Pizza!

[Lukemc]

Pizza!

No pellets for me. I use red gum kindling and charcoal

Same for me. Red gum off cuts from splitting wood for the fire at home for extra heat and charcoal for a baseline temp.

To be honest the gas is that effective it’s been a while since I used wood and charcoal. You don’t get the “lick of smoke taste” but the dark spotting on the crust almost compensates for it.

[Caffeinator]

Awesome! So when you're not using the gas burner do you use the pellets? Same for you Caffeinator?

No pellets for me. I use red gum kindling and charcoal

[CoffeeHack]

I’ve had an UUNI Pro now ooni for at least 12 months. Love it. Haven’t ordered pizza since we got it. We have added the gas burner for quick cooks too and it’s amazing.

Awesome! So when you're not using the gas burner do you use the pellets? Same for you Caffeinator?

[Barry O'Speedwagon]

I’ve had an UUNI Pro now ooni for at least 12 months. Love it. Haven’t ordered pizza since we got it.

I'd hope not Otherwise the payback period is going to stretch to the next century.

[Sullo]

so glad I ate dinner prior to reading this thread!

Steve "I like pineapple on pizza's "Sullo's

[Caffeinator]

I’ve had an UUNI Pro now ooni for at least 12 months. Love it. Haven’t ordered pizza since we got it. We have added the gas burner for quick cooks too and it’s amazing.

Was going to ask you that Lukemc. I'm thinking about the buying the gas for mine as well for those times when I can't be arsed.. Good to hear it gets your thumbs up.

[Lukemc]

Pizza!

I’ve had an UUNI Pro now ooni for at least 12 months. Love it. Haven’t ordered pizza since we got it. We have added the gas burner for quick cooks too and it’s amazing.

[CoffeeHack]

I've been keeping an eye on the Ooni ever since I was introduced to one by a pop-up street market vendor (back when they were called Uuni). A long-held pipe dream of mine is to have a wood-fired pizza oven in the backyard, however these contraptions appear to be a lot more practical!

[noonar]

Have also used a Weber Kettle and charcoal with a Pizza stone - which gets reaaallly hot, get the pizza done for lunchbrunch first, then put the roast (or whatever) in for later in the day. :-)

[robusto]

Love making our own from the base up, almost every Sunday. Far superior to bought ones.
A very very hot oven is a must. In and out in a flash cook.

The kitchen oven is too cold, and the rotating stone electric pizza oven we bought is even colder taking about 12-15 minutues.

But the gas barbecue with hood does a good job in about 4 minutes.

[Yelta]

I cheat a little and let my breadmaker prepare the dough. Works a treat though, particularly with 00 flour. I just go for gorgonzola, a small amount of onion, a few slices of and throw some basil on it at the end. Then top with homemade chili oil.

I use my breadmaker to roast coffee in.

[Barry O'Speedwagon]

I cheat a little and let my breadmaker prepare the dough. Works a treat though, particularly with 00 flour. I just go for gorgonzola, a small amount of onion, a few slices of and throw some basil on it at the end. Then top with homemade chili oil.

[Jaya]

Recently got a Roccbox, a small outdoor pizza oven that gets to 500 odd degrees and cooks a pizza in 60-90 seconds.

It's a steep learning curve but starting to get some great results!

[Rocky]

I prefer the supermarket pizza bases as we don't like a lot of dough, they crisp better and seem to agree with my stomach whereas the homemade dough always bloated me. Also they save me about a half hour of work.

Here is a typical effort.

[noonar]

Not a Pizza, but similar constituent parts?, bread, tomato sauce, cheese, protien :-). Had to share this pic anyway, had it on Saturday... very good eating at a local smokehouse. I make homemade pizzas in a Weber BabyQ - minimal ingredients too, base, tomatoe sauce, mozza just chucked on in chunks, big anchove or similar, parma or serano or similar and black olives. Reminds me of Southern Italy always.