Ooni Discussion

[A.Gillette]

I know there is a lot of Ooni discussion in the pizza thread, but I thought I would start a separate dedicated discussion. I received my Ooni Fyra last night (the new pellet-fired model). I’m a pretty dedicated amateur outdoor chef and I’m good at lighting fires and cooking things on those fires, but this totally blew me away. Getting to 800 degrees so quickly and making something that, while incredibly ugly and misshapen came pretty close to tasting like Neapolitan pizza, felt like opening up a new world.

I’m interested to hear from others.

I’m particularly interested in dough recipes and rolling techniques.
Alex

[Dave English]

Yep have the Ooni Koda, can get it to 870F in about 15mins on the stone. Loving mine. So quick, literally 2mins a pizza to cook you just have to be super careful not to burn the edges, pull it out, turn, wait 15sec, pull it out and turn, wait 15sec...

They are struggling to keep up with demand.

I've been buying par-baked pizza bases from the local Pizza place. Working great for me, as I just don't have the time to muck about with dough.

[Milton Hudson]

Cooks just gave it a big thumbs up. I like your setup for it. Once i get a roof for my outdoor area, i'm going to get one.

[C. Mc Cart]

Waiting for Ooni to get the NG converter into production/ distribution this summer, then will be pulling the trigger on the Koda 16.
Kenji's youtube videos convinced me this was the one most suitable for my usage.
Similar to your table Dave, I have a stainless steel table in mind from a local restaurant supply place, that will almost exactly fill the space between a wall and my Weber. Will place the Ooni on this and will still have about 30" of work space between them.

[Sean Devaney]

Yep have the Ooni Koda, can get it to 870F in about 15mins on the stone. Loving mine. So quick, literally 2mins a pizza to cook you just have to be super careful not to burn the edges, pull it out, turn, wait 15sec, pull it out and turn, wait 15sec...

They are struggling to keep up with demand.

I've been buying par-baked pizza bases from the local Pizza place. Working great for me, as I just don't have the time to muck about with dough.

IMG_3004.jpg

Dave are my eyes deceiving me or do I see four different cookers?

[Michae1 P0wers]

Yep have the Ooni Koda, can get it to 870F in about 15mins on the stone. Loving mine. So quick, literally 2mins a pizza to cook you just have to be super careful not to burn the edges, pull it out, turn, wait 15sec, pull it out and turn, wait 15sec...

They are struggling to keep up with demand.

I've been buying par-baked pizza bases from the local Pizza place. Working great for me, as I just don't have the time to muck about with dough.

IMG_3004.jpg

Thanks for the note on the product Dave. I've been considering one though am leaning towards the 16 or Pro. I will say though, making dough is super fast once you get the hang of it and I think you'd be much happier with the results unless the local place is really amazing. Making dough probably takes me 15 minutes total, and half of that time is hands off, while the dough is in the stand mixer. Also, I'm making the dough two or three days in advance and then it's ready when I need it.

[A.Gillette]

Yep have the Ooni Koda, can get it to 870F in about 15mins on the stone. Loving mine. So quick, literally 2mins a pizza to cook you just have to be super careful not to burn the edges, pull it out, turn, wait 15sec, pull it out and turn, wait 15sec...

They are struggling to keep up with demand.

I've been buying par-baked pizza bases from the local Pizza place. Working great for me, as I just don't have the time to muck about with dough.

IMG_3004.jpg

Thanks for the note on the product Dave. I've been considering one though am leaning towards the 16 or Pro. I will say though, making dough is super fast once you get the hang of it and I think you'd be much happier with the results unless the local place is really amazing. Making dough probably takes me 15 minutes total, and half of that time is hands off, while the dough is in the stand mixer. Also, I'm making the dough two or three days in advance and then it's ready when I need it.

What’s your dough recipe Michael? Willing to share?
A

[jordan whitehead]

my favorite dough recipe so far

[jordan whitehead]

tonight on my Ooni

[Michae1 P0wers]

Yep have the Ooni Koda, can get it to 870F in about 15mins on the stone. Loving mine. So quick, literally 2mins a pizza to cook you just have to be super careful not to burn the edges, pull it out, turn, wait 15sec, pull it out and turn, wait 15sec...

They are struggling to keep up with demand.

I've been buying par-baked pizza bases from the local Pizza place. Working great for me, as I just don't have the time to muck about with dough.

IMG_3004.jpg

Thanks for the note on the product Dave. I've been considering one though am leaning towards the 16 or Pro. I will say though, making dough is super fast once you get the hang of it and I think you'd be much happier with the results unless the local place is really amazing. Making dough probably takes me 15 minutes total, and half of that time is hands off, while the dough is in the stand mixer. Also, I'm making the dough two or three days in advance and then it's ready when I need it.

