Hi! Here are my Ooni Pro Pizza Oven tips from my experiences of learning to cook pizza from scratch on this pizza channel. If you've any comments or suggestions then please let me know below! 😀👍🔥
Hi. I didn’t realise I needed a pizza oven until I found your channel and I’m hooked! I’ve watched loads of your vids recently and am planning my first oven purchase. I am eyeing up the new ooni karu but wondered, if someone took away all of your ovens and you could only buy one again, what would you buy?
Hi! thanks so much! That’s a question..hmm...I’d want an oven that takes big logs like the pro and delivita but also has a gas burner like the Ardore, Roccbox and Koda. So combine those and that’s the one I’d have!
Your tips are great! I just purchased an Ooni Pro in 2024 with the propane, and pellet adapters. Propane adapter is hard to find but found one on ebay. I purchased this older Pro model because of the fuel options, ratings, look and price now it is no longer manufactured.
Tip #3 is just brilliant. If the stone gets too hot, you will either burn your crust if you don't catch it in time, or if you do, you have to "roof" the pizza, which is to use your peel to hold the pizza off the stone, closer to the roof. Having the right temp stone is much better. Especially with wood, its hard to sit and wait for the temps to lower so you can proceed. The cast iron pan trick will come in very handy. Thanks for sharing.
Thank you for all your tips and cooks you put up. I purchased my Ooni Pro this past Christmas. You have helped my learning curve tremendously. I would like to share a tip I found as well. I save all my saw dust from cutting my wood into manageable pieces. When my fire drops while cooking I grab a handful of dust and throw it on the coals.... Instant heat.
Hi me too i ordered an ooni pro pizza oven together with the sizzler pan, the cast iron pan and the book from. Ooni cooking on fire. Well it will probably arrive in 8-10 weeks but im already so excited. Cant wait to use the pizza oven... Haha
Whenever adding wood/log, preheat it in the front of the oven before adding it to the fuel section. Adding a cold log will knock the energy out of the fire. In Naples they do this whenever adding a new log. They preheat it on the other side of the oven. I find a preheated log bursts into flames right away.
Thanks for sharing this. Love such summaries. Learn the most from them. Question:suggestion: Could you put the times of each tip into the description? Thanks 🙏
Useful tips, thx! Especially the turning of the stones to keep clean and the use of the pan to reduce excessive heat. BTW the 'latch' you refer to is a chimney damper and can be a useful control to regulate the burn.
So glad to have found your channel. Thank you for all your tips. I purchased the Pro with the large table and some of the Ooni goodies. Your videos have been great guiding me which to buy and how to use it. Keep it up 😃👍
Thanks for the videos and reviews! I really enjoy your channel :) I am between a Koda or a Pro but am leaning towards pro due to the more versatility it has. Your videos have been tremendous in helping me make the correct decision. Also you are lovely, thanks!
Great, tips, thanks. I have a Ooni Pro which I use just with charcoal and wood, I've never bothered to get the gas burner. Like you I find the charcoal a bit cooler so I imagine better for bread, but not tried baking bread with it yet. I was just looking around for some tips cos just about to try foccacia in mine for the first time. Another couple of tips I have: I cut a piece of heavy stainless weldmesh (2.5mm wire and 16mm "hole", cut 300mm x 150mm) to put between the firebox and the stones. For any Americans that can't be arsed to learn (or Google) metric, that is AISI 304 grade weldmesh, 3/32" wire, 5/8" "hole", cut to 12" x 6". It holds perfectly upright between the stones and the little upright tabs that locate the stones. This stops bits of wood and charcoal from rolling in onto the stones and doesnt seem to take any heat away from the oven. Also, I bought a natural bristle hand brush (B&Q do them) and extended the handle. I can use this to give the stones a quick swipe to get rid of any ash, or more commonly, burning semolina if I've gone a bit OTT with it....
