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any Ooni pizza oven owners here?
Posted on 4/11/22 at 11:10 am
Posted on 4/11/22 at 11:10 am
Just got a Koda 12 (gas fired) & so far, excellent results.
In fact, I'm kicking myself for not buying one years ago. I hand-build a wood fired mud oven about six years ago & played with it for a while---when I got tired of trying to keep the oven & the firewood dry, I moved on to a Baking Steel and broiler combo in my indoor oven. All this time, I could have been cranking out perfect pies from the Ooni.
True neapolitan, NY style, and super thin crust have all been achieved in the first week--as have teriffic NY strips, roasted veg, naan, and pita.
If you want one too, World Market has a bunch of coupons and deals applicable to the Koda or the Karu (the pellet/wood fired version). I went with the push-button ease of gas, as a 3 min or less pizza isn't getting any flavor from being wood=fired.
In fact, I'm kicking myself for not buying one years ago. I hand-build a wood fired mud oven about six years ago & played with it for a while---when I got tired of trying to keep the oven & the firewood dry, I moved on to a Baking Steel and broiler combo in my indoor oven. All this time, I could have been cranking out perfect pies from the Ooni.
True neapolitan, NY style, and super thin crust have all been achieved in the first week--as have teriffic NY strips, roasted veg, naan, and pita.
If you want one too, World Market has a bunch of coupons and deals applicable to the Koda or the Karu (the pellet/wood fired version). I went with the push-button ease of gas, as a 3 min or less pizza isn't getting any flavor from being wood=fired.
5
Posted on 4/11/22 at 12:38 pm to hungryone2
We have a Frya (pellet) and really like it. There's definitely a learning curve involved but we are happy with the pizza. It's compact enough to fit on top of an outdoor fridge for storage and yet gets to 950°!
I will say it needs constant stoking to keep it at that temp as the hopper is not that big but the pizza comes out nicely.
I will say it needs constant stoking to keep it at that temp as the hopper is not that big but the pizza comes out nicely.
Posted on 4/11/22 at 12:57 pm to hungryone2
Got the Frya for Christmas. I love it. It’s fascinating to me that I can crank out a pizza in 60 seconds.
Posted on 4/11/22 at 1:10 pm to dLSUm22
quote:
It’s fascinating to me that I can crank out a pizza in 60 seconds.
For sure! That's was a big part of the learning curve. I set a 15sec timer to turn the pizza (the oven is hotter in the back) and after 3-4 turns it's done!
Posted on 4/11/22 at 1:41 pm to dLSUm22
What's the burn time on the pellet hopper for the Frya?
Posted on 4/11/22 at 2:03 pm to HeyCap
quote:
For sure! That's was a big part of the learning curve. I set a 15sec timer to turn the pizza (the oven is hotter in the back) and after 3-4 turns it's done!
I've been counting one-mississippi, LOL. But even a few seconds too late will cause some "agressive" charring. I got the smaller turning peel & it makes things loads easier.
Posted on 4/11/22 at 2:20 pm to hungryone2
I love my Koda 12 Gas (found it on Facebook marketplace for $100). I get to full temp (850 center) launch, turn temp down to 3/4th, and do 45 seconds for initial cook, then do 3 turns in 15 second intervals and done in 90 seconds.
Ive been making 1-2 hour dough from the OOni app, dont have enough patience for 24-48 hour dough
Ive been making 1-2 hour dough from the OOni app, dont have enough patience for 24-48 hour dough
This post was edited on 4/11/22 at 2:22 pm
Posted on 4/11/22 at 3:15 pm to offshoreangler
quote:Once it's up to temp it'll cook a good 6-8 (10") pizzas on a full hopper but I stopped filling it all the way up because I would find that the pellets would get stuck and you would need to loosen them up by poking them to get them to free fall onto the grate. Not a big deal but I don't want to stir up the ashes and have them get on the pizza, so I fill to just past the entrance to the oven and that lasts 3 pizzas, maybe 4.
What's the burn time on the pellet hopper for the Frya?
Posted on 4/11/22 at 4:46 pm to hungryone2
I bought the Academy knockoff version for my parents a few years ago, definitely a good thing. We use it when we visit for Christmas quite a lot.
Posted on 4/11/22 at 4:49 pm to HeyCap
What's the benefit of using pellets vs gas?
Posted on 4/11/22 at 6:59 pm to hungryone2
I was gifted a Karu 12 for Christmas. I used it for the first time this past weekend with pretty good results. I used a combination of lump charcoal and oak staves. I’m going to buy the gas attachment as well to try that out too. Used a 24 hr dough recipe that I found on YouTube. I have the ooni non perforated metal peel and getting the damn pizza off the peel was the hardest part for me without using a ton of flour. Is a perforated peel or even a wooden peel easier? Is semolina flour the answer?
Posted on 4/11/22 at 8:37 pm to AFistfulof$
quote:
. I have the ooni non perforated metal peel and getting the damn pizza off the peel was the hardest part for me without using a ton of flour.
You talking about putting the pizza in?
You may be using too much sauce and/or topping the pizza too slowly.
I like a wooden peel for loading as well, seems to slide off easier.
Posted on 4/11/22 at 9:41 pm to KosmoCramer
Yea transferring the pizza to the oven from the peel. I used sauce sparingly but it’s possible that I’m moving to slow
Posted on 4/11/22 at 10:10 pm to AFistfulof$
If you dough is stretched pretty thin, the sauce leaks quickly.
You using a metal peel? Wood is more forgiving.
I usually top the pizza and immediately put it in, otherwise it can get dicey quickly.
You using a metal peel? Wood is more forgiving.
I usually top the pizza and immediately put it in, otherwise it can get dicey quickly.
Posted on 4/12/22 at 8:31 am to KosmoCramer
quote:
What's the benefit of using pellets vs gas?
You definitely have more control using gas and it's a lot less babying and more efficient than pellets or wood.
Posted on 4/12/22 at 10:25 am to HeyCap
I use a wooden peel to slide the pizza onto the stone and the metal peel to turn/remove it. the wooden peel doesn't stick as much. I have a KettlePizza setup for my Weber Kettle, but sometimes I just take the stone and put it on my gas grill.
If the dough is too warm/soft, it won't slide well. Sometimes I use the metal peel to help shift it off of the wooden peel.
If the dough is too warm/soft, it won't slide well. Sometimes I use the metal peel to help shift it off of the wooden peel.
Posted on 4/12/22 at 10:47 am to Jax-Tiger
Forgot to add, like Jax, I also use a wooden peel for inserting and then removing the pizza and a large metal spatula 1/4 size of the peel for turning. We've also discovered that if you wait too long after making the pizza before firing them they tend to stick on the peel. This is probably amateur info but it's a fun (and filling) learning experience for us.
Posted on 4/12/22 at 11:34 am to HeyCap
quote:
This is probably amateur info but it's a fun (and filling) learning experience for us.
It's good info.
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