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Is the Gozney dome back in stock now and is it me or has the price gone up dramatically? I can't remember when I looked at all the brands last month.
How long does it take to heat up? Anything over 45 minutes is too much work and fuel for me. Thanks
I just got an ooni last month and now got a Big Green egg from a friend who has a restaurant. I am going to fix it up like new and try it out. It weighs about as much as 2 pinball machines! Has anyone done a pizza in them yet? They get up in the 700+ heat range and the wood fire flavor would definitly come through? Maybe too much?
20220413_195928 (resized).jpgTime for reality photos. My first cook on the ooni. I know what went wrong and how to do better next time. I hate to waste a good burn so tried a recipe for wood fired bread. They didn't say what temperature so that too was a mess. Believe it or not I made pizzas for 4 years at my first job.
20220423_204618 (resized).jpg20220423_211313 (resized).jpgI feel so much better reading these. I only hear how great everyones turned out. I know what to do next time. I overstretched and let the toppings sit on too long. For the bread I'll try a low temperature or maybe smaller loafs for garlic bread?
Finally a success! I'm having the same problem of the crust not getting crispy enough before the cheese burns. It reads 500 on the stone like it should? Since there more bourbon barrels in Kentucky then people I have a good supply of bungs that burn nicely with a sweet wood flavor.
20220423_200713 (resized).jpg20220501_202350 (resized).jpgQuoted from IdahoRealtor:Hey, dudes. Apologies if this has been covered before, but what's the best way transfer the uncooked pizza from the peel into the oven? Wife and I tried to make homemade pizza a few years back and that's where we had trouble. The raw dough we got from trader joe's kept sticking to the peel and was difficult to transfer. We got a couple misshaped pizzas that were otherwise tasty. I recall my wife tried flour, or cornmeal, or something and it didnt help very much. Thanks!
A wooden peel works great,not metal. Flour it up or I use corn meal. Make the pizza on it and slide it in.
Quoted from Rockytop:I'm just now seeing this thread. I've been big into pizza for about 3 years now. I got my oven about 2 years ago.
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You just now discovered this thread? Where have you been the past year? Its always at the top of the list and most happinin! Nice set up!
Quoted from GoodManners:Trying to re-create Giordano's Stuffed Pizza. This one is Sausage and Pepperoni.
Turned out good - sauce maybe a touch too sweet so will adjust that for next time.
Love Deep Dish Pizza.[quoted image]
Thats pretty dang close to Giordano's. Look at that crust! I can tell by the looks it tastes pretty close. Crispy with chewy garlic inside. Nice work! Do you have a recipe?
Time to get Fired up! National pizza day feb 9th is almost here. The person who makes the most "creative" pizza and posts it here with a thumbs up next to it before midnight will win a jar of Larosa's pizza sauce. Cincinnati's hometown favorite. The thumbs up is so I know its fresh. Only one winner. No exclusions apply.Good luck everyone!
20230208_213207 (resized).jpgSmartSelect_20230208-213145_Chrome (resized).jpgQuoted from Goyomex:Just sayin…..you can’t have National Pizza Day on a Thursday! We’ve pushed the pizza day “holiday” celebration to Saturday to have time to properly fire up the pizza oven.
I don't move holidays, especially Halloween. Even with high winds here I made it happen. I tried for an hour to get a fire started but no go. I had to use the oven which sucked. I had this salty dough to get rid of and made an apple cinnamon pie.
Blue_Agave is the winner! Send me your address please. Happy pizza day everyone!
I used the Trader Joe's garlic and herb pizza dough last night and I gotta say I was very impressed. I think it was around $1.50 and puffed up around the edges with air just the way I like it.
One question. I have just one problem left to conquer using my ooni wood fire. The pizza cooks perfectly crisp on the bottom and the edges bubble. The crust below the sauce isn't crisping up and still soft and doughy? My stone is 500 degrees and the oven around 600. Does the oven need to get hotter? I also keep the door closed on it and the vents open if that matters?
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Union, KY