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Uuni Ooni Pizza Recipes and Pizza Oven News
- How to learn how to ferment and shape pizza? June 10, 2026As the title suggests I’m wondering how you guys and gals first got the technique down? As it stands I’m making pizzas roughly once a month with friends. It means I typically shape 1 pizza and the rises have been haphazard dependant on the day. Which equals some “rustic” pizza. Are you all just making […]
- 4th trial video: getting much better at fermenting and stretching...so decided to throw a Pizza party for 15 ppl this weekend 😅 June 10, 20261st bake ever: https://www.reddit.com/r/ooni/comments/1tt5wba/first\_2\_pizzas\_in\_o9ni\_koda\_16\_from\_a\_disaster\_to/ 2nd bake: https://www.reddit.com/r/ooni/comments/1tw6qro/2nd\_trial\_i\_think\_i\_might\_have\_overproofed\_the/ 3rd bake: https://www.reddit.com/r/ooni/comments/1tzwskw/3rd\_trial\_went\_from\_underproofing\_to\_overproofing/ Today, 4th bake: I switched the flour from Mollino casillo (10% protien w260) to Caputo cuoco red (13% protien w300-320). Did a 42 CT direct bulk ferment with 4hr RT (2 before fridge and 2 after fridge+balling). Positive: Got much better kneading experience and amazing […]
- White Pizza June 10, 2026Sauce was incredible. Recipe: 2 cups heavy cream 4 tbsp unsalted butter 4 cloves garlic (finely minced) 1 cup grated Parmesan cheese ½ tsp salt ½ tsp black pepper ¼ tsp nutmeg (optional, but 🔥) 1 tsp olive oil submitted by /u/riharvey [link] [comments]
- Help June 10, 2026First time using and did wood burning. Had at about 800 degrees for 2 minutes. Looked good but was still doughy. Afraid it would’ve burnt if I left it in longer. Any tips? submitted by /u/mrflyhi [link] [comments]
- Today’s dough. Wasn’t planning on ending up with a canotto. 66% hydration June 10, 2026submitted by /u/Silly-Age-6063 [link] [comments]
- Oops: too many yes RSVP’s! What are some tips and tricks that make pizza night for crowd more fun and enjoyable for everyone? June 10, 2026I’ve done big parties, as well pizza pop ups that feel more like “work” but our lil party here has just crossed the attendee count into pop-up volume! I want to feel like it’s a party. I’m thinking 15 thin cured-crust pizzas, three gluten free Detroit style, and will make enough hand kneaded hybrid NY […]
- Does the (yellow) flames on this gas pizza oven look right? Or faulty design? June 10, 2026I'm deciding between an Ooni Koda 2 Pro and this Lilla Napoli T180. I've seen nothing but good reviews of the T180. But it's from a small group of fans/people. The oven has been made for the guys from a pizza place in Sweden, so it's not a big manufacturing company that has designed it. […]
- Fired Up An INSANE Pizza Last Night June 10, 2026Ooni Karu 2 This one had scamorza, pecorino and ricotta cheeses topped with fresh basil and balsamic. submitted by /u/ColJohn [link] [comments]
Woodfired Pizza Recipes and Pizza Oven News
- 4th trial video: getting much better at fermenting and stretching...so decided to throw a Pizza party for 15 ppl this weekend 😅 June 10, 2026submitted by /u/iammowgoud [link] [comments]
- Koda 16 or koda 2 (14 inch) June 7, 2026submitted by /u/Elenkayy [link] [comments]
- I made a free app that gives you a full pizza dough recipe and schedules every step to a real clock time and I would love this crowd's feedback June 3, 2026submitted by /u/mehigh [link] [comments]
- Any Help? June 1, 2026I just fired up my Koda 12 for the first time since October. Same propane tank, so no changes in the general set up. The left side of the burners are lit but not producing much flame. And the right side is burning super hot and creating black smoke and soot. I stored the oven […]
- 3rd Time Using My Koda 2 Pro, First Time with Caputo Nuvola Super Flour – 72% Hydration, 100% Biga June 1, 2026submitted by /u/BaristaTurbo [link] [comments]
- UK/Ireland patio gas regulator May 31, 2026submitted by /u/adishofmetal [link] [comments]
- Worth Trading Ooni Karu 12 for Ooni Koda 12? May 29, 2026submitted by /u/JustAnotherNick14 [link] [comments]
- Poolish Question May 29, 2026I want to know is it better to leave poolish on the counter for around 8-12h or fridge overnight? Also, there is probabbly different yeast dosage for each technique? Correct me if Im wrong, I leave poolish on counter for around 10h, then mix in rest of ingridients and every 20min I do slap n […]