Posted by
Message
msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

Ooni Pizza Oven
Just bought an Ooni outdoor portable pizza oven. Havnet received it yet. Anyone have experience with this brand or any other outdoor pizza ovens?


Donka Doo Balls
Member since Aug 2016
62 posts

re: Ooni Pizza Oven
I have the Bertello outdoor pizza oven. It has stepped up my pizza game tremendously. I love it.

With mine pizzas take about 90 seconds to cook total. The biggest thing is making sure the stone is heated to temp before launching it to cook. Once one pizza is cooked you have to wait a little bit for the stone to get back to temp.


Replies (0)
Replies (0)
10
3oliv3
Member since Aug 2016
261 posts

re: 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.


Replies (0)
Replies (0)
10
LSUFanHouston
LSU Fan
NOLA
Member since Jul 2009
22698 posts

re: Ooni Pizza Oven
Friend got an Ooni over the summer, not sure what model but it can use propane or wood. So far, he's only used the propane (as far as I know). He's hosted a few nights where he used it.

I'm not sure if he's doing something wrong or if it's the oven, but the pizzas tend to come out with undercooked toppings and burnt crust.


Blackfield
Member since Jan 2010
326 posts

re: Ooni Pizza Oven
He’s cooking at too high a temp.


LSUFanHouston
LSU Fan
NOLA
Member since Jul 2009
22698 posts

re: Ooni Pizza Oven
quote:

He’s cooking at too high a temp.



So I just read an article that says when you are warming it up, you should set it to the highest temp possible, but when the pizza is actually in the oven, you should lower it to the lowest setting. Then between pizzas, crank it back up, and crank it back down.

I think that's the issue. He's not lowering the setting when the pizza is in the oven.


msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
quote:

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


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.
This post was edited on 10/2 at 1:15 pm


Replies (0)
Replies (0)
00
msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
quote:

I'm not sure if he's doing something wrong or if it's the oven, but the pizzas tend to come out with undercooked toppings and burnt crust.


Also.....is he turning it enough. He should turn it 3-4 times in 90-120 seconds of cook time. And its human nature to overdo the cheese on homemade pizzas. I have personally learned that less is more when it comes to cheese on homemade pizza. Too much cheese = soggy pizza


Replies (0)
Replies (0)
20
msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
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.
This post was edited on 10/9 at 3:59 pm


msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
Used the oven on two different occasions this weekend. Cooked 8 12 -16" pizzas of all flavors and toppings. The oven worked great. Because of the size you do have to let it reheat a bit between pizzas but we just used that time to make the next pizza instead of just loading one after another. More enjoyable that way anyway. Used the tips around closing the vent while cooking and actually ended up opening and closing a bit while cooking. You do have to turn your pizza every 20-30 seconds with an average cook time of 90 - 120 seconds.

All in all if you are looking for an outdoor pizza oven that cooks with wood I would recommend this one. Price point is good at $250.


TD SponsorTD Fan
USA
Member since 2001
Thank you for supporting our sponsors
Advertisement
diat150
Tulane Fan
OPELOUSAS
Member since Jun 2005
34057 posts

re: Ooni Pizza Oven
I just ordered the Bertello that does Wood, pellets, or gas and will actually do gas and wood at the same time to get the quick heat but smoke flavor. Can’t wait to try it out.

I have been pretty good using a baking steel and my broiler. Interesting to see how this works.

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.


msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
quote:

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


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.


diat150
Tulane Fan
OPELOUSAS
Member since Jun 2005
34057 posts

re: Ooni Pizza Oven
I usually let it rise 24 but one thing I haven’t done is use oil. Also, I saw on some videos where they worked the dough way more when mixing it all up so maybe that was part of my error. Also talked about putting a wet rag over it for 2 hours after mixing. Also watched some videos of techniques so maybe that will help. We will find out this weekend!


msap9020
LSU Fan
Texas
Member since Feb 2015
285 posts

re: Ooni Pizza Oven
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.


diat150
Tulane Fan
OPELOUSAS
Member since Jun 2005
34057 posts

re: Ooni Pizza Oven
Did pretty terrible. Still having trouble with dough shrinking while I try and stretch it. I used Whole Foods and let it sit at room temp for a while. Not sure why I have so much trouble.

Also I think on this unit I need to turn it down to low. Manual said med/low but the outside burnt quick and the inside was raw
This post was edited on 10/16 at 7:15 pm


Whatafrekinchessiebr
somewhere down river
Member since Nov 2013
1107 posts

re: Ooni Pizza Oven
quote:

dough shrinking while I try and stretch it.


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.


Whatafrekinchessiebr
somewhere down river
Member since Nov 2013
1107 posts

re: Ooni Pizza Oven
I have also had success using evoo on my hands instead of flour when working the dough.


Crawfish From Arabi
New Orleans Saints Fan
Member since Apr 2017
278 posts

re: Ooni Pizza Oven
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.


diat150
Tulane Fan
OPELOUSAS
Member since Jun 2005
34057 posts

re: Ooni Pizza Oven
This process made a huge difference. Let the dough sit for a couple of hours, oil hands and dough and don’t work it at all. Dough stretched easily.


Replies (0)
Replies (0)
10
t00f
Tulane Fan
Eating with a mask in the zone
Member since Jul 2016
41543 posts

re: Ooni Pizza Oven
quote:

Crawfish


Replies (0)
Replies (0)
01
first pageprev pagePage 1 of 2next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram