I really need to get stuck into the 50-60 things that need to be done before I get to the point where I can think about building a pizza oven out back.
Greetings from the subtropics David. I have been eyeballing the Ooni ovens for a while. Which one do you have? Any pros and cons would be helpful. I currently use three methods for pizza, the oven with a stone, the oven with a cast iron pan for deep dish style and a Weber Performer charcoal grill. Caramelized onions and mushrooms pictured.
Thanks for insight. I would be using wood or charcoal. Maybe Santa will bring me one. Concentrating on moving from South Florida to Central Florida in the next several months.
Mike, First of his Name
in reply to David de Groot π • • •David de Groot π
in reply to Mike, First of his Name • • •Mike, First of his Name
in reply to David de Groot π • • •David de Groot π
in reply to Mike, First of his Name • • •I love my big pizza oven that I built, but 3-4hrs heating time means planning. The Ooni is hot in 20mins.
Bob
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in reply to Bob • • •https://botanex.com.au/collections/ooni-pizza-ovens/products/ooni-karu-portable-wood-and-charcoal-fired-outdoor-pizza-oven-gas-starter-bundle
Gas is super quick and easy, but wood gives the most traditional flavour, and takes a little more skill for temperature regulation.
I find the 12 big enough for me, since I have a large brick oven in the backyard if I need bigger.
OONI Karu 12 Portable Wood and Charcoal Fired Outdoor Pizza Oven Gas Starter Bundle
BotanexBob
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in reply to Bob • • •