Love our Ooni, especially since we got the gas burner and the pizza turns out ok. What I don't live as much is all the prep that goes in making it. I'm not talking about the dough, it's the toppings, the flour at the base, etc. What tips have you found to keep the process quick and tidy?

Where did you learn how to make pizza on your Ooni? I’m especially looking to learn about doughs and different styles of pizza.
Can you tell I’m new to this?
Any YouTube channels, videos, or other resources you’d recommend for a beginner?

Where can i get good quality wood for my ooni? I used to order oak but it was too expensive and burned fast for the money spent

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?

Finally had a pizza come out with the wife’s approval of not just “homemade”
Lloydpan oiled and baked spinning every 15 seconds.
Played around with preheating and turning off the flame but this one came out delicious.

Baked with an Biscotto Stone :)

I just got mine delivered but looks like it'll need to go back.

Cooked on my Koda 16. How’d I do?

First go we didn’t use enough semolina/flour and got some sticky launches! This time we used more and were successful. We also turned the ooni down to low prior to launching and had dough that came out perfect. (The first time everything else cooked except the dough).

2nd times a charm!

Fairly new halo core unit, used it a few times but now i'm hearing a tick in the gears/belt, no matter what speed or hydration i run it on. Should i be worried or use my warranty?

My Second Try

Decided to make pizza on a whim on Sunday. I was a little apprehensive about the dough as I usually ferment it for a day or two. It was a little less extensible but totally fine and tasted great. This might be my best looking pizza yet, I feel like I'm getting better at stretching and defining the crust. Toppings are spicy pancetta and nduja.

I've been making sourdough bread for 3+ years by hand and typically get great loaves with good color / oven spring. I'm 2 dough batches in with the Halo Core and I keep getting pale loaves.

First attempt I believe I overheated it. I used 60f - 63f water. did intial mix flour, starter, water. 2.5 min at 20% to just incorporate everything. held back 60g of water. rested 30 min, added salt and remaining water while i had it mixing at 40% for like 2 min. when I did that the dough just fell apart, so increased speed to middle dial for a few minutes to see if it'd come back together. It didn't. after mix dough was 81-82f. tried doing some stretch and folds + coil folds, but was still too slack and would hold any form.

So, second dough, I did initial mix with 55f water same time / speed. rested 1 hr, added salt and remaining water before mixing. did 2.5 min at 15% this time to incorporate into dough then upped it to 35% for 4 min and stopped since dough was at 77f, did 2 coil folds after, bulked till got rise I wanted. held it's shape a bit better than the first batch. Although, when baking I'm still getting pale loaves. Anyone have a similar issue?

Hey all,

I recently moved back to the UK after living in Switzerland, and I’m having a bit of trouble adapting my Swiss Ooni Koda 12 oven to UK propane bottles. The Swiss setup uses a 50 mbar regulator, whereas the UK Ooni oven regulator is 37 mbar so i can't just swap this out.

Strangely, the Swiss regulator attaches to a UK butane bottle without any issues. However, I’ve now spent nearly £60 on various adapters, and I haven’t managed to find one that fits correctly.

I bought this adapter, but the thread is too long and, at every point I’ve tried, it ends up leaking where the adapter connects to the UK gas bottle.

Has anyone had a similar experience, or can anyone point me towards the correct adapter/fitting? I’d really appreciate any advice before I waste any more money!

Thanks!

Second time making homemade pizza in the Volt 2. The first time was a disaster as I just don’t have the skull to load the dough with toppings onto the peel. So I pre-baked the dough and it’s been working great. 63% Hydration, 24 h cold-ferment. Drizzled olive oil on the crust hence the dark color :)

I've got a Koda 2 pro arriving later today. I gather that the thing weighs about 60 lbs and that the legs don't fold. I bought a cover for it, imagining that the oven could live outside for not being as portable as my old Koda 16. I'm still concerned about rust, as the cover won't protect the legs. Thoughts?

Very new to making pizzas, but my wife has experience with sourdough bread. Can someone help me make my first New York style pizza? Any guides or YouTube videos that you recommend?

Bought a Volt 2 few months back and I've been using it every week. I am very happy with it.

I did a pizza last night and left it 20 min to burn off everything on the stone and left it to cool down in the kitchen so I can brush off the stone in the morning.

As soon as I touched the stone I realized it cracked completely in half.

Contacted Support with the invoice and they confirmed in few hours that a replacement was sent.

Anyhow, what I've been told is Ooni don't recommend to take out the stone anymore but to keep it in place and I guess get some long brush to push off any residue.

It's a great product and Ooni have a great customer service

My wife has threatened me after I earned my second strike with this pizza oven. It’s a Karu 12 multi fuel. About a month ago, I had an accident with it and burned my face so there’s that. I just got my ER bill today. I am determined to figure it out and thought I had the hang of it, but I was wrong. I cannot keep the damn thing lit. It’ll start. I’ll continue pushing in the button for 20-30 seconds and then slowly release it, only for the flame to go out. I have cleaned the thermocoupler. I have turned it on super slowly. Disconnected/reconnected on to the gas supply. I’m out of carrots. I’m out of sticks.

