Pizza

Are there forum-recommended pizza peels (metal and wood ones)? The Ooni ones seem $$$

Glad I'm eating pizza, as all your photos are making me happy of my dining choice

I use a Lidl metal one for removing and it's just fine
I got an ooni wood one for loading

What's with all you guys that bought an Ooni pizza oven (or one like it) in the last couple of years?

Any long term reviews?

Only experience has been of the Aldi/Lidl steel ones. I found them good but requires a technique.

But mine is experience of one

.

2 Attachments

OK I won't over think it and just grab some cheapo ones.

I got an Ooni Karu 16 yesterday, v.excited to fire it up this weekend!

Congrats, careful pizza can be addictive, both making and eating.

Also i think the more you use the peels the better they become as you get use to them. But that could all be in mt head.

That's like telling somebody with a bag of cocaine in front of him "careful, cocaine can be addictive" 🙂

.https://twitter.com/i/status/1650844104022999040

I am looking forward to trying to eat as many meals outside as possible this summer. As I've gone for the big version, it means I can make other things in there too, not just pizza.

I'm just talking about me, I try to make the perfect dough, then the perfect shape....

Get so much satisfaction from feeding people a well made pizza.

Have a great summer.

Have had a pizza oven cooked Cauliflower steak that was tasty.

That's on my list along with whole-baked cauliflower, aubergine parmigiana, and lasagne. I better ride my bike :D

My biggest tip would be don't expect perfect and treat it like a journey.
I've made many shit pizzas and still do.

+1 for the cheapo ones

Definitely good to have 2-3 also, makes it much easier when you're able to prep a pizza on one while having another for when the currently cooking pizza is done. As well as maybe a backup for if one of them gets a bit too wet with oil or water from ingredients that you can quickly dry off but you can still be prepping another pizza while that's going on.

Congrats on the oven! We've got a basic Koda and it's awesome. Very happy that the weather is getting into 'pizzas in the garden' territory again!

My biggest tip would be to consider the water content of your ingredients. Having a soggy pizza due to the amount of water let loose by a heap of mushrooms cooking is less than ideal.

Generally I'm the one cooking the pizzas so end up with a whole pile of leftover ingredients, as my pizza will be the last one cooked. First few times I went a bit over the top with how much I put on just to use them up. Wet pizza ensued. Not something I see mentioned a whole lot either!

I think like someone else has said just treat it as learning and fun and try not get to stressed when you burst it on the stone or that. I dont make anything for a few months and the first couple im like they were shit(they are) but im annoyed at myself.

If i use mushrooms i always cook before.

What's your preferred method? Do you cook them in the oven itself or fry them?

I have the older ooni 3 with the gas adapter. Think the burner needs a bit of a service or just a clean tbh.
Categorically wouldn’t bother with anything but gas if I was buying new. Wouldn’t mind a larger one too tbh.

wouldn’t bother with anything but gas

because it's the most convenient?

Thanks all for the tips, I'm ready for fucking it up for while. 😂

Sure you will have many people off here to be tasters.

Pizza ride ;)

The advice, more to me than you, doesn't have to be perfect shape or uniform depth.

Oh love an aubergine Parm

Convenient, most consistent, quickest. Genuinely can’t see any advantage to using wood. Will also burn cleaner/be less polluting.