5 ms·
I've been using an Ooni pizza oven (gas) weekly for almost a year, it's amazing! You do need to rotate the pizza a couple of times, but the oven reaches 800F in
by inasio 5y ago
I've been using an Ooni pizza oven (gas) weekly for almost a year, it's amazing! You do need to rotate the pizza a couple of times, but the oven reaches 800F in no time, and it's very portable too. Previously I tried a metal plate on a bbq, and a few other bbq implements (ceramic box), but the Ooni is by far the best.
Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it).
- teruakohatu 5y ago> I've been using an Ooni pizza oven (gas) weekly Which version of it do you own? Have you found it useful for anything else? They seem to advertise cooking steak on it... Which I am skeptical of compared to a pan.
- browniefed 5y agoNever used my Ooni Koda 16 for any other food besides other bread products like Pita or whatever. It's been fun, but real issue w/ pizza when dealing with friends is trying to get them to put only a little bit of stuff. Load it up with 10 wet items and you get soggy pizza no matter what the oven temp is.
- dopeboy 5y agoI run into same problem! Any ideas on how to overcome the sogginess?
- ianai 5y agoDry the ingredients and cool it out of the oven for 2-3 minutes on a rack. From the article. Edit-otherwise experiment with baking the crust first.
- hahla 5y agoYou need lower temp (600F) and longer time if you’re using a lot of ingredients.
- alasdair_ 5y agoRemove the 10 wet items?
- geoka9 5y agoDon't overload with toppings and try to parcook stuff that's high on water. For example, mushrooms should never go on a pizza fresh, they should be reduced on a dry skillet (and optionally seasoned).
- kop316 5y agoI have a Gozney Roccbox, and I have found it useful for: Pizza, Naan Bread, and Pita so far. I haven't tried much else.
- simtel20 5y agoThe ovens here in Brazil don't hold heat on the top, so I use our roccbox to broil cauliflower and broccoli in a cast iron pan, and when I make a pan pizza, or Mac and cheese, to finish broil the top. It's lovely to have a tool that can do this.
- kop316 5y agoThat's pretty neat! I may hav to try that sometime.
- geoka9 5y agoYou can do wings and flat breads. You can also pop things in while the oven cools down after making pizzas.
- killion 5y agoI have the Ooni Koda 16. I’ll sear a steak on it occasionally in a cast iron pan. I heat the pan in the oven and then pull it out and sear while on a trivet. I find putting the pan in the oven while cooking isn’t needed. The pan will hit more than 1,000° so it will sear off the seasoning as well. So you’ll need to reseason it afterwards. That is why I don’t do it often.
- tudelo 5y agoA whole Burrata on a pizza sounds like heaven... thank you for opening my eyes
- throw0101a 5y ago> Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it). This is all well and good, but given that it's mostly carbs (bread), how are you not hungry a short time later? Or do you have it for lunch, so you only have to last a few hours until supper/dinner? I find that unless I have some protein/meat (which takes longer to digest?), my satiety doesn't last.
- Alupis 5y agoPizza like this pairs very well with things like a Cesar salad topped with grilled chicken.
- gamblor956 5y agoWheat flour has protein: about 13g/cup.
- wrycoder 5y agoAnd so does the cheese. However, I go for the Heart Stopper, as served at Piecasso in Stowe, VT. Double mozzarella, double pepperoni, double sausage. With a Focal Banger from the Alchemist to wash it down. I haven’t had any satiety issues.
- hellbannedguy 5y agoI once heard a doctor claim that a pizza might be the perfect meal, as long as you use a thin crust, and not gobs of cheese. And don't eat the whole thing.