What’s your dough recipe Michael? Willing to share?
A

Happy to share. There are people with more expertise than me posting in the pizza thread, but I am very happy with this:

- 250 g King Arthur bread flour
- 250 g Caputo "00" flour (I use the Caputo "Red" as it is supposed to work better for conventional home ovens)
- 335 g of warm water*
- Approx. 2/3 of a packet of yeast, usually Red Star Platinum**
- Large pinch of salt (about 10-15g)

Mix water and yeast in bowl of stand mixer fitted with dough hook, add flours and salt. Mix on lowest speed until combined, then move up to a third speed on the Kitchen Aid to knead the dough for about 7 minutes. Then knead by hand for about 5 minutes. Place in lightly oiled bowl covered with press and seal and a rubber band. Allow to rise until doubled in size. Punch down and replace wrap, then place in refrigerator for 2-3 nights. On the day I want to use it I take it out in the morning and let it rise all day. If I'm around the house I'll separate into 2-3 separate balls of dough a few hours before I intend to use it, in separate containers. If not I'm okay with cutting it when needed, but separating earlier makes it easier to shape properly.


*335 g of water is 67% hydration. I've tried higher and a bit lower, but with the choice of flours I'm using 67% is easy to work with and produces good results.
** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great.

[Scott Brunson]

We’re planning on buying one so I look forward to input and reviews.

[C. Mc Cart]

NG converter is apparently in production and ready to ship, so just pulled the trigger with a local dealer for both. Sounds like I'll get the adapter well before the Koda 16, as the back order wait from Ooni is now 8+ weeks.

It's ok. As there won't be any summer travels for us, we're getting all our patio, walkways & hard surface areas re-done, so I'll have a nice spot ready when they finally do arrive.
Guess I better start working on my dough game.

[Kenny H]

** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great.

Your hydration for sourdough will stay similar around mid 60's.

When you are feeding your starter it should always be 100% hydration.

[Michae1 P0wers]

** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great.

Your hydration for sourdough will stay similar around mid 60's.

When you are feeding your starter it should always be 100% hydration.

Thanks Kenny, and I know that's true in theory. I typically feed the starter in a rush, measuring instead of weighing. So it tends to get a bit on the wet/thin side, and I find myself having to guess a bit and in an attempt to correct it. It's manageable, and I have enough feel for what the correct hydration in my pizza dough should work like at this point to adjust if I have to do so. Hasn't proven to be a problem with bread but for pizza dough I've had a batch recently come out just too hydrated for me to work. Totally my own fault.

[Milton Hudson]

I'm using the sourdough recipe from up thread.
63% water
15% 100% starter
3% salt
2% Olive oil
I have kneaded when using the 00 flour, when using regular KA, no knead just a rest and a couple of stretch and folds over a 1 hour period. Balled then overnight rest in fridge.
The balls keep for several days easily. So if you have fridge space, make a batch Sunday and have pizza and flat breads all week.

[Joe Chanley]

i've used

500gr 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast

[SeanHarding]

Is it ok to leave the oven outside full time (covered when not in use), or do you all bring it inside? I'm planning out a new outdoor kitchen at our place in Tennessee, and I definitely want a spot for a pizza oven. But it will not be covered, and I don't really want to deal with having to put it away at the end of the evening.

[Dave English]

Mine has been outside, under a 2 Burner BBQ cover. (not the ooni one). It is a heavy vinyl type and seems to do the job. You have to leave the oven for a good hour to let it cool down properly before covering again.

[Scott Brunson]

I took the plunge and ordered the Fyra.
Delivery is next month so I have plenty of time to plan that first pizza.

[RJABBOTTJR]

Looking for some recommendations on the Ooni. At first I was totally into thinking I wanted the Karu, especially as it also has the gas option (though that’s sold out on the website with no estimate of when it’s back in stock). When reading I think it was Cooks Illustrated maybe they, along with other user reviews noted how small the wood/charcoal bin is, seems it was considered a drawback. So, if that’s true and it’s difficult and you’d maybe use gas instead then maybe I should just get the Koda 16.

For the experts out here, do you have any opinions on using the Karu with charcoal/wood? As the pizzas cook so quickly at that temp, if I opt for the gas model, am I missing out in the wood oven flavor? Any opinions or experiences would be great. Thanks!!

[jordan whitehead]

Looking for some recommendations on the Ooni. At first I was totally into thinking I wanted the Karu, especially as it also has the gas option (though that’s sold out on the website with no estimate of when it’s back in stock). When reading I think it was Cooks Illustrated maybe they, along with other user reviews noted how small the wood/charcoal bin is, seems it was considered a drawback. So, if that’s true and it’s difficult and you’d maybe use gas instead then maybe I should just get the Koda 16.

