Ooni Pizza Oven

[colecp]

Wow, recently bought the Ooni Koda propane pizza oven. It's amazing, we're cranking out restaurant quality pizza. It's becoming an obsession. Just received a 55 pound bag of caputo 00 pizzeria flour. Good flour is key. Anyway, check them out if interested. No affiliation, just impressed.

 

[barelfly]

Another board I’ve been on - a few talk about these! They are also impressed!

Let’s see some pics of the pies!

 

[old sarge]

Steve had his own wood fired pizza oven a few years back.  Great looking unit.  Not sure if he has any stock left.

https://www.smokin-it.com/v/vspfiles/photos/WFPO-1A-2T.jpg

 

[OldeSmoker]

I have tossed around the idea of adding a pizza oven to the mix. Would also like to see some photos of your rig and the pies.

 

[colecp]

I'll try to post some pics this weekend. Wife takes all of the pictures so there's a disconnect!

 

[colecp]

Here are a couple of the Ooni pizzas we have made.

 

[barelfly]

Those look great, Chris!!!!! Well done!

 

[colecp]

Thanks! Thanks to my wife's dough mastery, they have been amazing. The oven itself is also fantastic.

 

[OldeSmoker]

Your pies look great, thanks for sharing the pictures.

 

[bartjoebob]

@colecp  ...try grilling your pizza directly on the grill.  brush grates will olive oil and place rolled out dough on medium-high heat.  rotate without flipping after 1-2 minutes, cook another 1-2 minutes.  You'll have some char on the cooked side and some decent bubbles starting to show on the top.  Flip this onto a floured board (raw side down) and make your pizza.  Preheated ingredients and sauces are the key.  even some soft mozzarella or room temp cheese.  re-oil the grates and slide the pizza back on.  close the cover and turn the heat down to medium-low.  you want to cook it slower so the cheese fully melts, rotate after 3 minutes, then watch for desired doneness.  you wont beat the crackly soft-steamy crust with a little char