OONI PRO PIZZA OVEN REVIEW

This pizza oven series will review the following wood and gas-fired pizza ovens: Ooni 3 Ooni Pro Ooni Koda Roccbox This article will cover these areas: The fuel type The efficiency of the fuel The heat retention Ease of use The portability of the oven OONI PRO PORTABLE PIZZA OVEN FUEL The Ooni Pro has many fuel options: gas-burner pellet-burner real-wood logs lumpwood The fuel is placed at the back of the oven.  The Ooni Pro gas burner is similar in design to the Ooni 3 gas-burner.  This oven has a wood grate to hold the real wood logs, lumpwood and kindling.…

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USING SEMOLINA AND CORNMEAL WITH PIZZA DOUGH

Over the last week I've been testing other ingredients used to help stretch and launch the pizza dough into the Ooni Pro Pizza oven, namely: semolina cornmeal I normally use pizza flour to stretch and launch my dough into the pizza oven but after so many comments about these other ingredients, I wanted to try them out. SEMOLINA Semolina is used by many pizza makers to launch their pizza into the oven.  I used it a few years ago but was put off by the slightly burnt taste on the base.  However, after trying it again I'm suitably impressed.  There…

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CIABATTA BREAD-MAKING AND PIZZA MARINARA IN A WOOD-FIRED PIZZA OVEN

I fancied making ciabatta bread rolls this week.  Only because I'd never made them before and I had some bread flour that was nearing its use by date.  I've made bread in the wood-fired pizza oven before but not ciabatta. I found some standard wood-fired recipes off the internet.  The first thing I needed to make was "biga", the night before the bake.  It's the starter used to create those lovely big holes in the bread. That was the easy part.  It was just like making a small amount of dough and leaving it to room proof for 24 hours.…

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