Ooni Pizza Oven Reviews & More
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Uuni Ooni Pizza Recipes and Pizza Oven News
- Ooni Frya 12 replacement Hopper? June 30, 2026Hi Folks, New to the Ooni world so I bought one on marketplace that is new (aka never used) but missing the Hopper Pipe. I know this is a discontinued model but was wondering if there was a way to get the Hopper from Ooni or come up with another solution? Thanks for any assistance. […]
- Semolina works almost too well June 30, 2026submitted by /u/Ill-Photograph-6542 [link] [comments]
- Which way round does this bracket go? (Modular table — instructions are useless) June 30, 2026Building the medium modular table and I’m stuck on the brackets. The instructions (pictured) are hopeless, just a terrible drawing that could be read either way. I’ve attached a photo of the brackets and the relevant instruction page. Can anyone who’s built one tell me which way round the bracket is meant to sit? Just […]
- Burnt base June 30, 2026My last cook resulted in just about every pizza having a burnt base. Something I have been struggling with consistently recently. Stone temp was spot on, is it simply a matter of I need to turn it more and get it off quicker, or could an excess of flour/semolina from the prep/launch contribute also? Edit: […]
- First week of pizza June 30, 2026I picked up a Koda 16, large stand and 16” peel for £100 second last week from a local Facebook Group. It’s all in pretty great condition and hardly used. Ive made several pizzas throughout the week and had an absolute blast getting used to it. Here’s a selection of what I’ve made! (The oven […]
- Yesterday's pies June 30, 2026Tried making several and then giving them a quick reheat before serving, worked out great. submitted by /u/Gobsalot [link] [comments]
- Wheel cutter or rocker? June 30, 2026Which one is better? submitted by /u/juniordart23 [link] [comments]
- newbie here -> pizza caserola, inferno fires, scorched earth. June 30, 2026Hi! I have a propane Ooonie. Good news -> i figure out that i need to let the dough get to room temp, and to treat it nicely before strecthing. bad news -> routine peel sticking despitre cornmeal and realtively quick topping! I have a sold stainless streel paddle from KithchenAid that came with a […]
Woodfired Pizza Recipes and Pizza Oven News
- Looking for a thicker stone for my Ooni Koda 12 June 29, 2026submitted by /u/SFCF13 [link] [comments]
- Whats the trick to obtain a crunchy base? mine are always soft June 26, 2026Karu 12, charcoal + wood pellets. I use semolina flour when shaping the dough, and launching into oven. I have a digital laser temperature gun, and usually dont place pizza into oven until stone is ~500F. am I just not preheating the stone long enough? submitted by /u/dave-adams [link] [comments]
- Started to get orders from my work colleagues.. so here is the first order going out June 24, 2026submitted by /u/desclawork [link] [comments]
- A boring Cheese for my 2yr old - Ooni Koda 16 June 22, 2026submitted by /u/Babara02 [link] [comments]
- 6th bake: Pizzas 27-28 - experimenting with toppings...pickled lemon & caramelized onions June 21, 2026submitted by /u/iammowgoud [link] [comments]
- Am I ruining Father's Day? Pizza Dough Help! June 21, 2026submitted by /u/felicar [link] [comments]
- Phenomenal second attempt! June 20, 2026submitted by /u/ts159377 [link] [comments]
- 37mbar to 30mbar June 17, 2026Hello everyone. I’d like to know if any of you can help me. I’ve bought an Italian Koda 16 which is designed to use 30 mbar. However, here in Belgium, we have 37 mbar cylinders. Do you know if I can find an adapter to feed 37 mbar into it, or do I absolutely have […]