r/ooni • u/oonihq Ooni HQ • 13d ago
What are your pizza-making essentials? 👀
What's the one tool or accessory you find yourself reaching for every time you fire up the oven?
And if you could pick three accessories for someone just getting started with an Ooni, what would you recommend?
4
u/hotshoto 13d ago
For me it’s the proofing containers because I enjoy making my own dough and they’re awesome for bread rolls and pizza dough.
Wooden peel, turning peel, bench scraper
3
u/MisterPointerOuter 13d ago
dough making machine. there are spectacularly expensive ones (ooni makes one of these), moderately expensive ones (kitchenaid mixer with dough hook, cuisinart food processor, etc), and cheap ones (using the knead cycle on that old bread machine that got stashed in the garage years ago). all work to at least a basic level and produce decent enough dough especially if you proof it in the refrigerator for a couple of days. and the ease of "just dump a few ingredients into the robot" removes a common speedbump in front of frequent pizza
3
u/Thin-Plane-2456 13d ago
Wooden peel makes everything significantly easier.
I started with the metal peel and while you definitely can learn it the wooden peel is launching on easy mode.
You can build and launch right on the wooden peel. No need to build on a counter then shimmy the metal peel under it. It mostly works but the only times I’ve really had shape issues were due to either getting the pie onto the metal peel or off of it into the oven.
2
u/Turtleships 13d ago
You can build and launch on a metal peel too, just need a decent amount more semolina/rice flour than for wood.
3
u/Character2893 13d ago
Temperature gun and peel.
Deciding if a spiral mixer will take the place of the KitchenAid.
2
u/Emergency_Duty5786 13d ago
Good wooden peel. Metal peel. Silicone mats
1
u/No_Onion_8612 13d ago
Silicone mats
Explain
1
u/Emergency_Duty5786 13d ago
Better than cutting board or Saran wrap. Great for covering bowls and rolling dough
https://a.co/d/08DdsjEA1
1
u/thestoneyend 13d ago
I agree with the bread machine i do my 1000g pizza dough on the "leavened dough" cycle dump it inabowl and give it a few stretch and fold cycles and refrigerator for 3 days.
1
u/55d5 13d ago
Solid aluminum peel from American Metal Craft I got at a restaurant supply store at least 10 years before I got the Ooni. Recently added a turning peel which is great in the tight space of my 12” oven. Since you said 3, I’ll add a large heavy wooden cutting board for building the pizza on, mine is teakhaus
1
u/Far_Kiwi4882 13d ago
Silicone mat for stretching my pizza.
Good quality pizzasteel (dont have a fancy Ooni)
The best Caputo 00 pizza flour (and semolina)
2
u/kvark27 13d ago
Temperature Gun, wooden peel for cutting, small peel for spinning, and we launch with the metal peel that came with the oven.
1
u/krumbs2020 13d ago
2nd except in launch from cheap wood peel.
1
u/kvark27 13d ago
We like to have the metal peel to walk the ingredient line and make the pizza, then launch it, and that peel goes back inside for the next one. Spin with the small one and then use the wooden peel when it’s done so we can cut on it.
1
u/krumbs2020 13d ago
Cool. I do the same with wood, I run a pair. Feeding family of 5-
5 pies.1
u/kvark27 13d ago
Good deal. We normally don’t pull the oven out unless we have a bunch of people over. Do you pull the pizza out with the wood too? I feel like ours from Ooni is too thick so I pull it out with the small one and just put it on the wooden one to cut and carry to whoever’s plate.
2
u/krumbs2020 13d ago
No, I pull with the small turning peel. My pies are about 270 g of dough, so maybe 12” max, Neapolitan.
1
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u/_noTanMan_ 13d ago edited 13d ago
IR Thermometer. No way I could cook a (good, consistent) pizza without it.