We're from NY and we make NY white pizzas. I don't love it on my Ooni. It's too heavy IMO. I prefer it inside on the steel with the oven at 550 with a 6-7 minute cook so the pizza is crisper and can hold up to the ricotta. I've tried working with the Ooni at lower temps but I find its a big chore and easier just to rip at max gas. Mostly use it because its too hot to run the oven all day in the summer inside.
I'm also from NY, grew up in Ridgewood, Queens but now living in the woods in upstate New York. I do agree the white pizza needs longer cook time but in the Ooni it can burn up quickly. I heard others turning off the oven for a few minutes to get a better bottom bake. I will need to try that next time to see how it goes. I have tried both high and low temps on the ooni. On high you have to really pay attention so you don't burn it since it can be cooked in 90 seconds or less but it all depends on how thick the pizza is and the toppings you have on there.
It’s been working fine for me. I ate the pizza and it was cooked all the way. Moving it around actually helps it cook better under because you are putting it on a new hot spot instead of leaving it where it is which is cooling off the stone.
We're from NY and we make NY white pizzas. I don't love it on my Ooni. It's too heavy IMO. I prefer it inside on the steel with the oven at 550 with a 6-7 minute cook so the pizza is crisper and can hold up to the ricotta. I've tried working with the Ooni at lower temps but I find its a big chore and easier just to rip at max gas. Mostly use it because its too hot to run the oven all day in the summer inside.
I'm also from NY, grew up in Ridgewood, Queens but now living in the woods in upstate New York. I do agree the white pizza needs longer cook time but in the Ooni it can burn up quickly. I heard others turning off the oven for a few minutes to get a better bottom bake. I will need to try that next time to see how it goes. I have tried both high and low temps on the ooni. On high you have to really pay attention so you don't burn it since it can be cooked in 90 seconds or less but it all depends on how thick the pizza is and the toppings you have on there.
Can you do a 16in pie. I’d like to see the max size you could fit
Sure, I need to get a bigger launching peel. This one maxes out at 12inches.
You gotta let the bottom get crispy, it's gonna be underdone underneath with too much moving around.
It’s been working fine for me. I ate the pizza and it was cooked all the way. Moving it around actually helps it cook better under because you are putting it on a new hot spot instead of leaving it where it is which is cooling off the stone.