small amount, had to use spatula a bit to knock down the dough climb

Hi all,

Hoping for some advice. My dad gave me his ooni 3 (which is old enough to still be branded as uuni) that he's never used(!). I'm keen to get started but could do with a few questions answering first:

1) everything I've seen online says it's a wood pellet oven. Can it only do pellets or can I use wood/charcoal? 2) what's a sensible / cheap base to put it on while cooking? I have outdoor tables but they have tempered glass tops and I don't fancy cracking them. I have camping tables that are aluminium, don't know if that will do? Is there a cheap solution if not, or am I looking at buying a new table?

Cheers

Looking at a second hand oven, found this for $100. Anything I shouldn’t be concerned with the condition it’s in ? Thanks again

We made the Gozney recipe for Miso Butter Pizza (misobutter base, light mozz, with corn, chorizo, cotija, cilantro, and a squeeze of lime), and used leftover Oven Roasted Chicken Shawarma(with tomato base, light mozz, red onion, feta, tomato, and tzatziki. Used Vito’s 48hr 100% poolish recipe. Both 10/10 would make again.

Improvised recipe, and that’s one I’m definitely writing down and keeping.

1st is the 48hr dough: - Pepperoni, bratwurst crumble, spring onion, shredded mozzarella, ripped provolone and grated parmesan on a oregano, onion and san marzano forward cooked red sauce

2nd is the 5hr dough: - Lots of pepperoni, shredded mozzarella, ripped provolone, finished with grated parmesan

——————-

Makes 2 x 16” New York style pizzas

• 450g 00 flour
• 50g bread flour
• 13g salt
• 2g instant dry yeast
• 5g sugar
• 300g water @ 50c
• 20g pork fat

I went from 60% hydration to 65%, and started using a poolish. Both have made a huge difference to the flavour and texture. You can't really see from this angle but the crust was almost touching the roof of the oven.

Had to have a double look, scrolled through the news letter and got confused (looks delicious though)… looks like some monkey in the back

After making my last batch( see using the spiral mixer for the first time), I froze the two remaining 280G balls which was the first time I ever froze pizza dough( usually cooked all the batch made).

I went with the freeze them after the bulk fermentation and made into balls. Defrosted one overnight in the fridge, took out to get to room temp for about an hour, reballed it and proofed in box for about 1.5.

Overall, the dough behaved very similarly to how the fresh dough did. My dough handling skills are still rusty, think it lost some life being in the freezer, but still came out great.

I’m just getting to know my new Koda 2 Max, and I’m finding that every single time I make a pizza, the stainless steel mantle at the opening incurs at least one new scratch. I’m a bit clumsy, so this happens every time I remove the stone or try to clean it or even when launching a pizza or seasoning a pizza screen.

Yesterday I made a few great pizzas followed by one disaster that resulted on some bits getting baked onto it. I tried gently using a wire brush on the stone, but of course I clumsily added yet another scratch to the steel finish. I’m not going to lose sleep over it, but still…

• What cleaning agent do you recommend that’s safe for the finish, yet is strong enough to remove baked-on gunk?
• Is there any way to remove existing scratches? Can they be buffed out somehow? (I probably wouldn’t ever bother, but it would be nice to know anyway).

The pre-cut wood bundles I usually grab from Lowe’s feel like a total rip-off — they’re pricey and I only get about 4 uses out of a pack. Buying larger pieces of lumber there is way cheaper, but the challenge is figuring out how to cut them down to the right size.

How do most of you source your firewood? Do you just cut down bigger pieces yourselves, or is there a better/cheaper way to go about it?

Hey everyone,
I’ve been using a Koda 12 for a while and I like it, but it’s definitely not a Neapolitan-style oven. It works, though I find a couple of downsides: the cooking space feels a bit cramped, and with only one burner the heat is concentrated in one spot.

I was originally planning to pick up a Koda 16 before summer, but then the Koda 2 was released and now I’m stuck on what to choose.

What I’d really like is a little more space and the option to make slightly bigger pizzas—but I don’t really need to go all the way up to 16 inches. My main priority is cooking quality and being able (even with a steep learning curve) to get a pizza that’s evenly cooked.

So I’d love to hear from anyone who actually upgraded:

• From Koda 12 to Koda 2 → did you notice a real improvement in consistency and overall bake quality?
• From Koda 16 to Koda 2 → how does it compare?

