Ooni Woodfired Pizza Over - any experts?

[75]

We've had one for a couple of years and, quite frankly, I find it sh**!!! I've watched all the videos, read all the advice and I still only manage about 1 in 5 pizzas that is cooked evenly top and bottom. I've got one of those infra-red thermometers and if I get the stone up to 500C then the bottom of the base is black and burned while the top is doughy and uncooked. So I tend to aim for lower stone temp but it all seems so fickle and a tiny bit too much or too little wood and the "air" temp in there seems to fluctuate massively so burnt topping and stodgy base or black base and doughy top...

Any thing I'm missing before it goes on Marketplace??

 

[Will the chippy]

I'm the same with my Weber bbq. I know how to do fire but for the life of me I can't get anything cooked nicely.

 

[wytonpjs]

We've had one for a couple of years and, quite frankly, I find it sh**!!! I've watched all the videos, read all the advice and I still only manage about 1 in 5 pizzas that is cooked evenly top and bottom. I've got one of those infra-red thermometers and if I get the stone up to 500C then the bottom of the base is black and burned while the top is doughy and uncooked. So I tend to aim for lower stone temp but it all seems so fickle and a tiny bit too much or too little wood and the "air" temp in there seems to fluctuate massively so burnt topping and stodgy base or black base and doughy top...

Any thing I'm missing before it goes on Marketplace??

Daughter was cooking on a gas-fired one at her "boyfriends" on the weekend and came back raving about it, wanting one for here. A good friend has one and every time its come out, the pizza has been to die for as it was that good. Good sourdough is essential and I'm going to get back into that as I love sourdough bread and cheese at the weekends but I'm still mithering as to whether to acquiesce to her request............



Not pizza, but Surf n Turf - scallops with samphire, steak, etc

 

[75]

I wonder if the gas option makes it easier to control? I think I can get that module bit to replace the wood option on ours. I do admit I tend to buy the ready-made sour dough balls to roll out for base rather than making fresh dough. But I'm reluctant to go to the (extra!!) faff of making dough when I can't even get the basic cooking bit right

I'm the same with my Weber bbq. I know how to do fire but for the life of me I can't get anything cooked nicely.

I'll take my Weber any day! Love cooking over charcoal it's the pesky pizza oven which is my nemesis. And it's difficult to whinge about it too much as it was a father's day present so a lovely thought!

 

[wytonpjs]

as it was a father's day present so a lovely thought!

All I get is a couple of cards and if I'm lucky, an occasional box of chocs

 

[Andyquadra]

I've had one for 8 years and love it. I run it on the hardwood pellets, but you do need to keep it topped up. Never measured the stone temperature, but I do pre heat it for probably 10-15 minutes and its not one pizza after the other. Make, cook, eat repeat

 

[Mick9abf]

I had the same till I started making my own dough. As said above though I find you have to cook them straight away, if you leave the dough to any length of time with sauce on it you get unevenly cooked or raw bits of soggy dough, particularly with the ready made stuff.

I use a combo of hard wood kindling sized sticks and lump wood charcoal and don’t use a thermometer, just leave it for a bit to warm up and top it up as they get cooked.

 

[rollotomassi]

Post 3 is a Roccbox. Would love one, they use gas/wood as desired. Wood/pellets are fine but a lot of faff. Mass heat is difficult to retain on the small ovens which is critical for stone temps. DIY jobs arent that difficult just take time.

 

[kenbro]

Daughter was cooking on a gas-fired one at her "boyfriends" on the weekend and came back raving about it, wanting one for here. A good friend has one and every time its come out, the pizza has been to die for as it was that good. Good sourdough is essential and I'm going to get back into that as I love sourdough bread and cheese at the weekends but I'm still mithering as to whether to acquiesce to her request............

View attachment 474330View attachment 474331View attachment 474332

Not pizza, but Surf n Turf - scallops with samphire, steak, etc

Looks good enough to eat.

 

[jall55]

We've had one for a couple of years and, quite frankly, I find it sh**!!! I've watched all the videos, read all the advice and I still only manage about 1 in 5 pizzas that is cooked evenly top and bottom. I've got one of those infra-red thermometers and if I get the stone up to 500C then the bottom of the base is black and burned while the top is doughy and uncooked. So I tend to aim for lower stone temp but it all seems so fickle and a tiny bit too much or too little wood and the "air" temp in there seems to fluctuate massively so burnt topping and stodgy base or black base and doughy top...

Any thing I'm missing before it goes on Marketplace??

Dominoooooohooooos !

Seriously no idea - but my mate always made the best ever - !

He lived in the village mate - opposite the fishy pub - He left it there when he moved

 

[75]

opposite the fishy pub - He left it there when he moved

That's our fall back when I cba battling with the Ooni - takeaway pizzas from the fishy pub. Amazing pizza but a bit spendy!!

 

[jall55]

That's our fall back when I cba battling with the Ooni - takeaway pizzas from the fishy pub. Amazing pizza but a bit spendy!!

Out my league mate
Im a wetherspoons type of guy !

My mate has just bought the pub up the landslip lane though

 

[Jager SA]

Have the multi fuel Ooni, absolutely spot on, works a treat. Wouldn’t buy another pizza!

 

[rollotomassi]

We've had one for a couple of years and, quite frankly, I find it sh**!!! I've watched all the videos, read all the advice and I still only manage about 1 in 5 pizzas that is cooked evenly top and bottom. I've got one of those infra-red thermometers and if I get the stone up to 500C then the bottom of the base is black and burned while the top is doughy and uncooked. So I tend to aim for lower stone temp but it all seems so fickle and a tiny bit too much or too little wood and the "air" temp in there seems to fluctuate massively so burnt topping and stodgy base or black base and doughy top...

Any thing I'm missing before it goes on Marketplace??

Depends entirely on which model. Many oonis are folded metal that cant retain heat.
Theres a lady runs a YT channel obsessed with these small pizza ovens "Got 2 Eat Pizza" if I recall correctly. Shows how to use them properly etc. Last time I watched she had 7 or more of them, Ooni Pro seems to be good.

 

[75]

My mate has just bought the pub up the landslip lane though

Look forward to bumping into you in there then!!

 

[jall55]

Look forward to bumping into you in there then!!

You say that now !

Sadly they all seem to say you will hear me first - - - - - i mean no harm ! hahahah

 

[shakey jake]

I found ready made dough rubbish, ours is a gozni.
I use this dough recipe now.

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.bbc.co.uk/food/recipes/pizzadoughbase_70980&ved=2ahUKEwiXuZ6_47GUAxV3WkEAHcY_CJAQFnoECCoQAQ&sqi=2&usg=AOvVaw3otZaSqVUJ8YeyBalcwVIp

Super thin and about plate sized cooks in maybe 2 mins

 

[Ronin]

I've had one for 8 years and love it. I run it on the hardwood pellets, but you do need to keep it topped up. Never measured the stone temperature, but I do pre heat it for probably 10-15 minutes and its not one pizza after the other. Make, cook, eat repeat

Same - pre heat and let it get back up to temp before cooking another

 

[Andyquadra]

I found ready made dough rubbish, ours is a gozni.
I use this dough recipe now.

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.bbc.co.uk/food/recipes/pizzadoughbase_70980&ved=2ahUKEwiXuZ6_47GUAxV3WkEAHcY_CJAQFnoECCoQAQ&sqi=2&usg=AOvVaw3otZaSqVUJ8YeyBalcwVIp

Super thin and about plate sized cooks in maybe 2 mins

I use the ooni recipe, but let it prove in the fridge for 24 hours

 

[Moose67]

just swapped to gas and its much faster and easier to control