Nice summary of tips!! Had my Uuni (Ooni) Pro since they were introduced and still learned something today. Do you ever adjust the interior vent positions for any type of cooks?
Hi - thanks - I think that the Pro is now due an upgrade - I'm not sure that they will but I think they need to update it to reflect the rest of the range now, however saying that - this oven is super and I love it!
@Got2EatPizza yes I do agree it does look old compared to the sleek new looking models not sure if I should wait and see if they update it , does the gas burner attachment work as well as the Gas in the ooni koda 16 ?
I don't have the Ooni Pro gas burner but I do have the Ooni gas burner which fits it and also works in the Karu so I'm going to see how that works in it and do a vid.
Thank you so much for your wonderful videos and explanations! We are looking at the Ooni Pro, and are curious about the measurements of your table. It looks like the perfect size. Thanks!
Hi, thanks for the great videos. I have used my new Ooni Pro 3 times now and have not been able to get the oven temp above 750 degree Fahrenheit (and when it does get to 700+ it usually quickly goes back down to around 600-650 degrees). I use charcoal and seasoned wood and more logs don’t seem to help. Would you mind sharing what you find is the best way to reach and keep a high temperature? .
Hi! Thanks so much! Can you check that the 2 chimney vents are in the right place. The hook on the side should face up/down. And the inner vent at the top of the door opening at front needs to be fully open. Always store your stones inside so they don’t get damp. You should be getting really high temps in the Pro - over 600c.
Next time you use the Ardore..I would love for you to compare the side flame vs. the flame in the back as it comes in all models (ooni and roccbox)...to me the extra visibility from a side flame can result in less burns and better cooks... Let me know if you experience that.
Hi, are you planning on getting the new Ooni Karu soon? I would like to see a review of it and a comparison with Roccbox and the other Ooni pizza ovens.
Thanks for your nice videos! I've bought an ooni pro and if my stone temperature is over 350 the bottom of my pizza burns, before its done. I think my ingredients are too cold, is everything in room temperature in your videos? Another explanation might be, that I turn my pizza less often. Additionally: I've never seen my favourite topping in your videos. It's sliced mushrooms and prosciutto cotto. Maybe you can give it a try the next time you are searching for a new pizza topping.
Thanks for your fast reply, I’m using the PizzApp with Tipo 00 from the Vesuv. Today I’ve used room temp ingredients with early and frequent turning and my pizzen were done earlier but not burnt. I’m not sure what did the trick, but I guess the turning.
That’s good news...are you using soft grain flour? Tipo 00 means it’s finely milled but not whether it’s soft grain pizza flour - this is important for your stretch and cook. I unfortunately spent the first 6 months of pizza cooking using a “00 tipo pasta/pizza flour” which had little,gluten - about 9% without realising. Tipo 00 Caputo - the type I’d recommend - has about 12.5% gluten.
Got2EatPizza thanks for this tips, but I’m using half caputo Rosso and half molino vigevano farina vesuvio with 13.6% protein, so I guess at least this is not the cause for my problem. I guess it’s a lack of technique, which is hard to desribe, because it’s a kind of implicit knowlegde. But this is the reason, why your videos, especially the real time videos, are so valuable! Another thing I’ve learned from them is not to try to make the pizza too thin in the middle, now they are thin but not ruptured.
Thanks for the tips. Tip #6 regarding keeping the door on while heating the oven - is this only when using wood? I am using the gas burner - do you also use this method when cooking pizza with gas? Enjoy your channel.
I just discovered this channel and maybe you mentioned this already, but as someone who loves pizza and was thinking about getting one of these, which ones would you recommend? The wood or gas version? I was thinking of using the wood version simply because it'd be easier and less expensive to use in the long run (that, and I heard wood leaves a nice flavor), but what would you say?