For the experts out here, do you have any opinions on using the Karu with charcoal/wood? As the pizzas cook so quickly at that temp, if I opt for the gas model, am I missing out in the wood oven flavor? Any opinions or experiences would be great. Thanks!!

I have the original Koda. Went for ease with gas. Have to believe if I went for the gas/charcoal version, I'd wind up using gas 90% of the time. Ease and convenience. Already having a smoker was another deciding factor. No regrets

[SeanHarding]

I don't have one yet, but I have seen this question asked in other places and it seems like the most common answer, by a good margin, is that people don't find wood worth the hassle and they end up sticking with gas.

[John Draper]

My wife ordered me an Ooni for my birthday and went with the Karu. Due to backorder issues (ordered in June, arrived a couple of weeks ago) I have only done a few cooks on it. My thoughts: I like the options that the Karu offers with charcoal, wood, or gas (she did order the propane converter) Thus far I have been cooking with B&B hardwood oak lump. I can get the deck to 700+ degrees. I wanted to have the gas attachment for the winter and I'm guessing with gas you may be able to achieve higher oven temps. My biggest learning curve has been the dough especially since living/cooking at altitude. It's been fun trying different hydration % and gauging results.

[Scott Brunson]

We’re breaking in our new Fyra tonight.

[TimF]

Koda 16 scheduled to be delivered tomorrow. I think my wife ordered it back in June.

[TimF]

Does it matter if I use a wood or a metal peel?

[Eric Michels]

Does it matter if I use a wood or a metal peel?

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

[TimF]

Does it matter if I use a wood or a metal peel?

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

After my first cook I completely get it. Will be ordering a metal peel immediately.

How long do you rest between pies? The bottom of my first was nice and charred but subsequent not as nice.

My favorite pie tonight was just olive oil, cheese and garlic.

[Eric Michels]

We have the original (back when it was still spelled Uuni) pellet fired version so I'm not sure how closely our experience tracks with the current ovens. In our oven I don't rest at all between pizzas - it's basically as quickly as I can get one to the table and back with another. I've found the ideal floor temp for the first pizza to be between 700-800 degrees. That provides a 60-second cook time and no need to rest between pizzas. Above about 850 the bottom of the crust burns before it is baked through and below about 650 cook time is longer, the stone does need some recharge time between pizzas and the pizzas get chewy and a bit smoky. It's a little finicky to keep the pellet box full while the pizzas are going in and out that fast but as long as I do and keep a good temp, it works great.

For anyone looking at the composite pizza peels (sold under the Epicurean brand name), I recommend checking webstaurant.com, which has a huge range of styles and sizes at a fraction of the price of the branded ones from Amazon (limited to two sizes). I ordered two round peels just the right size for our Uuni and they are exactly the same quality as the Epicurean peels we got from Amazon (neither of which fit the Uuni very well). I am certain that are the same manufacturer.

[JDavisRoby]

Does it matter if I use a wood or a metal peel?

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

Same experience here. I’ve also used a pizza screen.

[Scott Brunson]

[Dave English]

Does it matter if I use a wood or a metal peel?

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

After my first cook I completely get it. Will be ordering a metal peel immediately.

How long do you rest between pies? The bottom of my first was nice and charred but subsequent not as nice.

I usually get mine up to temp, then as I am putting in the pizza, I turn it right down. Cook the pizza, then remove, turn it back up full again. Eat pizza and then come back out and cook the next one. Gives it a chance to warm back up again and the 2min it takes to cook each one doesn't really ruin the eating experience. I tend to make mine like a std store bought type, not a wood fired minimal topping one.

[J a y H a c k]

Does anyone use it for anything other than pizza? I seem to recall seeing some videos of making shrimp scampi, but did not seem to be worth the trouble.

[jordan whitehead]

Does anyone use it for anything other than pizza? I seem to recall seeing some videos of making shrimp scampi, but did not seem to be worth the trouble.

I have used mine to sear steaks after low and slow

[jordan whitehead]

Does it matter if I use a wood or a metal peel?

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

Same experience here. I’ve also used a pizza screen.

On a screen in the Ooni? would think you'd lost the bottom char

[jordan whitehead]

Does it matter if I use a wood or a metal peel?

I had been using wood. Now prefer metal. Shake it every so often when making the pie so it doesnt stick to the peel. That was a duh moment for me.

May have mentioned above that I switched out the stock pizza stone for a steel one. better char

[JDavisRoby]

I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the finished or partially finished pizza without pushing it to the back of the oven.

Same experience here. I’ve also used a pizza screen.

On a screen in the Ooni? would think you'd lost the bottom char

Not on Ooni. Pizza Kettle. But, on a baking steel. Don’t keep the pizza on the screen. Use to to put the pizza on the steel. It works but I think a wooden peel is still better for putting pizza in and metal peel better for pulling it out.

