Ooni Pizza Oven

Google "Kenji Ooni" and watch his reviews. He has done in depth reviews on almost every consumer outdoor pizza oven either on Serious Eats or his YouTube channel.

He’s cooking at too high a temp.

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not sure what model but it can use propane or wood.

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That's the model up from mine. I thought about it but the reason I bought my model is because it burns the pellets and I wanted at least some smoke flavor. The model you are referring to, uses wood or propane but the wood is small pieces and it looked like it would be a pain.

And I just got an email form them last night that its on back order and would be delayed. Didn't say that anywhere on when I ordered it. I hate when companies do that but i guess ill stick it out like a sucker.

Just got my oven today. Pleasantly surprised. It wasn’t supposed to ship until the end of the month.

LSUFanHouston is exactly right. Was reading the literature that came with the oven and it says exactly that:

Are your pizza toppings cooking faster than the pizza base? Simply close the chimney vent to bring down the flames, which gives the pizza base more time to cook.

Haven’t used the oven yet but so far I’m impressed with the craftsmanship. Going to cook some pizzas this weekend. Will let you guys know how they come out.

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My biggest issue is stretching out the Jim Lahey dough out. Anyone have pointers or a different recipe for the dough? I understand the shape doesn’t have to be perfect but I’ll get it kinda stretched out decent and it shrivels back up

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The dough has been the biggest challenge to me but I have figured out how to overcome your issue. I find the dough always works better if you let rise at least 24 hours. Needs to be at room temp and moist (olive oil) when you first start as a ball. Flour your dough and surface.

All that said, I am struggling with the end flavor and texture. I like my crust thin like a NY pizza with a crispy edge crust. Also like it a little salty. I am getting there but I think its just trial and error.

Yes all of those. Mix all your base ingredients. Cover with wet rag for 5-10 minutes. Then pull out and knead by hand for 10 minutes or so till it feels right. Form a ball. Big metal bowl with 2-3 tbs of olive oil. Roll the ball around in the bowl until coated. Cover w wet rag and let rise until it doubles. About 2 hours. Divide into Pizza portions work a little and form into balls. Baking pan or dish(s) with coating of olive oil again and cover with wet rag and rise again for about 2 hours. I have also seen where some say the longer you leave the pizza portions to rise the better up to 4-5 days in the frig. But you have to seal them or they dry out and you have to bring them back to room temp before you use them.
Good luck this weekend. Let us know how it comes out.

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dough shrinking while I try and stretch it.

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When using 1000grams of flour I wrap individual servings (212grams) with plastic wrap and put in the fridge for at least a day, 2-3 is better.

I found the key to Lahey’s dough giving it a couple hours to come up to room temp after storing in the fridge. When I remove from the fridge I do not work the ball at all, I just leave it on a floured board under a rag. If you wait at least 3-4 hours and do not overwork the dough I have found it spreads very thin.

If the dough is stretching back and won’t spread it is always because it is either too cold or I overworked it while spreading it out.

I have the Ooni Pro, and love it. I mainly run lump charcoal, and control my heat by way of the amount of charcoal that I use, and keeping a clean fire going.

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Crawfish

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