With the Pro I never got the gas burner because I’ve got other gas ovens. I only use it for wood and it’s really great for that. The pro has been out in this design for a while and I’m hoping that Ooni will give it an upgrade to match the Karu - with the handles etc. But as it stands it’s great for wood and you have the option to use it for gas too and dual fuelled ovens are my favourite as you have that choice should you need an instant flame.
Thanks for the videos! Do u have any idea how long your logs are? I'm buying a pro and I'm looking for wood on amazon. But I don't know if the logs I found would fit the pro. Tks in advance.
I kinda got the answer to my question from the ooni website. See below: You can use any charcoal that is suitable for cooking, as well as pieces of dry hardwood (up to 25cm (10") long and 4cm (1.5") in diameter) in this burner.
Hi again! Well after huge delivery issues where I have been told my Ooni Pro was on the Ever Given in the Suez canal, strangely it turned up yesterday! However, I am having issues with the pro burner. With both vents shut and back hatch on as advised, the flame keeps going out, especially when on full flame. A little internet search seems to show other people experiencing the same. Do you?? The workaround seems to be to leave the back hatch 'ajar' slightly to let a little more oxygen in. Does not seem ideal though and wondered if I might be doing something else wrong? I have put a ticket into Ooni but they are saying 3 days to reply and I want to cook ASAP! Thanks in advance.
@@Got2EatPizza The instruction books all clearly state the roof and chimney vents should be closed, but no door on the front (the 'open' pizza door is fine, but not he full door with thermometer)
For the gas - ahh! Your gas flame shouldn’t be going out if you have the door off- spray washing up liquid on your connections to check for bubble leaks.
@@Got2EatPizza Seems to be on the higher flame setting, as if not enough oxygen for the flame to burn (it does burn fiercely!). I am going to try tonight with the rear hatch slightly off centre allowing air to be drawn in. That seems to be the consensus of others online. I can also turn the flame down a little to see if that helps.
The Pro gas burner is nearly exactly the same as the Ooni 3 gas burner and I’ve put the 3 burner into the pro ( it fits!) 😀 on full and it works super - with the hatch on, door open at front, just like in the Karu - so, I’m scratching my head to figure out what is happening here!
Hi - yep - you will definitely need to add wood logs to achieve the flame for the cook. With just lumpwood it’ll heat up the oven and just give a glow at the back - great for bread!
@@Got2EatPizza Thanks for the fast answer. My brother was like „with all of the wood, the pizza would taste smoked.“ He didn’t believe me that you've to add some wood logs.
Hi. Just wanted to say that your vids are fantastic. I've been deliberating what pizza oven to go for and after watching many of your reviews and tips I've just pre-ordered the Ooni Pro mainly due to is size and versatility. Ooni have a welcome code to save 5% if you subscribe. Website states dispatching mid june (fingers crossed)!! Can't wait to cook copius wood fired stone baked pizzas amongst other things out in the garden this summer. Hope you are keeping well during this lockdown. Thanks again
Hi! Thanks so much!! And that’s a wicked oven you’ve just bought for wood-cooked pizza! I’m good thanks and hope you are doing well in this situation too!
Hi! This is the Ooni Pro and I would recommend using logs/lumpwood charcoal with this oven. I’ve also got the Ooni Karu, Koda 12 and Koda 16 plus the older Ooni 3. I’m really not a fan of pellets and only use gas, real wood logs/kindling and lumpwood charcoal to cook pizza.
Ok - I put a chimney topper on there from amazon. It stopped the rain coming down the chimney and let me cook pizza under a cover - it stopped the heat from burning the tarpaulin! 👍🍕
Hi! Thanks so much! I use birch - as long as it’s kiln dried wood that suitable for wood-fried ovens - no paint or chemicals on it. I lay about £3 for a big bag of logs that lasts me for about 20-30 cooks. 👍
I just use hardwood sticks for wood. I cut my own firewood for heating the house (any hardwood really) and any odd branches (around 1" dia or so) I just cut about 8" and season them with my firewood. These are perfect for laying in the Ooni Pro. I now have about 6 boxes stacked up in my BBQ/Pizza area and they will probably do me about 3 years at least!
