Thoughts on outdoor pizza ovens

[nashusky109]

I've been eyeing down an outdoor pizza oven for a while now and fortunately won an instagram giveaway for a $500 Ooni gift card and a bunch of pizza ingredients. I ended up getting the Ooni Karu but was wondering if anyone here has an Ooni or any other pizza oven and what your thoughts are on it. Anyone have any good dough recipes and tips that they wanna share?

 

[MTHusky]

The legs don’t get hot, but the undercarriage does. I have mine on a glass table outside with a piece of 18”x18” tile on it.

Good idea, we already have the glass table. Thanks

 

[UC313]

How are the pies on it? Got a Camp Chef Woodwind this summer that I love and I have the side burner, been eyeing the pizza attachment... as much as I like the idea of an Ooni, I’d probably give this a shot first.

ive got the camp chef pizza oven. Maybe ive run it 3 times. 700 seems to be the desired temp. Solid pizza machine for the price.

 

[Dove]

Let's refire this thread. I have the itch to buy an Ooni and the Fyra looks like the one for us. Since I am hoping to buy a Recteq smoker later in the summer/fall that requires wood pellets, the Fyra seems logical.

Cold-fermented dough is something I want to make, too. Sounds pretty easy.

Are Oonis sold in local stores?

 

[BRS24]

How are the pies on it? Got a Camp Chef Woodwind this summer that I love and I have the side burner, been eyeing the pizza attachment... as much as I like the idea of an Ooni, I’d probably give this a shot first.

2022 update - we pre ordered a Gozney Dome last year, took forever to get here, but now that we have it, worth the wait. It’s dual fuel - propane & wood, but we’re sticking to propane for now to get our pie making skills in order, as cooking with wood fire is a different challenge. I’ve been using the Gozney sourdough recipe, 250g dough balls makes a nice thin crust 10”.

 

[storrsroars]

Are Oonis sold in local stores?

Dealer Locator

Ooni pizza ovens retail in stores across the United States, including small and independent businesses. Use our store locator to find Ooni products near you.

ooni.com

 

[NYC_HUSKY22]

I've been wanting to build one with brick and a few pavers.. thought this video was pretty interesting, and I'm sure there are a few ways you could jazz it up to make it look nicer / build it into a larger outdoor grill station. When I get some time during my next stretch of paternity leave I want to mock up a design on SketchUp

 

[Stinger92860]

I have a DiFiore oven. Forget store bought dough. I have a sourdough starter that is 10 years old. my dough is best with a 3 day cold ferment. PM me if you want to discuss. Sorry but I could not get the picture to rotate.

 

[CTMike]

ive got the camp chef pizza oven. Maybe ive run it 3 times. 700 seems to be the desired temp. Solid pizza machine for the price.

I finally did get the camp chef pizza oven and took it on its maiden voyage last week… I need to get used to it. First two pies, deck was a little hot and bottoms were starting to scorch a bit before it was cooked, so I had to dome the pies to get them to cook through without burning. But then settled in to a nice rhythm for the pies afterwards. Used store bought dough from a local bakery but will look to make my own dough next time.

 

[Edward Sargent]

I just got the Ooni Fyre. It's powered by wood pellets and I have a pellet stove.

Pros: It's sleek, cool and compact. Doesn't take up much room. Gets to 900 degrees in 15 minutes.

Cons: It's not as simple as sliding a sheet pan into an oven. It is on the small side and is very hot so you need to monitor it, rotate your pie and learn the oven. It also took a little learnin' to get it lit and stay lit at that temp.

First attempt was a disaster. Dough ripped while rotating it. Burned all over the place. Next attempt was much better and the last attempt you could really see the potential of this thing. It does give you a chewy crisp that a conventional oven (even with a pizza stone) doesn't give you at 450-500 degrees.

I double Deeps comments as my experience was exactly the same. One thing I will add is I love a little burn/black in my pizza crust and this oven does deliver that

 

[huskiesNhoos]

1st annual BY pizza cook-off? Provide some new ammo for the pizza thread?

 

[ClifSpliffy]

like that punching fish guy sez -even a toddler can make one.
this 6 minute vid is 4 minutes too long.


mebbe a 20 minute build from stuff kicking around, or things u can pick up off the ground. i use fieldstone.
pro tip 1: spend a minute or two thinking aboot the air circulation for both the draft, and the flow across the za/bread/ cowboy ribeye, etc.
pro tip 2: at $180 a ton retail nowadays, don't steal ur neighbors stones from their wall. they'll call the cops on you.

wood fired ovens -50,000+ years in action, and counting.

 

[Hamms30]

Can someone explain what cold fermentation is? I've heard the New Haven restaurants do it, but is it just making the dough and putting it in the fridge to rise vs. leaving it on the counter?

 

[T-Squared]

Why?

