184/18 – Ooni 3 Pizzas:
It’s been a while since I fired up the Ooni 3, mainly because the Ooni Pro is so good but I have wanted to run a test of different pellets for a while so it was time for Ooni 3 Pizzas.
The Book:
The dough and sauce recipe is from The Pizza Bible Book:
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Ooni Blog:
My new Ooni Blog is now live on this site with all of my notes on there. It’s split out into categories so should be a lot easier to use now. Will be easier for me to update too:
THE INGREDIENTS:
Flour: Caputo Red Flour
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Yeast: Saf-Levure Dry yeast
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Tomatoes: San Marzano Plum Tomatoes
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THE KIT:
6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed
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Food grade pizza dough trays (x3): I use these to cold proof the dough balls
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Wooden Pizza Peel: Stops your pizza sticking when you launch it into the oven, needs minimal flour also. I wish I had bought one of these years ago as it’s a total game changer.
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The Dough:
The Sauce:
New York – New Jersey Tomato Sauce from The Pizza Bible book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added.
The Fire:
As part of the testing I asked my wife to package up Ooni pellets and Balcas Brites in different unmarked containers. I went for the closest container for this run and weighed out 1kg before I started. I lit the fire with a flamer in the tray, left it 5 minutes then put the jam funnel on, filled it to the brim and whacked the fan on full power. There was 500g of pellets left so it takes 500g to fill up the jam funnel and hopper!
5 minutes later the stone was up to 550c so time to cook. There was minimal smoke from lighting to the oven being up to temperature.
As I haven’t cooked on the 3 for a while I was worried I would forget how to fire it up but it was easy enough, all my notes from previous cooks are here:
The Cook:
My eldest daughter loves helping when I cook pizzas, so she shaped this one for a bit (I finished it) then she spooned the sauce on, spread it out, added cheese and chorizo.
It came out well, just over 60 seconds in total but it looked great. Fan on whilst I shaped the next pizza.
This one caught a bit when I turned it and ripped at one end, no major drama. I think I stretched the dough too far so vowed to go easy on the next one!
Except I did it again!
More care taken with this one, no rips! It looked awesome.
My youngest daughter asked for pepperoni so pizza #5 was for her.
And the last one was for me, I was desperate not to ruin it! I added some garlic oil at the end.
SUMMARY:
It was great fun firing up the Ooni 3 again, I just can’t get over the quality of pizza you can cook on this oven and it’s only £200! Quick and easy to heat up with a fan and jam funnel, a lot easier to manage the fire than I remembered. Each time I took a pizza off I turned the fan on to stoke the fire and turned it off before I launched the next pizza.
I am not sure which pellets they were but they didn’t smoke much, left no residue in the oven and got up to temperature quickly. I used 1kg of pellets for this cook. The fire was going for 34 minutes in total. 10 minutes to get to temperature and 24 minutes to cook 6 pizzas. The jam funnel just dropped it’s pellets on the last pizza so I took it off and put the hopper cap on.
THE BOOK:
The dough and sauce recipe is from The Pizza Bible book:
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If you don’t have an Ooni 3 yet you can buy one here
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs
Cracking looking pizza’s, out of interest what cheese do you use?