Hi! Not yet but I’ve made a few cooks with it here... and added some tips on the process. ruclips.net/p/PLAJrK6Iol_EskBG92-jnZYAF0VB036hbS. if that helps.
When your fire goes out to the back of your oven, you stop using the gas front and use the damn door! The door is all about the draft!!! And the draft will take the flames where they belong, in the oven! The draft is created by the chimney, if!the front is closed. That will pull the air from the back, take the flame nicely along the top of the oven and heat it perfectly. If you want to regulate the heat you use the flap in the chimney.
@@Got2EatPizza F temps = Fahrenheit. Most in the USA only know Fahrenheit . Thank you so much for looking into it. All the USA viewers will appreciate it.
@@azzeasy Yes. Your welcome for the electric, Internet, air conditioner, computer and RUclips website I see you are using. As well as pretty much every advancement during the last 100 years. What backwards shithole communist country are you from?
@@martylynchian8628 It would be funny if you were making a joke. Maybe you should leave that great country from time to time to learn something about the rest of the world.
Hi! Here are my Ooni Pro Pizza Oven tips from my experiences of learning to cook pizza from scratch on this pizza channel. If you've any comments or suggestions then please let me know below! 😀👍🔥
Hi. I didn’t realise I needed a pizza oven until I found your channel and I’m hooked! I’ve watched loads of your vids recently and am planning my first oven purchase. I am eyeing up the new ooni karu but wondered, if someone took away all of your ovens and you could only buy one again, what would you buy?
Hi! thanks so much! That’s a question..hmm...I’d want an oven that takes big logs like the pro and delivita but also has a gas burner like the Ardore, Roccbox and Koda. So combine those and that’s the one I’d have!
Thanks, great tips. Who doesn't appreciate tips from someone that will fire up in the rain or snow?
Can you get replacement oven stones and how much are they?
Use the correct door lol. the draft created helps cook the top of your pizza.
Your tips are great! I just purchased an Ooni Pro in 2024 with the propane, and pellet adapters. Propane adapter is hard to find but found one on ebay. I purchased this older Pro model because of the fuel options, ratings, look and price now it is no longer manufactured.
Thanks so much! Wow! I didn't realise they were still being sold new! Great purchase - I love my Pro although I haven't used it for a while now!
Tip #3 is just brilliant. If the stone gets too hot, you will either burn your crust if you don't catch it in time, or if you do, you have to "roof" the pizza, which is to use your peel to hold the pizza off the stone, closer to the roof. Having the right temp stone is much better. Especially with wood, its hard to sit and wait for the temps to lower so you can proceed. The cast iron pan trick will come in very handy. Thanks for sharing.
Hi! Thank you!
Thank you for all your tips and cooks you put up. I purchased my Ooni Pro this past Christmas. You have helped my learning curve tremendously. I would like to share a tip I found as well. I save all my saw dust from cutting my wood into manageable pieces. When my fire drops while cooking I grab a handful of dust and throw it on the coals.... Instant heat.
Hi Thanks for sharing!
Hi me too i ordered an ooni pro pizza oven together with the sizzler pan, the cast iron pan and the book from. Ooni cooking on fire. Well it will probably arrive in 8-10 weeks but im already so excited. Cant wait to use the pizza oven... Haha
Hi! Enjoy your Pro when you get it! It will arrive ready for the Spring weather!
Whenever adding wood/log, preheat it in the front of the oven before adding it to the fuel section. Adding a cold log will knock the energy out of the fire. In Naples they do this whenever adding a new log. They preheat it on the other side of the oven. I find a preheated log bursts into flames right away.
Hi! Thanks for this tip!
Thanks for sharing this.
Love such summaries. Learn the most from them.
Question:suggestion: Could you put the times of each tip into the description?
Thanks 🙏
Hi! Thank you..I will !
