Hi mate big tip get the stone to temp then drop the temp of the flame the stone will stay hot but the top wont cook to fast. The u shape flame is going to be very hot while cooking the pizza if you dont turn the flame down. They do it with the ooni 16 as well but its a L shape flame not a U shape flame. U shape will probaby be great you would only need to turn the pizza once so im thinking of getting one of these myself just want to know how thick the pizza stone is
Yep i've learned that the hard way. With the following batch of pizzas that I made I did exactly that, which was to heat up the stone on highest temp then lower it to the lowest gas setting prior to putting my pizza in. The stone measures in at 14.54mm thickness. See imgur.com/a/iUHAWG8
@@brett8445 Nah no peel included so you'll need to get your own. Also doesnt come with an AA battery which you'll need for the electric ignition so be sure to have one of them too. Did you get it on sale? Got mine from Harveys too for 499.00 on special
? With a U shape if you turn it once one sides still getting double cooked, with the L shape you turn it once 180 and it cooks each side once 😂 that's basic math
Word of advice. If you like the bottom and especially the center more crunchy pull it out let it sit and cool for 10 min then put it back in for 1 min per side.
i think its a great little rig for apartment dwellers. unfortunately it will never get hot enough to produce a classic naples neopolitan. when i run my wood fired ovens (i have a small and a huge) if there isn't a raging, arcing flame, the temp is already too low. the floor should be heat soaked to at least hold at 650F (which means the inside dome is holding around 800+) and the flame brings the convection temp to between 800F and 900F. i have a propane burner in my big oven (its dual fuel wood/gas) it was a waste of money. propane just cant get the masonry oven hot enough. Cannot produce the leoparding and the snap/chew crust with huge corona. the lower temps produce (with the exact same dough ) a crust with no oven spring, none of that beautiful char, and a little bit of crunch on the crust and on the underside. undesireable. I think there's a wood burning version of your oven. if you can, that would probably help. Besides, a little bit of ash enhances the product. I have thought about buying one of these just for convenience wne i just want one or two pizzas (it is just as much work in my opinion to make 5-6 pizzas as it is to make 25). But in the end i decided i wouldn't get the pizza i wanted from it, and i can get the same results in my regular gas oven. Again though, if i had to do this on the balcony of my condo and if the association allows, and if i was not allowed a small wood fired oven, i would definitely consider this , but with wood fuel.
This thing gets to at least 445 celcius (which is 833F) within about 8 minutes or so, and will get hotter (it's just that my cheap laser thermometer caps out at 445). Will be getting a new thermometer during these Black Friday sales so I'll post another vid about the max temperature achieved. Would estimate that it reaches 500c (932F) in around 10 minutes or so. There's definitely leopard spotting on my second batch of pizzas (not in the video) - if anything it's a bit too hot on the max setting. Again i'll try and post another vid early next week.
@@tomc5165 I can only speak for my ooni karu 16 which is a similar gas fired oven, but I get good results with it - theres definitely oven spring and nice leoparding. I'm still improving with it and have owned it for over a year, it's good fun to try new dough recipes/methods to see what works best. If you ever have any questions or want any tips hit me up, I've learned the hard way over the past year or two haha
Hi mate big tip get the stone to temp then drop the temp of the flame the stone will stay hot but the top wont cook to fast. The u shape flame is going to be very hot while cooking the pizza if you dont turn the flame down. They do it with the ooni 16 as well but its a L shape flame not a U shape flame. U shape will probaby be great you would only need to turn the pizza once so im thinking of getting one of these myself just want to know how thick the pizza stone is
Yep i've learned that the hard way. With the following batch of pizzas that I made I did exactly that, which was to heat up the stone on highest temp then lower it to the lowest gas setting prior to putting my pizza in.
The stone measures in at 14.54mm thickness. See imgur.com/a/iUHAWG8
@@tomc5165 Your a legend thanks mate i ordered one of these yesterday ill pick it up tomorrow from hardly normal.
@@tomc5165 hey mate another question i cant seem to get online does it come with a pizza peel/ launcher
@@brett8445 Nah no peel included so you'll need to get your own. Also doesnt come with an AA battery which you'll need for the electric ignition so be sure to have one of them too.
Did you get it on sale? Got mine from Harveys too for 499.00 on special
? With a U shape if you turn it once one sides still getting double cooked, with the L shape you turn it once 180 and it cooks each side once 😂 that's basic math
Word of advice. If you like the bottom and especially the center more crunchy pull it out let it sit and cool for 10 min then put it back in for 1 min per side.
I'll have to try that!
Ramsey would not approve.
Hi mate have you found it to be a good oven so far? Is it getting hot enough to do the 90 second pizza cooked through?
Its a good oven. Can cook a pizza in 90 sec.
You’ll need a cover to reach maximum temperature
Doesnt come with a cover unfortunately - this one doesnt have a flue so it probably needs the airflow to be able to get a steady supply of oxygen
i think its a great little rig for apartment dwellers. unfortunately it will never get hot enough to produce a classic naples neopolitan. when i run my wood fired ovens (i have a small and a huge) if there isn't a raging, arcing flame, the temp is already too low. the floor should be heat soaked to at least hold at 650F (which means the inside dome is holding around 800+) and the flame brings the convection temp to between 800F and 900F. i have a propane burner in my big oven (its dual fuel wood/gas) it was a waste of money. propane just cant get the masonry oven hot enough. Cannot produce the leoparding and the snap/chew crust with huge corona. the lower temps produce (with the exact same dough ) a crust with no oven spring, none of that beautiful char, and a little bit of crunch on the crust and on the underside. undesireable. I think there's a wood burning version of your oven. if you can, that would probably help. Besides, a little bit of ash enhances the product. I have thought about buying one of these just for convenience wne i just want one or two pizzas (it is just as much work in my opinion to make 5-6 pizzas as it is to make 25). But in the end i decided i wouldn't get the pizza i wanted from it, and i can get the same results in my regular gas oven. Again though, if i had to do this on the balcony of my condo and if the association allows, and if i was not allowed a small wood fired oven, i would definitely consider this , but with wood fuel.
This thing gets to at least 445 celcius (which is 833F) within about 8 minutes or so, and will get hotter (it's just that my cheap laser thermometer caps out at 445). Will be getting a new thermometer during these Black Friday sales so I'll post another vid about the max temperature achieved. Would estimate that it reaches 500c (932F) in around 10 minutes or so.
There's definitely leopard spotting on my second batch of pizzas (not in the video) - if anything it's a bit too hot on the max setting. Again i'll try and post another vid early next week.
@@tomc5165 I can only speak for my ooni karu 16 which is a similar gas fired oven, but I get good results with it - theres definitely oven spring and nice leoparding. I'm still improving with it and have owned it for over a year, it's good fun to try new dough recipes/methods to see what works best. If you ever have any questions or want any tips hit me up, I've learned the hard way over the past year or two haha
@@fattlane1866 Haha I already have a few battle scars from all the burns from accidentally touching the body of the oven!
@@tomc5165hahaha stay safe out there!
Great cock off from Joshua here big oven energy 😂 god what's shit yarn