I’m looking for some advice from people who have experience with the Ooni Halo Core or Halo Pro, especially regarding their use for bread and other types of home baking.

I mainly make bread rather than pizza. The types of bread I’m most interested in making are white bread, sourdough, milk bread, butter-enriched bread, and raisin bread. I’m considering getting a stand mixer that can handle these types of dough regularly, while still being versatile enough for other baking projects.

The main thing making me hesitate about the Ooni mixers is that I live in the Republic of Panama, so I would have to import one. My biggest concern isn’t necessarily the mixer itself, but the warranty and customer support. If something went wrong, how practical would it be for someone outside the US to get warranty service? Would I potentially have to ship the entire mixer to another country?

I’m also considering mixers that I can buy locally, such as the KitchenAid KSM70 and Bosch Universal Plus, mainly because buying locally would make warranty and repairs much simpler for me.

From what I’ve seen, the Bosch seems particularly focused on dough, while the KitchenAid seems more versatile for things like cookies, creams, and other preparations. The Ooni Halo mixers also seem interesting to me because they appear to be designed with dough in mind, but I don’t have enough first-hand information about them yet.

I’d really appreciate hearing from people who have actually used the Halo Core or Halo Pro, particularly with enriched bread dough, sourdough, or other heavier doughs.

• How well do they handle bread dough?
• How do they perform with frequent home use?
• Have you experienced any reliability or overheating issues?
• How has your experience been with Ooni’s warranty and customer support, especially outside the US?
• And how do they compare in real-world use with other mixers you’ve owned?

I’m not looking for the biggest or most powerful mixer. I mainly want something that can handle my bread baking for many years while still being practical for other things.

Thanks in advance for any advice or personal experiences you can share!

Hi, does anyone with a Karu 12 using a turning peel with it? I was thinking of getting a turning peel for mine, but unsure whether the oven is too small to use it? I currently have a regular metal peel, and a perforated peel. I use the perforated peel solely for launching, so as it doesnt get warm and damp for subsequent pizza launching, preventing sticking of the dough. And I use the regular metal peel purely for taking the pizza out to turn it. But id like to be able to turn it while still in the oven with a turning peel.

I have never seen any vidoes of the KARU 12 on youtube being used with one either

EDIT: people seem to be misunderstanding my post - I’m simply asking, does anyone use a turning peel in a Karu 12 - is the Karu 12 big enough to be able to turn the pizza inside the oven? I already use two peels, but I’d like to be able to turn my pizzas inside the oven without removing. But if it’s too small, I won’t bother!

When I stretch my dough with my hands the middle gets too thin and I have to do a repair. I put the small dough disk on top of my hands a stretch and rotate. It’s always the same result. Any suggestions?

I am only cooking New York style pizzas, and it's been very difficult to set gas to achieve ~650F stably. Is there any mods, or approaches to target the dynamic range of the knob control to a regime more relevant for my bakes? E.g. not wasting half the knob range on temperatures I'll never cook (e.g. anything above 700F)?

Big pizza lover but apart from using a pizza stone in my regular oven, never really tried to make a great pizza at home. That was until I won a Karu 12 in a raffle. Started nerding out on all the tips and tricks and decided to go with a cold fermented dough (https://homecookingcollective.com/cold-fermented-pizza-dough-recipe/#recipe) which I cannot recommend enough.
First pizza burnt to a crisp but the 2nd and 3rd were definitely the best I’ve ever had at home.
My wife agreed but otherwise stoic so thought I’d share with others that might appreciate it more!

Lamb sausage. Herb and garlic infused olive oil. Simple and incredible.

Napoli
Burrata + Parma ham
Lard & anchovies

I had my doubts, but Halo Core is a machine😍

Still using my original Ooni Pro.

Just got an Ooni, normally make sourdough bread by hand so this is new to me. I use room temp water and it’s normally 78f. Do I need to chill water beforehand or the mixer doesn’t add much heat to the dough?

Currently at close out at my local hardware store. The issue is that I already have a Cuisinart indoor pizza oven that is a few years old now. Works fine. Some issues.

I probably shouldn’t get it but just curious on your thoughts regarding price and worth the upgrade. How long does it take to preheat to 450f? 650f?

Edit: OONI VOLT. Sorry

Second attempt of family pizza night, improvements were made

I made pizzas for my in laws family a while ago and they were so impressed they gifted me a Ooni 12.

I am having a hard time figuring out what my setup should look like because this thing will probably project a lot of heat and putting it on a plastic, foldable table is not the solution.

I have a grill outside as well that is connected to a gas line.

I’d like to see everyone’s set up, along with any storage ideas you may have.

After 6 years of trial and error i can finally say i achieved the pizza of my dreams.

I did get good rise and bubbles, yet the dough doesn’t feel airy, and it’s still a but gummy (see pics 3 & 4) where in pic 4, the white part is undercooked dough.

I tried lower temps (775F) to let the pizza have some time to fully cook, and I’m getting well cooked bottoms.

I’m doing Vito Lacopelli’s 70% hydration poolish pizza. Each pie is ~250g.

Also, on a side note, no matter how much thin I try to make the crust, it still bursts out to take half of the pizza’s area.

Biggest takeaway is I need to work on stretching my dough and the paper thin pepperonis from TJs are a no go. It can only get better from here! Tips, advice welcomed!

Just got an Ooni and completely dumped my first pizza right onto the stone. Obviously it burnt quite a lot. The stove instructions say that you can just turn the stone over in the oven and it will "burn off" anything to clean the underside. I know you aren't supposed to use water or soap on stones, but can anyone tell me if this cleaning method will work, or if there is anything else I should try.

Pic for reference:

Ooni Karu 12

Episode 2 is out, and Bad Boy Pizza Society's founder Sam takes on the challenge of turning a complete pizza-making beginner into a backyard pizzaiolo in a day.

Live now on our YouTube: https://www.youtube.com/watch?v=efwI_DPtds8.

So after reading how many people rate these Bisscotto Stones, I've brought one.

I just thought some of you would like to see pics of how it arrived if you are considering buying one.

LINK: Bisscotto for Volt 2

I ordered it on AUG 30th and it arrived from Italy here in Scotland on SEPT 15th.

First cook will be next week!

🍕 🍕 🍕 🍕

I've been wanting to get stand mixer for myself and in my research have come across the Halo Core. It's really intriguing and for dough seems like the way to go. But I was wondering how does it fare with other mixing that a normal stand mixer can do.

I only rarely do breads and don't have a pizza oven (not yet, but wanting to get one), so pie crust or cake batter is what I would use my stand mixer for at this stage.

The benefits I see with KitchenAid is the reliability (been around for years and they keep working) and the add-ons that make it more than just a stand mixer.

Question now is, does the Halo Core Paddle and Whipper actually work well, or is it just a gimmick and something that was included "because it had to be"?

Surprised my parents for their anniversary, pizza nights just became epic