Useful tips, thx! Especially the turning of the stones to keep clean and the use of the pan to reduce excessive heat.
BTW the 'latch' you refer to is a chimney damper and can be a useful control to regulate the burn.
Hi! Thank you - chimney damper!
So glad to have found your channel. Thank you for all your tips. I purchased the Pro with the large table and some of the Ooni goodies. Your videos have been great guiding me which to buy and how to use it. Keep it up 😃👍
Hi! Thank you! That’s lovely feedback! 😊
These are great tips thanks for putting this together!
Hi! Thanks so much for watching!
Thanks for the videos and reviews! I really enjoy your channel :) I am between a Koda or a Pro but am leaning towards pro due to the more versatility it has. Your videos have been tremendous in helping me make the correct decision. Also you are lovely, thanks!
Hi! Thank you! Thanks so much for your lovely feedback! ☺️
Greetings from Colorado and thank you, tip #8 to flip and rotate tiles makes sense.
Hi to Colorado! Yes, I have to take them out to carry the oven anyhow so good time to place the cleaner ones at the back.
Great, tips, thanks. I have a Ooni Pro which I use just with charcoal and wood, I've never bothered to get the gas burner. Like you I find the charcoal a bit cooler so I imagine better for bread, but not tried baking bread with it yet. I was just looking around for some tips cos just about to try foccacia in mine for the first time. Another couple of tips I have: I cut a piece of heavy stainless weldmesh (2.5mm wire and 16mm "hole", cut 300mm x 150mm) to put between the firebox and the stones. For any Americans that can't be arsed to learn (or Google) metric, that is AISI 304 grade weldmesh, 3/32" wire, 5/8" "hole", cut to 12" x 6". It holds perfectly upright between the stones and the little upright tabs that locate the stones. This stops bits of wood and charcoal from rolling in onto the stones and doesnt seem to take any heat away from the oven. Also, I bought a natural bristle hand brush (B&Q do them) and extended the handle. I can use this to give the stones a quick swipe to get rid of any ash, or more commonly, burning semolina if I've gone a bit OTT with it....
Hi there! Thanks so much for your tips too! Very helpful! 👍
Nice summary of tips!! Had my Uuni (Ooni) Pro since they were introduced and still learned something today. Do you ever adjust the interior vent positions for any type of cooks?
Hi! Thank you! That’s good to hear! I move it for cooking bread in the Pro only, I don’t for cooking fish or veg.
Really good tips , thank you , buying a Onni pro as soon as there back in stock here in the uk , feels like Iv been waiting for ages
Hi - thanks - I think that the Pro is now due an upgrade - I'm not sure that they will but I think they need to update it to reflect the rest of the range now, however saying that - this oven is super and I love it!
@Got2EatPizza yes I do agree it does look old compared to the sleek new looking models not sure if I should wait and see if they update it , does the gas burner attachment work as well as the Gas in the ooni koda 16 ?
I don't have the Ooni Pro gas burner but I do have the Ooni gas burner which fits it and also works in the Karu so I'm going to see how that works in it and do a vid.
Thank you so much for your wonderful videos and explanations! We are looking at the Ooni Pro, and are curious about the measurements of your table. It looks like the perfect size. Thanks!
Hi! Thanks so much! 36 x 24 x 32 inches. I ordered one a bit bigger than the Ooni pro dimensions. 👍
Brilliant! Thank you for the quick response! I’m a subscriber and we always look forward to your videos ♥️
Thank you! 🙏
Hi, thanks for the great videos. I have used my new Ooni Pro 3 times now and have not been able to get the oven temp above 750 degree Fahrenheit (and when it does get to 700+ it usually quickly goes back down to around 600-650 degrees). I use charcoal and seasoned wood and more logs don’t seem to help. Would you mind sharing what you find is the best way to reach and keep a high temperature?
.
