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  1. #1101
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    3,263
    Wifey is buying me an Ooni for my b-day in August!

    Eyeing up a karu 12 multi-fuel. Probably wonít be able to find a gas burner until Sept. but can burn pellets/wood/charcoal right out of the box which Iím pretty excited about.

    Anyone using the pellet option? Pro-tips?


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  2. #1102
    Join Date
    Nov 2003
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    none
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    7,328
    This one paid for itself just today.

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  3. #1103
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    Quote Originally Posted by Shredhead View Post
    This one paid for itself just today.

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    Nice. I watched a bunch of youtube tonight and am really looking forward to a real oven and giving the convection oven and our dogs a break by cooking outside. They hate that hot smell almost as bad as thunder and fireworks.



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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  4. #1104
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    18,133
    I wonder how many wildfires will be started by pizza ovens in California this season. Good on the fire extinguisher, even though you're not in California. (All that green hurts my eyes.)

  5. #1105
    Join Date
    Sep 2015
    Posts
    91
    Quote Originally Posted by old goat View Post
    I wonder how many wildfires will be started by pizza ovens in California this season. Good on the fire extinguisher, even though you're not in California. (All that green hurts my eyes.)
    I don't think there's much to worry about a self contained gas pizza oven.

    Sent from my Pixel 3a using Tapatalk

  6. #1106
    Join Date
    Sep 2006
    Location
    Tetons
    Posts
    6,133
    Done maybe 10 cooks on the Ooni 16 now. Still learning the thing. Wife and kids arenít really into Neapolitan pies and one kid has a severe dairy allergy so I have had to experiment. I happen to go light on gluten too unless itís pizza.
    So far gluten free dough fucking sucks in that thing. Anyone have any advice?

    My biggest hiccup is getting s good but not burned undercarriage,(gluten dough). Iíve nailed a couple Neapolitan pies at full temp and done just ok when I preheat and turn off the heat for more nyc pies.

    Maybe I need to check temps and hold a certain temp for a more even cook crust to center. I dunno.

    The Ooni rocks. Love the thing! Tons of fun for my family and friends,(now that we can feel good about having everyone over). Get one !


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  7. #1107
    Join Date
    Mar 2017
    Posts
    138



    Definitely not in the same league as the fine examples in this thread, but this was Saturday's "I don't feel like cooking dinner" dinner.

    I always keep a batch of no-knead dough in the fridge, this one was about a week old, really good flavor. A layer of homemade alioli (like a mayonnaise made with olive oil and garlic), dollops of homemade tomato sauce, and sautťed veggies.

    Unfortunately we were trying a new vegan cheese, and it came out of the oven looking almost exactly the way it was when going in. No melting or toasting.

    But the pizza was really good!

  8. #1108
    Join Date
    Nov 2009
    Location
    Blasterville
    Posts
    118
    Quote Originally Posted by schwerty View Post
    Done maybe 10 cooks on the Ooni 16 now. Still learning the thing. Wife and kids arenít really into Neapolitan pies and one kid has a severe dairy allergy so I have had to experiment. I happen to go light on gluten too unless itís pizza.
    So far gluten free dough fucking sucks in that thing. Anyone have any advice?

    My biggest hiccup is getting s good but not burned undercarriage,(gluten dough). Iíve nailed a couple Neapolitan pies at full temp and done just ok when I preheat and turn off the heat for more nyc pies.

    Maybe I need to check temps and hold a certain temp for a more even cook crust to center. I dunno.

    The Ooni rocks. Love the thing! Tons of fun for my family and friends,(now that we can feel good about having everyone over). Get one !


    Sent from my iPad using TGR Forums
    I let mine rip on high for 15-20 minutes to get the stone up to 600F then drop it to low just before I throw a pizza in. Bottom crisps up nice without burning and quarter turn the pizza every 10-15 seconds.

    For the glutards or folks with gluten sensitivity try getting yourself a sourdough starter and making dough with that. If you make the dough and let it sit in the fridge for greater than 48hrs the natural yeasts in the starter help breakdown the glutens making them easier to digest as well as increasing the nutritional content you can pull out of flour our bodies donít get when itís a dough made with conventional yeast and no ferment. The ferment also increases the flavor of the crust which is great

  9. #1109
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    So Ooni Karu 12Ē it is. Anything else was going to be September or later. Thing is amazeballs. Best $359 Iíve spent in a while.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  10. #1110
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
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    6,529
    How in the world did you take the above photo? I mean, the ooni can only cook ones of those pies at a time but they're both in the same photo. That's not possible at my house cuz the first pizza is always gone by the time the second one comes out of the over.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  11. #1111
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    Quote Originally Posted by Cruiser View Post
    How in the world did you take the above photo? I mean, the ooni can only cook ones of those pies at a time but they're both in the same photo. That's not possible at my house cuz the first pizza is always gone by the time the second one comes out of the over.
    It was just the wife and I. The pies came out better and disappeared quicker last night. More wood=better flame-over for darker tops. Pies didnít stay in tact long enough for pics.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  12. #1112
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,539
    I ordered my 1st pizza in over a year last night, as I was outside all day and didn't start a dough this week.

