DriftBusta Posted July 16, 2023 Share Posted July 16, 2023 Neighbor down at the marina got one from his kids and had a little pizza party for a bunch of us last noght. I’m sold. Friggin awesome pizza. 1 minute and its done. Anyone have one? 4 Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted July 16, 2023 Share Posted July 16, 2023 I bought me this. Both gas and wood. 2 Quote Link to comment Share on other sites More sharing options...
Mainecat Posted July 16, 2023 Share Posted July 16, 2023 1 hour ago, DriftBusta said: Neighbor down at the marina got one from his kids and had a little pizza party for a bunch of us last noght. I’m sold. Friggin awesome pizza. 1 minute and its done. Anyone have one? There’s a load of em for sale on FB Marketplace. Quote Link to comment Share on other sites More sharing options...
J. Jackson Posted July 16, 2023 Share Posted July 16, 2023 Have one still in the box. 1 Quote Link to comment Share on other sites More sharing options...
Skeeter21i Posted July 16, 2023 Share Posted July 16, 2023 I have one of the original pellet fired Uuni's, before the name change. Only pizza I can eat now. Is amazing how good they are. Eventually I'll upgrade to a propane version, a little easier to control temps. Quote Link to comment Share on other sites More sharing options...
MILFMAN Posted July 16, 2023 Share Posted July 16, 2023 I got one for Father’s Day and love it! We have been doing fajitas as well. 1 Quote Link to comment Share on other sites More sharing options...
Deephaven Posted July 16, 2023 Share Posted July 16, 2023 Yes. Dual fuel. The wood option is dumb as fuck, but the oven killer. Once above 700f or so the wood adds nothing flavor wise and is a super pain. If you do things other than pizza at a lower temp it can be useful but I wouldn't do it if you are choosing. In my case I wanted a tall enough one to bake bread which meant dual fuel only. GE makes a built in for your house inside that does the same thing. Contemplating that for our remodel. Quote Link to comment Share on other sites More sharing options...
stealth bomber Posted July 16, 2023 Share Posted July 16, 2023 My sister has the 12” Ooni that uses wood or propane. She used it to feed about 10 of us and it was fantastic. She used propane that day because it was quicker but says they prefer wood when it’s just themselves Quote Link to comment Share on other sites More sharing options...
Deephaven Posted July 16, 2023 Share Posted July 16, 2023 2 minutes ago, stealth bomber said: My sister has the 12” Ooni that uses wood or propane. She used it to feed about 10 of us and it was fantastic. She used propane that day because it was quicker but says they prefer wood when it’s just themselves What does she prefer about the wood? I would also get the 16". My brother has a 12" as does my neighbor and it means you need to make twice as many pizzas to feed the same crowd. The larger doesn't really use that much more fuel and is also way easier to rotate the pizzas inside which you need to do a lot. 1 Quote Link to comment Share on other sites More sharing options...
Rod Posted July 16, 2023 Share Posted July 16, 2023 Use a microwave like Boston pizza Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted July 16, 2023 Platinum Contributing Member Share Posted July 16, 2023 4 minutes ago, ACE said: Use a microwave like Boston pizza I would rather eat the microwave dish Quote Link to comment Share on other sites More sharing options...
Rod Posted July 16, 2023 Share Posted July 16, 2023 Just now, steve from amherst said: I would rather eat the microwave dish Boston pizza sucks we went to a new Houston’s pizza in Regina a bit ago. Just because we needed to eat and it was there I mean it was expensive but I have to say that was some damn good pizza 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 16, 2023 Platinum Contributing Member Share Posted July 16, 2023 1 hour ago, Deephaven said: What does she prefer about the wood? I would also get the 16". My brother has a 12" as does my neighbor and it means you need to make twice as many pizzas to feed the same crowd. The larger doesn't really use that much more fuel and is also way easier to rotate the pizzas inside which you need to do a lot. I'm guessing the the flavor it adds and how the dry heat adds to the texture of the crust rather than burning liquid propane Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted July 16, 2023 Share Posted July 16, 2023 Nothing beats wood, but propane is easy. Quote Link to comment Share on other sites More sharing options...
joe_zrt Posted July 16, 2023 Share Posted July 16, 2023 What are you using for dough? Recipes? Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted July 16, 2023 Share Posted July 16, 2023 00 dough recipes. Pizza Dough from grocery store does not work well. Quote Link to comment Share on other sites More sharing options...
