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 [SEC=OFFICIAL]
in reply to David de Groot π • • •David de Groot π
in reply to Mike [SEC=OFFICIAL] • • •Mike [SEC=OFFICIAL]
in reply to David de Groot π • • •David de Groot π
in reply to Mike [SEC=OFFICIAL] • • •I love my big pizza oven that I built, but 3-4hrs heating time means planning. The Ooni is hot in 20mins.
Bob
in reply to David de Groot π • • •David de Groot π
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 • • •