    Won't make that mistake again.

  13. #1113
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
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    764
    Quote Originally Posted by krp8128 View Post
    I ordered my 1st pizza in over a year last night, as I was outside all day and didn't start a dough this week.

    Won't make that mistake again.
    It's been years since we've got take out pizza.
    I'd rather eat something else.

  14. #1114
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    Sep 2006
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    Fraggle Rock, CO
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    Only one I could get a pic of before it was devoured
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  15. #1115
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    6,529
    In & out
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  16. #1116
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    Sep 2006
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    Fraggle Rock, CO
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    Ooni is a pretty darn good tool
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  17. #1117
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    Thought I had found a gas burner for the Karu, but tracking shows package delivered before paypal shows it being sent, so less than confident.

    Ooniís supposed to have them back in stock in Sept., and maybe the time-traveling unit will show up in the mean time.

    The flame-over with wood/pellets/charcoal a little harder to dial in than with gas from the look of it.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  18. #1118
    Join Date
    Apr 2005
    Location
    A LSD Steakhouse somewhere in the Wasatch
    Posts
    12,659
    wife whipped up a couple this weekend
    the caramelized onion peaches and home grown black berries
    is one of my faves
    no ooni necessito
    stone on grill
    to stomach
    "When the child was a child it waited patiently for the first snow and it still does"- Van "The Man" Morrison
    "I find I have already had my reward, in the doing of the thing" - Buzz Holmstrom
    "THIS IS WHAT WE DO"-AML -ski on in eternal peace
    "I have posted in here but haven't read it carefully with my trusty PoliAsshat antenna on."-DipshitDanno

  19. #1119
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    Mar 2009
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    one of those gaper mountain towns
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    The Home-made Pizza thread

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    Pretty good results this eve. Brought these in for the dispatchers on-duty, so prolly need to cross-post to Free Shift Meal. Ham and hot capicola on both, 1 pesto base, 1 tomato.

    Going to try out some Caputo Pizzeria 00 flour tomorrow.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  20. #1120
    Join Date
    Jan 2013
    Posts
    255
    I go stone on grill - heat for 15+ minutes on full blast, gets about 700f. It's piped into the natural gas. Cooks quite good. Those Ooni's look sweet though....

  21. #1121
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    Mar 2009
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    one of those gaper mountain towns
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    The Home-made Pizza thread

    Quote Originally Posted by AmmergauerTele View Post
    I go stone on grill - heat for 15+ minutes on full blast, gets about 700f. It's piped into the natural gas. Cooks quite good. Those Ooni's look sweet though....
    I tried this, but my Weber Spirit will only make about 550-600F, and all the heat dissipates when you open the cover. Itís a natural gas manifold, which they say doesnít burn as hot as propane.

    For the wife, dogs and I, the best thing about the Ooni is not filling the house with that hot oven smell that freaks the dogs out even more than thunder.

    Sidebar on the Karu multi-fuel: briquets seem to provide the most consistent heat, but wood or pellets produce a hotter flame (or any flame) between the firebox and chimney. Gas burners are still on backorder from Ooni, but pretty confident results will be better/more consistent than wood/charcoal.

    The Weber is plumbed into the houseís natural gas, and I might just split a line off for the Ooni so Iím not running out for propane so often. The propane option will still come in handy for tailgating.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  22. #1122
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    Sep 2006
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    Fraggle Rock, CO
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    ^^^ Would be really slick to have the ooni plumbed into the natural gas!
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  23. #1123
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    Mar 2009
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    Quote Originally Posted by Cruiser View Post
    ^^^ Would be really slick to have the ooni plumbed into the natural gas!
    It’s been pretty nice, not running out of gas mid-grill for 10 years or so. Fire pit, smoker and patio heater still run off tanks, but we always try to have a spare on hand.
    Last edited by bendtheski; 08-05-2021 at 05:32 PM.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  24. #1124
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    Mar 2009
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    The Home-made Pizza thread

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    Chicken, bbq, bacon, colby-jack. So good!

    Duff concurs.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  25. #1125
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
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    764
    Quote Originally Posted by bendtheski View Post
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    Chicken, bbq, bacon, colby-jack. So good!

    Duff concurs.

    Sent from my iPhone using TGR Forums
    Very nice crust!

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