Hi! Thanks so much! Can you check that the 2 chimney vents are in the right place. The hook on the side should face up/down. And the inner vent at the top of the door opening at front needs to be fully open. Always store your stones inside so they don’t get damp. You should be getting really high temps in the Pro - over 600c.
Thanks for the quick reply! All vents are open al the way. I’m thinking maybe I need better charcoal and wood.
Yes, kiln dried is a must, no green logs. It’s lumpwood charcoal, not coal charcoal just in case.
@@Got2EatPizza so, in your video you could not get it above 700; what did you do to change that?
Wow! 3rd tip is great!! Thanks! 😊
Great to hear! Thanks!
Really helpful video! Thanks for sharing tips.
Hi! Glad it was helpful! Thanks!
Next time you use the Ardore..I would love for you to compare the side flame vs. the flame in the back as it comes in all models (ooni and roccbox)...to me the extra visibility from a side flame can result in less burns and better cooks... Let me know if you experience that.
Hi! Once the weather settles I’ll be making an Ardore vid. The side flame in the Ardore is so handy and I will feature that on the video. 👍
I was looking for a replacement for my home made stone pizza oven because the frost cracked it :(. Think I’ll just get one of these instead. 👍
Hi, are you planning on getting the new Ooni Karu soon? I would like to see a review of it and a comparison with Roccbox and the other Ooni pizza ovens.
Hi! yes..just need a month or two more to pay off my camera then I’ll get the Karu. 👍
@@Got2EatPizza you might want to also look at the just announced Koda 16
Thanks for your nice videos! I've bought an ooni pro and if my stone temperature is over 350 the bottom of my pizza burns, before its done. I think my ingredients are too cold, is everything in room temperature in your videos? Another explanation might be, that I turn my pizza less often.
Additionally: I've never seen my favourite topping in your videos. It's sliced mushrooms and prosciutto cotto. Maybe you can give it a try the next time you are searching for a new pizza topping.
Hi! What dough recipe are you using...the flour type, plus do you use sugar?
Thanks for your fast reply, I’m using the PizzApp with Tipo 00 from the Vesuv. Today I’ve used room temp ingredients with early and frequent turning and my pizzen were done earlier but not burnt. I’m not sure what did the trick, but I guess the turning.
That’s good news...are you using soft grain flour? Tipo 00 means it’s finely milled but not whether it’s soft grain pizza flour - this is important for your stretch and cook. I unfortunately spent the first 6 months of pizza cooking using a “00 tipo pasta/pizza flour” which had little,gluten - about 9% without realising. Tipo 00 Caputo - the type I’d recommend - has about 12.5% gluten.
Got2EatPizza thanks for this tips, but I’m using half caputo Rosso and half molino vigevano farina vesuvio with 13.6% protein, so I guess at least this is not the cause for my problem. I guess it’s a lack of technique, which is hard to desribe, because it’s a kind of implicit knowlegde. But this is the reason, why your videos, especially the real time videos, are so valuable! Another thing I’ve learned from them is not to try to make the pizza too thin in the middle, now they are thin but not ruptured.
Thanks - I know what you mean, it’s the turn time, dough thickness, not too,wet toppings etc etc!! 😀👍
Hi, What Table are you using for your OOni Pro 16?
Thanks for the tips. Tip #6 regarding keeping the door on while heating the oven - is this only when using wood? I am using the gas burner - do you also use this method when cooking pizza with gas? Enjoy your channel.
Hi! Yes - it's just for the wood/pellets option! I don't use a gas burner with the Pro. Thank you!
I just discovered this channel and maybe you mentioned this already, but as someone who loves pizza and was thinking about getting one of these, which ones would you recommend?
The wood or gas version?
I was thinking of using the wood version simply because it'd be easier and less expensive to use in the long run (that, and I heard wood leaves a nice flavor), but what would you say?
