Hello!  This week I nearly lost my phone to the heat coming out of the Ooni Pro Pizza Oven!  It had been a while since I last used it and getting used to the immense heat that comes out from the front of the Ooni Pro Pizza Oven takes some getting used to!  

Once you open the door, take a step back because those flames just want to escape right through that front door opening!

I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!

I couldn't wait to get back to using the Ooni Pro Pizza Oven, the wood flame really is mesmerising at the back and it really is beautiful to look at.

I started to film the video with my iPhone as I always do but half-way through it just overloaded with heat.  The oven was scorching at this point and I should've moved back a bit.  Anyhow, I quickly ran into the kitchen and placed it into the fridge for a few minutes.

I was thinking about leaving it in the freezer for 1 minute but wondered if instant freezing cold air on a boiling hot phone would have cracked the screen or something like that.  Anyhow, that iPhone is one sturdy piece of kit and it didn't take long for it to start operating as normal!

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K16 - UK

So halfway through I swapped over to the Canon.  I had to take the pizza out of the oven, add a fresh log and finally I got a cook and surprisingly after all that - it came out really nice and tasted great!! Phew.

What I didn't mention too was that my family had taken over the oven before my cook, they used up the flame and made messy splodges all over it!  The mess burns off easily at that really high heat so that's fine!!

COOKING WITH THE OONI PRO AND MAKING A MARGHERITA PIZZA

The first thing I need to point out for this cook and for the one in the above video is that I was hoping my new Roccbox metal turning peel would fit the Ooni Pro Pizza Oven.  Unfortunately, it does not and I'm back with the long-handled peel that I bought for £10 from Amazon!  It's a great peel so all is good!

The dough I used for this pizza was proofed for 24 hours at room temperature and then it had 3 days in the fridge, back to room and then it was ready for the cook.

This is the recipe I used:

  • 500g Blue Caputo Dough
  • 300g water
  • 9g dissolved table salt
  • 2g dissolved dry yeast

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K16 - UK

The real magic happens when I use the breadmaker on the Pizza dough option.  It always makes great dough and I will not be going back to using the Kenwood mixer ever again!

The cook went fast for me, I normally take about 3 minutes to cook a pizza - but this one cooked in just under 2 minutes and I have no idea why one pizza cooks faster than another when the stone and the flame and oven temp are exactly the same!!  I have absolutely no idea.

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K16 - UK infographic

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