DriftBusta Posted July 16, 2023 Author Share Posted July 16, 2023 12 minutes ago, ArcticCrusher said: 00 dough recipes. Pizza Dough from grocery store does not work well. My wifes mother used to own a pizza shop years ago in Old Orchard Beach. She's got the dough thing down to a science. We'd done a lot of pizzas on the grill, but I'd never had one of these pizza oven deals. 1 Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted July 16, 2023 Share Posted July 16, 2023 25 minutes ago, DriftBusta said: My wifes mother used to own a pizza shop years ago in Old Orchard Beach. She's got the dough thing down to a science. We'd done a lot of pizzas on the grill, but I'd never had one of these pizza oven deals. It was the wife's birthday present. 1 Quote Link to comment Share on other sites More sharing options...
Skeeter21i Posted July 16, 2023 Share Posted July 16, 2023 1 hour ago, Rigid1 said: I'm guessing the the flavor it adds and how the dry heat adds to the texture of the crust rather than burning liquid propane At 900f and 60-90 sec cook time, there is no smoke flavour added to the pizza. Biggest concern is wet pellet/wood creating soot. Have had pizza out of both, no difference at all...except propane way easier. 1 Quote Link to comment Share on other sites More sharing options...
Gold Member EvilBird Posted July 16, 2023 Gold Member Share Posted July 16, 2023 yeah cooking with Wood is a science no matter what you are using. Much harder than propane. Quote Link to comment Share on other sites More sharing options...
stealth bomber Posted July 16, 2023 Share Posted July 16, 2023 4 hours ago, Deephaven said: What does she prefer about the wood? I would also get the 16". My brother has a 12" as does my neighbor and it means you need to make twice as many pizzas to feed the same crowd. The larger doesn't really use that much more fuel and is also way easier to rotate the pizzas inside which you need to do a lot. They never elaborated on why they liked the wood better. Could just be the placebo effect. I agree for the amount of time the pizza is in there that the wood is very unlikely to affect the flavour. Myself I was totally fine with the propane and that’s probably what I would use for the sake of simplicity. Definitely the16” would be the way to go, especially for a family. Quote Link to comment Share on other sites More sharing options...
Deephaven Posted July 16, 2023 Share Posted July 16, 2023 4 hours ago, Rigid1 said: I'm guessing the the flavor it adds and how the dry heat adds to the texture of the crust rather than burning liquid propane It adds zero flavor. Everything is combusted at that temp. 3 hours ago, ArcticCrusher said: Nothing beats wood, but propane is easy. What about wood do you prefer? The work? The cleanup? The fact you have to constantly load it? 3 hours ago, joe_zrt said: What are you using for dough? Recipes? Glad to post one if you want. How much playing with dough experience do you have? Don't want to put something up that will just make you swear... Quote Link to comment Share on other sites More sharing options...
joe_zrt Posted July 16, 2023 Share Posted July 16, 2023 2 minutes ago, Deephaven said: It adds zero flavor. Everything is combusted at that temp. What about wood do you prefer? The work? The cleanup? The fact you have to constantly load it? Glad to post one if you want. How much playing with dough experience do you have? Don't want to put something up that will just make you swear... The 00 recipe seems easy enough https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Quote Link to comment Share on other sites More sharing options...
Deephaven Posted July 16, 2023 Share Posted July 16, 2023 Can't open that recipe, but making 10 pizzas in mine tonight. Used a sourdough starter for these and made the dough 5 days ago. Going to be killer. Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted July 16, 2023 Share Posted July 16, 2023 Can Deepfaggot even light a fire? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.