With the Pro I never got the gas burner because I’ve got other gas ovens. I only use it for wood and it’s really great for that. The pro has been out in this design for a while and I’m hoping that Ooni will give it an upgrade to match the Karu - with the handles etc. But as it stands it’s great for wood and you have the option to use it for gas too and dual fuelled ovens are my favourite as you have that choice should you need an instant flame.
Hello ! Considering the space, have you ever tried to cook 2 pizzas at the same time with the Pro version?
Hi! I’ve never done that as I’d burn them both at the same time! Plus they’d have to be pretty small pizza to fit in one go!
Thanks for the videos! Do u have any idea how long your logs are? I'm buying a pro and I'm looking for wood on amazon. But I don't know if the logs I found would fit the pro. Tks in advance.
I kinda got the answer to my question from the ooni website. See below:
You can use any charcoal that is suitable for cooking, as well as pieces of dry hardwood (up to 25cm (10") long and 4cm (1.5") in diameter) in this burner.
Hi! Mine are wider than they recommend - about 5”. As big as I can fit into the hatch!
Hi again! Well after huge delivery issues where I have been told my Ooni Pro was on the Ever Given in the Suez canal, strangely it turned up yesterday! However, I am having issues with the pro burner. With both vents shut and back hatch on as advised, the flame keeps going out, especially when on full flame. A little internet search seems to show other people experiencing the same. Do you?? The workaround seems to be to leave the back hatch 'ajar' slightly to let a little more oxygen in. Does not seem ideal though and wondered if I might be doing something else wrong? I have put a ticket into Ooni but they are saying 3 days to reply and I want to cook ASAP! Thanks in advance.
Hi! Yay - you got the oven! Why are your vents shut?? Open them and pls update me what happens then.
@@Got2EatPizza The instruction books all clearly state the roof and chimney vents should be closed, but no door on the front (the 'open' pizza door is fine, but not he full door with thermometer)
For the gas - ahh! Your gas flame shouldn’t be going out if you have the door off- spray washing up liquid on your connections to check for bubble leaks.
@@Got2EatPizza Seems to be on the higher flame setting, as if not enough oxygen for the flame to burn (it does burn fiercely!). I am going to try tonight with the rear hatch slightly off centre allowing air to be drawn in. That seems to be the consensus of others online. I can also turn the flame down a little to see if that helps.
The Pro gas burner is nearly exactly the same as the Ooni 3 gas burner and I’ve put the 3 burner into the pro ( it fits!) 😀 on full and it works super - with the hatch on, door open at front, just like in the Karu - so, I’m scratching my head to figure out what is happening here!
Does the ooni pro run with only Lumpwood charcoals in it? Or is it that the kindlings are a must have?
Greets😀
Hi - yep - you will definitely need to add wood logs to achieve the flame for the cook. With just lumpwood it’ll heat up the oven and just give a glow at the back - great for bread!
@@Got2EatPizza Thanks for the fast answer. My brother was like „with all of the wood, the pizza would taste smoked.“ He didn’t believe me that you've to add some wood logs.
Hi. Just wanted to say that your vids are fantastic. I've been deliberating what pizza oven to go for and after watching many of your reviews and tips I've just pre-ordered the Ooni Pro mainly due to is size and versatility. Ooni have a welcome code to save 5% if you subscribe. Website states dispatching mid june (fingers crossed)!! Can't wait to cook copius wood fired stone baked pizzas amongst other things out in the garden this summer. Hope you are keeping well during this lockdown. Thanks again
Hi! Thanks so much!! And that’s a wicked oven you’ve just bought for wood-cooked pizza! I’m good thanks and hope you are doing well in this situation too!
Hello, what ooni pizza oven have you got as I saw you’ve used normal wood compared to the pellets that the website tells you.
Hi! This is the Ooni Pro and I would recommend using logs/lumpwood charcoal with this oven. I’ve also got the Ooni Karu, Koda 12 and Koda 16 plus the older Ooni 3. I’m really not a fan of pellets and only use gas, real wood logs/kindling and lumpwood charcoal to cook pizza.
do you believe Ooni will be releasing a newer version of the Pro any time soon?
