A generous person gifted me their Ooni 16”. The stone is inside the house for a minute. I’ve cooked 100 pizzas in my home oven with neapolitan dough but this will be my first time this weekend cooking in an Ooni. Do you have any advice or things to watch out for?
by ishook
1 Comment
I cooked oven for years and first ones on Ooni were way over topped. Oven cooks so low that my pizzas just naturally evolved thicker. Not necessarily dough but all the sauce and toppings. The Ooni cooks fast (I prefer getting mine up to temp on high and before putting pies in cutting it to medium, she cooks fast, did I mention that!). The first pie I made was charred exterior and raw interior.
Pay attention to the pie and don’t hesitate to turn it frequently. Have fun! I love mine and use it weekly.