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  1. #1151
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    Quote Originally Posted by krp8128 View Post
    Sourdough, pulled pork, caramelized onions.

    Attachment 383864
    I am in awe of the roundness and the restraint

  2. #1152
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    Oct 2009
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    Click image for larger version. 

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  3. #1153
    Join Date
    Nov 2007
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    So. VT
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    Quote Originally Posted by old goat View Post
    I am in awe of the roundness and the restraint
    Had to let the molten cheese cool.

    Oddly was not hungry last night. Had a couple pancakes for breakfast and when I was thinking about lunch got a call for an impromptu hike, but but the time I got home, cleaned up and pizza done lost my appetite.
    Quote Originally Posted by DoWork View Post
    We can tell you think you're awesome- it's pretty obvious. I love it when you try to convince us all too, It's like a tripped out Willy Wonka boat trip across the galaxy of fail you call an existence and it is indeed awesome to watch. I mean, your fail is so dense it has become a "black hole of fail" that has a gravitational pull strong enough to attract the fail of others, hence the "dating sucks" thread scenario.

  4. #1154
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    Mar 2009
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    Gas burner arrived yesterday. Really like the way the flame extends across the roof of the oven. Hoping to get a little more melting/browning on top of the pie.

    Broiled some bone-in chicken thighs last night in about 10 min. I値l have more time to try out firing pizza tonight.


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

  5. #1155
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    Mar 2009
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    NorthEast
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    Is the OONI worth it? I知 thinking gas model.

    16 vs. 12?

    We make a ton of pizza at my house either in the oven or directly on the grill so I知 thinking it will get a lot of use. Seems pricey for what it is though.

    Thoughts from those of you that have one?


    Sent from my iPhone using Tapatalk

  6. #1156
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    Jan 2008
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    Any bets on when we hear the first report of a wildfire started by an Ooni? Or have I already missed it?

  7. #1157
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    one of those gaper mountain towns
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    Quote Originally Posted by old goat View Post
    Any bets on when we hear the first report of a wildfire started by an Ooni? Or have I already missed it?
    Does it still count if the fire starts in the bed of a pickup (or my back porch) and spreads to the forest?
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  8. #1158
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    Mar 2009
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    Quote Originally Posted by HD333 View Post
    Is the OONI worth it? I知 thinking gas model.

    16 vs. 12?

    We make a ton of pizza at my house either in the oven or directly on the grill so I知 thinking it will get a lot of use. Seems pricey for what it is though.

    Thoughts from those of you that have one?


    Sent from my iPhone using Tapatalk
    I wracked my brain about this decision, and if I had to do it again, I'd still opt for a Karu 12 multi-fuel.

    I think I'd always want the option to burn wood/charcoal, although I anticipate gas will be more controllable and will produce a more consistent (better?) result.
    12" is big enough for the wife and I, and co-workers love left-overs if we make more than one pie, but go with a 16" if you're not sure.
    I like the full stainless of the Karu 12", and would probably opt for the full stainless Pro 16 if we wanted to upsize. Looks like all the gas-only units use painted steel.

    It's interesting to me to see how Ooni approaches burner placement on the gas-only units. The gas adapters are arranged differently, but probably just as effective. The Roccbox looks like a decent oven too, but a bit more of an investment.

    A couple of things I realized I "needed" after spending $359 on the Ooni Karu 12.

    My old peel is wider than 12". I bought an Ooni slotted peel for $59, although I'm sure you can find a suitable substitute for less.
    Insulated bbq gloves will run around $20-30, and I would recommend.
    IR thermometer will run $25-40, and I'd recommend one of those too.
    I bought a cast iron "sizzler" pan for the removable handle (regular pan won't fit in the Karu 12 with door closed). Broiling meat adds another dimension to the oven.
    Stainless bristle brush is a good idea, although the oven pretty well incinerates any mess.
    Ooni stack borosilicate glass storage containers for dough (because pyrex is sooo last century)

    One thing I like about the Karu 16 and Pro 16 are the glass doors (Karu 12 door is solid, and is supposed to be used with anything but gas). You don't use the door on the Karu 12 with the gas adapter, so less guess-work about done-ness.

    I don't think you can go wrong with any Ooni, but you might be able to go more right? I've had a blast experimenting since late June, and with the grill and smoker am building a pretty sweet, covered outdoor kitchen. Just need my own youtube channel now.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  9. #1159
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    May 2007
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    Sandy, Utah
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    Tonights offering Click image for larger version. 

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    Sent from my Pixel 4a (5G) using TGR Forums mobile app
    TGR MODS EAT SKIDOG JIZZ

  10. #1160
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    Apr 2009
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    Quote Originally Posted by old goat View Post
    Any bets on when we hear the first report of a wildfire started by an Ooni? Or have I already missed it?
    Do you wake up in a shitty mood every morning? I guess if you are an old goat you are probably excited that you woke up

    The Ooni pizza oven is killer but the learning curve is up and down. Some good pies and some so so but it doesn稚 start wildfires like OG thinks it does


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  11. #1161
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    Jan 2008
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    truckee
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    Quote Originally Posted by Undertow View Post
    Do you wake up in a shitty mood every morning…? I guess if you are an old goat you are probably excited that you woke up…

    The Ooni pizza oven is killer but the learning curve is up and down…. Some good pies and some so so but it doesn’t start wildfires like OG thinks it does…


    Sent from my iPhone using TGR Forums
    Sarcasm. For now. At least around here you'd have a hard time getting an Ooni some place that's likely to burn.