I don’t know if they will or are but if they do I could imagine that it would look something like a bigger Karu.
@@Got2EatPizzathank you! :-)
Hey did you use your oven in the rain? What about the stones inside?
Ok - I put a chimney topper on there from amazon. It stopped the rain coming down the chimney and let me cook pizza under a cover - it stopped the heat from burning the tarpaulin! 👍🍕
Great video. Thanks
Btw love the accent. 👍
Hi! Thanks so much!!
What do you put on your Pizza Peel to allow for an easy slide off? Even when i use Flour it get stucks all the time
Hi! I put fine semolina on the wooden peel. 👍
Cornmeal
Did it come with the gas burners or is that a add on?
Hi! the gas burner is extra. There is also a smaller version of this type of oven - the Karu. The gas is extra with that too lol!
hi great video! what type of wood do you recommend
Hi! Thanks so much! I use birch - as long as it’s kiln dried wood that suitable for wood-fried ovens - no paint or chemicals on it. I lay about £3 for a big bag of logs that lasts me for about 20-30 cooks. 👍
@@Got2EatPizza Sounds like good value. Can you share where you purchase these from? Also, do you know roughly the kg weight of the bag of logs?
Yes, from The range/home bargains 👍
Hard woods are highly preferable to soft woods. Something like Oak or Ash.
I just use hardwood sticks for wood. I cut my own firewood for heating the house (any hardwood really) and any odd branches (around 1" dia or so) I just cut about 8" and season them with my firewood. These are perfect for laying in the Ooni Pro. I now have about 6 boxes stacked up in my BBQ/Pizza area and they will probably do me about 3 years at least!
What is the max length size for wood log in the pro without struggling to put it in ?
Hi! I’ve never measured ! I’d say about 8” . I can manage to fit the standard already chopped up logs you get from your local home store.
Thanks
Beautiful
Thanks!
Any advice for use well the ooni karu??
Hi! Not yet but I’ve made a few cooks with it here... and added some tips on the process. ruclips.net/p/PLAJrK6Iol_EskBG92-jnZYAF0VB036hbS. if that helps.
@@Got2EatPizza I do not have the ooni pro but I think that the ooni karu is like his son
I agree!
Have you seen the new Koda 16?
Hi! yes and wow...will be buying that when it comes out!
Thanks for the useful tips and you are really cute!
Thank you!! 😊
Why don’t you want the stones to get wet?
Hi! It’s because they may crack in the heat of the oven and also affect the pizza cook in not a good way.
In our next lives can we be childhood sweethearts?
When your fire goes out to the back of your oven, you stop using the gas front and use the damn door! The door is all about the draft!!! And the draft will take the flames where they belong, in the oven!
The draft is created by the chimney, if!the front is closed. That will pull the air from the back, take the flame nicely along the top of the oven and heat it perfectly. If you want to regulate the heat you use the flap in the chimney.
Hi - thanks - I know I should use that darn door! But I don't like using it and I have to take the consequences of the cook without it!
if you ask spiders to be a bit less degenerate and not live in your bbq cover they might be rather obligeing
Lol! If I wasn’t so sacred of them I would! 🕷🕷🕷
Why don't you use American measurements? . Use F temperature not C.
I’m not familiar with F temps, but I’ll learn the key numbers and use both.
@@Got2EatPizza F temps = Fahrenheit. Most in the USA only know Fahrenheit . Thank you so much for looking into it. All the USA viewers will appreciate it.
Oh man. Americans.
@@azzeasy Yes. Your welcome for the electric, Internet, air conditioner, computer and RUclips website I see you are using. As well as pretty much every advancement during the last 100 years.
What backwards shithole communist country are you from?
@@martylynchian8628 It would be funny if you were making a joke. Maybe you should leave that great country from time to time to learn something about the rest of the world.