 

[August_West]

Can someone explain what cold fermentation is? I've heard the New Haven restaurants do it, but is it just making the dough and putting it in the fridge to rise vs. leaving it on the counter?

Fridge for days

 

[UC313]

I finally did get the camp chef pizza oven and took it on its maiden voyage last week… I need to get used to it. First two pies, deck was a little hot and bottoms were starting to scorch a bit before it was cooked, so I had to dome the pies to get them to cook through without burning. But then settled in to a nice rhythm for the pies afterwards. Used store bought dough from a local bakery but will look to make my own dough next time.

Ran 12 pies through it yesterday and found that 600-625 is the preferred temp range for a thin pie. Minimal sauce was important as well.

 

[CTMike]

Can someone explain what cold fermentation is? I've heard the New Haven restaurants do it, but is it just making the dough and putting it in the fridge to rise vs. leaving it on the counter?

Essentially yes

 

[LIuconn]

Is Ooni the only game in town when it comes to easy in-home/backyard ovens, or are there other, maybe better options?

 

[nashusky109]

Let's refire this thread. I have the itch to buy an Ooni and the Fyra looks like the one for us. Since I am hoping to buy a Recteq smoker later in the summer/fall that requires wood pellets, the Fyra seems logical.

Cold-fermented dough is something I want to make, too. Sounds pretty easy.

Are Oonis sold in local stores?

I have the Karu 12 which is both Wood and Propane. You can use pellets in there too if youre even curious about getting one with the ability to use propane.

Cold fermented dough isn't too hard to make and once you make it once or twice you'll know how to tweak it to make it what you want.

Oonis are sold in a lot of stores such as: William and Sonoma, Bloomingdales, Crate and Barrel, Lowes, Ace Hardware, and some others but you can also buy directly from their website. You just missed the MDW sale where everything was 20% off but if you buy one then around Black Friday they have good sales on other items you might need such as peels or additional Ooni products.

Whether you get Ooni or Roccbox or any other just make sure it fits what you're looking for. During Covid i got heavy into making pizza and for me the Ooni works great.

 

[nashusky109]

Can someone explain what cold fermentation is? I've heard the New Haven restaurants do it, but is it just making the dough and putting it in the fridge to rise vs. leaving it on the counter?

A lot of restaurants do a cold ferment but you have to adjust your yeast and hydration for cold ferment. In essence what you said is the difference between the two but cold ferment yields better flavor and structure cause you're giving the yeast a longer time to break down the sugar.

 

[Deepster]

I'm starting to sour on my Ooni Fyre, fueled only by pellets. Seems like every 3rd or 4th time I fire it up, it's super finicky with the air flow and takes 30-40 minutes to get up past 600 degrees with a lot of babying and coddling. I thought that it was just a learning curve and it would get more consistent and now I'm pretty convinced it's just not that easy and there are times where it sputters to get to where I need it to be.

 

[Dove]

I'm starting to sour on my Ooni Fyre, fueled only by pellets. Seems like every 3rd or 4th time I fire it up, it's super finicky with the air flow and takes 30-40 minutes to get up past 600 degrees with a lot of babying and coddling. I thought that it was just a learning curve and it would get more consistent and now I'm pretty convinced it's just not that easy and there are times where it sputters to get to where I need it to be.

Interesting. So perhaps maybe I shouldn't commit to one fuel source.

 

[ClifSpliffy]

I'm starting to sour on my Ooni Fyre, fueled only by pellets. Seems like every 3rd or 4th time I fire it up, it's super finicky with the air flow and takes 30-40 minutes to get up past 600 degrees with a lot of babying and coddling. I thought that it was just a learning curve and it would get more consistent and now I'm pretty convinced it's just not that easy and there are times where it sputters to get to where I need it to be.

plan b.
get this

line the hat with foil. huck a large caste iron pan loaded with the goods into it. better than many pizzerias. portable, too!

plan c

check that, forget plan c. looks like their ovens don't work either.

 

[CL82]

I used to make my own dough; and then I used to buy it from a decent local pizza place. But I just got tired having to plan enough ahead to let it rise properly, and I got really frustrated spreading it.

It's obviously very rewarding when you nail it, but the stars aligned so infrequently for that that once we discovered these, I was hooked:

These are fast, easy, and consistent. Not quite as good as your own dough, but still good, every time.

 

[bobbyinaz]

Ooni now sells pre-made frozen dough balls for people who don't want to make their own.

They are 9 oz portions which are perfect for any of their 12" ovens

Ooni Dough Balls (24 x 9oz)

With our NEW 9-ounce frozen dough balls, you’re always one step closer to pizza night! Now made with our very own Ooni “00” Style Pizza & Bread Flour, with wheat varieties grown in America, specially selected for strength and elasticity. That means our dough is super-stretchable, soft and easy...

ooni.com