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Good bye and good riddance Ooni pizza oven

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On 7/30/2021 at 11:18 AM, bob_G said:

Pepperoni began to cook, oil from that caught the top of the pizza on fire inside the oven.  I tried to rescue it using the pizza peel, only to push it further back in the oven, causing the fire to intensify.

Last resort, reached into a 750* oven with my hand, and pulled it halfway out, burning my fingers.  Was finally able to extricate the pizza. Still on fire, and I accidentally caught my beard on fire.  Pizza stone was now on fire from the grease and cheese. 

Are we going to get to see this on Ridiculousness ??

I just wanta play everyday despite small nagging injuries --

and go home to a woman who appreciates how full of crap I truly am. ~ Crash Davis

 

Social Distancing since 1962

 

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38 mins ago, Mojoe said:

I have a few friends that have the Ooni and all seem to really like it. Sorry to hear about your mishap Bob. I had considered buying one after having similar results to yours using our Komodo grill for pizza. But just as Speacialist said, the learning curve is huge. After a few more tries I found some success. A huge difference maker for me was I had not been using nearly enough Semolina on the stone and the dough kept sticking and burning. It’s still a bit of a work in progress but the results are way better than before.

For my liking, the learning curve was too much.   For us, it was all about the dough.  We could not make a consistently good dough.  About every third pizza was edible. The rest tasted like white bread.

I'm 68 years old, with managed type 2 diabetes, so I shouldn't be eating that much pizza to begin with. So it supposed to be a treat, and every time I make it I want to enjoy it.   When I go to a nice pizza place and buy one, they're all good. $20, not burned hands or beard.   I don't have to make dough three days in advance.

The Sultan of Sluggo

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1 min ago, bob_G said:

For my liking, the learning curve was too much.   For us, it was all about the dough.  We could not make a consistently good dough.  About every third pizza was edible. The rest tasted like white bread.

I'm 68 years old, with managed type 2 diabetes, so I shouldn't be eating that much pizza to begin with. So it supposed to be a treat, and every time I make it I want to enjoy it.   When I go to a nice pizza place and buy one, they're all good. $20, not burned hands or beard.   I don't have to make dough three days in advance.

I could not agree more. My son is a very good cook and I’ll usually wait until he’s over to make pizza. It makes it a whole lot easier on me. When I make it we usually just get a dough ball from our local pizzeria, my son prefers to make it from scratch which is way over my pay grade. Like you said if you can only eat it once in a while you may as well treat yourself to the best. Stay healthy and Happy Holidays!

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There’s a pizza place on the n j / n y border who makes thin sour dough crust which takes 4 days to make and some sort of home made goat cheese that is awesome … don’t know how to even begin to make pizza ..so I get the sour dough  pizza ,half bacon, Brussels sprout white pizza and half pepperoni …pricey but good pizza …lol lol lol rd1

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3 hours ago, Surf bomber said:

There’s a pizza place on the n j / n y border who makes thin sour dough crust which takes 4 days to make and some sort of home made goat cheese that is awesome … don’t know how to even begin to make pizza ..so I get the sour dough  pizza ,half bacon, Brussels sprout white pizza and half pepperoni …pricey but good pizza …lol lol lol rd1

Is that Kinchly’s?

 

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  • 2 weeks later...
On 11/26/2021 at 6:38 PM, specialist said:

I love my Koda 16, big learning curve , but you can do it

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Can you or anyone explain the learning curve with the Ooni? Is it "just" timing and spinning? Or you talking about the right dough? If the latter, my challenge would be making it gluten-free.

 

 

 

 

Edited by flyangler

“No nation in history has survived once its borders were destroyed, once its citizenship was rendered no different from mere residence, and once its neighbors with impunity undermined its sovereignty.”

- Victor Davis Hanson 

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  • 2 months later...
On 1/3/2022 at 5:22 PM, flyangler said:

Can you or anyone explain the learning curve with the Ooni? Is it "just" timing and spinning? Or you talking about the right dough? If the latter, my challenge would be making it gluten-free.

 

 

 

 

Gluten free pizza dough I have had problems with.  The way I handle it it the Onni cast iron and cauliflower crust.  Caputo makes gf flour, and I have made dough from it, but need more practice.  The l3arning curve with the oven is definitely spinning gthe pie and how to cook it.

I get the thing blazing hot , over 900 other IR thermometer,then shut it off and launch the pie.  I let it cook for about 30-40 seconds before firing it up again.  I am looking for the bottom to cook and get ahead of the rest of the pizza.  There is way to get the flame lower by turning to low, then pushing in on the know like you are turning it off, a d then turn it toward the off position slowly while watching the flame.   I found that trick on the ooni groups. I use that low setting for the rest of the cook

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