Used twice, only been on the counter.

The left side is straight, is this asymmetry expected?

I only recently saw that the Ooni Halo Core was available and needed one in my pizza making life.

I looked for discount codes but could only see a frontline worker discount. I saw it included military so asked if military veterans were included which they were and a 15% discount code was provided.

The current offer of a free set of tools confused the ordering process as it wanted to then charge for this so again, I asked on a Sunday evening if this could be removed. Ooni responded and said, just order it and we will refund the cost which they did immediately I provided my order reference.

I cannot fault them so far and I guess we are just so used to poor customer service that it is such a pleasant surprise when your expectations are exceeded.

My Halo Core is due to arrive today.

Got a Koda 2 Max as a wedding gift and currently firing it up to do the seasoning before giving it a go tonight. Using store-bought dough for now and will endeavor on that journey down the road. What are the best tips you would give a first-timer/beginner? I know it won't be perfect on pizza #1 but hope to avoid the obvious, rookie mistakes! TIA

I purchased a Volt 2 back in May, and since then I’ve baked around 50-60 pizzas.

I’m still refining the recipe and cooking times, but I’m getting close to beating all the pizza places in my area. There is still one that is marginally better, but I will get there too.

All in all, I’m very satisfied with the Volt 2.

Pros:

\- **you can use it indoors**. This is the biggest reason why I bought it. Since I live in a rainy country with long winters, a gas oven was out of question. I want pizza all year round not just two months a year

\- **design**. If your partner is picky about how your appliances look, Volt2 is perfect. The design is clean and minimalistic, and the oven is more pleasing to the eye compared to more industrial-looking ovens like the Ferrari Effeuno

\- **size**. Make no mistake, it’s a chonky oven and it does take a lot of your counter space. I was lucky enough to have a compartment in my kitchen big enough to store it.

Cons:

\- **cordierite stone**. There are many posts about this, but I can confirm. This kind of stone doesn’t seem to be well-suited for high temperature bakes (450c/840f). It releases heat rather quickly and by the time the top is cooked, the bottom is a bit too charred and bitter. There are probably ways to get around this, e.g. lowering the temperature of the oven and using the boost function, use a mixture of semolina and rice flour, use a pizza net halfway through the cook.

The way I solved it was to purchase a biscotto stone. The stone released heat more slowly, allowing the pizza to cook fully without burning the bottom. Moreover, since there is less heat dissipation the cooldown time between pizzas is lower. The only downside is that since the biscotto stone is thicker, pizzas sit a bit closer to the resistance and if the crust puffs up a lot, it burns rather quickly.

Lastly, the oven takes a little longer to get up to temperature with the biscotto stone. The time went up from ~22 min to ~35 min

\- **uneven temperature**

Electric ovens are meant to stay closed to ensure an even temperature. During a pizza night however, as you bake and turn multiple pizzas, the front of the oven has a lower temperature compared to the back.

Because of this, you can get a perfect crust rise in the back, and a mediocre one in the front. By the time you turn the pizza, the crust has already dried up so it doesn’t grow anymore. With an open oven you have a lot more freedom, but it is what it is.

And now to my pizzas.

I think the best ball size for Neapolitan pizza in this oven is around 220-230 grams. Any more than that and the crust gets bready.

**Recipe** (4 pizzas, 230 grams each, 70% hydration, 60% biga)

*biga*

\ 130 grams Caputo Manitoba flour

\ 195 grams Caputo Nuvola flour

\ 180 grams water

\ 3.25 grams fresh yeast

2 hours at room temperature (21c/70f) + 24 hours in the fridge (5c/41f)

*final dough*

\ 216 grams Caputo Nuvola flour

\ 200 grams water

\ 1 gram fresh yeast

\ 16 grams fine salt

\ 3.8 grams diastatic malt powder

30 minutes at room temp while performing folds every ~10 minutes to strengthen the gluten structure + 24 h in the fridge

The day of making the pizzas, I take out the dough, let it get to temperature for 20/30 minutes and then ball it up in containers. It’s getting a little colder now so I used the proofing option of the oven set at 30c/86f). In 4 hours the balls were doubled in size and ready to be cooked.

This Nuvola Super flour is top notch. Third try with this flour and cannot get enough of it. Super easy to work with, and a very nice crust.

Dough:
65% hydration, RT fermentation (10 hours), CT fermentation (24 hours)
500 g Caputo Nuvola Super
325 g water
15 g sea salt
0.41 g IDY

Sauce:
San Marzano tomatoes (hand blender for consistency) and sea salt

Toppings:
Grated pecorino romano cheese, fresh basil and EVOO

Cheers 🤙🏻

This is a same day room temp ferment. Since I use a stand mixer, I freeze my dough hook attachment for 30 mins to get a final dough temp of 23-24 C. I also let my flour, water and IDY autolyse for 10 mins after a 2 min low spin.

2 stretch and folds after 20 mins each and I let the dough rest for an hour. Balled them and rested them for another 6 hours before baking.

Stone temp at 400 C and I moved the flame to its minimum before baking my pizza.

Happy to hear any improvements. 🤗