I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it.
You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄
12 replies
Hey, neat! The fediverse is so popular that we're getting ads disguised as "content" now! We did it!
If Ooni want to give me a free oven, I’ll take it. This one cost me hundreds but it’s a product I like and want to talk about. Not an ad.
What are your thoughts on the Ooni?
I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it.
On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕
I'll have to give that a go! I've been using a turning peel and I feel like I'm knocking the sides constantly 😟
That looks great. Care to share your dough prep?
I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.
Yield: 2x pizza
275g dough ball
57% hydration
333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%
I love those little pizza ovens but imagine myself using it once and never again.
You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄
Looks so tasty! What is your dough recipe?
I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.
Yield: 2x pizza
275g dough ball
57% hydration
333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%