  12. #1162
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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

    Mine sits on a wrought iron table, on a wood porch, attached to a wood house, across the street from the forest. I壇 have to try hard to fuck it up, but never rule out the possibility. That would suck though.


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

  13. #1163
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    Sep 2006
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    Fraggle Rock, CO
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    Quote Originally Posted by HD333 View Post
    Is the OONI worth it? I知 thinking gas model.

    16 vs. 12?
    I was a reluctant ooni owner, cuz they're silly expensive for what they are, but I have really enjoyed having it. We've had a lot of fun entertaining with it and have had plenty of great weeknight meals with just the family also. I made a lot of pizzas in the regular oven but cooking in the ooni is a totally different sport and it's a heck of a lot of fun to try to learn. 16" all the way cuz nobody ever wished for a smaller pizza oven. Do it!
    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.

  14. #1164
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    It's usually only my wife and I for pizza, but when I try making more than one in the oven the second isn't crisp enough. I could wait longer to put in the second pizza but that's awkward with company. Anyone tried using two pizza stones on separate racks in the oven?

  15. #1165
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    Down In A Hole, Up in the Sky
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    Yes.
    It is the way.
    At least 5/10 minutes to reheat the stones.
    Forum Cross Pollinator

  16. #1166
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    Yeah, I would think the open stone would hold the heat even if the oven temp drops a little.

    On a related note, I’ve never had much success with a stone using the grill. All heat escapes every time I open the hood, and takes too long to recover. Typically end up with over-cooked bottom, under-cooked top.

    I would usually finish under the broiler if using the oven, if the top wasn't getting enough of a tan.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  17. #1167
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    For when I win the lottery (to go with the bigger kitchen in the mansion). This kind of makes an Ooni look like a bargain.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  18. #1168
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    Jan 2008
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    truckee
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    Ever work in a pizzeria? I'm not sure a commercial pizza oven is what you want in your house. : -- )

  19. #1169
    Join Date
    Dec 2020
    Posts
    181
    Quote Originally Posted by HD333 View Post
    Is the OONI worth it? I’m thinking gas model.

    16 vs. 12?

    We make a ton of pizza at my house either in the oven or directly on the grill so I’m thinking it will get a lot of use. Seems pricey for what it is though.

    Thoughts from those of you that have one?


    Sent from my iPhone using Tapatalk
    I've been making pizza in my home oven for a while, and get pretty good results. I wanted an Ooni, but I think I prefer NY style or even a good, crispy pan pizza to most Neapolitan styles. So I've decided to just stick with the home oven and a pizza steel for now.

    You can hack your home oven a bit to get it up to 900*+ if you really want to make Neapolitan style (basically tricking the door lock to cook using the self cleaning mode). Not sure I'd recommend it, as it really heats up the house.

    I've been using this guy's NY style dough recipe for a while and it comes out awesome. Warning, super long article: https://www.richardeaglespoon.com/articles/how-to-pizza

  20. #1170
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    Oct 2008
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    Wenatchee
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    10,093
    Quote Originally Posted by old goat View Post
    It's usually only my wife and I for pizza, but when I try making more than one in the oven the second isn't crisp enough. I could wait longer to put in the second pizza but that's awkward with company. Anyone tried using two pizza stones on separate racks in the oven?
    I use a heavy steel baking sheet and leave it in the oven. Just transfer with pizza paddle. They are all consistent. Convection mode might help as well.


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  21. #1171
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    Jan 2008
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    livin the dream
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    Quote Originally Posted by bendtheski View Post
    Yeah, I would think the open stone would hold the heat even if the oven temp drops a little.

    On a related note, I致e never had much success with a stone using the grill. All heat escapes every time I open the hood, and takes too long to recover. Typically end up with over-cooked bottom, under-cooked top.

    I would usually finish under the broiler if using the oven, if the top wasn't getting enough of a tan.


    Sent from my iPhone using TGR Forums
    When done right, I prefer the BBQ to the home oven. You have to be lightning quick and pre-saut the toppings so you really just cook the dough and melt the cheese.


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    Best Skier on the Mountain
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    Squaw Valley, USA

  22. #1172
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    Quote Originally Posted by nickwm21 View Post
    When done right, I prefer the BBQ to the home oven. You have to be lightning quick and pre-saut the toppings so you really just cook the dough and melt the cheese.
    I prefer any outdoor cooking method over the home oven. I seem to have a real knack for allowing extra toppings to build up on the floor of the oven, which then smoke us out at anything above 375F. Horrible odor which freaks our dogs the fuck out. It'll be interesting to see if the Ooni can hit 950F stone temp this winter when it's 10F on the porch.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  23. #1173
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    Sep 2006
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    Fraggle Rock, CO
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    Couple pics from last night
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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.

  24. #1174
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    Mar 2009
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    one of those gaper mountain towns
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    ^strong work! I知 really digging the gas burner. It痴 going to be hard to go back to wood/charcoal. I might never go back.


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

  25. #1175
    Join Date
    Apr 2021
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    217
    The new peel is seeing some use, but I might have made it a bit too big for personal size. That's a 9" pizza or so. Peel is about 16x18
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    Wait, how can we trust this guy^^^ He's clearly not DJSapp

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