AKB: Ooni pizza oven - anyone have one?

[WanderingSpectator]

I couldn’t justify spending the money on the Ooni but I bought a Commercial Chef for $250. Solid construction. 12”. Gas only. L-shaped burner. Just starting to use it with mixed results so far, but totally user-error.

Really happy so far.
I use my own 00 dough and use just hand-crushed San Marzano tomatoes for the sauce.

Here’s my dough recipe.

Neapolitan Dough (4 balls)

640g Flour.

384g Water.

20g Sea Salt

8g Yeast



Starting on Wednesday

Place water in a bowl

Stir in yeast until dissolved

Stir in salt until dissolved

Add flour

Mix with the handle of a wooden spoon until a ball forms. Will be clumpy.

Cover with Saran and towel and let rest for 30 mins.

Stretch and fold the dough over onto itself.

Turn the bowl a 1/4 turn and repeat folding.

Do this for a total of 8 times. 2x around the bowl.

Cover again and let sit for 30 mins.

Stretch and fold like above but only once around the bowl

Cover with Saran and place Bowl in refrigerator for 48 hours.

Take dough out of refrigerator about 2 hours before cooking.

Let come to room temp. About 30-45 mins

Stretch and Fold once again one time around the bowl.

Divide into 4 250g balls. You might have extra dough.

Cover and let rise another 30-60 mins before shaping/stretching.

https://amzn.to/3A0fYCT

 

[stater02]

I had an Ooni and liked it. I just upgraded to the Gozney Dome but haven’t set it up yet. It’s a big investment but we use the Ooni a ton and after having a pizza from my buddy’s Gozney, I took the leap.

 

[91Joe95]

Problem I’ve found is that the pizza cooks for such a short period of time that I’m not sure how the flavor profile is enhanced given cook time of say 1 minute. Can you tell me what I can do to generate more flavor with such a short cook time.

Really? I notice a distinct difference between a wood fired oven vs gas. If you want to increase cooking time just move it farther away from the flames.

BTW, one of these works great for verifying the stones are properly heated. I use it on grill grates, frying pans, etc, and I find my cooking has become much more consistent.