this model ?

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11 minutes ago, rotuts said:

interesting

 

the OoniPro 16 "  is not featured on their web site

 

but they do have a cover for it further down , sold out.

 

wonder if they stopped making this model ?

 

Got mine about 2 months ago/  had been back ordered for 4-6 months/  Have the cover too.

 

After I use mine and it cools   ..I take my leaf blower to clean it all out

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Its good to have Morels

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10 minutes ago, rotuts said:

interesting

 

the OoniPro 16 "  is not featured on their web site

 

but they do have a cover for it further down , sold out.

 

wonder if they stopped making this model ?


It's sold out

https://ooni.com/products/ooni-pro


Even if the Pro were in stock, I'd still recommend the Koda 16.@Kerry Beal has made some beautiful pies with the Pro, but the thermodynamics in the Koda are superior.   For it's dimensions, the gas burner on the Pro is a little underpowered and the burner's torch-like flame requires considerably more turning than the L-shaped pipe burner on the Koda, which extends around two sides of the pizza. The size of the Pro does give it a bit more flexibility when it comes to other foods, but, if you're investing in an oven like this, you should really be looking for the best possible configuration for pizza, not other foods- imo.

And, try not to be too enamored with using wood.  There's a common misconception that wood adds flavor to pizza. It does not, since the pizza bakes below the layer of smoke. Wood is also much dirtier and far harder to get consistent temps with.  The Ooni wood options are especially problematic, since, when you place them on a table, it puts the top of the chimney at face level, so, when the wind shifts, you're breathing in smoke. I know plenty of folks who make stunning pies with the Karu, but I also know plenty of folks who curse the hassle that wood introduces.  The Koda makes the same stunning pies with a fraction of the hassle.

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Argh !

 

Seems they have a new model ... multi-fuel, 16’’ and some other goodies. Looks nice, but it’s significantly more expensive 😪

 

I always told myself when I am in the midlife crisis age I would not buy a Porsche ... but maybe now I go for an unnecessary (and yet very desirable) pizza oven ...

Edited by Duvel (log)
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2 hours ago, Duvel said:

I always told myself when I am in the midlife crisis age I would not buy a Porsche ... but maybe now I go for an unnecessary (and yet very desirable) pizza oven ...

We have a wood burning oven.   Buy the Porsche.

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eGullet member #80.

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I’d definitely get the gas one - have used the pellet/wood oonis and after the novelty wears off you won’t use anything but gas. 
 

it’s so much easier and the taste is identical 

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Totally agree - gas is the way to go. When the stone is hot and you put in the pizza - you can turn down the gas so that the bottom and top get equivalent love and avoid burning the top while bottom gets the nice leoparding.

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16 minutes ago, blue_dolphin said:

@Kerry Beal, have you tried pita yet?  Wondering if there is enough space for them to puff up without incinerating the top. 

I haven't - but they would be OK - there isn't a heat source on the top so the incineration would happen from the bits too close to the flame at the back. 

 

I'm thinking naan.

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8 minutes ago, kayb said:

Question: could you use this thing like a tandoor?

 

Not exactly - was having the same thought - a tandoor you slap the dough on the wall, then pick it off with a hook - this will require launching dough off a pizza peel onto the stone which won't be the same. 

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On 6/19/2021 at 12:27 AM, blue_dolphin said:

@Kerry Beal, have you tried pita yet?  Wondering if there is enough space for them to puff up without incinerating the top. 


I’ve done pitta and naan a few times. They generally turn out well. Kerry’s right about the heat coming mainly from the back, however, with pitta the amount they puff can put them a bit near the ceiling of the oven. If they touch that they scorch pretty badly. Best technique I’ve found is being ready with the peel and just shielding them if they start to get a bit close. 
 

the other thing I’m still getting right is the thickness to roll out the dough to. There’s a pretty narrow window between being too thick and doughy and too thin they turn out like a crisp cracker. 
 

I’ve had a look but can’t seem to find any pictures, will post some

up next time I try them 

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3 hours ago, blue_dolphin said:

Thanks, @&roid!  I decided to pull the trigger and ordered the Koda 16. The website says 2-4 weeks before it ships.  Might come back with more questions then. 

Nothing quite like duelling pizza ovens to keep things interesting around here. Looking forward to it. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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5 hours ago, blue_dolphin said:

Thanks, @&roid!  I decided to pull the trigger and ordered the Koda 16. The website says 2-4 weeks before it ships.  Might come back with more questions then. 


I can confidently say that you’ll love it 😊 

 

it works so well, was a doddle to set up and even my first pizza came out half decent. 
 

the main thing I’ve learned with mine so far is the importance of fully proofed dough - times when I’ve tried to do it too soon haven’t been as impressive as when I’ve made sure it’s ready to go. But that doesn’t mean waiting an age if you don’t want to - the emergency dough recipe on the ooni site works really well and is ready to go in an hour or two. 
 

Having said that, if you’ve got a bit longer the last one I did was an overnight biga and I was pretty much delighted with it. 

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