I've been wanting to replicate our favorite pizza place for decades. I'm not there yet. I mever take my eyes of a pizza while it's cooking. Moving it constantly & the edges of the frust still burn. I want the bottom to be crisp & the edges chewy & flavorful. I'm experimenting with temperatures & watching YouTubes. I'm confident I'll get there with practice. I bought the infrared temp gun, which is very helpful & I got the cast iron grill pan to fit my Ooni, but I haven't used it yet. I figure I can roast veggies in it while I cook meat on our barbecue. Then I'll try cooking meat in the Ooni. I know I'm going yo love this oven eventually, I just need more practice. Smaller personal size pizzas are easier not to burn the edges. I'll be trying some different dough recipes to. Still chasing the incredible crust at our favorite pizza place, which sadly closed. The Ooni isn't complicated so it's not difficult to use but challenging to learn what works best for us. It gets as hot as it promises. Get the stone hot first, then reduce the flame & launch the pizza. I've only made 2 pizza meals in it so far. Maybe 3's a charm. Plus I'm going to use my forever red sauce insures delicious flavor & shouldn't burn under the cheese!
It's perfect for what we wanted. Big enough to make a 14" pizza and stays hot enough to cook back to back pizzas. I burned the crust a little on the first one but it just takes moving it fast enough to keep the crust in the far back from burning. The 9 inch peel works perfectly.
After a shocking experience with another pizza oven supplier, we invested in an Ooni. I cannot believe how good it is. Not one underdone or burnt pizza since the very first one! It’s brilliant! Cannot recommend it enough
It’s a good oven, but it’s a shame there’s a problem.
on September 28, 2026
Posted by: Marco C.
Overall, the oven works very well and the rotating tray is excellent. I’ve encountered a significant problem with the rear deflector being positioned too low: when the pizza rotates, it touches the edge of the pizza, burning it or setting it alight. The deflector could perhaps have been positioned 1 cm higher.
I had to look up the right cooking method on line and I didn't use durum wheat semolina right away-even though it is necessary to prevent the dough from sticking to the steel peel.