Thanks in advance for sharing your experience!

Earlier today I said that I was close to giving up.

Loads of you piled on and said to be more patient (or switch to gas!), feed it between pizzas, and make sure the stone was really hot before throwing on more wood to get the rolling flame and, whilst it's not perfect, it's way closer to what I'd expect and for the first time ever I didn't get any complaints from my family! 😂

Thanks all, I'll keep going, it's pizza everyday from now on until I get it right!

Hello lovely pizza people. I had the pleasure of making pizza for a gluten intolerant person (not celiac so cross contamination wasn't an issue) and attempted to make a gluten free base for them.

Here's the recipe I followed:

https://www.reddit.com/r/glutenfree/comments/132wd9t/comment/ji729q1/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button

I did a couple of practice attempts:

First attempt was using baking paper (total fail, melted and burnt to the bottom of the pizza, turns out it says on the packaging suitable for use up to 220°c)

Second attempt I opted to cover the bottom in gf flour to stop it sticking to the peel. Worked in that regard, but the base was burnt and floury and not very nice.

Cut to the main event. Instead of making the dough not stick the peel, I instead shaped the pizza in a cast iron pan then stuck that on the hob for a few minutes. Cooked the bottom, meaning I could simply lift it onto a work surface without worrying about it getting stuck.

The feedback I got from the experience was that the pizza was decent, but it was burnt on the bottom and on the outer crust. I've found that gluten free flour burns incredibly easily, and I had turned the flame down to its lowest setting for the final cook.

Has anyone perfected the gluten free process?

Current workplace has a communal Ooni, so been getting to use one for the first time. Homemade tofu cheese on all the pizzas, First one topped with garlic, capers and basil. Second pizza topped with homemade spic ered pepper tofu (think Nduja texture) and artichoke. Third pizza topped with the red pepper tofu and capers. All dough is direct yeasted 67% hydration and 3% salt, Robin Hood all purpose flour, 300g dough balls.

Whenever there is a sale, is the discount combinable with sales, like black friday discounts etc? I am from Europe if that matters

77% hydration 58hrs fermenting using caputo nuevola super

Bought a Frya 12 a couple of years ago, and have enjoyed the heck out of it. Got it out today to make some dinner pizzas and noticed that my stone has split, from side to side, right across the middle.

Definitely want to replace, but I can't even figure out how to get this one out! It seems like it is just BARELY too wide to come out, even at a slight angle

Is there a trick to this?

Pepperoni, Chicken, Shitake Mushroom.

Made 6 pizzas for my crew. Messed up making my dough so it turned out slightly over proofed but nobody seemed to mind but me. Pizzas still came out hot, crunchy, and delicious.

Update: the ranting helped, I've posted a new thread with the photos

I bought an Ooni Karu 12G about 18 months ago.

Since then I've tried cooking with wood, charcoal, and a mix of fuels

I've tried about 5 different doughs including shop-bought and home-made

When I cook with Charcoal I can get it up to temperature for about 20 minutes then it dies away again leaving the pizza cooked underneath but not on top.

When I cook with wood it's the opposite - lovely flames rolling across the top of the oven, soggy pizza on the base because the stone still isn't hot enough even after 45 minutes of heating the oven up.

I've watched countless youtube videos on how to light and maintain the fire, I've got the launch almost perfect, I turn the pizza throughout the cook, closing the door each time, but I always end up with either the top or the bottom being burned.

The amount of frustration I'm experiencing really can't be put into words at this point, and where I live in the UK doesn't seem to have any "masterclasses" or similar unless I travel over 50 miles away.

I've checked the location of the oven, I've bought charcoal from the Big Green Egg brand and "non-famous" restaurant quality stuff. I've tried three different brands of hardwood too!

I'd love to hear any tips that anyone has for this, as I really want to be able to turn out pizza the same way I do pork shoulder, brisket, and smash burgers!

FWIW I'm currently trying again - hickory & oak charcoal from The Big Green Egg company - it's taken about 50 minutes to get the stone to 275°C, the charcoal is basically smouldering away with a red glow in the firebox. The firebox was cleaned before I started and there's plenty of ventilation around it, do I just keep going and hope it turns out ok this time?