[Scott Brunson]

I just bought the Ooni pizza turner. I’ll report after I use it.

[C. Mc Cart]

NG converter is apparently in production and ready to ship, so just pulled the trigger with a local dealer for both. Sounds like I'll get the adapter well before the Koda 16, as the back order wait from Ooni is now 8+ weeks.

It's ok. As there won't be any summer travels for us, we're getting all our patio, walkways & hard surface areas re-done, so I'll have a nice spot ready when they finally do arrive.
Guess I better start working on my dough game.

Received the oven today. 3 month wait. Converter apparently following this week or early next, so I may break this in using some non-refill propane tanks we still have for a now returned weed torch. Bought a alu peel to go with my wood one and a stainless prep table from a resto supply store, so I can set up beside my Weber outside and have a larger work area as well.
Making pies this weekend

[gregolson]

Like Eric, I have the original before they changed from u to o. His advice about cooking temps and peels is spot on to my experience and my son-in-law's experience as well. After a couple of years of use, I can honestly say that fresh made pizza dough, fresh made sauce and the uuni result in some of the best pizza i've ever had -- that includes pies from numerous pizza joints all over southern Italy and the US. I do like to use toppings sparingly, too. I've cooked just about all the usual suspects since getting my uuni, but my favorites are the Rosa recipe from Pizza Bianco, a Sopressata pizza and of course a Margherita. I've tried several typesof flour and now I keep the dough recipe simple, though sometimes I will use some of my sourdough starter. Mostly it's just:

1 cup water (lukewarm)
2 1/2 tsp dry yeast
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
2 1/2 cup bread flour (approximately)

Also, I never roll out pizza dough. I just press it out.

Greg

[TimF]

Does it matter if I use a wood or a metal peel?

I had been using wood. Now prefer metal. Shake it every so often when making the pie so it doesnt stick to the peel. That was a duh moment for me.

May have mentioned above that I switched out the stock pizza stone for a steel one. better char

Which steel did you get?

[Chris Freemott]

My kid brother put in an outdoor kitchen this summer. My gift to him was the Koda. We broke it in last night. What a fantastic machine. I've ordered one for myself.. Having cast iron to put in here is a must. We cooked off some Italian sausage, mushrooms, and red onions. didn't take long at all.

The pizza technique is one he will enjoy building the 'touch' to master. We used Trader Joe's pre-made dough. It's adequate (lacks dept of flavor) but we will be working on our own dough this week.

he's doing to drop a Flannery in SV and then pan sear and then cook a smaller Flannery from raw in a C.I. Pan to compare the results and temp control.

Ooni has a winner here. We modified the device to take a feed from his nat gas pipes he had put in and we had it on for 90 straight minutes.

This is a must have outdoor device if you like the option of what a 900 degree oven can give you as a cook.

Two very enthusiastic thumb's up.

[jordan whitehead]

Does it matter if I use a wood or a metal peel?

I had been using wood. Now prefer metal. Shake it every so often when making the pie so it doesnt stick to the peel. That was a duh moment for me.

May have mentioned above that I switched out the stock pizza stone for a steel one. better char

Which steel did you get?

https://www.ebay.com/itm/3-8-Steel-Pizz ... 2749.l2649

[C. Mc Cart]

Used the Koda 16 again tonight (in the drizzle, not ideal) for the 1st time with the NG hookup. Fired the 1st margherita pie (perfectly) at 740deg, took it inside and grabbed the next peel, which was pepperoni and I guess had been sitting a bit too long when being made on the peel without a shake, as I fired it into a pile of crap. Pepperoni everywhere on the burner, everything catching fire - what a mess.
Rain, now pouring off my makeshift umbrella cover, down my back while trying to salvage something (maybe try to make a panzerotti?). Nope.
Went inside cursing and we sat eating 1 great pizza and some salad.

[TimF]

Oh man, I feel your pain. When there’s a problem getting it off the peel things go pearshape quickly. I’m screaming at my wife for help, like she’s going to somehow magically make the mess inside a 900 degree oven go away. I think it just takes some practice. I’ve also learned that when the dough sticks you can lift an edge and blow under the pie to loosen it.

[jordan whitehead]

gotta keep it moving. Learned the hard way too

[Gary York]

And thoughts on this oven?

https://us.gozney.com/products/dome

[c fu]

And thoughts on this oven?

https://us.gozney.com/products/dome

man i want one is my thought

[Gary York]

It sure sounds good. And a pretty slick video. Maybe a little too good.

[Andrew W.]

And thoughts on this oven?

https://us.gozney.com/products/dome

Too small, they make it seem huge but for that $$ the whole oven is only 24 inches wide?