Thinking of getting one and reviews I’ve read have been really positive (super fast cooking time, authentic wood fired taste), and wife wanted me to consult the AKB before we pull the trigger.
Thanks in advance!
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You will likely be drawn to the multiple fuel sources as was I. Not sure if I did something wrong but the oven retains a lot of heat when using wood. I’m not sure how much the wood fuel adds flavor wise since the pizzas can cook within a minute if you attain a heat of 900 degrees plus (which you will). I use the gas source pretty much all the time and cook it at a more modest temp as opposed to getting the oven to 900 degrees. It takes longer, but you can control it better.
Tips to pass along-
1- When starting, you won’t get a circular pie. You’ll get some goofy shapes and don’t worry about it. You’ll improve over time and get something more approximating a regular looking pizza.
2- Mess around with the hydration (water relative to flour). The book probably says 60% hydration, I go up to 70%. You can cold proof it or do so at room temp if you want to make and eat in less time. Get the Ooni book, it will give you recipes for dough using both methods. Your dough will be really top notch when you get little stretches or bubbles as you let it rise. It’s practice.
3- The first REALLY IMPORTANT must do is to not overload your pizza with toppings if you are making the traditional Neapolitan. You don’t want the weight to cause a tear in the dough when cooking. If it tears be ready to scrap the incinerated dough from the stone. Stick with one or two toppings at most (IMO).
4- The second REALLY IMPORTANT must to do is to ensure that you move your stretched dough to the peel pretty quickly. You don’t want it to get sticky on the peel. You MUST put some flour or cornmeal on your peel and be able to move the uncooked pizza easily so it improves launching into the oven (basically sliding the pizza off the peel onto the stone). Once on the stone make sure you can turn and it isn’t sticking. You can put some flour or cornmeal but it will ignite. When that happens, I scrape and the flames immediately extinguish. You want to be able to ensure your pizza isn’t sticking on the peel when launching or when cooking on the stone. Once you get past that you will be good to go.
5- Consider getting the Ooni turning peel which is very small circular middle with a long handle and allows you to turn the pizza easily while maintaining contact with the stone.
6- You can experiment but I turn in quarter circles so that the 12-3 is against the back (greatest heat), turn so 3-6 is against the back, turn again, etc. Your turns are probably 15-30 seconds depending on temp. I find the best result is when you lift up the pizza and see the “leopard spots”. You’re good then. You might start and find the top is burning while the bottom isn’t quite done yet. You’ll get through the learning curve quickly on that.
7- Use 00 flour often sold as pizza flour. Do not buy pizza shells from deli or Italian stores unless you forgot to make your dough. I’ve found them to be horrible. As far as sauce, you can make your own easily enough or just use a sauce you like by taste. For toppings (especially pepperoni and sausage, ask an Italian market to thin slice them for pizza. If you get bigger chunks they won’t cook quickly enough. Get some good Mozzarella, Olive Oil, and Basil and you’re good to go.
You will be happy and trust me, you won’t go out for pizza much. You will love it, you won’t believe the taste with fresh quality ingredients.
The best thing is to nerd out a bit and record your process so that when you hit the home Run you will know the specs you used (temp, hydration, time, etc).
Post back.
